Here's a guide to one of the top restaurants in Kuala Lumpur
At a sushi counter, merely having good cooking skills is never enough; the art of presentation is also key, as all eyes are on you as you make each dish. Thankfully, executive chef Usami Yasuro is a master of his craft. For the Yokohama native, cutting fish is not just a job—he is continuing in the fine tradition of all the great sushi chefs before him. What he serves is more than just food; it’s a representation of his culture as well.
Together with deputy chef Kelvin Wan, he crafts outstandingly unique takes on beloved Japanese dishes. Each of their creations is carefully placed on an exquisite plate from premium tableware supplier Artelia, and the aesthetics are nothing short of stunning.
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Below are the dishes to order for the ultimate culinary experience.
1. Sashimi Platter
The right aesthetic is a top consideration at Sushi Hara. For this sashimi platter, Chef Usami brightens up a serving of Akagai (red clams), Chutoro (medium fatty tuna) and Fugu (pufferfish) with purple Hanaho flowers and bright oba leaves. Everything is elevated on a large mound of ice with a small infusion of Benitate (pepper flowers) for a tinge of spiciness.
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