The season, served at the counter.
Fourteen seats of hinoki, one chef trained in two-Michelin-star kitchens, and a menu that changes every fortnight with the Japanese calendar.
はんなり — hannari is a Kyoto word for a beauty that is bright, gentle and unforced. It is how spring arrives. It is how we hope a meal here feels.
Hannari sits at the meeting point of two Japanese traditions. Kappou, where the chef cooks in front of you and every course is a conversation. And sushi, where a lifetime of restraint is expressed in a single piece of rice and fish.
Chef Hiroyuki Nakasuka moves between the two through a menu that tracks the twenty-four small seasons of Japan, sourcing each ingredient from the prefecture where it is at its peak.
TakumiMastery
Every cut, every seasoning decision and every plate is the result of years of disciplined practice. Nothing here is a shortcut.
ShunSeasonality
The menu is rewritten every two weeks to follow the incremental turn of the seasons in Japan, prefecture by prefecture.
MaSpace & pause
The pacing, the plating and the silence between courses are deliberate. Every pause lets a flavour finish speaking.
Hiroyuki Nakasuka
Born in Handa City, Aichi Prefecture, a region known for its miso, its sake and its food culture, Chef Hiro trained under two veteran chefs who each led two-Michelin-star restaurants in Japan. He spent more than a decade mastering the twin disciplines of kappou cooking and sushi craft before moving to Kuala Lumpur in 2020.
Four quiet years of preparation followed: studying the local palate, building relationships with trusted Japanese suppliers and assembling the team that opened Hannari at Plaza Conlay.
Kappou is not just about cooking. It is a conversation between chef and guest, between technique and season, between past and present.
A progression, not a list.
Each course is one movement in a sequence Chef Hiro composes for the fortnight. These are the constants; the fish, the vegetables and the broth change with the calendar.
一Ikkon
一献・出汁A clear dashi to open the palate. The first thing you taste, and the quietest.
二Seasonal sashimi
季節のお造りWhatever is at its peak this fortnight, cut to order and served with fresh wasabi.
三Hot kappou course
季節の温物Where kappou shows itself: a warm dish built around one seasonal ingredient.
四Dashimaki tamago
だし巻き玉子The rolled omelette by which every Japanese chef is quietly judged.
五Sushi
寿司盛り合わせFive to ten pieces, depending on the course, each finished the moment it is placed before you.
六Kanmi
甘味A light, seasonal sweet to close. Never heavy, never an afterthought.
Japan does not have four seasons. It has twenty-four.
The old calendar divides the year into sekki, terms of roughly fifteen days, each with its own weather, its own fish and its own vegetables. Hannari's menu is rewritten on that rhythm, so a visit in White Dew tastes nothing like a visit in Frost Descends.
The counter, or the room.
The Kappou Counter
Front-row seats to the craft. Watch each course come together, ask about the provenance of every piece, or sit in quiet appreciation.
Reserve the counter
The Tatami Room
A sequestered room with traditional floor seating for two to eight guests. Chef Hiro presents each course to your party directly.
Enquire for private dining
Poured to match the course.
Junmai, ginjo and daiginjo from artisan breweries across Japan, plus Japanese whisky, a short list of Old World whites and house-brewed teas for those not drinking. Our team pairs by course, not by bottle.
獺祭 BlueDassai · Junmai Daiginjo
醸し人九平次Kuheiji · Junmai Daiginjo
水芭蕉Mizubasho · Junmai Ginjo
翠川 純米Midorikawa · Junmai
無濾過生原酒Muroka Nama Genshu · 2021
泡酒Awasake · SparklingWhat people remember.
Rated by guests on Tripadvisor. Quotes below are taken from published reviews.
The intimate kappou-style interaction stood out most. Watching the chef prepare and explain each dish added a personal touch that made the meal feel exclusive and truly meaningful.
Tripadvisor guest reviewEvery dish was carefully crafted, fresh, and beautifully presented. The chef's attention to detail and commitment to quality really shines through in each bite.
Tripadvisor guest reviewHannari has a cozy, calming atmosphere that makes you feel comfortable right away. I can feel the chef's passion and attention to detail.
Tripadvisor guest reviewPlaza Conlay, Bukit Bintang.
Hours
- Lunch · Wed – Sun12:00 – 15:00
- Dinner · Tue – Sun18:00 – 23:00
- MondayClosed
Reservations required at least one day in advance.
Address
M1-G-2, Menara Bank Pembangunan
Plaza Conlay, 18 Jalan Conlay
50450 Kuala Lumpur
Ground floor, Plaza Conlay. Basement parking; 5 minutes' walk from Bukit Bintang MRT.
Getting hereTake a seat at the counter.
Reservations are required at least one day ahead for lunch and dinner. For same-day or special-occasion enquiries, message us directly.