A lifetime, one fortnight at a time.
The philosophy, the chef and the crest behind Hannari.
Hiroyuki Nakasuka
Originally from Handa City, Aichi Prefecture, Chef Hiroyuki carries the precision and temperament of Japan's finest culinary tradition. Trained under two veteran chefs who each led two-Michelin-star restaurants, he spent more than a decade mastering the dual arts of kappou cooking and sushi craftsmanship.
After arriving in Malaysia in 2020, he spent four deliberate years preparing: studying the local palate, sourcing trusted Japanese suppliers and building the team that would bring Hannari to life in the heart of Bukit Bintang.
Kappou is not just about cooking. It is a conversation between chef and guest, between technique and season.
「割烹は料理ではなく、会話です。」
Elegant, gentle, naturally beautiful.
The word hannari is a Kyoto expression of beauty and vitality, the feeling of spring arriving, of things coming into full bloom. That spirit infuses every part of the restaurant, from the quiet of the interiors to the precise artistry of each course.
At Hannari, dining is not a transaction. It is a collaboration between chef and guest, a shared journey through Japan's seasonal landscape as expressed through the finest produce, classical technique and a deep respect for the ingredients themselves.
Three pillars.
TakumiMastery
Every knife cut, every seasoning decision, every plating choice reflects years of disciplined practice. Great food is the result of mastery accumulated over a lifetime, not shortcuts.
ShunSeasonality
The menu evolves fortnightly to mirror the incremental shift of seasons in Japan. We source from the most suitable prefecture for each ingredient at its precise peak. Nothing is forced, nothing is out of time.
MaSpace & pause
The Japanese concept of ma, meaningful space, guides our pacing, presentation and service. Every moment of silence at Hannari is intentional, allowing the flavours to speak.
A family emblem, reinterpreted.
The Hannari mark is adapted from Chef Hiroyuki's own family crest, the Sasarindou. It weaves together three elements, encircled in royal purple, a colour that in Japan has long signified the highest rank and, for us, our commitment to the highest standard.
Bamboo leaf. Resilience, straightness, and growth that never stops.
The dragon at the heart of the crest. Strength held in reserve.
The blossom. Beauty that is brief, and therefore worth attention.
A life dedicated to Japanese gastronomy.
- AichiBeginnings
Handa City
Born and raised in Handa, a region renowned for its miso, sake and deep food culture, Chef Hiroyuki developed an early passion for Japanese culinary craft.
- Early careerTraining
Two Michelin-starred masters
He trained under two veteran chefs who each helmed two-Michelin-star restaurants in Japan, mastering both kappou philosophy and the meticulous art of sushi over more than a decade.
- 2020Arrival
Kuala Lumpur
Chef Hiro began the quiet, methodical work of understanding Malaysia's fine-dining landscape, building supplier relationships and assembling his team.
- 2024Opening
Hannari opens at Plaza Conlay
After four years of preparation, Hannari Sushi Kappou Fine Dining opened its doors in Bukit Bintang, quickly earning a 5.0 rating on Tripadvisor and recognition as one of KL's most distinctive Japanese dining rooms.
- TodayEvery fortnight
A living menu
Every two weeks, Chef Hiroyuki refreshes the menu to reflect the gradual seasonal shifts in Japan, so no two visits to Hannari are ever quite the same.
Come and experience Hannari for yourself.
Reservations are required at least one day in advance. Counter seats and the private tatami room are available for lunch and dinner.