Look & Feel: The space is tiny, understated, yet elegant. A mere nine seats are gathered around a counter set against moody black walls with gold accents.
On the Menu: Expect creative Japanese dishes crafted with seasonal and upscale ingredients on Hanare’s menu. Think matsutake and beef tail soup, kuruma ebi and crab miso with tofu. An 11-course degustation dinner will set you back $2,180, with one seating per day at 7pm.
Meet the Chef: Chef and owner of the restaurant Norimitsu Nanbara personally selects the Wagyu beef, while chef Koya Takayuki — who boasts over 20 years of experience at top kaiseki restaurants in Japan — painstakingly prepares and serves the establishment’s kaiseki menu.
Great For: Impressing the socks off of business clients; celebrating very special occasions.
FYI: If you’re down to drop a cool $25,000, you can book out the entire venue for a night.
Check out Hong Kong’s newest restaurants and bars here.
This writeup is a news piece and was not based on a restaurant visit. The Loop HK will update this post once we’ve visited in person.