Hana Japanese Eatery

Plum wine.

Whisky and club soda in a can.

Barley, Oita prefecture.

Sweet potato – Kagoshima.

Awamori – Okinawa.

Plum liquor and club soda in a can.

Tofu lightly rolled in potato starch and fried, served in tentsuyu sauce. May request: gluten-free option, vegetarian

Clams steamed in sake, ginger and soy. Garnished with lemon and green onions. May request: gluten-free option

Crispy bite-sized pieces of marinated chicken breast. May request: gluten-free option

Pan-fried dumplings with pork & cabbage or tofu & chives. May request: vegetarian

Squid lightly battered in potato starch and fried. May request: gluten-free

Oysters battered in panko and fried.

Tender slices of slow-cooked marinated pork.

Complex, bitter IPA.

Medium body, malty.

Russian imperial stout.

Belgian inspired Witbier.

Medium body, citrus finish.

Refreshing and clean.

Japanese pale ale.

Light IPA, green tea finish.

Yuzu citrus, slightly sweet.

Refreshing and clean.

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

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).

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.

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

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

Warm tempura battered shrimp rolled with sliced avocado, crisp cucumber and imitation crab in seasoned rice and toasted seaweed.

Tuna seasoned with sesame oil and sriracha, cucumber and daikon sprouts. Can be made as chopped tuna by request for $3.00 upcharge.

Smoked salmon, sliced avocado and rich cream cheese rolled in seasoned rice and toasted seaweed.

A generous helping of fresh yellowtail, matched with crisp cucumber in seasoned rice and toasted seaweed.

Roku gin, mio sparkling sake, strawberry puree.

Midori, lemon and lime juice and club soda.

Roasted pineapple or pomegranate syrup and lemon juice.

Big Marble (local) ginger beer, lime juice.

Maraschino whisky, kuromame ale, Arizona honey.

Barley shochu, strawberry ramune, lime juice.

Tempura battered deep-fried Twinkie™ served with mochi ice cream and Japanese manju.

Aloe vera in simple syrup, mandarin oranges, blueberries, adzuki beans & sweet mochi bits. May request: vegetarian, gluten-free

Unique scoop flavors. Ask your server for available flavors.

Unique flavors inside soft mochi. Inquire for flavors.

Your choice of mochi ice cream, tempura battered and deep fried. Served with whip cream and chocolate sauce.

Aji is very similar to the word for 'taste' in Japanese, for good reason. Mackerel has a mildly oily but firm texture, and is cured in house at Hana.

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.

Mildly salty like the sea, cooked jumbo shrimp are delicious with fresh grated wasabi (ask for some) or a light bit of soy sauce.

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.

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

Scallops have a fresh, bright flavor that is enhanced with citrus. Soft and delicate, they're garnished so you'll require little enhancement.

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

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

The smaller and lighter in color than tamago, smelt eggs burst on your tongue with a surprising, salty flavor. Consider adding a quail egg as the perfect accompaniment.

Salmon is such a popular sushi choice because of its rich, succulent flavor. Ask for fresh grated wasabi as the perfect accompaniment.

A firm but buttery white fish that is a cousin of the prized Toro or Bluefin Tuna.

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

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

Made fresh, in-house, by Chef Kaz.

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

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

Grilled and sweet glazed, fresh water eel tastes like sweet, firm white fish.

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

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

Hana Roll with Asparagus.

Shrimp tempura with pickled root & daikon sprouts.

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

Collaboration of Jim Beam and Suntory.

Aged 3-5 years in ex-bourbon.

Okinawa.

Sherry cask, soft, round, rich.

Rich maltiness, silkey texture.

Single malt, sherry cask.

Okinawa, single grain indica rice whisky.

Lightly peated, finished in Mizunara oak.

Suntory's flagship.

Blend of five major whisky regions.

Corn and barley.

100% malted barley.

Special, limited edition.

Hana-style sukiyaki with tofu, spinach, napa and shitake, simmered in soy sake broth. Add shirataki (clear) noodle for $2.00.

Yellowtail collar grilled. Served with daikon, green onions and ponzu (depending on availability). May request: shellfish free, pescatarian, gluten-free option

Puffy rice squares served with daikon, green onions & ponzu. May request: vegetarian, shellfish free, gluten-free option

Flash fried Japanese scallops or salmon topped with pickled vegetables & house soy-vinegar sauce. May request: gluten-free option

Vegetable pancake topped with kewpie mayo, house made sauce, pickled ginger, green onions and bonito. May request: shellfish free

Diced scallops, soybeans and pickled ginger fried in tempura batter and served with a tentsuyu dipping sauce.

Mediterranean sea bass steamed in sake and served with asparagus, garlic and soy sauce butter. May request: gluten-free option, pescatarian

Whole grilled squid served with ginger, soy sauce and lemon. May request: gluten-free option

Octopus dumplings topped with Japanese mayo, house made sauce, pickled ginger, green onions & bonito. May request: pescatarian

Miso marinated tuna grilled and served with daikon, green onions and ponzu. May request: shellfish free, pescatarian

Silken tofu cooked with kombu in a clay pot served with soy, bonito, green onion dipping sauce. May request: vegetarian, gluten-free

Cold soba noodles served with wasabi, assorted tempura and a tentsuyu dipping broth.

9 pieces sashimi, California roll, shrimp & vegetable tempura. May request: pescatarian

Crispy panko breaded chicken breast infused with herb butter. Served with mixed green salad, soup, rice and nimono vegetables. Requires 25 minutes.

Steak & lobster tail, pan-seared with garlic, butter & lemon. Served with mixed green salad, soup, rice and nimono vegetables. May request: gluten-free option

Steak & Hokkaido scallops pan-seared with garlic, butter & lemon. Served with mixed green salad, soup, rice and nimono vegetables. May request: gluten-free, pescatarian

Steak & tail-on shrimp pan seared with garlic, butter & lemon. Served with mixed green salad, soup, rice and nimono vegetables. May request: gluten-free

Assorted seasonal vegetables, tofu & shirataki (clear) noodles simmered in a shiitake broth. Served with organic salad, miso soup and rice. May request: gluten-free option, vegan, vegetarian

Pan-seared tuna with teriyaki sauce (mirin, sake & soy). Served with mixed green salad, soup, rice and nimono vegetables. May request: pescatarian, gluten-free option

Pan-seared salmon with salt or teriyaki sauce (mirin, sake & soy). Served with mixed green salad, soup, rice and nimono vegetables. May request: pescatarian, gluten-free option

Pan-seared steak with caramelized onions. Served with mixed green salad, soup, rice and nimono vegetables. May request: gluten-free, shellfish free

Noodles topped with yakibuta pork, bamboo, fish cake, green onion and seaweed. Choice of broth. Add dashi soft boiled egg $2.50. Served with Hana's signature tentsuyu dipping sauce.

Thin flour noodles pan-fried in a fruit and vegetable sauce. Served with Hana's signature tentsuyu dipping sauce. May request: vegetarian, pescatarian

Thick white flour noodles with vegetables, pan-fried in dashi. Garnished with katsuobushi. Served with Hana's signature tentsuyu dipping sauce. May request: vegetarian, pescatarian

Aged, gold medal winner in San Francisco.

Local, handmade in Holbrook, Arizona.

Extra dry with rich rice taste. Earthy clean aroma.

Powerfully super dry and smooth.

Smooth, one of Japan's only female sake masters.

Light aroma, semi-sweet flavor with a clean finish.

Premium junmai daiginjo made in New York state using Yamadanishiki rice grown in Arkansas.

Semi-dry, full-bodied, please allow time for warming.

Rich, full bodied blend of a 2-8 year saged sake. Room temperature.

Light and dry, this Taru sake is stored in cedar barrels. Tasting notes of cedar, black pepper and baking spice.

Smooth, light and dry.

Gorgeous, dense aroma. Sweet start, smooth finish.

Balanced, subtle sweetness.

Light and dry, mixed fruit aroma, simple, easy to drink.

Made from special heirloom omachi rice. Light spearmint nose.

Fragrant, light, semi-sweet, apple and pear finish.

Rich, velvety texture. Medium aroma, savory umami.

Sweet aroma, refreshing. Light and fruity flavor.

A hand chosen, curated sample of shochu, vodka, gin & whiskey.

Four 1.5oz samples of our best sake, hand chosen by Hana.

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

Broiled crispy salmon skin & gobo, a pickled root vegetable with snap, rolled in toasted seaweed.

Refreshing starter and palette cleanser. Made with cucumber, daikon and carrot. Marinated in a mild vinegar sauce. May request: shellfish free, gluten-free, vegetarian

Whole soy beans, served chilled. May request: gluten-free, vegetarian

Rice steamed with love. May request: vegetarian, gluten-free

Ginger, miso or soy sesame dressing. May request: vegetarian, shellfish free, gluten-free option

Root vegetables, potato, japanese squash and okra. May request: vegetarian, shellfish free

Octopus, ginger, bamboo shoots. May request: shellfish free, pescatarian

Seaweed, sesame oil, sesame seed, kikurage mushroom, red pepper, salt & vinegar. May request: vegetarian, shellfish free

Krab, cucumber and wakame. May request: pescatarian

Squid, ginger, bamboo shoots. May request: shellfish free, pescatarian

Lightly seasoned cooled rice. May request: vegetarian, gluten-free

Tofu lightly battered and fried, served with soy sesame and miso dressing. May request: gluten-free option, vegetarian

Avocado and parmesan reggiano with lemon and oil dressing. May request: gluten-free, vegetarian

Steaming hot with tofu, wakame and green onions. May request: vegetarian

Fish consummé. May request: pescatarian, gluten-free

Seared tuna or steak with crispy garlic, ginger tataki sauce, green onions, soy sesame and miso dressing. May request: pescatarian, gluten-free option

Seasoned crispy chicken with soy sesame and miso dressing. May request: gluten-free option

Salmon, tuna, yellowtail, octopus, albacore with soy sesame and miso dressing. May request: gluten-free option, pescatarian

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

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

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

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)

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

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

California roll topped with langostino tempura & spicy mayo.

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

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

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

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

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

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

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

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

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

Shrimp, seasonal fish and seasonal vegetables, tempura battered, deep fried and served with a tentsuyu dipping sauce. May request: pescatarian

Whole lobster tail fried in tempura batter. Served with Hana's signature tentsuyu dipping sauce. May request: pescatarian

Shrimp and seasonal vegetables lightly battered and fried. Served with Hana's signature tentsuyu dipping sauce. May request: pescatarian

Shrimp and vegetable tempura with soba or udon in soy broth. Served with Hana's signature tentsuyu dipping sauce. May request: pescatarian

Eggplant, asparagus, green bean, kabocha, potato, white mushroom and shiso. Served with Hana's signature tentsuyu dipping sauce. May request: vegetarian, shellfish free

White wine.

Red wine.

White wine.

White wine.

Champagne.

Red wine.

White wine.