A Sake Pairing Experience
While
there are many Japanese eateries around in our nation, few focuses on sake,
Japanese’s fine rice wine made by fermenting rice. That’s where Hana Dining Sake Bar comes in. Opened
barely half a year, Hana Dining Sake Bar
features an eclectic menu of modern Japanese cuisine paired with premium sake.
Hana is the sister restaurant of the famed A-Plus
Dining Sake Bar in Taiwan. The restaurant cum bar offers an extensive list
of 53 types of sake currently and is already planning to add on more to this
premium list.
Located
in the heavily populated area of Sunway, on the ground floor of Oasis Boulevard
in Sunway Pyramid, one might need a little effort in locating this eatery. The
entrance to Hana is on the side of the main area so one should make sue to turn
into the little alley to enter the restaurant. Nevertheless, it is an effort
worth the search as this establishment is a hidden gem of deliciousness
With
so many restaurants now focusing on wine or liquor pairing, owner, Eddie Beh
together with his other partners felt it was time sake was given the limelight
to the many Japanese ardent foodies here. We met up with him recently and was
treated to an education of the various types of sake to be pair with the menu
at Hana. Filled with much passion over Hana, Eddie filled us up with all his
travels to Japan and how he looks forward to having Malaysians enjoy sake with
Japanese cuisine.
Hana
is well designed with various sections that include a Japanese ikazaya bar, a main dining area filled
with sakura tree and several private
rooms. For more casual and easy going ambiance, the ikazaya bar is perfect to grab some bites while enjoying the
beautifully decorated room filled with lots of sake barrels and rows after rows
of Japanese sakes and liqueurs. Lots of high tables with high stools fill the
room to sync up the bar theme.
The
main dining room is designed to allow lots of natural lights and features
various furniture and banquette seatings. A sakura
tree centerpiece reminded diners of its culture as well as adding beauty to the
room. Our private room was decently spacious too and has beautiful Japanese art
pieces filling the room with much elegance.
Helming
Hana’s kitchen is Head Chef Thomas Lim, whose previous stints in many Japanese
establishment allows him to create Hana’s modern list of Japanese inspired
dishes that has influences from Taiwan and Western flavours. To ensure
freshness and quality of Hana’s dishes, ingredients are air-flown in from Japan
and Europe twice a week. Hana also carries premium seasonal fishes for sashimi
for the Japanese connoisseurs.
From
L to R: Josen HuaJiuZhang Junmai
Daiginjo, Shirokawago Junmai Ginjo Sasa Nigori, Hokkan Ichimonji Junmai Ginjo and Inanbu Bijin Honjozo
Our
sake pairing journey began with a brief on the four sakes of the restaurant’s
choosing. There are at least 80 types of sake rice in Japan but the more
popular ones are Yamadanishiki, Gohyakumangoku, Miyamanishiki and Omachi. Due to
the preference of taste, rice with only starch is the choice for sake brewing,
hence the rice is polished to remove the outer layer of bran. Hence, the more
the rice is milled down, the more expensive the sake is due to its quality of
taste. Seen in the picture is the various stages of rice being milled for sake.
There
are always debates on what temperature one should enjoy sake. However, sake
experts recommend premium sake be enjoyed chilled rather than warm. Sake is
produced all over Japan, hence various prefectures also produces different quality
and taste. Sake is also divided into two types with one being ordinary sake -
Futsū-shu and the other being special-designation sake - Tokutei meishō-shu.
The special-designation sakes are categorized into eight varieties. Hana
carries a solid list of these special-designation sakes.
To
kick start the meal, we first savored Fried
Burdock Salad with Honey Mustard Sauce (RM20) before any sake to whet our
appetites. Served in a large portion, the dish had lots of thinly shaved
burdock fried to golden crispiness. Crowned with slices of fresh avocado, prawn
and tomato before being drizzled with house made honey mustard sauce, the salad
is light, creamy and delicious.
Josen HuaJiuZhang Junmai Daiginjo (RM290/bottle) from Niigata
prefecture
Sitting
on top of the list of sake at Hana is a premium Josen HuaJiuZhang Junmai
Daiginjo, acustom-made sake available only at Hana by Shirataki Sake Brewery.
We had this served chilled. This filtered sake is very smooth and sweet, with a
rather full flavoured note. It is brew and left to ferment in special cask and
there are only 100 bottles available in Malaysia currently.
This
sake is best paired with fish and we had three fishes of fish prepared in
different ways. The full- flavour of the sake goes really well with heavier
flavoured fish which can be raw or cooked. Its sweetness complimented all the
three fish dishes we had differently in positive notes. The sake also makes a
great palate cleanser after the dishes with its aromatic and clean finish.
The
Maguro Tataki (RM35) is a classic
Japanese crowd pleaser. Tuna just lightly seared on all sides are sauced up
with a light soy and citrus sauce with crispy bits and thinly sliced onions.
Chef Olic Tuna Marinade (RM25) is Chef Thomas’s signature of
white tuna marinated in olive oil, garlic and a few other ingredients. It has a
creamy and salty flavour and evoked a melt-in-the-mouth texture. Pretty to look
at too, the saltiness of the fish proved to be match as the sake’s full flavour
sweetness balanced out the salty notes.
Engawa Nigiri (RM10 per piece) is my favorite dish
of the three. Ever since I was first introduced to Engawa, which is flounder
fin, I am madly in love with the ultra-smooth and lightly bouncy texture of the
fins. Here, the flounder fins are beautifully roasted with caramelized edges of
sweetness. Served warm on the rice, the creamy, rich and luscious flavours are
simply divine!
Shirokawago Junmai Ginjo Sasa Nigori (RM160/bottle) from Gifu prefecture
Our
next sake is an unfiltered sake that hails from the center of Japan. The
lightly cloudy liquid is a must-try and has even garnered a Silver award in the
Wine and Spirits Wholesalers of America 68th Annual Convention & Exposition
Wine Tasting Competition. It has a mellow sweetness flavour compared to the
first sake but has a sharper and rawness appeal which I really enjoyed. Best
paired with grilled or fried items, we had three fried dishes paired with this
sake.
First
one is Crispy Cod Fish Layered with
Sweet Potato (RM28). Cod wrapped in kataifi pastry with creamy sweet potato
has lots of crunchy factor contrasting against the soft creamy fish. The sharp
and rawness of the sake cuts the deep fried factor very well, evoking a clean
and neat finish to the fish.
Crispy Chicken Stuffed with Sweet
Potato (RM18) is such
a pretty dish. Decent flavours but I would have preferred more chicken and less
sweet potato. The sweetness of the sweet potato did paired well with the
unfiltered sake.
The
third dish of Crispy Soft Shell Crab
Wrap with Lettuce (RM18) was rather classic. Its soft shell crab cooked
well with light batter and crispiness. A creamy based sauce did give another
element of flavour to the crab together with the lettuce, tomatoes and onions.
Hokkan Ichimonji Junmai Ginjo (RM120/bottle) from Tochigi Prefecture
Our
third sake originates from east of Japan. This sake has an overall lightness of
sweet and sour note. It is pleasant but didn’t have that rounded note that I
enjoy in the first two sakes. This sake is a perfect sake starter to those who
have never tried much sake. Recommended pairing are grilled seafood.
The
Squid Stuffed with Preserved Cucumbers
(RM25) looked so pretty in colors. Specks of pink from crab and green from
preserved cucumber are stuffed into squid and cut into even rings. The squid is
nicely sweet from the crab while I can also taste a hint of sour and salty
notes from the preserved cucumber. It’s a delicate dish to match the light
flavours of the sake.
The
next dish had lots of umami flavours in the Seared Seafood Skewer in Green Shiso Sauce (RM23). Prawn, scallop
and salmon trout are grilled and covered with a vibrant shiso leaf sauce with a
hint of spiciness. The dish is tasty but I felt it covered up the light
flavours of the sake. Nevertheless, I would still order this dish but maybe
enjoy it with the earlier sakes.
Inanbu Bijin Honjozo (RM140/bottle) from Iwate Prefecture
Our
final sake is produced in North East of Japan. This one is medium dry and has a
robust and sharper note compared to all the sakes we had. Best paired with
heavier flavoured dishes as well as meat, it is recommended for dishes of
Yakiniku or Sukiyaki.
The
Roasted Beef Ribs in Tomato Sauce
(RM59) is another signature of Hana. A cut well loved by Japanese, the beef
ribs were beautifully tender with fatty bits. Cooked in light sweet tomato
sauce, this one tasted more Italian. The caramelized onions gave the dish its
oomph and added a richness to the beef ribs. It is a great match with the
medium dry sake.
Though
the Grilled Pumpkin Ham Roll top with
Goose Liver (RM32) was decent, it could be improved with less pumpkin for
less sweetness. The lightly smoky aroma on the ham is rather lovely and the salty
notes did paired well with the sake.
Our
meal ended with Homemade Tofu Cheesecake
(RM9) and White Sesame Ice Cream
(RM7). Both desserts are super yum. The Homemade Tofu Cheesecake is decadently
rich and cream with a good balance of cheese flavours and yet did not weight us
down with the usual heaviness that associates with cream cheese. The White
Sesame Ice Cream is very aromatic, nutty and creamy.
There are plenty of
reasons to visit Hana Dining Sake Bar.
The modern food menu is great while the sake list is even better. The various
sections of the dining area is cater towards many from casual to private. It’s definitely
a great place to hang for food and sake after a long day at work!
HANA
DINING SAKE BAR
OB2.G.U1 Oasis
Boulevard, Ground Floor
Sunway Pyramid
3 Jalan PJS 11/15
Bandar Sunway
47500 Selangor
Tel: +60 3-5624 0888
Website: www.hanadining.com
Facebook: www.facebook.com/hanafusionbar/
Business Hours:
Mon-Thu 11:30am –
11.00pm
Fri-Sat 11:30am – 1.00am
Sun 11:30am – 11.00pm
