Sushi Hana Downtown

Sayuri means "a little lily" and is created as an embodiment of the gracefulness of Japan. Using only selected rice and rice koji, this is pure Nigori sake brewed up carefully with the natural water of Mount Rokko in Japan. Creamy, refreshing aroma, naturally sweet. A good match not only with Japanese food like Yakitori, but also with Western cuisine. Gyoza, Lotus Sliders and Teriyaki dishes.

Dreamy Clouds is quite special. Due to its milling rate of 41% it technically qualifies it as a Junmai Ginjo - a rare quality level for nigori sake. Creamy, complex, fruity. Pair with spicy noodle dishes or white fish. Spicy Miso Butter Ramen and Cobia.

Using only premium Californian rice, Organic Junmai Sake is carefully brewed with sophisticated skills and technique. Ingredients, brewing process, aging process, and bottling process are all USDA certified organic. Sharp and exhilarating. Dry and Light-bodied. Matches with sashimi or grilled fish with salt and lemon. Hamachi Sashimi, Goma Shiro Nigiri, and Hamachi Kama.

TY-KU Silver is crafted from specialty Akebono sake rice that is polished so only 70% of the grain remains, a process which removes impurities and refines taste. Fresh, smooth subtle pear finish. Pairs well with light salads and fresh fish. Maguro, Sake Sashimi, and Asian Sunrise.

Locally brewed in California for freshness, using 100% premium short grain rice. This sake has a pleasant combination of full-bodied flavor with a light smooth finish. Full-bodied, light, smooth finish. Pairs well with grilled fish, sushi and green salads. Hamachi Kama, Asian Sunrise, Hard Rock & Roll.

"First Boss" is worthy of the name of Ozeki's founder. This is special Daiginjo sake, full-bodied, with a rich bouquet, yet has a refined, drinkable flavor that holds up. Its rice is highly polished and carefully fermented at a low temperature. Rich, fruity aroma, delicate flavor. Pairs well with whitefish, grilled fish or fried vegetables. Salmon Teriyaki and Tempura Udon.

One of the three sake products that Ozeki first brewed in California in 1979.This is a traditional style sake that you can enjoy any way you would like with a variety of dishes. This sake is dry and delicate on the palate with a full-bodied flavor and well-balanced aroma. Let it warm you in the winter and cool you in the summer! Dry, served warm or chilled. Try with sashimi, sushi, tempura and salty foods. Hawaiian and Shrimp Tempura, Steamed clams, Goma Shiro Nigiri.

Konteki means "dew drops of the earth" while Higashiyama (the brewery name) translates to "eastern hill." Brewery workers have been known to start their days watching the sun rise over the mountains until the dew drops glisten as if they were the Tears of Dawn. Lightly sweet, aromas of sweet rice, bananna and anise, full-bodies. Try with fresh oysters or smoked salmon. Fresh Kumoto Oysters, Smoked Sake Sashimi, Bodega Sunset.

Light and easy drinking, named after Japan's colorful koi fish that represent good fortune and luck. This sake represents the combination of vibrant colors, patterns, and shimmering scales that have earned Japanese koi fish the moniker "living jewels." Citrus, asian pear aromas, clean, smooth finish. Pair with a variety of sushi and poultry dishes. Green Mamba and Petaluma Maki.

This brewery made a commitment to make premium sake despite agricultural hardships like those of WWII. Until this sake came along in the 1960's, all sake had distilled alcohol added to it due to rice shortages and war rationing. After the war, Chiyonosono crafted the first junmai sake (brewed without distilled alcohol nor additives of any kind) and celebrated by sharing it from a large, red lacquered sake cup called a Shuhai. Soft, aromas of orange blossom, straightforward. Try this sake with salty, savory foods. Green Mamba Maki or Yaki Udon.

Bright and refreshing, this sake is the perfect choice for daytime drinking and is the brewery employees' drink of choice. The juniper botanicals and cucumber notes make it the perfect gin lover's sake. It is named after the brewery founder who fought many battles near the ruins of Takatenjin Castle. It is very close to being a Ginjo but reined in by flavors and aromas to allow more easy drinking. Melon, pear aromas, subtle, sweet butter-tinged flavor. Try with spicy dishes, earthy foods and salads. Creamy Hotate and Tempeh Maki.

Local, all-natural aodani plums are soaked in Tozai sake for over three months resulting in an incredibly balanced sake with tart, juicy acidity on the finish. Plum blossoms are known as "The Flowers of Peace" in Japan and symbolize growth, renewal, and awakening. Plum, almond and apricot aromas, slightly sweet, mouth-watering finish.

Sayuri, Snow Maiden, Dreamy Clouds.

Sword of the Sun, Well of Wisdom, Tears of Dawn.

Lychee Sake, Blossom of Peace, House Plum Sake.

This Junmai Ginjo is made with Yamada Nishiki rice, known as the pinnacle of quality for sake rice. It is named after the famous Chinese poet, Li Po, who was said to drink a bottle of sake and write one hundred poems. Full-bodied, crisp, flavorful. Pairs well with poultry and green vegetables. Asparagus Maki and Hana Chicken Salad.

"Nanbu Bijin" means "Southern Beauty" and is a Japanese term that celebrates the beauty of women, interpreted as the brewery's vision to create a delicate sophistication in its sake. The local Ginginga rice used for this sake took over eight years to develop and perfect. White wine aromatics of pear, grass, and muscat grape. Medium-bodied with slight wood spice and floral aromas that move toward apple and lively citrus notes. Mild acidity allows the minerality to exert itself on the finish. Pairs well with tempura vegetables or raw oysters Gourmet Vegetable Tempura and Fresh Kumoto Oysters.

Made by the Fuji Brewery, which was founded in 1778. This sake is called 10,000 Ways in reference to its versatility. It appeals to a wide range of tastes, can be consumed at a range of temperatures and pairs well with many kinds of food. Light and fruity, undertones of black currant, crisp and clean finish. Pair with sushi, sashimi, salads. Moriwase Sashimi or Rainbow and Negi Hama Maki.

Drip-pressed in an ice igloo, this ultra-luxurious Junmai Daiginjo is extremely rare. Drip-pressing, or "shizuku" is a rarity by itself, and this is the only sake in the world drip-pressed in an ice igloo. Inside, the temperature remains about 28˚ F with 90% humidity. Bacteria cannot survive in these conditions, allowing the brewery to make the cleanest, most pure ultra-premium sake possible. Spice, minerality, and banana skin dominate the aroma profile. Lychee, melon, herbs, vanilla essence and concentrated mineral flavors keep the sake focused well into its long, clean, ethereal finish. Try it with caviar, crab, or slightly salty dishes. Ikura and Uni Nigiri, Kobe Maki and Soft Shell Crab Tempura.

Fruity with hints of tropical fruits and flowers. Pleasant aftertaste with a light sweetness.

Hints of melon and lemon citrus aromas meld with flavors, lychee, and Bosque pear.

Aromas of raspberry and boysenberry. Black cherry and plum characters on the palate.

Rich layers of blackberry, dark cherry, with oak signatures of cocoa and molasses.

Aromas of ripe pear, fresh cantaloupe and honeysuckle fill the glass.

Crisp apple, tropical notes with aromas of pineapple, and mango.

Lovely texture with dark berry and spice flavors. Finish is structured and lengthy.

Tempura soft shell crab and vegetables.

Soft shell and snow crab, kani- kama and vegetables with habañero sauce.

Unagi and cucumber roll, wrapped in six assorted fish.

Unagi, scallop, pickled garlic, green onion and cucumber.

Spicy snow crab, red bell pepper, green onion and pickled garlic rolled in tobiko

Tuna and avocado wrapped with tobiko and smoked salMon. Served with sweet wasabi sauce.

Tempura calamari, sesame chicken, kani-kama and vegetables.

Crispy salmon skin, tobiko and vegetables.

Grilled chicken and vegetables served with a teriyaki sauce

Smoked salmon, vegetables and garlic cream cheese roll.

Tempura shrimp, vegetables and japanese mayonnaise.

Grilled salmon and vegetables and tempura fried with a curry sauce.

Kani-kama, cucumber and avocado.

Shrimp, avocado and cucumber.

Marinated tuna with avocado.

Spicy tuna with avocado.

Tempura fried kani-kama, cucumber and avocado rolled in jalapeño masago.

Yellowtail with green onion.

Red tuna.

Smoked Salmon,Cream Cheese, and Cucumber

Cucumber and daikon radish wrapped in avocado. Pickled garlic on top.

Cucumber.

Fermented soybeans.

Japanese mushroom.

Green onion, cucumber, avocado, carrot, red bell pepper and wakame.

Cucumber, red bell, shiitake mushroom, spinach, inari, pickled daikon radish and avocado.

Raw or smoked salMon.

Sweet spotted shrimp.

Red tuna.

Albacore tuna.

Yellow tail.

Freshwater eel.

Snow crab.

Salmon roe.

Marinated small octopus.

Imitation crab.

Egg omelette.

Smoked oyster.

Red tuna with side of tobiko.

Fresh or smoked salmon with side of tobiko.

Hawaiian style marinated fish.

California maki, Cali Girl, and ten chef's choice nigiri. Substitute Rock n' Roll for $2.00

California maki, cali girl, tekka maki, and fifteen chef's choice nigiri. Substitute Rock n' Roll for $2.00

Salmon, tilapia, calamari, shrimp, scallop and vegetables.

Very different from indian curries. Thicker with a milder flavor, simmered with onion, garlic, ginger, carrots, potatoes and curry spices.

Seasoned seaweed salad.

Fresh oysters. Seasonal.

Marinated tuna served on wonton crisps.

Ask about gluten-free option.

Grilled yellow tail served with kama sauce.

Chef's choice of fish over greens with soy vinaigrette.

With fruit or vegetable.

Blanched spinach with soy vinaigrette.

Stir-fried udon noodles. Chicken, pork or shrimp.

Corn, Butter, and Pork Belly in a Miso based broth.

Soft boiled egg, Green onions, Snow peas, Chashu

Tempura soft shell crab and vegetables.

Soft shell and snow crab, kani- kama and vegetables with habañero sauce.

Unagi and cucumber roll, wrapped in six assorted fish.

Spicy snow crab, red bell pepper, green onion and pickled garlic rolled in tobiko.

Tuna and avocado wrapped with tobiko and smoked salMon. Served with sweet wasabi sauce.

Tempura calamari, sesame chicken, kani-kama and vegetables.

Crispy salmon skin, tobiko and vegetables.

Grilled chicken and vegetables served with a teriyaki sauce.

Smoked salmon, vegetables and garlic cream cheese roll.

Tempura shrimp, vegetables and japanese mayonnaise.

Tilapia, shiitake mushrooms, kani-kama and vegetables katsu fried with a spicy sauce.

Unagi, scallop, pickled garlic, green onion and cucumber.

With chocolate and caramel sauce.

With chocolate and berry sauce.

Roll cake infused with matcha

Mochi balls stuffed with your choice of ice cream: Green Tea, Cherry, Chocolate

Red tuna with side of tobiko.

Assorted fish, served with soup and salad.

Hawaiian style marinated fish.

Rock & Roll, red tuna, yellow tail, smoked salmon and BBQ eel.

Tuna roll, red tuna, yellow tail, pink snapper, salmon.

Veggie Roll, spinach, shiitake, tofu pocket, avocado.

Fried Tofu.

Choice of chicken, pork, or tofu katsu with Japanese curry on top.

Cucumber and daikon radish wrapped in avocado. Pickled garlic on top.

Marinated fried tofu pocket.

Blanched spinach.

Wasabi relish.

Green onion, cucumber, avocado, carrot, red bell pepper and wakame.

Cucumber, red bell, shiitake mushroom, spinach, inari, pickled daikon radish and avocado.

Upon Request

Soy vinegar cucumber salad with fruit

Blanched spinach salad

Deep fried or regular tofu over greens

28 pieces of Sesame Chicken

18 pieces of California Roll, 18 pieces of Cali Girl, 18 pieces of Tekka Roll, 5 Smoked Salmon nigiri, 5 Shrimp Nigiri, and 5 Unagi Nigiri

20 pieces of yasai maki, 18 pieces of shiitake maki, 18 pieces of avocado/cucumber maki, 16 tofu maki.

Kani-kama, cucumber and avocado.

Shrimp, avocado and cucumber.

Marinated tuna with avocado.

Spicy tuna with avocado.

Tempura fried kani-kama, cucumber and avocado rolled in jalapeño masago.

Yellowtail with green onion.

Red tuna.

Smoked Salmon, Cucumber, and Cream Cheese

California maki, cali girl, and ten chef's choice nigiri. Substitute Rock n' Roll for $2.00

California maki, cali girl, tekka maki, and fifteen chef's choice nigiri. Substitute Rock n' Roll for $2.00

Salmon, tilapia, calamari, shrimp, scallop and vegetables.

Very different from indian curries. Thicker with a milder flavor, simmered with onion, garlic, ginger, carrots, potatoes and curry spices.

Seasoned seaweed salad.

Fresh oysters. Seasonal.

Marinated tuna served on wonton crisps.

Grilled yellow tail served with kama sauce.

Chef's choice of fish over greens with soy vinaigrette.

Nori-wrapped ahi tuna panko fried. Served with vegetable fruit sauce.

Blanched spinach with soy vinaigrette.

Japanese curry based broth with udon noodles.

Corn, Butter, and pork belly, miso based ramen

Soft boiled egg, Green onions, Snow peas, Chashu, Nori

Raw or smoked salMon.

Sweet spotted shrimp.

Red tuna.

Albacore tuna.

Yellow tail.

Freshwater eel.

Snow crab.

Salmon roe.

Marinated small octopus.

Imitation crab.

Egg Omelette.

Smoked oyster.

Coke products