Hana’s Japanese Restaurant – Ken’s Roll at Hana Japanese Restaurant in Rohnert Park on September 21, 2022. (Chad Surmick / The Press Democrat)
Chef Keita Tominaga’s selection from left omakase nigiri, hon-maguro, ishigakidai, katsuo, iwana, hotate and uni at Hana Japanese Restaurant in Rohnert Park on September 21, 2022. (Chad Surmick / The Press Democrat)
Hana’s Japanese Restaurant
Chef Keita Tominaga looks over the dinner menu with staff at Hana Japanese Restaurant in Rohnert Park on September 21, 2022. (Chad Surmick / The Press Democrat)
New Japanese Restaurant Hana Moon Going From Strength To Strength
Every day Keita Tominaga opens the doors of Japanese restaurant Hana, he faces a tough prospect – following in his father’s footsteps.
In May, the 31-year-old chef took over San Francisco’s Rohnert Park Japanese restaurant PABU Izakaya, following the sudden death of his father, Kenichi “Ken” Tominaga, at 61 years old.
Ken Tominaga opened Hana in 1990 — long before nigiri and sushi rolls were common in wine country — and PABU in 2014 with chef Michal Mina (three other Boston locations have since closed) . Recently, the acclaimed chef partnered with Dustin Valette to operate the sushi bar at Matheson’s three-story restaurant in Healdsburg.
However, Ken’s greatest legacy was his warm hospitality and connection to the local food and wine community. On almost any night, the chefs could be found sitting at his sushi bar or drinking Sake at the table and chatting with him.
Hana Japanese Eatery
“I was going to take over a restaurant, but not this way,” said Keita Tominaga, looking around the Rohnert Park restaurant in late September as the kitchen staff prepared for service later that evening. In the month since his father died, Tominaga says, many chefs have come to the restaurant to pay their respects and give advice and support.
Although Keita had always intended to follow in his father’s footsteps, Ken’s sudden death left a void. Keita tries to close that gap with the help of his mother, Emiko, and his brother, Kousuke, while thinking about his future.
Keita Tominaga grew up in Sonoma County and graduated from the Culinary Institute of America. He has cooked at Farmhouse Inn, Diavola, Jackson Family Wines and Auberge du Soleil, giving him a strong foundation in Western cuisine.
But six months working at Michelin-starred Tokyo Tenoshima last year brought him closer to Japanese cuisine. He learned about kaiseki, a traditional multi-course meal of seasonal small dishes cooked in a proper, traditional way. This experience allowed him to escape his father’s shadow.
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Keita Tominaga’s Chef’s selection of omakase nigiri, hon-maguro, ishigakidai, katsuo, iwana, hotate and uni Hana Japanese Restaurant in Rohnert Park. (Chad Surmick / The Press Democrat)
“I had no one there. Here, everyone compared me to my father,” said Keita. “I was able to have a tougher skin than that.
He also explored the culture and history of Japanese cuisine, learning not only the cooking techniques but the reasons behind those techniques – why season and history play such a large role in cook Japanese.
“My boss (chef/owner Hayashi Ryohei) was very interested in it. He was into the ‘why,’ not just the ‘how,’ like, ‘Why do we eat certain things?’ certain seasons?’
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The menu hasn’t changed much, but Keita offers some seasonal gear now. On a recent visit, he served a high-quality tomato salad as a treat. The fish on the menu continue to be sourced locally and from Japan. She also perfects Hana’s makeup that hasn’t changed in decades.
A sushi bar, as always, is a restaurant. Without detracting from Ken’s larger-than-life presence, the dining room feels dated, in need of a fresh coat of paint and modern tables. However, the newly opened sake bar is impressive.
At the beginning of next year, Keita hopes to tackle unfinished projects and create a complete menu, from start to finish. When he thinks about the future, his father is still prominent in his mind.
“How do people feel when they walk through these doors?” he spoke of his father’s constant smile, humor and appreciation for sharing Japanese food. “These things cannot be changed. It needs to be protected.
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“I am still learning how my father managed this place. Yes, we argue. We shouted. But those were good things,” said Keita.
“There are a hundred fires burning all the time and I have to put them all out.” But I can do it once in a while. It seems like a very long and very short year. “
Sushi & Sashimi, $8 – $30: Fresh fish is why you’re in Hana. Attention to detail and extensive knowledge make this one of the best raw fish spots in the North Bay. It’s not cheap, but expect to cut tuna, mackerel, eel, sea urchin, salmon and seasonal specialties with only steamed rice. This is the gold standard by which other fish should be measured.
Happy Spoon, $8: A delicious bite combining one oyster, uni, ikura and tobiko (roe), with a dollop of ponzu-infused crème fraîche, this is a Hana classic.
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Ken’s Roll, $22: The chef’s signature roll is a delicious combination of crispy shrimp tempura, sweet tuna, avocado and shichimi peppers. If you’re more traditional, rolls filled with roasted daikon or plum, squash and even natto (fermented soybeans) are $7. At the other end of the spectrum, the Supreme Roll features toro (fatty tuna), uni and Osetra caviar ($40).
Sukiyaki, $38: Unlike its stylish cousins, ramen and shabu-shabu, sukiyaki isn’t a cult favorite, but this showpiece should be. Japanese hot pot (or donabe) arrives at the table with steaming aromas of onions, tofu, mushrooms, green onions and thin slices of eye steak swimming in a delicious broth, salty, full of umami. Served with rice and raw egg for dipping.
The restaurant also offers an excellent Hokkaido Miso Ramen ($20) with sweet and salty broth, egg, corn and butter, and Tempura Udon ($17) with fried shrimp and udon noodles.
Miso Soup, $4 to $7: You’ll never go back to pre-made miso after this. O-Age’s miso soup is made with red miso and garnished with fried tofu and green onions. Asari miso soup is flavored with red miso and Manilla clams.
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Sake: The restaurant has many Japanese options, although longtime Danny Pitassy no longer works at Hana. There is also an extensive wine list.
Hana Japanese is located at 101 Golf Course Drive, Rohnert Park, 707-586-0270, hanajapanese.com. Opening 16:30 to 21:00. Tuesday to Thursday, 16:00 to 21:00. Friday and Saturday, closed Sunday and Monday. Last stop at 20:30. To eat. Order and pay in advance, and we bring food and drinks to the table or order from your table by scanning the QR Code with your camera device, you order and pay easily on your phone!
Located in Red Hook, NY – Hana Sushi is a traditional Japanese restaurant in the Hudson Valley
Hana Sushi opened in 2001 – and under the direct hand of sushi chef Etsuo Iwamotoh, it has become one of the main restaurants in the Hudson Valley. Using fresh ingredients and Iwamoto’s understanding of the unique qualities of Japanese cuisine, Hana is a place for people interested in having an amazing culinary experience.
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Fried prawns with sweet potato, zucchini, butternut and buttercup squash in tempura batter (3 prawns, 4 vegetables)
California Roll; 1 tuna, 1 red snapper, 1 salmon, 1 yellowtail, 1 crab stick, 1 shrimp and white tuna served with miso soup and house salad.
Tuna roll; 2 pieces of tuna, 1 red snapper, 1 salmon, 1 yellowtail, 1 crab stick, 1 shrimp, 1 ikura, 1 masago served with miso soup and house salad .
3 pieces of tuna, 3 red snapper, 3 salmon, 3 white tuna topped with miso soup and house salad.
Hana Japanese Restaurant
3 pieces of tuna, 3 red snapper, 3 salmon, 3 yellowtail and 3 white tuna served with miso soup and house salad.
1 salmon avocado roll 1 California roll 1 tuna sushi 1 salmon sushi served with miso soup and house salad
1 salmon avocado roll 1 California roll 2 tuna sushi 2 salmon sushi served with miso soup and house salad
Fried prawns and vegetables in tempura batter served with rice (6 pcs., 6 pcs. vegetables) served with miso soup and house salad.
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Deep fried potatoes, zucchini, butternuts and butter balls, broccoli and cauliflower in tempura batter (10 vegetables) served with miso soup and house salad.
44 pieces: 1 Tempura roll 1 Spider roll (soft shell crab) 2 Tuna roll 2 California roll (inside) 1 California roll with flying fish roe (inside) 1 Eel roll
47 pieces: 3 Tuna 3 Whitefish 3 Salmon 3 Yellowtail 3 Eel 2 Salmon roll 1 Volcano roll 1 Rainbow roll 1 Tempura/Avocado roll with ale sauce
(46 pieces + salmon and tuna sashimi rose (4-5 pieces each) 2 tuna sushi 2 salmon sushi 2 yellowtail sushi 1 salmon/avocado roll 1 tempura roll 1 eel/avocado roll 1 spicy tuna roll 1 California roll 1 red hook roll 1 salmon
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Chewy and filling
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