First dibs: Hanazen — 16-Course charcoal-grilled omakase dinner by Chef Yusuke Takada at CHIJMES
I absolutely adore food grilled over hot coals, which exude a provocative smoky aroma like no other. You must check out Hanazen at CHIJMES, which will be featuring a 16-Course omakase dinner consisting of charcoal-grilled items from 12 Mar 2023 onwards.
The restaurant is headed by Chef Yusuke Takada who is the founder of Osaka’s 2-Michelin-starred La Cime. Be prepared to be blown away by the intoxicating char of the charcoal-grilled meat skewers and seafood prepared using the best of French and Japanese techniques.
Hanazen will feature just a single omakase dinner menu during the first phase of opening, priced at S$250 for 16 courses. As the seasons change, you’ll get to experience a constantly refreshed menu which pays homage to its quality seasonal ingredients.
Seasonal seafood and ingredients from Japan are also air flown to the restaurant 3 times weekly through their own network of food suppliers. We had the chance to tryout the lavish 16-course feast and here are some of the highlights that we loved.
The Singa-Dog was a playful Singaporean take on a ‘hotdog’ that honours Chef Yusuke’s original Boudin Dog.
It consists of a fried battered ball coloured with edible bamboo charcoal. It is stuffed with chicken floss and chicken liver and brushed with a robust buah keluak sauce.
The Beef & Tuna Tartlet was an aesthetically pretty pink tartlet made of beetroot with a tartare mixture of raw Wagyu and akami with guacamole. As a finishing touch, julienned ginger flower (myoga) and red amaranth leaves were placed as garnish.
The Prawns and Chicken Tail, Porcini Sauce was brilliantly constructed to be eaten in 3 bites. We started off with the meaty layer of the Gambero Rosso prawn followed by a lobe of chicken fat tail. Finally, we savoured the prawn and chicken tail together and paired it with the creamy porcini mushroom sauce that matched so well.
The Wagyu Ribeye, Périgueux Sauce had a robust smokey flavour coming from the charcoal and complemented the multi-dimensional périgueux sauce (a rich French classic Madeira and truffle sauce).
The Soumen 寿面 | Warabi | Dashi blended together the umami-rich flavour of dashi with the comforting taste of chicken broth. The enhancement of chicken oil added more layers of richness and depth to the dish.
Hanazen will be available to the public for dinner starting 12 Mar 2023 from 6pm onwards.
To make reservations, click here.
Other articles you might like:
Sushi Katori: Exquisite omakase experience by Chef Ryuta Katori using air-flown Japanese ingredients
La D’Oro: New Japanese-Italian restaurant with both omakase & comfort food hits the spot
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