AzCentral Critics Reward Hana 2nd Year in a Row

You don’t need a working knowledge of Japanese to get the freshest sushi at Hana. You just need a pair of eyes. That’s because you often can see sushi master Koji Hashimoto working on a whole fish – tuna, striped bass, halibut – brought in that very day. Everything is briny fresh, tasting as if it just jumped out of the sea. Of course, the standards are all here, like: salmon, shrimp, red snapper, eel, squid, mackerel, scallop and yellowtail. And if toro and uni are available, order them first, before somebody else gets to them.