Hane Sushi

If you can’t make it to Sushi Ota then go here. (I think they might even have the same owner.) While they serve some not-​so-​traditional rolls like the Pizza Roll, they offer plenty of fresh selections for those of us that rather taste the fish and not cream cheese.

Back again and Everything is good but I highly Recommend these 5 star worthy dishes
Very Belly Belly,
Salmon Tostadas,
Sashimi: Golden Eye, Bluefin Tuna, Toro, Salmon Belly
Roll: Kitchen Sink
Salad: Mushroom

This is a higher end sushi house. Be prepared to spend around $ 30-​$ 50 per person. Service was very good and the fish was extremely fresh

Amazing service. Amazing sushi.

Fresh, delicious sushi. They even add the wasabi to the fish, just like in Japan. Excellent service, including unlimited refreshing of hot tea. I’m a fan!
Pieces of fish are a little on the small side, lighting in the restaurant is dim and casts a glare everywhere.
Get a reservation as they fill up quick.

As locals we are quite spoiled with seafood but… ATTENTION… Sushi is phenomenal here at Hane sushi. We are here AT LEAST once a week. TJ and the rest of the crew are so knowledgable and always welcome questions, special requests etc. My advice, make a reservation at the sushi bar and enjoy seeing the freshest ingredients and how this food turns in to eatable art. #1 sushi in San Diego. I’ve even been here for lunch and fisherman are at the sushi bar claiming they had JUST brought in the fish, being used for lunch, THAT morning.

Came here with a bunch of coworkers. First off you should know that Hane is more of a high end sushi kind of place, so its a bit pricy. They are probably best known for their Nigiri sushi though they do have rolls and a handful of non fish items like teriyaki beef and such. I wish we had known that before hand, one of my coworkers didn’t want to come because he doesn’t eat «raw fish or seaweed.» I think he would have enjoyed himself.
We started off with a few appetizers, miso Chilean sea bass, hamachi kama (collar), fried calamari, ankimo (monk fish liver) and chawanmushi (egg custard).
The miso chilean sea bass and hamachi kama were both soft, tender and flakey and had a nice char on the outside. The ankimo was buttery and mild, if you like foie gras, you’ll love this dish. People at our table who don’t like foie gras loved it, it has the texture of foie gras but a much more mild flavor. And since there is a ban on foie gras in California, this is a nice (dare i say better) substitute.
The fried calamari was nice and crispy on the outside and not chewy like at many places, i liked the chawanmushi, but my non Asian friends didn’t think much of it, i guess its not so much of a dish for sharing either.
We each started with an Asahi (from Japan) on tap. If you know your beers and sushi, you’ll know that most Asahi in the US is brewed in Canada. The Asahi from Japan is much cleaner tasting despite being shipped from further away. And best of all they come in a frozen mug, the mug is so cold that some of the beer on the surface actually turns into a slush! Oh baby beer slush the best! (see my pics)
We then ordered a bottle of Otokoyama (sake), i think it was around $ 80 but it was the large bottle, so it was kind of worth it since the small bottle of Kikusui was around $ 35. I’d much prefer one large bottle of Otokoyama than 2 small bottles of Kikusui for just a little more. Otokoyama was very smooth and clean tasting. After we polished that off we got a bottle of Kikusui, which is my usual go to sake, its very refreshing but a little more sweeter and a slight viscous feel on the tongue in comparison to the Otokoyama. They also have one of my favorite sakes, Chikurin, which I’ll have to remember to get next time.
We ordered the Belly belly sashimi which consisted of sake (salmom), hamachi (yellowtail) and toro (tuna) belly sashimi, as well as 2 orders of Aji (horse mackerel sashimi) All the fish was fresh and delicious. My favorite of the sashimi was the Aji, they cut it into small bite sized pieces and mixed it with some fine cut green onions. It was nicely presented with the fish spine and head which they later fried up. I liked eating the bones after because its like eating a fish potato chip. Some of my friends were concerned about the bones getting stuck in their throats, i assured them that it was fine and they seemed to like it.
We ordered a bunch of sushi, Otoro, hamachi belly, salmon belly, hotate (scallop), uni (sea urchen) kanpachi (amber jack), Unagi, and a few rolls. All the sushi was excellent, top notch. The real test for a sushi restaurant for me is the uni, i can only eat it if its really fresh, and this one passed with flying colors, it was nice and creamy and had that bright (not fishy) taste that only really fresh uni has, A+.
Over all everyone had a great time, the service was excellent, and what i liked was that there were a bunch of sushi chefs behind the bar (maybe 5?) so the food came out quick. Usually at other places there are only 2 or 3 people making sushi for a large room. Here there were 5 sushi chefs making sushi for a small room. Great service, quality sushi and appetizers, frosty beer; nothing more you could ask for.

I’ll start off with the disclaimer that I’m not the biggest sashimi fan — but I do LOVE sushi. I came to Hane recently after hearing the buzz about how great it is and unfortunately was very disappointed.
Service: Average, definitely nothing overly attentive. I had to ask the waitress to remember our table, water and orders. A troubling shocker was that we had a party of six and upon paying the bill we were informed they accept a maximum of three credit cards. In this day and age I really don’t know many people that carry much cash – especially for an expensive restaurant like this. Now, if they choose to keep this protocol that’s up to them but for the sake of the patrons at least inform them when they sit down or in a respectable time frame.
Food: I ordered the Yoshi special, which by the way is $ 40. Yes for one roll this «special roll» is the cost of an arm and leg. Though filling & unique, I would’ve like to had an idea about this price prior to having a heart attack at the table. So for all you future Yoshi roller’s keep this in mind!

Best Sushi place along with Shino in little Italy! All the specials are awesome, and the very belly belly is to die for. My fav place: D

This place is such a weird blend of neighborhood bar/​sushi spot and fancy that I wasn’t sure which party pants to wear. Am I supposed to be watching the world series or conversing knowledgable about uni with chef Roger? I landed comfortably in the middle after having a couple of glasses of wine.
Thanks to the inimitable Brad B, we made our way to Hane. We had a couple of drinks, some poke, the Yoshi special, salmon belly, toro, mackerel and uni nigiri. All really well done if a little spendy. I suppose that might be the California pricing or maybe there’s a sourcing thing I wasn’t aware of.
The Yoshi special stole the show — shrimp and avocado wrapped in tuna wrapped in salmon in a spicy, sweet glaze. I ordered it after reading Unilocal reviews. I didn’t know that inside the center avocado was an abundant amount of spicy tuna. Lawwwwd that was a great surprise. It’s also $ 38 so figure that into your overall plan. The poke starter was kind of small and well, average, but the salmon belly strips made up for that. When I say strips, I mean it. Those pieces of salmon belly were about triple the length of a normal piece of nigiri and so buttery.
I wouldn’t change a thing about what we ordered on our first trip. Though for our second trip, I’d venture out of the realm of simple and do something like their salmon tostadas, lobster dynamite, fried eggplant or something torched. To that end, I’d really do some research before you go if you’re only going with a couple of people. We didn’t want to dramatically over-​order and so our variety was limited.
A couple of other things to note
+ It would be helpful to add info on the board about the specials. I felt like an annoying kid asking about each one. Instead I surreptitiously stalked Unilocal which is a total bad date move.
+ They have blue fin on the menu. That’s kind of a sticking point for me as Blue Fin is basically the next dinosaur.
+ The service was outstanding. Truly. They were like magic genies whisking our plates away and refilling our water.

Roger is the Jedi Master of sushi chefs. The quality, art and perfection of each bite is a masterpiece. Very cool, sexy Asian style ambiance

Sushi Ota was crowded and fully booked so my cousin and I decided to come to Hane Sushi. This wasn’t like a plan B, more like a plan A2 haha. This place is just as good as Sushi Ota but the space is bigger and not as crowded. The vibe and atmosphere isn’t the same though. At Ota, you feel the Japanese and traditional atmosphere and at Hane it is a little more Americanized.
I for the Chirashi Bowl and it was outstanding. All the items were fresh but my favorite one was of course the Uni. One of the most generous Chirashi Bowls I’ve had. Definitely worth a try and the price. If you like Ota, you will enjoy this place as well!

AMAZING. Easily one of the best sushi restaurants I’ve been to in San Diego. I know this place is constantly compared to Sushi Ota, and while the quality of the sushi is very similar, they are really quite different restaurants. Sushi Ota is much more of a traditional Japanese restaurant with the emphasis being on the simplicity of their wonderful sushi/​sashimi options. Hane is more like sushi with a modern, creative twist. They definitely experiment a lot more with flavor and texture combos. Expect explosions of flavor in your mouth!
We ordered the salmon skin roll, kitchen sink roll, honeymoon special, and double double tuna.
The kitchen sink roll is appropriately named. It’s a mixture of spicy scallop, salmon, tuna, octopus, mushrooms, and peppers. As if that wasn’t enough, it is then topped with a miso sauce. Overall, this dish was definitely very creative and had some great seafood in it. However, it was just too busy with too many flavors. My tastebuds didn’t know what was going on! The miso sauce definitely overwhelmed the taste of the fish, and with the quality of the seafood that they have at Hane sushi, let the seafood shine!
The honeymoon special was awesome. 2 oysters in a shell combined with uni, smelt roe, lemon, and a raw quail egg. See what I mean about different flavors and textures? Sounds like a crazy combo, but they absolutely nailed it! Can’t really describe it, you just have to try it.
The double double tuna was great! The tuna was buttery, fresh, and delicious. Tuna on the inside of the roll, topped with tuna on the top of the roll. Simple, yet satisfying. Would definitely order again.
And lastly, the salmon skin roll. I have had a longstanding obsession with salmon skin roll so I order it at every sushi restaurant I go to (if they have it). I have to say that this is the best salmon skin roll I have ever had in my whole entire life. The skin was perfectly crisped, the flavor was appropriately smoky with a little sweetness, the rice was perfect… everything was just perfect. If I wasn’t sold on the other 3 great dishes, this alone would be enough to make me keep coming back.
We sat at the sushi bar and the sushi chefs were friendly and fun to watch. You can definitely tell that they have a lot of experience and take pride in what they do. Do yourself a favor and try this place.

3.5 stars.
The «Everything But The Kitchen Sink» roll was de-​freagin-​licious. Although a bit pricey at $ 23, it was worth it in my book.
Salmon Tostada was three pieces and was very good; I found something they put on there to be a little to salty, but if the salt had been tamed down it would have been excellent.
The reasonably priced yellowtail belly sashimi wasn’t bad, but certainly wasn’t anything to write home about; I wouldn’t order it again.
Although the toro was very good, found it way too expensive because of the following: we knew that it was$ 15 for two pieces of nigiri, but the chef was cutting the toro at about half the size of all of the other nigiri pieces he was giving out… so, if you were looking around at other nigiri being served and you thought to yourself, «yeah, I’ll pay the $ 15 for two pieces of toro that size», but then these half-​sized pieces come out, it is mentally more like paying $ 30 for two pieces of nigiri, and that is a bit too much in my book.
We had some other stuff, but it wasn’t anything memorable
I really liked the ice-​cold asahi on draft.
We felt everything was a little pricey given the average ambiance combined with the fact that only the first two items mentioned rated, and the second of which was a bit too salty.

Slave girl and I were meeting a long time friend of mine tonight. Of all the food he could pick in San Diego, he said Japanese. Well, this is the chance to try out some awesome San Diego Japanese food!
We made a reservation at 7 pm on a Saturday night and the restaurant was petty packed when we got there. Street parking was a little hard but not impossible. I wanted to try their omakase and there were 2 different kind of omakase. One with dishes from the kitchen on top of sushi and sashimi for $ 125; the other one for sushi and sashimi only from $ 85-​$ 100. Since I have been eating instant noodles for two weeks, I thought it was time to go big. Boom! $ 125!
It was so worth it. I am not going to bore you with what I got here (see caption on pictures) but just know the dishes from the kitchen was off menu and delicious. The sushi was fresh and tasty. Especially the uni, it was from San Diego locally, not from Santa Barbara. The difference was minor but you can taste it for sure. I was also impressed with the yellowtail belly. I have never been served with that before and it was one of the best piece ever. At the beginning of the meal I have mentioned to our sushi chef Masato I don’t care for salmon and for sure I didn’t see any salmon anywhere. Good stuff.
A side note, I got a cup of hot green tea ($ 1.50) during my meal. The entire time my tea was rotated even when it wasn’t finished so I had HOT tea through out my entire meal. Water was never empty and plates were gone after done. Great service.
If I ever come back to SD, I may make a point to come back to try the sushi and sashimi omakase since I want to see the sushi chef’s creativity and their amazing knife work at this establishment.

Great… I am so spoiled I cannot eat at any other sushi place now. Idk what to do, except go back to Hane when I need my sushi fix. This place is right down the street from me: great for my appetite (bad for my bank account)!
I’ve had A LOT of sushi in my life. But honestly… this is the. best. sushi. I’ve ever tasted. Sashimi to be precise… that’s my fav. SO FRESH and delish.
It’s a little pricey but oh so worth it. I love the atmosphere: Intimate but not cramped. Casual but classy. Full bar! (because I like my vodka, okay).
I LOVE sitting at the sushi bar and watching the chefs work their magic. You can tell they are well-​trained, love what they do, and experts in their field. Also fun to watch the regulars feed them sake shots (those knives they use look sharp, is that even safe?!) I advise making a reservation because seats fill up on weekend nights.
FAVORITES:
–UNI (best here)
–salmon belly trio (melts in your mouth)
–ALL OF THE SASHAMIIIIIIIIII: D

Excellent, excellent sushi and japanese tapas style dishes. This is part of the same group of guys who started Sushi Ota and Ken Sushi. I really enjoyed some of the appetizers here such as the yellowtail with jalepenos. Be prepared to spend for some great sushi, but totally worth the price and can’t wait to be back. Call ahead for reservations, especially if you want to sit at the sushi bar.
Oh, the beers here on tap are extremely cold and refreshing. This place rocks.

If you can’t make it for dinner (or want to pay the at dinner price) and can’t make it to Sushi Ota, Hane is a good alternative. I believe they are owned by the same people or so the logos on the chopsticks indicated.
I’ve heard about Hane many times but haven’t made it out because of that price tag but my friend told me to do their lunch if I get the chance because it’ll be far less than their dinner. And I have a thing for chirashi bowls.
My partner in (fattie) crime decided to take me to lunch as a lunch date. He has a thing for chirashi bowls too. Even thought he thought this chirashi bowl was okay, I liked it. He had kokoro recently and said Hane didn’t compare! That’s a big statement as now I need to try Kokoro. In the meantime, the chirashi bowl came with 10 items (but 8 different fish). It came with 2 pieces of tuna, 2 pieces of salmon, yellowtail, hamachi, shrimp, grilled eel, octopus and some imitation crab over a bed of slightly warm rice and some seaweed pieces. Fish was fresh, tasted like any good chirashi bowl ($ 15). Not bad for the price as this had many more options from others.

I love Chirashi bowls. If I had a son, I would name him Chirashi. They are currently my most favorite Japanese dish. I love the idea of fresh fish over sushi rice instead of being forced to eat fish and rice at the same time every time. Chirashi bowls allow for you to isolate the fish from the rice, but in a fun way.
I came here for lunch recently and found a large group of Japanese businessmen sitting across from us. Seemed like a good spot! To tell you the truth, I didn’t think the Chirashi was as good as Kokoro but definitely better than the homies down the street, Azuki. From a price point it was $ 15 and came with 8 pieces of fish. The sushi rice was a little warm and a bit plain. It didn’t make my mouth water like to should. The fish was fresh but just didn’t have that punch I was looking for. Will I come back? Absolutely. I need to come back for dinner!

As far as sushi places go, this place has good quality fish.
I can only give it 3 stars based on the following:
The miso was not as good or flavorful as it should be. Miso is important and is a precursor to the type of quality to come.
Uni was very small portions. Nothing like the pictures. If they are running short on uni, serve it till it’s gone, don’t milk it and serve small portions.
Beer was served in a chilled tumbler and not a beer mug or glass.
The price is a little steep for the portions. About 10 percent over priced. Paid $ 120 for two. Price should have been more like $ 90-​$ 100.
The good:
The «belly» versions of salmon and yellowtail are worth the extra .50 cents. The Toro versions were both good. The amaebi was very good and crisp.
Definitely worth a visit.