I went for this omakase experience at Hanazen thinking that it would be another usual omakase experience where you will first enjoy some sashimi, chawanmushi and followed by some nigiri. But I had no idea that I was in for a surprise. To me, this omakase experience I had at Hanazen is the epitome of modern fine dining done in omakase-style.
Hanazen is located at CHIJMES and when I first entered the restaurant, I was intrigued by the way the open kitchen and bar counter are set up. The counter seats are raised while the kitchen floor is lowered so that you can look straight into the kitchen from a slightly elevated point of view. Usually, open kitchens are viewed from eye level but this is rather unique, and in a way, it felt a little more inviting and welcoming as I have a better view of what is going on in the kitchen and could see what the chefs are doing on the table.
As a diner, I have never felt so important in my life seeing how many chefs are there busy preparing our 10-course omakase.
This Japanese Chef is worth a mention
It is always an honor to have your meal prepared by a Michelin-starred chef especially when the chef himself is there in person to oversee the kitchen. That evening we have Chef Taisei Iwao, 27-year-old chef-owner of Karato in Osaka, who has crafted a new omakase menu at Hanazen. He also works as an executive chef at a 1 Michelin-starred Lumiere.
This unique menu combines his background in French and Japanese cuisine. That explains why his omakase dishes are presented elegantly and it is as if you are having a fine dining dinner.
Overall, the food presented was appetizing and delicious. The dishes were mostly a hit for me and most importantly, each dish reflects the chef’s creativity and innovation in food pairings to tickle our tastebuds. Each dish is umami-ladden and rather savoury. Those who aren’t inclined to saltier foods may find their dishes to be salty. For me, a better balance of savouriness could be achieved with his dishes to suit our local palates better. But all in all, each dish is thoughtfully crafted and beautifully executed.
10-course Omakase Menu at Hanazen
UNI BRIOCHE
Piperade sauce (red capsicum based, onion garlic, and prosciutto) and Gruyère Cheese
This tasted like briny uni on a pizza toast. It marks the marriage between Japanese and Western cuisine.
TUNA TARTARE
A mix of Akamai & Chutoro tuna, Caviar, and Gold Leaf
It’s hard to go wrong with tuna tartare and caviar as long as the tuna is fresh.
HOTATE
Hokkaido Scallop, Broccoli, Kelp & Coriander Leaf, Mousse and Broccoli Clam Chowder
I am glad that the scallop was done right and not overcooked. This to me is more French than anything else and as you can tell this isn’t a typical Japanese omakase.
LOBSTER
Baked Australian lobster, Béchamel Sauce, Crustacean Sauce
The lobster was cooked and torched perfectly too. Both the Béchamel Sauce and Crustacean Sauce enhance the taste of the lobster.
All the chefs were moving quickly in the kitchen and the atmosphere was quite intense.
AWABI
Koshihikari / Liver Sauce
This was another interesting dish where you got to mix some rice into the abalone liver sauce. The sauce is rich with flavors. The umami flavor in the liver sauce was really intense.
WAGYU
Kagoshima A4 Beef, Fresh Wasabi, Sweet Peppercorn, Onion Sauce
I have always enjoyed Japanese beef. I am not sure if it’s their cooking techniques or the type of beef from Japan that results in the beef being so tender. Likewise, this Kagoshima A4 beef was served medium rare but it isn’t very bloody-looking. Also, the beef was cooked to perfection. The meat is ultra-tender and soft. Pair with a bit of the peppercorn and wasabi provided, it’s a true bliss to savor this dish even though there are only 3 beef chunks on our plate.
BEEF CURRY
Premium Miyazaki Mangoes and Mixed Fruits
The dark beef curry was another hit. It is cooked not only with apples but also with mangoes. The curry flavors are so concentrated that I felt it could be watered down but since we were served a really small portion of it with rice, I guess it was alright.
The last savory dish of every omakase usually ends off with some carb-based dishes like this beef curry rice. You could ask for more curry or rice if you are still not full.
PEACH SOUP
Fresh Peach, Celery Ice Cream
I like the fact that Chef Taisei Iwao inserts a creative twist into his desserts. He created not one but three desserts to conclude the meal. Most chefs would traditionally end a meal with one dessert to balance and cleanse the palate. But over here, there’s a pre-dessert to awaken your tastebuds, a main dessert, and a final dessert to conclude your whole omakase experience.
For the pre-dessert, we have this peach soup served with celery ice cream. The leafy and earthy flavors of the celery actually elevate the fruity peach flavors and cut through the milkiness of the cream. It was brilliant.
MONT BLANC
Chestnut Puree, Cheese Mousse, Cracker Crumbs, Sweet Potato Chips, Vanilla Bean Ice Cream
This dessert was definitely French-inspired. It’s cold, crumbly, creamy, and sweet. To put it simply, it’s everything that you want in a dessert.
RAISIN BUTTER COOKIE
Soaked in Yamazaki Whisky
To truly round up the whole omakase experience, the chef created this mini-sized raisin butter cookie infused with Yamazaki Whisky which you can consume in one bite.
Overall, it was a delightful dining experience and it’s one of the most memorable omakase experiences for me. Hanazen also offers ala carte dishes but I personally felt their specialty still lies in their omakase.
Price: 9-course Dinner menu ($180++), 10-Course Dinner Menu ($210++)
Hanazen
Location: 30 Victoria St, #01-21/22 CHIJMES, Singapore 187996
Reservations: (WhatsApp) +65 9820 2963
Read my other food reviews here.
