At this chic Japanese restaurant nestled on the third floor of Takashimaya, Hanare is the brainchild of award-winning Chef Taro Takayama. But rather than doling out regular donburi bowls, Takayama shifts the attention to kamameshi. This directly translates to “kettle rice,” a slow-cooked mixed rice dish that’s cooked in a kama – a traditional iron pot. Not only do they use koshihikari rice – known to be one of Japan’s best types of short grain rice – but they also place emphasis on the seasonality and quality of ingredients. And if you are looking for the best kamameshi in Singapore, Hanare is definitely a place to have it.
TRY Their hero dish – the Wagyu beef kamameshi set ($62). Hanare uses A4 Wagyu beef from Miyazaki prefecture, which is one of the highest grading of beef, with perfectly balanced marbling. Sautéed in a premium soy based sauce, let the tender and flavourful Wagyu beef excite your tastebuds. Hanare also offers various other kamameshi sets ranging from unagi ($52) to abalone ($72) and the tantalising must-try Miyazaki Wagyu sukiyaki ($72). There’s also Japanese favourites like assorted sashimi ($42), mentaiko dashimaki ($14) and assorted tempura ($16).