Cover Hanazen's abalone and gizzard skewer
Hanazen's abalone and gizzard skewer
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The highly acclaimed Japanese chef of two-Michelin-starred Osaka restaurant La Cime is opening a duo concept restaurant featuring his unique blend of Japanese and French fare
With a waiting list of three months, having a taste of Japanese chef Yusuke Takada’s signature dishes at Osaka restaurant La Cime is a real treat. After all, the highly acclaimed restaurant has two Michelin stars and has also secured 8th place on the 2023 Asia’s 50 Best Restaurants list and 41st on the 2022 World’s 50 Best list.
Fortunately for us, we don’t need to hop on a plane, or get on a long waiting list to try Takada’s dishes any longer as he has opened his new dining concept, Hanazen, in Singapore. A duo concept, the new space will see an indoor dining area offering charcoal-grilled omakase and an outdoor dining area that serves up French brasserie favourites.
Diners will have to wait a bit longer for the opening of the outdoor brasserie, which will be introduced later this year. While waiting, indulge in the joint’s charcoal-grilled omakase offerings instead.
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Above Chef Yusuke Takada has opened new dining concept, Hanazen in Singapore
Chef Yusuke Takada has opened new dining concept, Hanazen in Singapore
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At the indoor dining area, anticipate a 16-course menu featuring the Japanese chef’s signature blend of Japanese and French techniques.
A plethora of mouthwatering creations await, including Singapore-inspired plates. The Singa Dog, for one, is a local recreation that “pays homage to Singapore and La Cime”, according to Takada. A rendition of La Cime’s iconic boudin dog, this dish and sees a crisp fried battered ball filled with chicken liver and chicken floss. Rich flavours are further elevated with a buah keluak sauce.
When asked about his creative process for his new Singapore-inspired dishes, Takada shared that it didn’t take long as he’s able to “taste and combine flavours in his brain”—talk about a talented chef.
More than local-inspired creations, don’t miss out on its grilled skewers too, like the savoury chicken liver glazed with a white wine raisin sauce and finished with julienned oba leaf and flowers. Another standout is the awabi abalone and chicken gizzard expertly grilled on bincho-tan to achieve a gorgeous caramelised finish.
Of course, a meal isn’t complete without a drink, or two. Here, its cocktail menu is curated by Show Nomura, former head bartender of Nine by La Cime. Choose from a selection of 10 craft cocktails that perfectly complements Takada’s omakase menu. For something refreshing, go for the kaffir lime gimlet, a medley of kaffir lime gin, simple syrup and lime juice.
Read more: What is natto and how do Japanese chefs in Singapore enjoy this delicacy?
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With its vibrant space and delectable dishes, a meal at Hanazen will definitely be a delightful experience.
Hanazen, 30 Victoria Street, 01-21/22 Chijmes, S(187996), +65 9820 2963
Amanda Goh was the former senior writer for Tatler Singapore.
