Hakurin TTDI – Japanese Restaurant
Words: Joanna Florento
Photos: Matt Wehner
Sometimes, you bookmark spots and cross-check reviews to search for a great meal. Other times, you are pleasantly surprised. That’s what we experienced when we glided through an unassuming entryway into Hakurin TTDI.
This stylish Japanese restaurant is awash with soothing neutral tones, a long bar with polished wood, and warm lighting to illuminate their famous medley of yakitori and “Japas” (Japanese tapas). It’s the perfect backdrop for after-work libations, with private rooms upstairs for more intimate celebrations. Alvin Tang, the manager, shares that “Hakurin” denotes prosperity and abundance, sentiments reflected both in its written name and wide array of dishes – and yet, its cool, relaxed interior is effortlessly and elegantly designed, inviting us to sample, skewer, and sip our way into a few hours well-spent.
Hakurin TTDI Menu
Hakurin serves a mix of traditional Japanese plates, such as sushi, sashimi, and skewers, alongside some contemporary interpretations. The menu is extensive, and a specials blackboard at the entrance highlights premium seasonal products.
Salads
Things were off to a satisfying start with the Spider Tofu Salad (RM 45). Generous chunks of soft-shell crab rested atop salad greens tossed with goma dressing and silky bites of soft tofu. The toasted sesame dressing was a team favourite and thoughtfully served on the side, allowing us to put as much or as little as we pleased.
Makimono
We sampled some mainstays from their Makimono menu, both modern innovations on tradition. The Belacan Wagyu Maki (RM 50) featured tender slices of wagyu beef sprinkled with spicy sambal for a touch of Malaysian fusion. Diners can substitute beef with prawns without compromising the spicy pungent aftertaste of the fermented shrimp paste.
The Truffled Engawa Maki (RM 40) is a cut of flounder that showcases the muscles responsible for propelling its fins. This maki has an earthy umami flavour, with a strong surge of taste mid-bite tapering into a hint of tanginess. Each piece was served slightly torched and garnished with fish roe.
Sashimi and Sushi Moriawase
Sashimi and sushi then made their grand entrance, with the former presented on a sushi boat replete with ice, lemon wedges, herbs, and edible flowers. The Sashimi Moriawase (RM 450 for 20 pieces, RM 220 for 12 pieces, RM 100 for 8 pieces) is a stylish affair, compromising freshness and flavour as diners select the number of pieces and the chef carefully slices each fish on the spot. We enjoyed kampachi (clear and fresh-tasting amberjack), hotate (slightly briny Hokkaido scallop) and amaebi (small sweet deepwater shrimp), with select cuts of maguro tuna: akami (lean and vibrant), chutoro (soft and fatty), and otoro (velvety and almost sweet).
We also had the privilege of watching Chef Kwee Ong, master yakitori chef, lend his talents to the Sushi Moriawase (RM 90 for 7 pieces serving 1-2 people, or RM 250 for 13 pieces serving 3-4 people). He meticulously prepared the fish using the same cuts featured in the first platter and added the torched engawa we previously enjoyed from their Makimono menu.
Japas
Hakurin boasts a formidable selection of Japanese tapas. From their “Japas” menu, the Sashimi Tacos (RM 38) feature diced sashimi in wonton wrappers drizzled with sriracha sauce and caviar. We enjoyed the contrast of the crispy shell against the soft, creamy fish and sauce.
We then reached for the Ebi Shinjo (RM 20), skewers of prawn rolled into balls and served with homemade kaffir lime tartar sauce. The prawn balls were meaty and filling, complemented well by the zesty sauce.
We had to have a Love Bite (RM 48), aptly named as representing many lovely things delivered in one bite: grilled unagi, slices of wagyu beef, pan-seared foie gras and chunks of egg topped with caviar. I could taste the wagyu first, followed by the silkiness of the foie gras, with pops of caviar bookending every bite.
For something decidedly meaty, the Stone-Grilled Beef (RM 68) is an exciting presentation of 100 grams of sirloin steak served and cooked on a hot stone. We like it browned on the outside and tender pink within, so we removed it from the stone to prevent it from cooking further (you can cook it to your preferred doneness). The steak sauce companion was particularly delicious.
Another red meat choice, highly prized Miyazaki Beef, is a current blackboard special. For now, diners can enjoy a discounted price of RM 190 for 100 grams instead of the typical RM 290! What a steal! It’s too cooked on a hot stone but served with a different sauce on the side, which we barely touched as the meat was flavourful all on its own.
Gohan and Menrui
Nothing denotes comfort to me, like rice (gohan) and noodles (menrui), so I was delighted to explore this section of Harukin TTDI’s menu. The Nasu Teriyaki Don (RM 30) combines charcoal-grilled eggplant with soft kenkori egg, giving an extra burst of silkiness. Drizzled with chopped scallions and teriyaki sauce, this dish provides a heaping dose of comforting flavours and creamy, soft textures.
The Hakurin Yaki Udon (RM 25) held thick, bouncy udon noodles marinated in soya sauce and crispy wagyu lard garnished with chopped scallions, seaweed, and an onsen kenori egg. The dish’s slightly charred flavour was understated yet wholly appetising.
Yakitori
We dug into their yakitori menu, starting with crowd-pleasers. Crispy Nankotsu (RM 8) and Kawa Skin (RM 8) were instant hits – salty, savoury, and delightfully crunchy.
The Tokusei Tsukune (RM 15), a chicken meatball, was marinated in dark shoyu and egg yolk. Break and mix the yolk for a sauce. The Tomorokoshi (RM 18) grilled white sweet corn, swirled in butter, was irresistible. The Chochin Reba (RM 15), a seasonal duck egg and liver dish, is a must-try for the adventurous.
The Tebasaki (RM 10) offered well-seasoned wings, while the Negima (RM 10) combined tender thigh meat and Welsh onion. The Tiger Ebi (RM 25) was lightly grilled and drizzled with garlic sauce, and the Sunagimo Gizzard (RM 8) had a robust flavour.
Dessert
After enjoying a veritable carousel of savouries, we happily wound down with dessert. The Mochi Set (RM 25) offered an exciting medley of flavours: peanut butter, black sesame, sasa mochi (custard filling – my favourite!), and matcha with red bean filling. The trio of Daifuku Mochi (RM 15) – chocolate, vanilla, and matcha green tea – proved that you can never go wrong with the classics.
Drinks
In classic yakitori fashion, we sipped our way through four different types of highballs to accompany our small plates. The Hana Ume Highball (RM 25) is a nuanced treat, with umeshu and chunks of salted plum adding a savoury counterpart to the smooth whiskey. The Hana Yuzu Highball (RM 25) was coated with yuzu marmalade on the bottom and struck a delicate balance between being refreshingly citrusy and slightly fizzy. The Hana Sake Highball (RM 20) was crisp, with notes of sake emerging subtly through the bubbly tonic water. Finally, the Kakubin Whisky Highball (RM 28) was the no-nonsense tradition we all preferred, especially with the yakitori skewers.
Japanese Restaurant Review
True to its name, Hakurin embodies prosperity and abundance, serving an extensive selection of elevated takes on familiar Japanese dishes. Their diverse offerings are well-matched by their attention to detail, from finely torched engawa to perfectly buttered kernels of roasted sweet corn. Step in for a relaxing meal, stay to try something new and come away with a roster of new favourites to try again and again.
Reasons to visit Hakurin TTDI: Inventive Japas and yakitori selection, calm setting with serenely lit ground floor dining, elegant upstairs rooms and a breezy outdoor patio, freshly prepared sashimi, sushi, and premium beef (great deals this month!), and divine mochi desserts.
Hakurin TTDI
67, Lorong Rahim Kajai 13, Taman Pinggir Tun Dr Ismail,
60000 Kuala Lumpur, Malaysia
Link to Hakurin TTDI on Google Maps
@hakurin.my
017-304 6088
Ample street parking is available.
Hakurin TTDI Opening Hours
12 p.m. to 2:30 p.m., 4 p.m. to 12 a.m.
Monday – Sunday
Find more of our favourite Japanese restaurants in KL here, and stay up-to-date on the latest gourmet and travel happenings around Malaysia via The Yum List on Instagram and The Yum List on Facebook.