Omakase is a special kind of fun dining. Friends, good food, drinks and chefs all together, laughing all through our 3 hour lunch (it didn't seemed we were there that long 😄 ). Hana Hana 華花 Japanese Restaurant have this omakase lunch only from 1:30pm on Friday and Saturday - I can't think of many better ways to have a great time together with friends.
Pay either $40++ or $60++, sit at the bar around the tiny open kitchen, and leave our lunch in the good hands of the chef and his team.
The space inside lit with hot orangey bad for photography spotlights was small, compact and quite warm - it packs 20 on stools at a squeeze. The eatery felt unpretentious, authentic - stocks and supplies, cooking, and washing all in full view of us. I like this kind of gritty no frills, down-to-earth makan (eating) place.
The kitchen team was led by chef Jimmy who had 5 years of tutelage under Hana Hana's owner chef Teppei san.
Omakase literally means "I'll leave it up to you" in Japanese. The unspoken trust in the chef and the anticipation was part of the fun of omakase. Some of our buddies are regulars and big fans of Hana Hana for over 5 years.
We just went with the flow and left it to chef Jimmy and his team to delight us.
Chef Jimmy started us off with this appetiser.
Woo.. hooo... super nice salmon, tuna and yellowtail sashimi 😋
Today's salmon came from Norway. We can see Chef Jimmy artfully cut it up right in front of us while we ate. He made it looked so easy - slicing through that orangey pink flesh like it was pink butter with his shiny wicked looking blade.
Today's seasonal dish - grilled yellowtail fish collar.
There is always time for photos between courses 😄
Negitoro Maki.
Seasonal dish - a savoury sweet pan fried fish fillet.
First time eating Goose Barnacles. It's a shellfish (not baby crocodile paws 😂 ). The taste was gently briny and texture was a little soft crunchy.
Seasonal dish - small pan seared lobster.
Wagyu beef.
Aaron was the smart one. Ask them not to slather that savoury sweet sauce on the beef - the beefy richness tastes best neat, unadulterated by sauces.
Each customer has a choice of mains - this was Milton's "4 kinds of sushi".
Most of us ordered the wagyu fried rice for our main. We watched it being prepared, smelling the aroma of caramelised sauces while enjoying a plate of assorted small bites.
A sharing plate of wagyu, unagi, kurobuta pork, sea urchin (uni) and yellowtail.
Wagyu Fried Rice.
Sashimi Rice Don - one of the mains.
Unagi Chazuke mains. Grilled eel with rice in clear dashi broth.
Uni Fried Rice - one of the mains selection.
Wrapping up the omakase with a simple ice cream. There were many flavours available, I chose the traditional green tea.
👉 We had a great time at Hana Hana 華花. I didn't enjoy every single dish but those I liked more than made up for everything. I love that brilliant sashimi. The entire atmosphere in that small space was wonderful - good food, banter, laughter, horsing around with the chefs and with our friends. BYO spirits and wine. Pricing at $40++ and $60++ was reasonable. I was completely full at the end of the meal. What a great way to spend 3 hours with friends 😄 Get 4 - 10 people and you can have the same great fun at Hana Hana too.
Restaurant name: Hana Hana 華花
Address: 1 Tras Link, #01-17, Singapore 078867 (Orchid Hotel)
GPS: 1°16'36.2"N 103°50'37.8"E | 1.276720, 103.843823
Tel: 6444 7753
Hours: Lunch Omakase from 1:30pm on Fri and Sat only
Non Halal
Date visited: 31 Jul 2018, 17 Aug 2018
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