HAKU is an extraordinary Japanese restaurant and sushi bar located in Tanjung Tokong. It features an unprecedented, authentic, and modern representation of Japanese cuisine for all diners. What makes HAKU extraordinary, as the name implies, is the mastermind who choreographs the comprehensive menu with 100% fresh ingredients directly air-flown from Japan and beyond. This person is no other than HAKU’s in-house Head Chef, Kent Chew, who has dedicated more than 20 years of his professional life to perfect each dish for his delightful diner.
HAKU has a minimalistic yet spacious and exclusive decoration surrounding the in and out of the restaurant.
The simple yet elegant porcelain dinnerware for the variety of dishes to be served on.
Otsukuri Platter has an assortment of Premium Raw Fish combination.
This specially curated sashimi platter consists of 100% fresh Bluefin Tuna air-flown directly from Japan.
Consists of Kampachi (Japan amberjack) , Chutoro (Tuna middle abdomen part), Otoro (Tuna fattiest belly part), Ebi (Prawn) , Salmon Roe and Caviar.
There is a recommended sequence to enjoy this platter. You may first start with the kampachi, followed by Chutoro and lastly the fattiest part – the Otoro which simply melts in your mouth.
A Japanese meal is never complete without a glass of Japanese premium beer.
Different cuts of bluefin tuna, kampachi and raw ebi.
Maguro No Anchovy consists of Akami (tuna upper back part), anchovy, salmon roe and caviar. This tuna part has the strongest texture and taste amongst all.
Urokoyaki is a pan-seared grouper dish served with thinly-shredded ginger and spring onion.
The white, thick and tender grouper fish meat, topped with its crispy fish skin was paired perfectly with its slightly sweet-based soy sauce.
Engawa Temaki is a hand roll with flatfish’s tailfin muscle, served with caviar, rice and salmon roe.
The crispy seaweed well-complemented the soft and slightly chewy texture of the tailfin muscle, as well as the juicy salmon roe.
Haku Chawan Mushi is an exclusive Japanese egg custard topped with foie gras, sea urchin, caviar and Chef’s signature sauce.
The presentation of A5 Wagyu Beef.
A5 Wagyu Beef is a grilled top-graded Japanese Wagyu Beef and served together red wine sauce, potato and asparagus.
This birth-certified A5 Wagyu Beef had a soft and melt-in-the-mouth texture and paired perfectly with the red wine sauce.
Anchovy Sofrito Pasta is a pasta dish with chilli flakes, anchovy, garlic, olive and broccoli.
This tasted like our regular aglio olio that we’re already familiar with and there is nothing to shout about.
The presentation of the last dish of the night – Mizu Mochi.
This is a raindrop cake served with brown sugar syrup and soy bean powder. This is the perfect sweet-ending for our perfectly curated meal.
Only 100% fresh wasabi is used.
Group photo with HAKU’s head chef Kent Chew.
Overall, if you are looking for authentic, fresh and quality Japanese meal, HAKU is the place for you. Other than serving fine-dining food, it has many pork-free ala-carte options such as noodles, donburi, yakimono, agemono, teppan and such. Parking is not a concern as there is ample parking space surrounding the restaurant.