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Tracey Furniss

Seating only eight, Hanare offers an exclusive chef’s table. The restaurant is somewhat hidden in Central; the word Hanare means “separated” in Japanese, encompassing its exclusivity.

Hanare serves rare cuts of Wagyu beef selected by owner-chef Norimitsu Nanbara, who offers Wagyu-themed kaiseki menus with seasonal dishes. Chef de cuisine Koya Takayuki serves up a 12-course menu featuring A5 grade Wagyu. Recent dishes have included Wagyu beef yukke and Hokkaido sea urchin and chateaubriand. 
Seasonal dishes like Matsuba crab and sweet corn rice have also featured. Sake and wine pairing is available.

Contact details
 Shop 302, 3/F, Man Yee Arcade, 68 Des Voeux Road, Central
6136 0898
Signature dishes
Wagyu beef pot rice
Noharayaki with onsen egg sauce, black truffle, Wagyu sushi with Hokkaido sea urchin
Premium Wagyu yukke with sea urchin
 
 
See more of 100 Top Tables 2021 here


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Past 100 Top Tables

Hanare: An exclusive chef’s table with Wagyu-themed kaiseki menus

Hanare, Central. Photo: handout

Noharayaki with onsen egg sauce and black truffle. Photo: handout

Magazines

100 Top Tables


Chef de cuisine Koya Takayuki serves up a 12-course menu featuring A5 grade Wagyu. Recent dishes have included Wagyu beef yukke and Hokkaido sea urchin and chateaubriand



100 Top Tables 2021 - Japanese

100 Top Tables 2021