Comments (0) Best Sushi - 2010
Hana Japanese Eatery
How fresh is the sushi at Hana? Well, let's just say we've made the acquaintance of our ama-ebi before the beauties met their demise at the hands of chef Rick "Koji" Hashimoto. We've watched him carve up large sections of tuna, tail and fins still attached. And we've gotten a chance to say sayonara to whole fish that had been swimming just before dinnertime. Hana's specials board is always scribbled up with must-haves like abalone, ankimo (monkfish liver), or aji (Spanish mackerel), and they always show up at the table looking so picture-perfect that we hesitate just a split second before gobbling them all up. Order enough goodies and you might even get your very own sushi boat, complete with a tiny flaming sugar cube.
3 comments
Hana is great. Just take a seat at the bar and tell the chefs to make you whatever they think you'd like: It's always good. They are fanatical about freshness and cleanliness. The kitchen options are really good too. Just don't forget to BYOB (no corkage fee).
