Hannari Sushi Kappou: A Masterful Fusion of Sushi and Kappou Dining in the Heart of Kuala Lumpur. Nestled within the vibrant cityscape of Jalan Conlay, Hannari Sushi Kappou offers a refined dining experience that brings together the timeless elegance of sushi with the rich traditions of kappou-style cooking. Spearheaded by the accomplished Chef Hiroyuki Nakasuka, this fine dining venue has quickly become a sought-after destination for lovers of Japanese cuisine, setting a new standard for the city’s culinary scene.
The Journey of Chef Hiroyuki Nakasuka
Chef Hiroyuki Nakasuka’s culinary journey began at the tender age of 18 in his hometown of Handa City, Aichi Prefecture, Japan. He honed his skills at Sushi Kappou Minami, where he trained under the mentorship of two of Japan’s finest chefs, Minami San and Nishikawa San. These mentors, who now own Sushi Shumbi, a prestigious two-Michelin-starred restaurant in Nagoya, instilled in him the nuances of Kappou-style dining — a deeply artistic approach to Japanese cooking that goes beyond the mere act of creating food.
It was during these formative years that Chef Nakasuka’s passion for kappou grew, learning that it was not enough simply to replicate the techniques but to reinterpret them through his own lens. After several years of training and perfecting his craft, he opened Kusunoki, his own restaurant in Nagoya, which enjoyed nine successful years before he decided to venture internationally.
In 2020, Chef Nakasuka brought his expertise to Malaysia, where he spent three years working in a prominent Japanese sushi restaurant in Kuala Lumpur. This stint further cemented his confidence and readiness to launch Hannari Sushi Kappou — a restaurant that now represents the culmination of his years of experience, training, and devotion to his craft.
A Culinary Experience Like No Other
At Hannari Sushi Kappou, the dining experience is centered around the principles of both omakase and kappou. While both are revered Japanese culinary experiences, they differ in their presentation and focus. Omakase, meaning “I leave it to you,” is an intimate, chef-driven experience where the chef curates a personalized menu for each diner. It’s a chance for the chef to showcase creativity and artistry, offering a highly individualized dining journey.
On the other hand, kappou dining places a strong emphasis on the chef’s mastery of traditional Japanese techniques. Here, the focus is not only on curating a menu but on the execution of each dish with precision and skill. At Hannari, the atmosphere mirrors this tradition, offering an elevated dining experience where diners are immersed in the intricate process of preparation, from the delicate slicing of fish to the careful grilling of meats. It’s a celebration of time-honored Japanese techniques, presented with a modern, artistic twist.
The Philosophy of Hannari
At the heart of Hannari is the philosophy of honoring the finest seasonal ingredients, which is crucial to both kappou and omakase traditions. Chef Hiroyuki updates the menu bi-weekly, aligning it with the seasonal changes in Japan, ensuring that diners always experience the freshest and most exciting ingredients available. This constant evolution is part of what makes Hannari an exciting place to dine, with new and seasonal delicacies available every time.
The restaurant’s name, Hannari, reflects this philosophy of rejuvenation and beauty. The logo itself is a beautiful representation of Chef Nakasuka’s family crest, Sasarindou, combining a bamboo leaf and dragon encircled by a sakura flower, symbolizing the vitality of spring. This emblem perfectly encapsulates the restaurant’s essence — a celebration of life, beauty, and renewal through the artistry of food.
The Atmosphere at Hannari
The dining experience at Hannari is intentionally intimate and exclusive. Located in Plaza Conlay, the restaurant’s sleek, minimalist design creates a serene environment, perfect for those seeking a quiet yet refined setting to enjoy exceptional Japanese cuisine. The restaurant is currently reservation-only, with diners required to book a table at least one day in advance. This exclusivity, coupled with the personalized service and attention to detail, ensures a memorable dining experience for every guest.
The kappou-style dining at Hannari encourages a conversational connection between the chef and diners. Guests are invited to share their preferences with Chef Hiroyuki, who will craft a meal tailored to individual tastes. This level of personalization is part of what makes the experience at Hannari so unique — diners are not just passive recipients of a meal but active participants in the creation of their dining journey.
A Symphony of Flavors
The food at Hannari Sushi Kappou is a showcase of the finest Japanese ingredients, meticulously prepared and presented with artistry. One of the highlights of the menu is the Tsubaki Set, a multi-course meal that begins with Ikkon, a serving of either sake or dashi soup. This is followed by an array of exquisite appetizers, each designed to highlight the best of seasonal produce. One such appetizer is the Hannari Seasonal Combo, which recently featured sea urchin paired with seaweed, as well as fresh oysters from Aichi — a region renowned for its exceptional seafood.
The selection of Seasonal Sashimi at Hannari is another highlight, offering diners the opportunity to savor the freshest seafood from Japan. Recent offerings have included fugu, the famous pufferfish, which is prized for its clean, clear flavor and firm, full-bodied texture, and female snow crab, which bursts with roe, providing a delightful contrast of textures and flavors.
For a truly memorable dish, the Seasonal Hot Soup is a must-try. One recent version featured kamasu (barracuda), which had been charcoal-grilled to perfection, lending it a smoky char that complemented the rich, soulful broth it was served in. Another standout dish was the Anko Karaage, deep-fried monkfish, crispy on the outside yet tender and luscious on the inside. This dish exemplifies the use of seasonal ingredients, with monkfish being in prime season from November to March.
Of course, no meal at Hannari is complete without sushi. The restaurant’s selection of sushi showcases the skills of the chefs, who carefully source their fish from the best prefectures in Japan. Recent offerings have included hatta (grouper) pressed with mountain pepper, shima aji (amberjack) from Ehibe Prefecture, and squid from Fukui Prefecture — all prepared using traditional techniques that highlight the natural flavors of the fish.
Summary
Hannari Sushi Kappou is more than just a restaurant — it is a celebration of Japanese culinary traditions, skillfully executed and presented with elegance and creativity. From the impeccable ingredients to the artistry of the chefs, every aspect of the dining experience at Hannari is a testament to Chef Hiroyuki Nakasuka’s dedication to his craft. For those seeking a truly exceptional Japanese dining experience in Kuala Lumpur, Hannari offers a taste of Japan’s culinary heritage, infused with the chef’s unique vision and artistry.
Hannari Sushi Kappou
Address: G Floor, Menara 1, Plaza Conlay, Jalan Conlay, 50450 Kuala Lumpur
Opening hours: Lunch(Wed-Sun 12 –3 pm), Dinner(Tues-Sun 6-11pm)
