Fresh Fish

We bring in the freshest, safest fish from all over the globe every day for Hana's customers. We often tweet pictures when we cut our whole tuna belly- its quite a spectacle. Due to our concerns for freshness and safety, availability of these items changes day to day- but means we may also have specials not seen here.

  • Toro | Fatty Tuna*

    The lus­cious fat­ty Bluefin Tuna bel­ly is the most desired fish in sushi. If it’s avail­able, be sure to order it.

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  • Suzuki | Seabass*

    A fresh, mild tast­ing white fish that’s fab­u­lous as sashi­mi, served with a bright ponzu.

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  • Uni | Sea Urchin*

    Sea urchin is a del­i­ca­cy in Japan­ese food- del­i­cate and with a love­ly mild, briny taste, con­sid­er adding a raw quail egg ($1.00) to com­plete the fla­vor.

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  • Shiro Maguro | Albacore*

    A firm but but­tery white fish; light­ly seared and topped with our sig­na­ture gin­ger tata­ki sauce, sauteed gar­lic chips and green onions.

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  • Kani | Wild Snow Crab

    Alaskan Snow Crab is meaty with a fresh, bright and salty taste.

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  • Tobiko | Flying Fish Roe

    Smoky, salty, and crunchy fish eggs burst on your tongue. Con­sid­er adding a quail egg ($1.00) as a great way to counter the salti­ness.

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  • Unagi | Fresh Water Eel

    Grilled and sweet glazed, topped with boni­to and sweet eel sauce.

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  • Hirame | Halibut*

    Hal­ibut is a sweet, sub­tle and del­i­cate white fish served with daikon oroshi, green onions and a bright ponzu sauce.

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  • Ikura | Salmon Roe

    Less salty than fly­ing fish roe, these large, but­tery and mel­low eggs burst on your tongue. Con­sid­er adding a quail egg ($1.00) as the per­fect fla­vor match.

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  • Aji | Mackerel*

    Aji is very sim­i­lar to the word for “taste” in Japan­ese, for good rea­son. Mack­er­el has a mild­ly oily but firm tex­ture. Topped with grat­ed gin­ger, green onions and ponzu. Can be served with the deep fried body by request.

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  • Masago | Smelt Egg

    Smelt eggs burst on your tongue with a sur­pris­ing, salty fla­vor. Con­sid­er adding a quail egg ($1.00) as the per­fect accom­pa­ni­ment.

    May Request:
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  • Tako | Octopus

    Boiled and sea­soned, octo­pus has a nice bite with a slight sweet and salty taste.

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  • Amaebi | Sweet Shrimp*

    Large raw, sweet shrimp have a del­i­cate taste like white fish with a bit of a sweet bite. Their soft­ness is the per­fect match for crispy shrimp heads, served with the dish.

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  • Ankimo | Monkfish Liver

    Monk­fish liv­er which we mari­nade and steam our­selves. Lim­it­ed avail­abil­i­ty based on ven­dor avail­abil­i­ty. Topped with daikon oroshi, green onions and ponzu.

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  • Shake | Salmon*

    Salmon is such a pop­u­lar sushi choice because of its rich, but­tery and suc­cu­lent fla­vor.

    May Request:
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  • Hotate | Scallop*

    Sourced from the cold waters of Hokkai­do, Japan, our scal­lops are sweet and mild. Deli­cious as nigiri, sashi­mi or ask for them to be made as a roll.

    May Request: , Our Source: ,
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  • Ebi | Shrimp

    Mild­ly salty like the sea, cooked shrimp topped with avo­ca­do, are deli­cious with a light bit of soy sauce.

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  • Suzuki | Striped Bass*

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  • Ika | Squid

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  • Tamago | Egg

    Made fresh, in-house, by Chef Kaz.

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  • Maguro | Tuna

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  • Hamachi | Yellowtail*

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  • Fresh Oysters*

    Gen­er­al­ly Kumamo­to oys­ters, but we’ve been known to change it up. One order is two pieces. Topped with grat­ed daikon, ponzu and green onions.

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Classic Rolls

We're proud of our take on these well known sushi rolls- enjoy them as cut rolls (6-8 pieces, great for sharing) or on special request, hand rolls.

  • Spicy Tuna Roll*

    Tuna sea­soned with Asian hot sauce, cucum­ber and daikon sprouts. Can be made as chopped tuna by request for $2 upcharge.

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  • Caterpillar Roll

    Grilled and sweet glazed, fresh water eel rolled with cucum­ber in sea­soned rice and toast­ed sea­weed, gar­nished with avo­ca­do and sweet, salty eel sauce on the out­side.

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  • Alaskan Roll*

    Our Cal­i­for­nia roll, fea­tur­ing imi­ta­tion crab, avo­cado and cucum­ber rolled in sea­soned rice and toast­ed sea­weed, gar­nished with raw salmon on the out­side.

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  • California Roll

    A favorite and great “begin­ners roll”, our Cal­i­for­nia roll fea­tures clas­sic imi­ta­tion crab, avo­ca­do and cucum­ber rolled in sea­soned rice and toast­ed sea­weed. If you’d like to try a dif­fer­ent taste, sub­sti­tute snow crab (upcharge).

  • Philadelphia Roll

    Cream cheese, cucum­ber and smoked salmon rolled in sea­soned rice and toast­ed sea­weed.

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  • Cucumber Roll

    Sim­ple and refresh­ing, crispy cucum­ber rolled in sea­soned rice and toast­ed sea­weed. Tra­di­tion­al­ly known as Cucum­ber Maki.

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  • Shrimp Tempura Roll

    Warm tem­pu­ra bat­tered shrimp rolled with sliced avo­ca­do, crisp cucum­ber and imi­ta­tion crab in sea­soned rice and toast­ed sea­weed. Rolled short into five large pieces. Can be made long (8 pieces) by request.

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  • Vegas Roll

    Salmon, sliced avo­ca­do and rich cream cheese rolled in sea­soned rice and toast­ed sea­weed. Tem­pu­ra bat­tered then deep fried.

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  • Yellowtail Roll*

    Fresh yel­low­tail and crisp cucum­ber in sea­soned rice and toast­ed sea­weed.

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Hana Signature Rolls

You won't find these rolls anywhere else- our unique take on sushi rolls. Make sure to try atleast one before you leave!

  • Hana Roll

    Shrimp tem­pu­ra with pick­led root & daikon sprouts. Rolled short into five large pieces. Can be made long (8 pieces) by request.

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  • Volcano Roll

    Cal­i­for­nia roll draped with white fish & spicy sauce, then baked to a per­fect fin­ish.

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  • Baked Salmon Roll

    Cal­i­for­nia roll draped with salmon & spicy sauce, then baked to a per­fect fin­ish.

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  • Hana Pecha Roll

    Hana Roll with Aspara­gus. Rolled short into five large pieces. Can be made long (8 pieces) by request.

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Sushi Specials

  • Hana Pride* (House Specialty)

    Yel­low­tail, tuna, salmon, Krab, alba­core, white fish, pick­led bur­dock root, avo­ca­do, aspara­gus & sprouts wrapped in cucum­ber; topped with tog­a­rashi, ponzu and sesame oil. (No rice)

    May Request:
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  • Lobster Roll

    Cal­i­for­nia roll topped with lan­gosti­no tem­pu­ra & spicy mayo.

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  • Scallop Dynamite Dish

    Krab and scal­lop topped with spicy mayo. Baked, fin­ished with ponzu, sir­acha, green onions and boni­to. (Not a roll — no rice)

    May Request:
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  • Tuna Tataki Roll*

    Avo­ca­do, cucum­ber, aspara­gus roll topped with seared tuna, house­made tata­ki sauce, roast­ed gar­lic chips & green onions.

    May Request:
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  • Rainbow Roll*

    Cal­i­for­nia roll topped with tuna, yel­low­tail, salmon, white fish and avo­ca­do. (Sub­sti­tute real crab for $5.00)

    May Request:
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  • Spider Roll

    Tem­pu­ra soft shell crab, avo­ca­do, cucum­ber, pick­led bur­dock root, Krab, tem­pu­ra crunchies and eel sauce.

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  • Lil Dyno

    Shrimp tem­pu­ra, avo­ca­do & cucum­ber roll, topped with scal­lops, spicy mayo and baked, gar­nished with sriracha, green onions, ponzu and boni­to.

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  • Hana Mint Leaf/​Uni Mint Leaf (House Specialty)

    Choice of tuna or uni wrapped in shiso (Japan­ese mint leaf), tem­pu­ra-bat­tered and deep-fried, served with a dip­ping sauce.

  • Uni/​Oyster/​Honeymoon Shooter*

    Raw quail egg, tobiko, ponzu, green onions, sriracha.

    May Request:

  • Tuna Tataki*

    Light­ly seared tuna topped with house­made tata­ki sauce, roast­ed gar­lic chips and green onions.

    May Request:
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  • Ankimo Sliders (House Specialty)

    Mar­i­nat­ed monk­fish liv­er on a lemon slice topped with sun­ny­side-up quail egg, daikon, green onions, tog­a­rashi and nori. 2 pieces.

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  • Poki Chips

    Imi­ta­tion crab and cucum­ber tossed in a spe­cial house sauce served on fried won­ton chips.

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  • Green Mussels

    New Zealand green mus­sels baked with spicy mayo and topped with green onions, ponzu, sriracha and boni­to.

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  • Veggie Roll

    Avo­ca­do, cucum­ber, aspara­gus, pick­led bur­dock root, kampyo and daikon sprouts.

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  • Ankimo | Monkfish Liver

    Monk­fish liv­er which we mari­nade and steam our­selves. Lim­it­ed avail­abil­i­ty based on ven­dor avail­abil­i­ty. Topped with daikon oroshi, green onions and ponzu.

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Hana Sashimi Salads

  • Azuzuke

    Refresh­ing starter and palette cleanser. Made with cucum­ber, daikon and car­rot. Mar­i­nat­ed in a mild vine­gar sauce.

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  • Seaweed Salad

    Refresh­ing starter to your sushi expe­ri­ence. Sea­weed, sesame oil, sesame seed, kikurage mush­room, red pep­per, salt & vine­gar.

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  • Squid Salad

    Refresh­ing starter to your sushi expe­ri­ence.

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  • Salmon Skin Roll

    Broiled crispy salmon skin, daikon sprouts, cucum­ber & yam­agobo (a pick­led root veg­etable with snap), rolled in sea­soned rice and toast­ed sea­weed. Topped with green onions and boni­to. Served with ponzu on the side. Can be made as a roll, hand roll or sal­ad.

  • Octopus Salad

    Refresh­ing starter to your sushi expe­ri­ence.

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