Taman Tun's newest Japanese restaurant puts a sleek spin on snacks and skewers, tinged with Malaysian twists. Start with two wagyu wonders: The Belacan Wagyu Maki is made memorable with a bit of belacan on top, bringing fermented umami to this beefy roll (RM48), while the Hakurin Chahan is fried not only with crispy wagyu lard but crunchy ikan bilis for an addictive rice bowl (RM20).
Poultry is a pleasure too - it's easy to imagine ordering multiple plates of the deliciously seasoned Jidori Karaage, fried spring chicken with a kaffir lime mayo dip (RM20), and Kawa Kinoko Itame, a medley of sautéed mushrooms with fried chicken skin and bonito flakes (RM25). If chicken skin is your irresistible indulgence, also check out the unique skewer of crunchy-creamy skin-wrapped garlic (RM10).
The kushiyaki menu comprises most of the yakitori staples, from salt-and-pepper-seasoned sunagimo (RM8) to bonjiri (RM8), though reba is conspicuously missing. It's worth ordering the gingko nuts, sweet potato and sweet corn too (RM8 each), each satisfyingly grilled with a gentle smokiness.
Finish with black sesame ice cream; service is excellent at Hakurin, elevating the experience even further.
Hakurin TTDI
67, Lorong Rahim Kajai 13, Taman Tun Dr Ismail, 60000 Kuala Lumpur.
Open Tuesday-Sunday, 4pm-11pm. Tel: 017-304-6088
This post first appeared on eatdrinkkl.com
