We attended a Riesling-themed Wine Offline Event (put together by board members of the Mark Squires BB) at Hana, our favorite Japanese Restaurant in Northern California. We considered that this was a good excuse to review the food at the same time.
The sashimi at Hana is always fresh and beautifully presented. They have a wide variety of fish available (an amazing selection for being one hour North of San Francisco). We have put ourselves in the capable hands of owner and head chef Ken Tominaga before - this Omekase menu we enjoyed was outstanding and worked really well with our Rieslings. Hana has a very good Sake list with many by the glass, and a small but good wine list. $100/person, inclusive.
Sunomono salad with octopus, Japanese cucumbers, Wakame (seaweed) and a plum vinaigrette Octopus “taco” with caviar on top of cucumbers. This dish makes you like octopus!
Miyagi oysters, Uni (sea urchin) and Ikura (salmon roe) with Yuzu Ponzu sauce This dish makes you like Uni. Yum. Great pairing of ingredients. Yuzu Ponzu sauce really worked with the other ingredients.
2001 Barmes-Buecher ‘Hengst’ Alsace
2000 Zind-Humbrecht ‘Brand’ Alsace
1997 Zind-Humbrecht ‘Rangen de Thann’
1996 Trimbach Cuvee M (Mandelburg) Alsace
1993 Domaine Weinbach Cuvee Ste. Catherine II Alsace
Ankimo (steamed monkfish pâté) with miso sauce Topped with Hirame (flounder). Yum. Hana does this dish so well!
You may notice that we do not give out a lot of praise. Having been to so many high-quality restaurants, it's pretty tough to impress us.
Most of our reviews are based on just one visit. We neither have the time nor the money (or often, the inclination) to visit most restaurants multiple times. So, please keep in mind that a single-visit review is a snapshot - the restaurant may be "on it" that day - or not. If the meal has a calamity involved (foreign objects in the food, wine poured on us, etc.) we try not to let it shade the overall review.
We pay for the food and beverages; restaurants never comp us. We try to be discreet about taking photos so that the staff doesn't notice/get an idea we're going to do a review. We rarely take notes in the restaurant.
Like the rest of our website, we update our restaurant review pages based upon subsequent visits.