Chef Hiroyuki Murakami, formerly of Tokyo’s Ginza Sushimasa, makes the most sublime small plates at The Linc’s Sushi Hara. The pursuit of perfection is relentless: from the freshest fish air-flown from Japan to its eventual setting on exquisite made-in-Japan tableware. For omakase, sashimi might include servings of akagai red clams, chutoro, and fugu pufferfish, while sushi could feature kuruma ebi or nodoguro, the rosy seabass. There’s also an a la carte menu, offering donburi (think Australian wagyu steak don and unagi don) and kaisendon, topped with assorted rich fish. To drink, there are over 30 sakés to choose from, plus Japanse whisky, wines, and tea.
Lunch omakase menus start from RM168+. Dinner omakase menus start from RM428+.