In a hidden wagyu beef haven, as the meaning of its name – “separated” in Japanese, HANARE is a very exclusive chef’s table experience with only eight seats, not just to serve the best of the day wagyu beef rare cuts selected by owner chef, Norimitsu Nanbara, but it aims at pushing wagyu beef enjoyment to new levels with a Wagyu- themed kaiseki experience. Meat lovers will not limit to the enjoyment of premium grilled meat but a variety of culinary technique to serve the best-in-Japan wagyu beef according to seasonality, together with a more diversified range of seasonal ingredients. Each of the exquisite courses will be served directly and personally by chef as in top sushiya, while you will be able to interact with chef through his performance from preparation to cooking, plating to serving.
SCMP 100 Top Tables 2019
The Plate MICHELIN 2020
MEET OUR CHEF
Koya Takayuki – Chef de Cuisine
Born in Gunma in Japan, Chef Koya has over 20 years of experience serving in top kaiseki restaurants in Nagoya and Tokyo. In 2015, he was invited to work under Chef Okamoto of La Bombance Tokyo, the one-michelin-starred establishment then was sent to Hong Kong as the head chef of La Bombance Hong Kong’s opening team. In 2017, he is invited to take up another challenge to head up the first overseas branch of Yakiniku Jumbo in Hong Kong while also running a chef table, serving a very exclusive dining experience, an all-wagyu omakase menu with the chef team to cook and serve right in front of only 8 guests per evening.
SHOP 302, 3/F, MAN YEE ARCADE, MAN YEE BUILDING, 68 DES VOEUX ROAD CENTRAL, CENTRAL
Opening Hours:Monday to Saturday 12:00pm -1:30pm(Last Order) ; 6:00pm - 9:00pm (Last order)
Dress Code:SMART CASUAL – COVERED SHOES, LONG PANTS AND COLLARED SHIRTS ARE REQUIRED FOR GENTLEMEN
Dietary Restrictions:We Apologize for Unable to Provide No Beef Nor Vegetarian Menu
Contact Us:(852) 6136 0898