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The sushi at this humble neighborhood eatery is quite impressive -- think oversized slabs of extremely fresh aji, silky sake, and buttery hamachi, elegantly draped over compact rice balls. But the rest of the menu shines as well, from salads with homemade dressings and tender clams steamed in sake, soy, and ginger, to light, crisp tempura and hearty bowls of noodle soup. Everything's as delicious as it looks. Meanwhile, the doting waitstaff will make you feel like a regular on your very first visit.
Kelly Fletcher House of Tricks 114 E. Seventh Street, Tempe 480-968-1114, houseoftricks.com See also: -- House of Tricks: Happy Hour Report Card -- Quiessence Chef Greg LaPrad Leaving the Farm at S... More »
This is part two of my interview with Helen Yung, co-owner and ice cream designer/maker at Sweet Republic. If you missed part one, where Yung talks about growing up in Hong Kong, investment banking, a... More »
This is part two of my interview with Jacques Qualin, chef de cuisine at J&G Steakhouse at The Phoenician Resort. If you missed part one, where Qualin talked about head cheese, being an apprentice, an... More »
After all the goodness Saturday's Devoured offered, we sent two more of Chow Bella's finest out to tag-team the more than 40 vendors at the event on Sunday. Heather Hoch and Minerva Orduna roamed the ... More »
Charleen Badman FnB 7125 East Fifth Avenue, Suite 31, Scottsdale 480-284-4777, www.fnbrestaurant.com See also: -- Charleen Badman and Pavle Milic to Open FnB on Craftsman Court on Tuesday -- FnB's ... More »
At some sushi restaurants, you wouldn't dare utter the words "I don't eat fish." But at Lori Hashimoto's Hana, you can feel free to let your non-fish flag fly -- you'll even be rewarded. On a recent trip, we happily sampled Hana's veggie rolls while our dining companion scarfed down everything from halibut to octopus, munched on a salad called tori kara age (mixed greens with crispy chicken, topped with Hana's tangy house dressing), and already were feeling stuffed when an off-menu item... More »
How fresh is the sushi at Hana? Well, let's just say we've made the acquaintance of our ama-ebi before the beauties met their demise at the hands of chef Rick "Koji" Hashimoto. We've watched him carve up large sections of tuna, tail and fins still attached. And we've gotten a chance to say sayonara to whole fish that had been swimming just before dinnertime. Hana's specials board is always scribbled up with must-haves like abalone, ankimo (monkfish liver), or aji (Spanish mackerel), and they... More »
Just how fresh is that sashimi you're about to gobble up? The quality of the seafood couldn't be more obvious than at Hana Japanese Eatery, where, if you're lucky, you just might witness sushi chef Rick "Koji" Hashimoto hauling in the catch of the day. The day we saw him hoist a giant piece of bluefin tuna onto the counter -- tail and fins included -- we couldn't believe our eyes. Neither could anyone else at the restaurant. Within seconds, everyone was snapping pictures with their... More »
Just how fresh is that sashimi you're about to gobble up? The quality of the seafood couldn't be more obvious than at Hana Japanese Eatery, where, if you're lucky, you just might witness sushi chef Rick "Koji" Hashimoto hauling in the catch of the day. The day we saw him hoist a giant piece of bluefin tuna onto the counter — tail and fins included — we couldn't believe our eyes. Neither could anyone else at the restaurant. Within seconds, everyone was snapping pictures with their cell phones, completely amazed. But after some expert slicing, the sleek silver creature from the deep was soon carved into elegant pieces of rose-colored sashimi, and all the customers were eager to sample the goods. It's not every day that Hana has a photo op quite as dramatic as that one, but even the huge wooden boat-shaped trays, bearing lavish arrangements of sushi and wasabi and even flaming sugar cubes, make it worthwhile to bring a camera to this fantastic sushi spot.
consistent good sushi. Order enough and it is served up in a large wooden boat. Friendly service - family owned business. Splurge and go for the really fresh stuff - less than 24 hours out of the water. More expensive than the regular - but well worth it.
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