The Hana team went all out at Arizona’s premier food festival, cooking up a showstopping array of dishes.
Yellowtail with daikon radish was a lively curtain-raiser. The superb kushiyaki — skewered beef, pork, chicken and shishito peppers grilled over binchotan, the fragrant Japanese oak charcoal — got the fans on their feet.
But what brought the house down was the shooter of uni (sea urchin) and quail egg in yuzu sauce: simply elegant and elegantly simple.The Hashimoto family has been serving some of the best sushi in Phoenix at its midtown restaurant since 2007. Chef Koji focuses his work on doing what is excellent over what is easy, and that attention to detail launches Hana well above average Japanese restaurants.
Hana goes for fresh grated wasabi over the pasty stuff mixed from powder, and flies in fish from the deep seas off Hawaii whenever possible. From shining sashimi, to spicy bowls of ramen, to delicacies like grilled, fatty yellowtail collar, everything tastes even better knowing a cheerful Hashimoto prepared or served the food.
-We LOVE being at Devoured each year. We hope you’ll visit us again this year for more Hana craziness!