Hana Japanese

For me, what makes a restaurant special is a creative menu utilizing high-quality ingredients, caring chef/owners who are proud and passionate about their craft, and a welcoming atmosphere that makes me happy the moment I walk in, and encourages me to return as soon as possible.  Family-owned Hana is such a spot with this magical combination.

Read more in an article I orginally wrote for AZ Wine Lifestyle magazine in 2010: AZ Wine Lifestyle:  A Flower Blooms in the Sonoran Desert

Ikano - whole grilled squid

Fried mochi

Takoyaki (octopus fritters)

Hana Tamago, before...

and after (soft boiled egg brined in dashi, tempura fried, with creamy mentaiko sauce).

BYOB! Starting with Beau Joie champagne

Rainbow Carpaccio (Tuna, Yellowtail, Salmon and Sea Bass)

Miso ramen

Aji - sashimi and crisp fried bones

Otoro

Curry udon

Uni shooter with quail egg and yuzu