Hana Hana
Hanahana is an Omakase Restaurant located at Tras Street and is a stone’s throw away from Tanjong Pagar MRT. Its cozy interior seats just about 14 people and allows for an intimate and interactive dining experience with the Chefs as well as your dining companions.
Onsen Egg
The Onsen egg is served cold in an aromatic dashi broth and is topped with bonito flakes, Ikura, and spring onions. Simple and delicious.
Special Mushroom Soup
This was essentially a mushroom puree topped with bits of fried garlic, would have personally preferred it in a soup form.
Sashimi
The Sashimi served was fresh and delicious, the Salmon and Otoro cut which almost melts in the mouth was our favourite. We only wished they were served in a colder temperature.
Nori Negitoro
The nori was crisp and packed with a good amount of negitoro and had a good ratio of rice. Tempura crumbs were also added for that extra crunch which was so satisfying. Another favourite of the night.
Fresh Oyster From Hiroshima/ Grilled Salmon Belly (Non oyster option)
The oyster was fresh and plump, served with a yuzu chilli which was mildly spicy and refreshing.
This option is provided for non-oyster fans. The salmon belly was fresh and flame-grilled aggressively. It dissolves in the mouth and is sweet, smoky and savoury. Absolutely delicious.
Dadacha Mame
These may look pretty big in photo but are actually cute and miniature in size. But boy are they the best tasting edamame we ever had. It has such an intense soy/edamame flavour and is really sweet that we could easily eat a bucket of these.
Soft Shell Prawn with Special Spicy Sauce
This was probably one of the top dishes that we're most impressed with Chef Jimmy. We feel that the concept behind this dish was prawn umami. This dish has four different layers of prawn flavours. We recommend trying each element one at a time before trying them all together. Start with the most subtle element which was the little Chinese style prawn cracker. Next, savour sweet prawn flesh, then crunch into the incredibly crispy Japanese prawn cracker followed by a nibble of the deep-fried prawn head, yes the head- which has the most intense prawn umami. After which enjoy them all together with the special chilli that elevates the dish even further. A well thought of dish by Chef Jimmy.
Udon Tempura
This dish caught us by surprize, partly because of its name, and how it tastes. It is called udon but Shirataki noodles were used. The tempura fried nori shell is filled with the slimy Shirataki noodles and was served in a starchy broth, topped with Ikura and wasabi. Certainly an interesting dish but an acquired taste.
Fried Potato
This humble-looking fried potato blew our minds. A quick disclaimer about what's about to be said means no insult but is a compliment when we say it tastes like an evolved, version of McDonald's hash brown. It was so good. The potato had the fluffiest interior and a crispy golden brown exterior. Its served with a syrup-like sauce which tasted like what we think is a brown sugar caramel spiked with a hint of ume. Loved this dish.
Fresh Hokkaido Hotate
The scallop was, fresh, plump, sweet and smoky. It's well grilled, retaining its juiciness and tenderness. Simple and delicious.
A4 Wagyu Beef
The A4 Wagyu, even though was just a thin slice, was one of the most satisfying bites of the evening. It's a smoky, fatty, savoury and beefy bite which paired excellently with the fried garlic. This got us peering at our neighbouring diners plates hoping to scavage any leftovers, which was impossible.
Special Kaisendon
The final dish before dessert. By this time we were honestly already very full. Again if we were to be nitpicking, we wished the temperature of the sashimi would have been a tad colder, but the Kaisendon was wonderful nonetheless, with different textures and firmness of fresh fish and Ikura. The rice was perfectly cooked and was delicious when eaten together with everything.
Yuzu Ice Cream
A refreshing ice cream that is bursting with yuzu flavour. Some of us felt its a tad overpowering, but would be great for yuzu lovers. We would recommend their sesame ice cream as that was the crowd favorite of the night as it has a rich and thick consistency with intense sesame flavor.
Conclusion
Our only main complaint was that by the last course of the Kaisendon, we were so full that we couldn’t finish the entire bowl. While the food may not be as refined as a top-end Japanese restaurant, and sure there may have been a few misses like the mushroom soup and the temperature of the sashimi, its taste, quality, quantity and authenticity certainly surpasses many Japanese restaurants of this price range and is of very good value. We will definitely be back.
Address:
1 Tras Link #01-18 Orchid Hotel, Singapore 078867
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Opening hours:
Lunch: 12:00PM to 2:30PM
Dinner: 6:30PM to 10:30PM
Closed:
Sun
Contact:
6222 7363