Hana Japanese Eatery Menu

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

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. Our Source: California, received & served fresh

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

Alaskan Snow Crab is meaty with a fresh, bright and salty taste. Our Source: Alaska

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.

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

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

Less salty than flying fish roe, these large, buttery and mellow eggs burst on your tongue. Consider adding a quail egg ($2.00) as the perfect flavor match.

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.

Smelt eggs burst on your tongue with a surprising, salty flavor. Consider adding a quail egg ($2.00) as the perfect accompaniment.

Boiled and seasoned, octopus has a nice bite with a slight sweet and salty taste. Our Source: California

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.

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

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

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. Our Source: Hokkaido, Japan

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

Made fresh, in-house, by Chef Kaz. Our Source: Made in house

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

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.

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

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

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

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.

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

Fresh yellowtail and crisp cucumber in seasoned rice and toasted seaweed

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

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

Hana Roll with Asparagus.

California roll topped with langostino tempura & spicy mayo

Krab and scallop topped with spicy mayo. Baked, finished with ponzu, siracha, green onions and bonito. (Not a roll — no rice) May Request: gluten-free option

Avocado, cucumber, asparagus roll topped with seared tuna, housemade tataki sauce, roasted garlic chips & green onions. May Request: gluten-free option

California roll topped with tuna, yellowtail, salmon, white fish and avocado. (Substitute real crab for $5.00) May Request: gluten-free option

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

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

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

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

Lightly seared tuna topped with housemade tataki sauce, roasted garlic chips and green onions. May Request: gluten-free option

(House Specialty-Ask for Availability) Marinated monkfish liver on a lemon slice topped with sunnyside-up quail egg, daikon, green onions, togarashi and nori. 2 pieces.

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

New Zealand green mussels baked with spicy mayo and topped with green onions, ponzu, sriracha and bonito. May Request: gluten-free option

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

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

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

Refreshing starter to your sushi experience

Refreshing starter to your sushi experience