We eat a lot of raw fish, often venturing into the city to some of the "known" sushi bars. Since finding Hana, we're feasting on the freshest, most delicious fish in town.
On Friday and Saturday night's the restaurant is packed and there are many regulars sitting at the bar sipping sake from their own wooden sake boxes that sit stacked behind the bar waiting for the customer to visit.
Sushi Chef Hobin buys the freshest fish and it's worth asking what's fresh that day. Often you'll be treated to a fish that you've not had before.
With it's growing popularity, we find ourselves here on Tuesday or Wednesday night when the crowds aren't around. If you come on the weekend, expect a wait.