Lisa Eats…Sushi!

I love sushi.  I’ve eaten it for over 20 years now, and in all kinds of places…high end, low end, coastal, inland, restaurants, shacks and strip malls.  (Regretfully, I have not yet been to Japan ).  My all-time favorite places are on both coasts of the U.S. , but if you’re land-locked like we are here in Colorado , Sushi Hana is a pretty darned good place to get sushi. 

Now, I know there are a lot of sushi places around, and they all have their strengths.  But there are two things I really appreciate about Sushi Hana.  One is how they make their sushi rice.  It has just a touch of sweetness and tang to it, but not as overwhelming as many other places, really allowing the taste of the fish to reign.  The other is the way the chefs pay attention to their clientele.  They offer suggestions based on your tastes, and assure that they always have a variety of fresh fish to choose from.   One time I walked in and they had fresh scallops in the shells.  The uni (sea urchin) has never been old (there’s nothing worse than old uni!).  The wild yellow-tail is awesome.  And the last few times I was there, they had more than 4 different kinds of tuna (white, albacore, fatty tuna, blue fin, and maguro).  By the way, try the blackened tuna sushi – it’s quite tasty!

 Sushi Hana came into being because Andrew, Eric and Alan worked together at the same restaurant in NY City, loved what they had been doing, had ideas about how to do it better, and decided to make a go of it here by taking over the old Curry Kitchen building at the SW corner of 21^st and Main. 

 I can’t count the number of times I’ve been there, or what exactly I ate each time, but I’ve never been disappointed - whether I’ve ordered off the menu, the Specials Board (on the wall by the door), asked for the chef’s suggestions, or was the guinea pig of something new they wanted to try out.

 If sake is something you like to have with your sushi, as I do, you won’t be disappointed.  They have many different brews, both hot and cold, and the chefs will be happy to make a recommendation.  One point of suggestion, here.  Don’t be timid about buying your sushi chef a taste of whatever you’re drinking – beer or sake.  I don’t know if it’s a tradition, but it’s a nice gesture, and is sure to make them remember you the next time you drop in.

 They’re open 7 days a week – 6 days for lunch and dinner, and Sunday for dinner only.  For more information, check them out at www.asushihana.com!