About & Chef Hiroyuki | Hannari Sushi Kappou Fine Dining KL

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The Maestro

Chef Hiroyuki Nakasuka

Originally from Handa City, Aichi Prefecture, Chef Hiroyuki carries with him the precision and temperament of Japan's finest culinary tradition. Trained under two veteran chefs who led two-Michelin-star restaurants in Japan, he has spent over a decade mastering the dual arts of kappou cooking and sushi craftsmanship.

After arriving in Malaysia in 2020, Chef Hiro spent four deliberate years preparing his vision — 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."

Reserve Your Seat

Our Philosophy

Elegant, Gentle and Natural Beauty

The word hannari (花なり) is a Japanese expression of beauty and vitality — the feeling of spring arriving, of things coming into full bloom. This spirit infuses every aspect of our restaurant, from the quiet elegance of our 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 techniques, and a deep respect for the ingredients themselves.

Our Sasarindou crest — adapted from Chef Hiroyuki's own family emblem — weaves together the bamboo leaf (sasa), the dragon (rindo), and the sakura blossom, encircled in royal purple: a symbol of our commitment to excellence.

花

What We Stand For

Three pillars of Hannari

匠

Takumi — Mastery

Every knife cut, every seasoning decision, every plating choice reflects years of disciplined practice. We believe great food is the result of mastery accumulated over a lifetime, not shortcuts.

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Shun — Seasonality

Our 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.

間

Ma — Space & Pause

The Japanese concept of ma — meaningful space — guides our pacing, our presentation, and our service. Every moment of silence at Hannari is intentional, allowing the flavours to speak.

The Journey

A life dedicated to Japanese gastronomy

Aichi, Japan
Beginnings in Handa City

Born and raised in Handa City, Aichi Prefecture — a region renowned for its miso, sake, and deep food culture — Chef Hiroyuki developed an early passion for Japanese culinary craft.
Early Career
Training under Michelin-starred masters

Chef Hiro trained under two veteran chefs who each helmed two-Michelin-star restaurants in Japan, mastering both kappou philosophy and the meticulous art of sushi preparation over more than a decade.
2020
Arrival in Malaysia

Moving to Kuala Lumpur, Chef Hiroyuki began the quiet, methodical work of understanding Malaysia's fine dining landscape, building supplier relationships, and assembling his team.
2023–2024
Hannari opens at Plaza Conlay

After four years of preparation, Hannari Sushi Kappou Fine Dining opened its doors in Plaza Conlay, Bukit Bintang — quickly earning a 5.0 rating on Tripadvisor and recognition as one of KL's most distinctive Japanese dining destinations.
Today
A living, evolving menu

Every fortnight, Chef Hiroyuki refreshes the menu to reflect the gradual seasonal shifts in Japan — ensuring no two visits to Hannari are ever quite the same.

About Hannari

Chef Hiroyuki Nakasuka

Elegant, Gentle and Natural Beauty

Three pillars of Hannari

Takumi — Mastery

Shun — Seasonality

Ma — Space & Pause

A life dedicated to Japanese gastronomy

Beginnings in Handa City

Training under Michelin-starred masters

Arrival in Malaysia

Hannari opens at Plaza Conlay

A living, evolving menu

Come experience Hannari for yourself