Cuisine:

• Japanese
• Sushi bar
• Catering

Hana Description:
One might wonder if Hana, fronting an awkwardly located hotel strip mall, could indeed be the place rumored to attract local chefs in their off-hours. The dining room, shaped like a staple and painted the same steely grey, looks shopworn, with industrial carpeting and a drop ceiling. The vibe often feels hectic and packed, partly because it's so family-friendly, and partly from patrons crammed in the doorway awaiting a slot. Chef-owner Ken Tominaga (also of Go Fish in Napa) tends to helm the sushi bar, which reassures. A diverse menu features fish flown in from Japan (for omakase splurges) and Sonoma County ingredients (from veggies to foie gras for the Fat Boy unagi and tempura roll). Eyeball the blackboard for sushi and sashimi specials; consider the generously outfitted bento boxes; or try the diverse cooked mains such as homemade udon noodles in rich broth, pan-seared Kurobuta pork with ginger jus or miso-marinated black cod.


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