Our Fish & You

In the shadow of the recent tragedies in Japan, we’re frequently asked questions about what concerns guests should have regarding the safety of their sushi.  As usual, we at Hana plan to be completely transparent about what fish we’re carrying, and where we’re sourcing it from.  Our guests safety is our top priority, followed closely by taste and we’re often guided by feedback from our customers.

Doesn’t all Sushi Grade Fish Come from Japan?

The short answer is no. We buy fish based on taste and freshness, and based on feedback from our customers, we’ve been buying a lot of fish from Hawaii when available.  The only fish we’ve sourced from Japan in the recent past is yellowtail, toro, tuna and mackeral.  As soon as the Japan earthquake struck, we immediately made a big purchase of these fish, which were fished and flash frozen before the earthquake.  We have not purchased any fish from the Japan region since that time, and all remaining stock in the restaurant of those fish is either sourced from other locations, or was fished and flash frozen before the earthquake, meaning there is absolutely no risk at all of radiation.

Isn’t All Fish for Sushi Fresh?

In today’s fishing industry, fish is more effectively served to the global market by being fished and flash frozen at sea. This enables American sushi restaurants to have access to the best fish from halfway around the world. In many cases, we freeze fish as a safety precaution, even if it is available fresh. The freezing process has many of the same benefits as cooking, particularly in fish like salmon.

Where can I learn more information about the effect of Japan’s Earthquake and Radiation Risks on my Sushi?

If you have any questions, always feel free to contact us with them or check these resources out. Please be sure that when you’re satisfying your sushi fix in the near future, you’re asking restaurant owners “Where does your fish come from?”. We can’t wait to see you soon.

FDA- information regarding food imported from Japan

Japanese Food Ministry – Food Safety Information (Updated April 1)


FishCurrently Sourced FromFrozen/Fresh?
Wild SalmonTasmin Sea (New Zealand/Australia)received fresh, frozen for 7 days once received
Atlantic SalmonEastern Seaboard, USreceived fresh, frozen for 7 days once received
Red SnapperHawaiireceived fresh, served fresh
HalibutWest Coast, USreceived fresh, served fresh
Striped Bassfarmed, Californiareceived fresh, served fresh
EelIndonesiareceived frozen
ScallopsHokkaido (Japan)remaining stock fished/flash frozen before earthquake
OctopusCaliforniareceived frozen
OystersWashington State (Miyagi)received fresh, served fresh
Wild Fish (Walu, Wild Salmon- fish caught at sea)Hawaiireceived fresh, served fresh
MusselsNew Zealandreceived frozen
Wild Snow CrabAlaskareceived frozen
AlbacoreWest Coast, USreceived frozen
Wild AlbacoreHawaiireceived fresh, served fresh
Uni (Sea Urchin)Californiareceived fresh, served fresh
ShrimpCanadareceived frozen
Toronot carrying due to Japan disastern/a
SquidCanadareceived frozen
TunaMexicoreceived fresh, frozen for 7 days once received
King MackeralEastern Seaboard, USreceived fresh
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