Hana Matsuri Omakase Glendale Menu

Assorted sashimi traditionally laid over a bed of seasoned sushi rice, often accompanied by various garnishes.

Kobe beef yakiniku served over rice, typically includes marinated slices of Kobe beef in a savory yakiniku sauce.

Salmon over rice, often accompanied by ingredients like seaweed salad and avocado, reflecting a common pairing in sushi cuisine for lunch.

Assorted slices of raw fish, typically served with steamed rice and miso soup, selected by the chef.

Assorted sushi and sashimi, typically including a variety of chef-selected fish, accompanied by a California roll.

Chef's selection of assorted sushi, typically includes a variety of fish such as tuna and salmon, accompanied by a California roll.

Grilled chicken coated in a savory teriyaki sauce, typically accompanied by steamed rice and a selection of vegetables.

Grilled salmon typically includes teriyaki sauce, served as a lunch portion.

Teriyaki steak, choice of cooking temp from rare to well done, served during lunch hours.

Tofu teriyaki typically includes grilled tofu glazed in a homemade teriyaki sauce, served alongside rice and a selection of vegetables.

Sliced tuna served over rice, typically includes a side of miso soup as part of this lunch offering.

Grilled freshwater eel typically includes a savory eel sauce, served over steamed rice.

Delicately seared salmon belly with a touch of soy glaze, garnished with crispy onions, served with wasabi and pickled ginger.

Seared scallop typically accompanied by garlic mayo and a sprinkle of tobiko.

Garlic soy-marinated bluefin tuna belly, lightly seared and served atop hand-pressed sushi rice.

Grilled chicken coated in a savory teriyaki sauce, typically includes steamed vegetables and served alongside sushi rice.

Grilled salmon fillet glazed with teriyaki sauce, typically includes mixed vegetables, served with miso soup, salad, and white rice.

Teriyaki steak, choice of cooking temp from rare to well done.

Grilled tofu glazed with teriyaki sauce, typically includes a variety of vegetables.

Includes choice of protein: salmon, beef, or chicken. Served with sides from kitchen combinations.

Anago sea eel nigiri features a slice of gently simmered sea eel atop a mound of vinegared sushi rice, typically garnished with a brush of sweet sauce.

Delicate slices of bluefin tuna atop seasoned sushi rice, garnished with a touch of fresh green onion.

Medium fatty part of tuna, typically served over a small bed of hand-pressed sushi rice.

Rich, buttery slices of otoro (fatty tuna) atop vinegared sushi rice, garnished with a touch of freshly grated wasabi.

Two pieces of rich, fatty salmon elegantly placed atop sushi rice.

Salmon roe, typically includes a small bed of pressed sushi rice and a thin band of seaweed. Two pieces.

Imitation crab meat atop a small mound of vinegared sushi rice, often accompanied by a hint of wasabi.

Thinly sliced octopus atop a mound of vinegared sushi rice, typically accompanied by a dab of wasabi.

Tender slices of salmon atop seasoned rice, garnished with microgreens.

Spicy.

Cooked shrimp delicately placed atop a small mound of vinegared sushi rice.

Masago nigiri features a topping of smelt roe over a mound of sushi rice, typically encircled with a thin strip of nori.

Sliced smoked salmon typically includes atop a small portion of vinegared sushi rice. Two pieces per serving.

Snow crab delicately placed on a mound of vinegared sushi rice, typically accompanied by a hint of wasabi.

Sliced squid served atop a small mound of pressed sushi rice, typically includes two pieces per order.

Japanese-style sweet egg omelette, gently laid over a mound of hand-pressed sushi rice.

Thinly sliced tuna atop vinegared rice, garnished with a delicate flower.

Lightly seared tuna, typically served over vinegared sushi rice, often accompanied by a drizzle of ponzu sauce.

Grilled eel atop vinegared rice, garnished with sesame seeds and nori.

Two pieces of yellowtail, typically served over pressed sushi rice.

Japanese thick udon noodles in a savory broth, accompanied by a selection of tempura, typically including shrimp and various vegetables.

Smoked duck ramen features thinly sliced smoked duck served over ramen noodles, typically accompanied by a rich broth and garnished with green onions and bamboo shoots.

Lobster ramen typically includes a rich broth, succulent lobster pieces, seasoned egg, scallions, nori, and ramen noodles, garnished with vegetables and possibly a touch of aromatic oil.

Ama ebi sashimi typically consists of raw sweet shrimp, often accompanied by deep-fried shrimp heads.

Slices of sea eel, typically served with a side of wasabi.

Otoro sashimi features thinly sliced, highly prized fatty part of the tuna belly, typically served raw.

Delicate blue fin tuna sashimi atop fluffy egg omelette squares, garnished with fresh green onions.

Thinly sliced raw escolar, often accompanied by soy sauce and wasabi.

Thickly sliced, rich in flavor salmon, typically served raw.

Rich and oily belly cut of yellowtail, typically served in two slices, highlighting its intense flavor.

Ika sashimi consists of thinly sliced squid, typically served raw.

Thinly sliced imitation crab, served as sashimi. Commonly accompanied by soy sauce and wasabi.

Mackerel sashimi typically consists of thinly sliced raw mackerel, often accompanied by garnishes such as green onions or served on a bed of lettuce.

Marinated smelt roe, typically served in small portions.

Sliced raw salmon, typically served with soy sauce, wasabi, and ginger.

Spicy.

Sea urchin sashimi typically includes fresh, creamy portions of sea urchin, served raw.

Thinly sliced raw shrimp, typically served with a side of fresh wasabi.

Thinly sliced, delicately smoked salmon, typically served as a traditional sashimi dish.

Snow crab sashimi typically includes thinly sliced pieces of snow crab, served raw.

Thinly sliced octopus, typically served with a side of soy sauce and wasabi.

Sliced sweet Japanese egg omelette, typically served as a delicacy in sashimi form.

Chu toro sashimi is sliced medium fatty part of bluefin tuna, typically served raw.

Sliced raw tuna, typically served with wasabi, soy sauce, and pickled ginger.

Lightly seared tuna, typically accompanied by a ponzu citrus sauce.

Sliced freshwater eel, typically served with a garnish that may include daikon radish.

Sliced yellowtail, typically served raw, highlighting its natural flavors and texture.

Grated root of authentic wasabi, offering a unique, fresh kick to complement sushi dishes.

Grilled green spears served fresh, aromatic and lightly seasoned, a delightful treat for vegetable lovers.

Assorted seasonal vegetables, typically including items such as zucchini, bell peppers, and onions, grilled to enhance their natural flavors.

Pickled wasabi, traditionally prepared, typically includes finely grated wasabi root marinated in a light vinegar solution.

Freshly sliced avocado side, perfect for adding a creamy touch to your meal.

Cucumbers typically served with a dressing, often incorporating vinegar or a light sauce, and may include additional ingredients like sesame seeds or herbs for enhanced flavor.

Soft and fluffy white rice, cooked to perfection.

Crispy and flavorful fries made from sweet potatoes, a delightful twist on a classic favorite.

Mashed potatoes enhanced with truffle oil, typically garnished with a hint of fresh herbs.

A robust blend of black pepper and select seasonings, typically simmered to enhance the flavor profile of steak dishes.

Garlic butter typically includes a blend of melted butter infused with minced garlic, often used as a rich and aromatic condiment.

Miso soup infused with a sweet honey goma miso blend, typically includes tofu and seaweed.

Spicy.

A velvety sauce combining the sharpness of wasabi and capers, emulsified into a classic beurre blanc, typically served alongside sushi dishes.

Spicy.

Spicy.

A rich, sweet, and savory sauce, often used to complement sushi dishes.

Ground ripened chilies and garlic form this smooth, spicy sauce.

Ponzu is a citrus-based sauce combining soy sauce, vinegar, and hints of fish, typically used to enhance flavor in various dishes.

A side of soy sauce enhanced with the citrus notes of yuzu, typically used as a dipping or seasoning sauce.

Shrimp tempura and cucumber, typically includes eel and avocado on top, complemented with eel sauce.

Mango and assorted fillings, likely including seafood or vegetables, wrapped in sushi rice and seaweed, possibly topped with additional mango or sauce.

Fresh salmon wrapped around avocado and cucumber, topped with mixed greens and drizzled with a savory sauce.

California roll topped with an assortment of fresh fish and avocado.

Salmon, avocado, and cucumber, typically includes a topping of salmon with a unique blend of sauces and possibly garnishes like tobiko or scallions.

Delicate seared tuna slices wrapped around sushi rice, garnished with fresh cilantro and drizzled with a savory sauce.

Wagyu beef, gently sautéed and wrapped with butter lettuce and grilled green onion, typically includes kewpie mayo and is topped with Japanese 7 spice.

Baked salmon, likely atop a California roll base, typically includes a savory XO sauce, enhancing its rich flavor.

Salmon, tuna, white fish, eel, crab stick, and cream cheese, typically wrapped and deep-fried in tempura batter.

Shrimp tempura and cucumber, typically includes avocado, topped with tempura flakes and red tobiko, drizzled with eel sauce.

Spicy tuna and avocado, typically includes a mix of crabmeat and various fish, topped with a creamy, spicy sauce and crunchy tempura flakes.

Miso soup combines tofu, seaweed, and scallions in a savory miso broth.

Fresh seaweed topped with shredded radish and sesame seeds.

Slightly seared tuna typically accompanied by a mix of fresh greens, often dressed with a ponzu or sesame dressing.

Savory Seafood Soup - A medley of fresh catches in a flavorful broth.

Thinly sliced cucumber and a variety of seafood, dressed in a light, tangy ponzu sauce, garnished with sesame seeds.

Fried calamari, typically accompanied by a dipping sauce that complements its crispy texture.

Steamed young soybeans. Choose from salt, garlic, or spicy garlic seasoning.

Wrapped and fried with a mix of vegetables and possibly a hint of pork, served with a sweet chili dipping sauce.

New Zealand green mussels baked with a blend of spicy mayo and topped with a sprinkle of fish eggs.

Pan-fried dumplings filled with seasoned pork, served with a side of soy-based dipping sauce.

Steamed dumplings typically filled with a mix of shrimp and possibly other ingredients, served with a dipping sauce.

Spicy.

Crispy tempura with two shrimp and four assorted vegetables. Options include shrimp and vegetable, chicken and vegetable, vegetable only, or shrimp only.

Grilled squid, typically includes a light brushing of soy sauce or a similar glaze to enhance its natural flavors.

Salmon sashimi, sushi rice, sesame seeds, wasabi, ginger, pickles, and micro shiso leaf, typically assembled in a bowl.

Assorted slices of raw fish, typically includes a variety of chef-selected pieces.

Assorted sushi, typically including seven to eight pieces with a California roll, selected by the chef.

Assorted slices of raw fish paired with nigiri sushi and a hand-rolled sushi selection, typically chosen by the chef.

Fresh tuna, green onion, white onion, chili oil, and sesame seeds, typically served over seasoned rice.

Broiled freshwater eel over a bed of sushi rice, typically includes a savory eel sauce.

Chicken tempura, avocado, and cucumber, often accompanied by eel sauce, wrapped in sushi rice and seaweed.

Futo maki typically includes a combination of crab meat, tamago (egg), cucumber, avocado, and various pickled vegetables, all rolled with sushi rice.

Lobster tempura, typically accompanied by avocado and cucumber, rolled in sushi rice and seaweed, often topped with eel sauce and a sprinkle of tobiko.

Chopped fatty tuna and green onions, typically includes wasabi, wrapped in seaweed and sushi rice.

Yellowtail and green onions, wrapped in sushi rice and nori.

Smoked salmon, cream cheese, and avocado, typically wrapped in seaweed and sushi rice.

Fresh salmon rolled with rice and seaweed, a classic sushi delight.

Crispy salmon skin, avocado, cucumber, wrapped in sushi rice

Spicy.

Spicy.

Spicy.

Spicy.

Deep fried soft shell crab, avocado, and cucumber, typically includes masago and a drizzle of eel sauce, wrapped in sushi rice and seaweed.

Fresh tuna wrapped in seaweed and rice, sliced into bite-sized pieces.

Freshwater eel and cucumber, typically includes a drizzle of eel sauce.

Shrimp and assorted vegetables dipped in a light batter and deep-fried to achieve a crispy texture.

Assorted vegetables, such as sweet potato, broccoli, and onion, lightly coated in tempura batter and fried.

Fresh avocado slices rolled in seaweed and sushi rice, a vegetarian delight.

Crisp cucumber wrapped in seaweed and rice, a refreshing vegetarian sushi option.

Dried gourd shavings marinated in sweet soy sauce, wrapped in sushi rice and seaweed.

Traditional Japanese pickled daikon in sushi roll form.

Rolled sushi featuring pickled plum paste and shiso leaf, wrapped in nori.

Tempura asparagus and truffle oil, typically includes avocado and sesame seeds, wrapped in rice and seaweed.

Selection of sodas and beverages including Coke, Diet Coke, Sprite, Root Beer, and unsweetened Iced Tea. Lemonade, tonic, and soda water also available.

Refreshing, lightly brewed

Selection of freshly extracted juices: cranberry, pineapple, apple, orange.

Rumane juice available in original, strawberry, or melon flavors.

A refreshing blend of juicy fruits, perfectly sweetened for a thirst-quenching treat.

Pan-fried dumplings filled with seasoned meat and vegetables, served with a side of tangy dipping sauce.

Steamed young soybeans with options of salt, garlic, or spicy garlic seasoning.

Sushi Combo B typically includes an assortment of nigiri sushi, selected by the chef, alongside a specially chosen roll.

Maki combo with a choice of rolls including seafood, chicken tempura, and vegetable varieties like cucumber and avocado.

Teriyaki steak, choice of rare to well done, served as kitchen special.

A savory seafood broth, enriched with shrimps, scallops, tilapia, krab stick, complemented by black fungus mushrooms, pickled ginger, bamboo shoots, scallions, fish cake, and egg.