Omakase, a always surprising journey when it comes to this particular dining style. It means "I leave it up to you" which also means there will never be a menu for you when you choose Omakase style dining.
HAKU - Extraordinary Japanese Cuisine which is under the same building as Jazz Hotel also in the mid of redesigning their new menu and at the same time came out with some really attractive Omakase packages for the diners available from affordable to premium packages.
The restaurant is kinda spacious and able to fit up to 60pax at full force, you can host your private events, company dinner or any kind of events that can fit into their restaurant. They also welcome private bookings and event organising at the restaurant. Private rooms are also available.
For starter, I was welcomed by 3 refreshing consist of refreshing Japan Seaweed & Salmon Roe, Baby Ika and White Pearl Sweet Corn. It was a great savory to start a meal with combination of sweet, salty and sourish flavours. Especially the Japan seaweed with Ikura that gave great texture while enjoying it.
Kara Oyster, the Japanese creamy oyster served with caviar, lime mint sauce was simply perfect and really refreshing. It was a great start to stimulate your taste buds before you go on with next course.
The oyster was really juicy and fresh and it was perfect to go with the lime mint sauce that was refreshing and appetising.
The oyster was really juicy and fresh and it was perfect to go with the lime mint sauce that was refreshing and appetising.
Next I was served with a mixed plate of sashimi consists of Maguro Toro, Ebi and Hamachi. They were all fresh and gave me a very rich texture when I was enjoying it. Ebi was kinda chewy and juicy, while Maguro Toro melted in my mouth with Uni and Caviar gave me some good bites. It was a good combination.
Being a Japanese food lover, Chawamushi is always one of my top favourite Japan dish as I always love warm and smooth steamed egg that slip into my throat smoothly.
The Chawanmushi served by Haku was steamed to perfection, not only it was soft and smooth but also very flavourful with crab meat, golden mushroom, gingko and prawn added to the Chawanmushi then topped with seaweed sauce that gave it an unique flavour. No soy sauce needed at all.
The Chawanmushi served by Haku was steamed to perfection, not only it was soft and smooth but also very flavourful with crab meat, golden mushroom, gingko and prawn added to the Chawanmushi then topped with seaweed sauce that gave it an unique flavour. No soy sauce needed at all.
Being one of the dishes that surprised me the most, this pan-fried Hokkaido Scallop served with white asparagus, caviar and milk sauce was really something special.
It was the first time I've tasted milk sauce in dining and pairing it with crunchy white asparagus while enjoying the succulent scallop was really delightful and amusing.
It was the first time I've tasted milk sauce in dining and pairing it with crunchy white asparagus while enjoying the succulent scallop was really delightful and amusing.
The next dish served was Stewed Seabass fillet with seasonal vegetables. I was shocked to find this rather Chinese dish served in a Japanese restaurant but the portion was kinda generous and the fish was fresh. These two hot dishes prepared me for some nigiri sushi next.
First Nigiri was Tai Sushi(Sea Bream) which is also the best option to start with because it has mild flavour and not too strong to start for Nigiri sushi.
It was slightly sweet and delicately rich taste with firm and tender texture.
Next was Kin Medai that was delicate and tender, with good fat content for a shiromi and the taste is mild yet full of umami flavors.
This was served with a tiny slice of lime that gave the sushi a blast in the mouth.
It's mild buttery taste which is also rich in flavours that is most enjoyable, I would say it is the best option for Nigiri Sushi.
Maguro Toro, the fatty part of Bluefin Tuna which is also the most popular part of all.
It can slip into your mouth smoothly and melts in there and gives you an unforgettable feeling, consider it a much upgraded version of the regular Maguro Sushi.
Last Nigiri I had was Hirame Sushi, Flouder fish which has a firm texture and mild sweet flavour.
Clear Soup with Sakura Ebi, Truffle Oil and Rice Noodle
It can slip into your mouth smoothly and melts in there and gives you an unforgettable feeling, consider it a much upgraded version of the regular Maguro Sushi.
It is slightly chewy compared to other fishes but it was thinly sliced and just perfect for a single bite.
All Nigiri Sushi were handmade, the texture of the rice also played an important part for my dining pleasure.
Next was something really exploding.
The Minidon that consist of Maguro, Ikura and caviar gave me a bomb to my Omakase dining.
The Minidon that consist of Maguro, Ikura and caviar gave me a bomb to my Omakase dining.
Image having a fireworks in your mouth? That's what I experienced while enjoying this specially crafted minidon. Every Ikura exploded in my mouth gave me a full flavoured juice.
No sauce, no seasoning, no flavouring needed at all in this dish, just purely enjoyment from every bite.
No sauce, no seasoning, no flavouring needed at all in this dish, just purely enjoyment from every bite.
Engawa Temaki (Flounder Hand Roll)
Slightly torched and it was firm, delicate and enjoyable.
Clear Soup with Sakura Ebi, Truffle Oil and Rice Noodle
One of the best shrimp would be Sakura Ebi, not only the texture is great but the flavours is also better than other shrimp type. I get to enjoy the smooth rice noodle and delicious Sakura Ebi and the taste got even better with truffle oil on top. Making this soup light but still flavourful
For dessert, I had a very sweet ending savouring the extremely sweet and crunchy melon and also their homemade almond cake. The melon was one of the best melon I've ever tasted, the texture, sweetness was simply perfect to my liking, putting a sweet ending to my Omakase dining experience here in HAKU.
The Omakase package I experienced at HAKU is RM688+ per pax, which consists of 3 appetisers, 5 types of Otsukuri, Chawanmushi, 2 seasonal dishes, 5 types of Nirigi, Mini don, hand roll, soup and desserts. Cheaper package also available at RM388+ per pax and portion will be smaller.
The Omakase package I experienced at HAKU is RM688+ per pax, which consists of 3 appetisers, 5 types of Otsukuri, Chawanmushi, 2 seasonal dishes, 5 types of Nirigi, Mini don, hand roll, soup and desserts. Cheaper package also available at RM388+ per pax and portion will be smaller.
Special thanks to HAKU - Extraordinary Japanese Cuisine for hosting.
HAKU - Extraordinary Japanese Cuisine
1, Jalan Seri Tanjung Pinang 1, 10470 Tanjung Tokong, Penang.
12:00am - 2:30pm & 6:30pm - 10:30pm
(Opens early at 11:30am on Friday, Saturday and Sunday)
Booking number: 011-1331 3655
GPS: 5.4578002,100.3094417
