




Spectacular Artistry and Cuisine at Hana Sushi Menifee
By Tony Reverditto
I have been a food writer for 15 years now and I have to say that Hana Sushi has one of the most beautiful presentations that I have ever experienced. The artistry is visually stunning to the eye as well as a rainbow of flavors on the palate. The genius behind Hana Sushi is Founder, CEO, and Executive Chef, KwangHwan Cho aka “Cho”. Before he came to America, he was Executive Chef of the Grand Hyatt Hotel in Seoul, South Korea in 1992 and reached great success early in his culinary journey.
Since then, Cho has opened 6 Hana Sushi locations in Southern California and has sold all but one to family and friends. We are very lucky that he has chosen to keep the Menifee location on Haun as his baby which he opened in March of 2010. The level of expertise is astonishing and if you have not been, you must visit and if you have been, you must go back.
If you are not a fan of raw fish, they have a terrific Tempura menu. Other non-sushi item options include Chicken and Salmon Teriyaki, BBQ Short Ribs, Stir-Fried Noodles with Chicken, Seafood or Vegetables. They also have Sushi rolls with vegetables or cooked meat, so there is something for EVERYONE!
The menu boasts a vast selection of category’s including Appetizers, Hana Combinations, Lunch Special Hana Combinations, Lunch Specials from the Sushi Bar, Hana Lunch Special M-F, Sashimi, Nigiri Sushi, Hana Signature Rolls, Dinner From the Sushi Bar, Dinner Hana Combinations, Regular Cut Rolls, Hand Rolls, Bowls, Entrees, Kids Menu, Party Trays, Noodle Soup, Stir Fry Noodle and Dessert.
Our dining experience was fantastic, starting with the Tempura Appetizer with two shrimp, sweet potato, onion, squash and lotus root with the Tempura dipping sauce which is called “Tentsuyu”. Light and crispy on the outside and tender and flavorful on the inside and the perfect start to our dining journey. It paired beautifully with my ice-cold Sapporo on draft beer; they do offer several beer selections, wine, and, of course, hot and cold Saki. The feast continued with The Golden Hana Roll, Tuna, Salmon, Shrimp Tempura, Crab, Masago, Cucumber, Green Onion, topped with Chef Sauce and Caviar which was absolutely divine and a meal in and of itself.
Next was the striking rainbow Sashimi presentation (in the photo) which was garnered with Live Sweet Shrimp, Salmon, Yellowtail, and Philippine Bluefin Tuna. This Sashimi was freshly cut with precision and I will never forget this beautiful dish and sumptuous flavors. Our Final course was another beautifully presented dish by Chef Cho . . . a Spanish Mackerel from Japan, which he filleted and prepared for us himself. Let’s just say it doesn’t come any fresher than this and his precision with a knife is a wonder to behold.
For dessert, I was curious to try the Green Tea Ice Cream Tempura. I marveled at how the ice cream stayed frozen after the deep fry. This was a delightful treat topped with whipped cream and chocolate dipping sauce.
I don’t think that I have ever seen so many items on one menu. I counted 38 Sushi Roll options alone and the menu goes on and on. I am truly impressed with Hana Sushi and can’t wait to go back and start trying the different Sushi Rolls and the other magnificent treats that the menu offers including the stir-fried noodles.
The Lunch Specials range from $12.95 to $17.95 and are very generous potions which include Chicken Teriyaki & Assorted Tempura, BBQ Short Ribs & Assorted Tempura, Chicken Teriyaki & Assorted Sushi, BBQ Short Ribs & Assorted Sashimi, Assorted Tempura & Assorted Sashimi, Salmon Teriyaki & Assorted Tempura and Spicy Pork & Assorted Tempura.
Hana Sushi, 30098 Haun Rd Unit 300, Menifee.
Reservations and Information at 951.672.0110 or hanasushimenifee.com.
