Hanare by Takayama, Chef Taro Takayama’s casual outpost ode to traditional kamameshi rice dishes, invites all for a taste of new creations and novel flavors with a new menu featuring seasonal items, sukiyaki, and donburi.
Specialty Tottori snow crab will make an appearance in a small selection of carefully crafted dishes for a limited time only until April 2023. Making their debuts are also sukiyaki lunch sets, donburi lunch sets, and new items to the dinner sets for two.
Hanare by Takayama is Chef Taro’s exercise in honing in expertise in casual fare and flair in pursuit of expanding his culinary finesse. While signature favorites from his omakase menu at Takayama continue to make an appearance here, the spotlight shines on the signature kamameshi, a rice dish slow-cooked in a kama – a traditional iron pot – that perfects seasonal ingredients in an iron pot for a fragrant rice dish unlike any other. Premium seafood, meats, and peak-of-season produce are cooked over rice in a Japanese generational technique. The result is a fragrant dish that bursts forth with the best tastes and textures of seasonal ingredients with every spoonful.
Tottori Snow Crab Seasonal Specials
Indulge in the sweet tender flesh of snow crab from Tottori Prefecture only at Hanare, picked at the prime of the season this time of year. Caught in the west of Honshu Island in Japan, the snow crabs from Tottori are plump and packed with sweetness and rich creamy roe should you be lucky enough to chance upon some.
Taste it in the signature preparation with Tottori Snow Crab Kamameshi ($55), where rice is steamed in the kama iron pot with lashings of shelled snow crab, allowing the natural sweetness to imbue the rice and rich broth.
Steering away from rice, there is the Tottori Snow Crab Gratin ($28) that tops buttery fragrant potato gratin with snow crab for a potato dish that blooms with the umaminess of the sea.
A lighter option comes with the Tottori Snow Crab Chawanmushi ($16), where silky smooth egg custard is folded with snow crab for delicate mouthfuls of prime taste and texture, topped with ikura.
New for lunch: Sukiyaki, Donburi, and Udon
Adding to the lunch repertoire are sukiyaki, donburi, and udon offerings, both of which continue to be served with premium ingredients of Japan’s finest.
Sukiyaki sets offer choices of Kagoshima Wagyu, where slices of the prized beef are served to be cooked alongside flavourful sweet and savory soy-based broth. There is also the Kurobuta Pork for a white meat option. All Sukiyaki Lunch Sets come with a salad, chawanmushi, seasonal sashimi, miso soup, pickles, and dessert.
Donburi sets are literal satisfaction in a bowl with options of Chirashidon where a colorful medley of salmon, maguro, kampachi, scallops, amaebi, tobiko, ikura, and anago are carefully diced and served on fluffy sushi rice. Something hot can be found with the Aburi Salmon and Ikura Don where aburi salmon slices are served on sushi rice with toppings of ikura and finished off with an onsen egg.
Those who prefer noodles will relish in the new Udon sets, made with springy thick noodles. Choose yours in flavor options of Sakura Ebi shrimp tossed in kombu oil, Kitsume seasoned fried tofu, or Tempura of crispy Tiger prawn tempura.
Updated dinner for two: More variety to satiate your appetite
Fans of the Course Dinner Set Menu that presents six courses of the restaurant’s best dishes in one seating can look forward to new items to reflect the season.
Kickstart your evening with appetizers like Tofu and Whitebait Salad and a Sashimi Platter featuring seasonal sashimi of three kinds. The set is followed by a Tottori Crab Chawanmushi for a taste of the sea before being followed up by Grilled Salmon Belly served with vegetable tempura. It comes with options to add on sauce-grilled unagi or salt-grilled yellowtail for proper indulgence.
The main of the signature Kamameshi with additions of Chicken, Kagoshima Wagyu Beef as well as Tottori Snow Crab to add on to the existing Kinmedai and Unagi, each completed with the full frills of miso soup and pickles. End things on a sweet note with a dessert of the day that will change upon rotation.
Add on to your dining experience with Grilled Items, featuring prime ingredients cooked in quintessentially Japanese methods. Taste them in items like Tsukune with Onsen Egg ($16), Sweet Corn ($6) grilled with miso, Salmon ($22), Yellowtail ($38), and Unagi ($36) grilled with kabayaki sauce. Deep Fried Items bring on the crunch with Breaded Oyster ($15), Assorted Tempura ($16), Tiger Prawn Tempura ($20), Crispy Fried Chicken Karaage ($12), and even comfort bites like French Fries ($12) and Agedashi Tofu ($8).
Kamameshi: An Ode to Comfort Cooking
Translated to mean “kettle rice”, kamameshi is a traditional Japanese rice dish cooked in an iron pot called kama. It is the epitome of comfort cooking, with traditional renditions eaten communally directly from the kama by family and business associates alike.
Chef Taro, a fan of claypot rice himself, creates his kamameshi with koshihikari rice from Niigata, cooking it to plump grains in a specially brewed dashi stock which was reduced for 1-2 hours. This flavors the rice with subtle umami, to go with the medley of ingredients that will be cooked with it.
Chef Taro has additionally created a special shoyu brew that he has perfected for Hanare. His recipe uses 2-3 different types of soy sauces to achieve the perfect balance of sweet and savory, complementing the meat and produce used in just the right ways.
Intimate and Exclusive
Walk through a stylish black and white façade and step into Hanare by Takayama.
Inside, common spaces are divided into full-length communal dining settings and exclusive private rooms, each seating only 4-6 pax to cultivate the perfect environment for intimate gatherings and genuine conversations. The restaurant’s interior calls out as an ode to the crossroads between new and old, innovation and tradition. Lit by traditional lantern light fixtures, the ambiance pays homage to Hanare through Takayama’s deeply rooted tradition of cooking up authentic kamameshi while warmly welcoming a new generation of Japanese dining appreciators in a fresh, contemporary space.
Especially for Citibank Credit Card Users
Citibank Card Holders enjoy a year-long promotion of 10% off the total bill with a minimum spend of $120 on a single receipt.
Terms and Conditions:
• The Promotion period is from 1 January 2023 to 31 December 2023 (both dates inclusive).
• Payment must be made with a Citibank Debit/Credit card to enjoy the promotion.
• Promotion is valid for dine-in only. Reservations are highly recommended.
• Not valid with other promotions and/or discounts.
• Not valid on public holidays and other blackout dates and festivals as determined by the restaurant.
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