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Hana re is an omakase restaurant located at The LAB Anti-Mall in Costa Mesa. It shares a parking lot with other businesses; there's ample parking if you come early but is harder later on the evening. It was awarded one Michelin Star five years in a row but it has since been removed. We made reservations online which are required. You will probably miss the entrance if you're not looking for it. When you're facing the plaza's restrooms, look to the left for a black door in a storage container type building. There is a small piece of white paper next to it with the restaurant's name. The interior was pretty casual with typical finishes I'd expect to see at a sushi restaurant. The sushi bar seats about 7-8 and there are a couple tables holding bigger parties. The omakase course was $250/person over a 10 course meal. What I thought was really good were the Hokkaido crab and apple, the salmon and bluefin tuna sashimi, A5 beef from Hokkaido (my favorite), otoro (another favorite), chopped otoro handroll, uni, and sea bass. What I thought was good were the tempura and egg custard, caviar, belt fish with ponzu, sea bream, squid sashimi, and stripe jack. The wasabi was grated fresh and there was a strong punch to it. If you don't want wasabi you can request that it not be added and they will remember that. The vibe was very casual but the dishes were well thought-out and well-presented. Overall our meal took about 1.5 hours. Chef Atsushi Yokoyama and the staff were very friendly and we cracked a couple of jokes throughout the evening.
Hana re has been on my list of places to go for a few months now. Since it was our anniversary, we thought no better place to celebrate than there. You can book as early as 30 days, so we made a reservation for two. You eat at the sushi bar (with up to 10 people, but when we dined, there were 9 in total) where you can see, in real time, the talented chef create art using food. I was excited to try their Chef Omakase courses. It's $250 per person, not including drinks, tax, nor tip. The service was wonderful and the food was good, but the plating stole the show. They were impeccable. I looked forward to each course because I knew they'd be beautiful. I eat with my eyes.
If you couldn't fly to Japan this year, head to Hanare for a traditional omakase experience! Every bite of what was served reminded me of all the dishes I love in Japan! The chef brought beauty, elegance, and freshness to each piece presented. Service was perfection! We were seated on time and the dishes were promptly served. If our chef wasn't explaining what he was serving us, our server would do so in his place, especially when the dishes were from the kitchen. The dining room seats about 10 people. Simple yet elegant decor that fits the profile of our whole dining experience. A hidden omakase gem!
It was difficult finding this restaurant. Here is a picture of the front of the business. It did not open until a few minutes before 5pm as the first seating. The food was exquisite presented and the flavors complement each other. The fish was fresh! Highly recommend this amazing restaurant as a place for a business dinner or a special celebration as it as $250 per person.
Truly an exceptional experience. If you get the opportunity to try the chef omakase experience at Hanare, I highly recommend it! Yes, the price point is a little steep at $250/pp, but it seems on par with most other omakase dinners in the area, however, I do think some of others include 12-16 courses. In my opinion, 10 courses was the perfect amount of food. I love sushi, but I'll admit that I'm a bit picky with certain types of fish and textures, so I've always been nervous to try omakase. For this particular occasion I promised myself to be open minded and try each item served in the 10-course dinner, and wow... it did not disappoint! From start to finish, each course was delicious and perfectly prepared. The service was also exceptional. Prior to the first course our server asked about any food allergies or restrictions, and let us know that one course included beef, but they could substitute it if we don't eat red meat. (So glad we didn't substitute, because that wagyu was so yummy!) She also thoroughly explained each item served and did a great job of timing our next course so we didn't have to wait long in between. The restaurant can be a little tricky to find, because it's part of The Lab, but located on the far end of the external building near the restrooms.
Came here to celebrate a birthday on a weekend: SERVICE = 5 (very intimate setting, bar setting with only 8-person capacity. Direct interaction with the chef. Considering only one server for the entire meal, good overall) TASTE = 5 (10-course Omakase. All ingredients at extremely fresh. eg. Never thought I would be a fan of monkfish liver, and the Hokkaido uni is just WOW!) Ambient = 5 (again, intimate setting and the chef is very friendly and approachable. Max capacity of 10 person per meal, with 8-person sitting capacity at the bar, and one 2-person private table available for reservation. Interior decor is simple yet elegant) Experience = 5 (all except the restaurant is a bit concealed, and not easy to find for 1st-timers as it does not have an obvious sign outside of the restaurant) Definitely worth going back again!
Hanare is an amazing omakase experience. The presentation here was easily one of the best I've seen. Every dish was beautifully plated, fresh, and thoughtfully crafted. The sushi chef was really friendly and accommodating to food allergies. What really sets this place apart is the ambiance. We were treated to a generous progression of courses, starting with a variety of appetizers and hot plates before moving into sashimi and nigiri, followed by dessert. My only small critique would be the pacing and order of the courses. By the time the nigiri arrived, I was already quite full. That said, it did not take away from how excellent everything tasted. We ended with a panna cotta that was absolutely delicious and the perfect sweet finish to an incredible meal.
My friend and I came here to celebrate her milestone birthday. This review is overdue, but didn't want to completely forget the exceptional experience. We had a wonderful time here. It was my first time and memorable for special occasions. Our hostess/waitress provided excellent service and was attentive in so many ways to make our dinner very special. She paid attention subtly and was always there one step ahead to take care of us. We sat at the bar in front of the chef and felt spoiled by the variety of dishes in our meal. Every dish was beautifully, presented and boasted different flavors and texture profiles. I was intrigued by the beautiful presentation for each dish. This was an unforgettable special experience!
Just moved down from LA last month and I am still looking for my regular places to go. Food wise is excellent. All dishes were well executed. Nigiri were good cuts. I enjoyed the kombu jime ji kinmedai. Service was a bit slow and I did leave a bit hungry. Definitely a dinner option when I am in thr mood and wanting a omakase.
We came on a Thursday night, and the bar wasn't full. 8 pm reservation n There was only 4 people including me. Every dish was delicious, however I wasn't impress with how fast they wanted to serve the next dish. I felt like I had to eat fast n swallow every thing down immediately. Our server kept coming over to clear my plate n it was annoying. I would probably prefer to come back on a busier night. Anyways I would Come back- but the price tag ! $250 pp and a nice bottle of sake. My date was amazing
The whole experience was amazing from start to finish. Every dish that came out looked like art and there was a lot of time that took place behind the scene from the way each item. However! For the price point of $250/pp, I think there was a lot of tiny things that discouraged us from coming again. Since each dish was prepared way beforehand, many courses came out at odd temperatures; most of them in room temp food. The mini tempura fish was also disappointing. For a whole fried fish (smaller than 1 inch) it was stale and not crispy at all. It was fried hours ago for something that probably only takes 5 minutes because it's so tiny. The service and attention to detail was unlike anything else though. It almost felt like I was back in Japan. But for the price, we expected "freshly" prepared items. Even the rice for the nigiri wasn't seasoned with vinegar so it was bland except for the soy sauce the chef used. The inside is small and can seat less than 15 people. All handled by the chef. Overall, I would recommend it for the experience but not for the food. For $250 it was definitely pretty to the eyes but "ok" on the tastebuds.
Overall, Hanare was an incredible omakase experience. I made a reservation for 2 people 2 weeks before via OpenTable, and it was super easy to make the reservation, but you are also able to text them to make a reservation as well. My aunt and I sat at the bar (10 seats), which only serves the Chef's Omakase. I lost count of how many dishes total, but everything was so well presented and tasted amazing. The fish was high quality with the perfect rice to fish ratio for me. For your last omakase dish, we got to choose from an uni roll or toro roll, and I chose uni, but you could not go wrong with either one. Definitely worth a try!
I LOVE THIS PLACE. Full Disclosure, I have no idea how much a meal costs here since it was my birthday present, all I know is I enjoyed every single bite :) Food:*This review is for the FULL weekend Omakase. Wow the food here is amazing, and the best part of it is it's not just sushi!! As much as I love Sushi, all that rice gets me full quicker and I love places that offer Omakases that include both sushi and appetizer type of dishes. The weekend Omakase is A LOT OF FOOD. Be prepared. The appetizer dishes are AMAZING. Some of them were combinations of familiar tastes while others were so unique and new, each bit was delightful!! They served 7-8 appetizer dishes, and towards the end of that, I was feeling pretty good. Not full but almost there. Since one of the appetizers was sashimi, so I drunkenly thought "Hm, maybe this Omakase is mainly kitchen food and had 1 plate plate of sashimi and maybe just 2-3 pieces of sushi at the end?" I was wrong. Duh, it's a sushi place. There were 6, 7 maybe 8 sushis? (I can only recall what I took pictures of since I was pretty drunk at this point). Each one tasted AMAZING and I LOVE how he used the red vinegar for the rice (which a lot of the super nice sushi places in Tokyo do but you rarely see here). However, I was so full towards the end I had my boyfriend finish some of my sushi....I need to go back after starving myself for a day! Sake List: Their Sake List is fantastic!! They only have the good stuff, so it may be a bit on the pricier side, but it's one of the few places that offer so many great sake choices by the glass/carafe! (Sake is like wine, so most places save the good stuff for "bottle only". When a restaurant has a great sake list by the glass, it's a good sign for me) My fav Sakes: *Although I appreciate some Junmai Ginjos and Junmai Daiginjos from time to time, my preference is ricey Junmai sake (not the floral/complex stuff) so if you LOVE Junmai Daiginjo, these may not be to your liking Yasuke Hitakami- OMG, one of my new favorite sakes of ALL TIME. This was recommended to us by the owner after we conversed about my other favorite sakes I've had elsewhere. It's AMAZING. Apparently the brewer made it especially for sushi, so it pairs well with EVERYTHING. Masumi Nanago - we probably had a full bottle's worth of this. Maybe more. I stopped counting. I've had the Masumi Okuden and other Miyasaka sakes before, and liked them all. This is one of my favs from this brewery! Service: AMAZING. The chef as well as the servers were all so attentive and accommodating. While the other group bought bottles of sake (which I realize is always easier on the restaurant since you don't have to go back to get more drink orders for a while) we kept on ordering carafes of different sakes, which they happily brough, and they were always there to help us stay hydrated with enough water as well :) Also, I LOVE it when servers give me recommendations on drinks and they are ON POINT, as this place was. Overall, I had a wonderful time and am sad this place in the OC so I can't go back that often.... looking forward to next time!! :) read more
this review is for the OC restaurant week special menu only. it's a set menu for $80, and i was worried that we might not be full, but we were! there was also an option for $120, but we decided to stick with the $80 one since it was our first visit... the Luxe menu consist some cooked appetizers, as well as chef's choices of sushi (thank god for the uni!) and desert. everything we had was fresh, and yummy! location could be hard to find, but it's right next to Cali Poke (and no, not the little air stream cart, the other way!) i'd definitely like to come back for their normal omakase menu!!! read more
4 years ago
Everything one would expect from a 1 Michelin Star restaurant. Chef Yokoyama was on point with our Omakase course, innovative, well balanced, and fresh ingredients. Two areas of improvements would be: Sushi and service. As the course progressed towards the end the sushi rice was soggy and over cooked, the fish was really good but the brushed sauce was too strong and over powdered the fish. As for service, there were two servers, an older lady was very attentive to detail, while the taller younger one didn't even bring out a fresh hot cup of green-tea when it was low and cold we had to ask for one. We had the pleasure of trying a 3 Michelin star sushi restaurant in Japan Yoshitake and while this is not quite there yet, it has a lot of potential to be. read more
5 years ago
4 years ago
Imo you get what you pay for (and you're gonna pay a lot here haha). The omakase here has a really nice spread and variety which I really liked. It spanned across several different tastes, textures and temperatures really nicely. The service was really good and the interior and ambiance was so nice and cozy. Felt like a nice vacation from the hustle and bustle to slow down, get a little pampered and savor some sushi :9 read more
Both the sushi bar and the tables are great here. But reservations and seats are limited and sometimes competitive. Hanare is a wonderful little restaurant with some wonderful food, and their weekday express menu is an affordable peak into elevated Japanese food. Its a constantly changing menu here, with some brilliant flavours and at times some less than brilliant presentation. Nonetheless, even the truncated menu here is always enough to be filling and regardless of occasion offers a variety of profiles and proteins over the course of your meal. read more
7 years ago
Still very yummy. Last time i visited which was december 19, Now if you sit at the bar, you get the chef omakase, whereas before you were able to choose from 2 or 3 different omakase menus. read more
5 years ago
Michelin stars aren't just given out for any old reason. Hanare proves just what it takes. Every course was better than the last. Every sashimi piece melted in my mouth. I wish I could come back tomorrow night. And the next night. And the next... read more
5 years ago
First time here. Delicious food. Great Omakase for the night. Kinda sucks cause we couldn't have the chef cook in front of us due to Covid but that's fine. Meal lasted about two hours and filled us up. The back patio has heaters so you should be good when it's cold. Sushi was amazing and every piece melts in your mouth. Wagyu was great. Dessert helped satisfy the sweet cravings at the end. read more
2 years ago
3 years ago
Giving Hanare Sushi 3.5 stars! I was very excited about this place ,but left the restaurant a bit disappointed. Let's start of by saying Hanare is a very small restaurant. Ten seats at the bar and two tables, and Chef Yokoyama the one main chef preparing all the sushi. My wife and I opt out for the 10 pcs omakase that night at $50 pp. which was a great deal. Chef Yokoyama ask us if we wanted to add live sweet shrimp for and extra $20, and of course we did. (NOTE: If you don't have plans. Prepare for a long dinner. Our 10 pcs omakase took close to an hour and a half ) SERVICE: 5 star. Outstanding. Both waitress and Chef Yokoyama were excellent and friendly. FOOD: Appetizers: Crab & Avocado Salad. This was an excellent salad! The snow crab was fresh and sweet. Perfect amount of the yuzu dressing. Overall light and refreshing. Foie Gras: At $15. Definitely not worth the price. The Foie Gras was so tiny. It less than half of a teaspoon. Kinjiro still is the king of the Foie Gras. Skip it! OMAKASE SUSHI: First of the quality of the fish were all fresh. The rice though me off for a second. At first it looked like he was using brown rice, but it was from a different type of rice vinegar he used to season made the rice with that made it that color. Nevertheless it was well season. Kasugo! ( Baby Snapper ) Good! Kurodai! Good Amberjack! Good White Bonito! Good Blue Fin Tuna! Good Ama Ebi ! Excellent super fresh . Live and kicking. Japanese Mackerel! This was ok. Cherry Salmon! Just like butter! Kamasu! My favorite of the night! Japanese Uni! Disappointed. Preferred Santa Barbara Uni better. Toro? Oh yeah, didn't get that one. This was the first Omakase that toro wasn't served to us. Very unsatisfied. All in all Hanare just didn't Wow me enough to get that higher stars. read more
This is a review for their take out only menu that they publicize on Instagram when indoor dining is closed. My husband and I are a huge fan of Hanare and while we are saddened we can't do the indoor dining experience, we wanted to continue supporting the restaurant. You call or text a day in advance what you want from the menu and they give you a time slot to pick up. We were also able to specify no shellfish (religious reasons) for the chirashi bento. We got the chirashi bento and the salmon ikura Don. Everything was plated and packaged nicely and delicious. There is a very generous serving of rice underneath all the fish and the non shellfish substitutes they gave were thoughtful and excellent (we had some pieces of duck and beef). read more
I did like this place, and I would come back. Typically this location closes on a Sunday put upon a personal request, they took us in on a Sunday privately. It was nice to have a one on one experience with the Chef. Upon arrival we were greeted by Sushi (the Chef's name, hahah cute). He had a bucket of ice and comped Still Acqua Panna Natural Spring Water bottles ready for us to drink ^_^ He prepared us all small tasting soups and allowed us to have several sake tastings before choosing a bottle and oz size. We ordered the A5 Miyazaki Japanese Beef Ribeye 3oz. VERY GOOD, buttery and perfectly seared. Uni Tako ashi octopus (served completely raw) with raw tentacle tips Cherry Salmon with yuzu ********* LOVED Ten ben buri - Wild winter yellowtail ********* LOVED Medium toro Japanese king mackerel Hagatsuo - White Bonito ****** LOVED Lightly seared Golden Eye Snapper Madai -snapper It was a great experience. We ordered extra pieces (scallops, Spanish mackerel ) and had comped dessert as well. He traded small conversations with us and I would gladly revisit him and try the more higher tasting menu!! (it has many side dishes) read more
6 years ago
My girlfriend and I had the Chef's Omakase tonight and we agreed it was one of the best meals we've ever had. It's not just Omakase, it's Japanese fine dining. Every dish was delicious in its own way from start to finish. read more
Soy glazed nigiri is THE way to go. I got lost in the sauce and fell in love with every piece. I savored every bite and felt my night go by in slow motion as I thoroughly enjoyed Hanare's omakase. The food was amazing. No doubt. The chef asks for your preferences. I learned today what "Hikari Mono" was because my friend made sure to let the chef know (Hikari Mono means silver-backed fish or shiny fish). The chef was happy to customize our meals to both of our likings. I was happy with my omakase and my friend was happy with his! However, it is a bit difficult for me to admit this, but I do think Ohshima is still my favorite in the Orange County area. Only because I really love Ohshima's aggressive use of wasabi. I will probably just ask the chef next time to add a bit more wasabi under my fish. I can't wait to go back!!! read more
5 years ago
Delicious food and great customer service will definitely be coming back for another celebratory occasion read more
5 years ago
Hanare never stops trying their best even during Covid. Pride in quality and beauty in presentation during tough times. Let's keep supporting their hard work! read more
Ms. A and I came for the OC Restauarant restaurant week luxe menu. She was very pleased with the quality of food that was served. The Hokkaido sea urchin nigiri was definitely the highlight was the night. The appetizers were all very beautifully presented, but taste wise was a bit of a let down. I liked it how the nigiris were served one piece at a time, just like how a proper omakase meal should be. However, I think I would have appreciated the dining experience more if Chef Atsushi served the sushi at our pace as opposed to having us gobble down the sushi to catch up to his speed. read more
My third and most expensive stop for OC Restaurant Week 2016, but I can start by saying that it was totally worth it! I've always overheard how good Ohshima is so when Hanare came out with their omakase menu, I had to give it a try. The restaurant itself doesn't have a sign so I was wandering around for a bit before I realized it was right next to Calipoke. Very cozy and intimate setting, seats about 10-12 people at the bar where you can watch the Chef Atsushi carefully prepare each of your dishes. I started off with the Koshu Chateau Mercian white wine, very light and fruity, which I thought was a perfect pairing for the dinner. Chef Atsushi started off with two cold dishes, one with lobster called 'Lobster, Haru Yasai Aspic and the other with scallop called 'Hotate Carpaccio'. Presentation of both dishes were simple and elegant but with a lot of flavors and textures going all around. Then came to hot dishes, 'Foie Gras' with risotto and 'Gindara Kouji Yaki' which was broiled cod with white butter. Once again, both dishes were very elegantly made. The risotto was perfectly cooked, topped with foie gras, I was hoping that I would never finish this dish. The black cod felt and tasted like butter, but had the slight flaky crunch from the grill. Amazing dishes back to back. Then came the 7 pieces of nigiri (in order): Snapper, Striped Jack, Yellowtail, Tuna Toro, Cherry Salmon, Bonito and Uni. No favorites here. all were super fresh and perfectly made. My first experience eating sushi without having to dip it into soy sauce and I know it'll be hard to go back to the ayce quality fish. Meal ended with an Almond Panna Cotta, creamy but light. The almond flavor which is usually masked really made a prominent appearance, mixed with some berries to give it even more natural sweetness and color. Definitely an experience that I will remember and hope to be back for. For those that are scared that it's not filling, I was definitely satisfied after the meal. Great place to go for dates, anniversaries, birthdays but definitely make reservations in advanced to get the real deal. Thanks to Chef Atsushi for a great meal! read more
8 years ago
I'm a regular at Hanare and my Bf and I come here on weekly basis. I rarely write comments on restaurants, but Hanare is the exception. I have met a lot of serious sushi lovers over at Hanare and they all agree this is the sushi place in Orange County. I need to write this comment because many reviewers rated Hanare poorly based on the price??! I think the food is worth every penny, let alone the service. All the people that I recommended going to Hanare become their regulars and they all have very high comments about this place. It's pricey for a reason. They use the best rice,vinegar and fish. So please stop complaining about its price !! I think it's far less than legit to rate the food solely on its price, cuz you are not just paying for the food, you are paying for the craftsmanship and the whole dining experience. read more
5 years ago
We loved every dish (12 courses). They were well composed and full of flavors and textures. The restaurant is tiny with three tables and a small sushi bar. The server was very attentive and described every dish. read more
They only serve Omakase $200/person at the time I came. All dishes look cute and tiny. Feel the good fresh fish. But Appetizers were too bland. We have to ask for yuzu and kizami to add more flavor. Wagyu and nigiri are good. Service was good. Still not satisfied. Need some more nigiri. read more
4 years ago
6 years ago
It's been 6-+ months since we have been out to dinner due to COVID and the lockdown -- Hanare is the first sushi restaurant we've been to in a long time since moving out of NY/CT. The service was great and the food was good-- it's clearly not the same since we cannot sit inside at the counter like we always do but given the circumstances they did a great job accommodating. Fish was good however the rice was a tad mushy but I guess that's not easy since it's placed on a plate and taken outside. Overall pretty decent. Our favs were the apps and intro courses for sure! read more
4 years ago
9 years ago
A5 Miyazaki Wagyu, creative plating, and the freshest seafood you'll find make Chef Atsushi's hana re one of the best Japanese restaurants in Orange County. I came here for dinner with my girlfriend. We sat at the sushi bar and ordered the Chef's Omakase. The Omakase was a fusion of Kaiseki dishes and sushi, which featured 24 courses of delicious and stunning food (10 dishes, 12 pieces of sushi, and 2 desserts). The highlights for us were the A5 Miyazaki Wagyu, Abalone/Liver Combination, Seared Foie Gras with Toro, Sashimi Platter, Toro Nigiri, and Uni Nigiri. Freshly ground wasabi root brought everything to a whole other level. While we weren't huge fans of some things we ate, that was almost inevitable given there were two dozen courses. But one thing that never failed to impress was Chef Atsushi's presentation. The plating was good and he straight up kills live shrimp and lobster in front of you (they are literally still twitching by the time it ends up on your plate). If you're planning on coming here, make sure to block out the evening - our dinner was just over three hours long. I would also recommend making a reservation since there are only 10 seats at the sushi bar and a single table in the restaurant. I emailed two days in advance and Chef Atsushi personally called me the same day to follow up. The price came out to around $500 for two, which is not the best value. Still, hana re is great for a special occasion and the quiet ambiance is perfect for a date. read more
5 years ago
7 years ago
7 years ago
One sushi chef works for at least 15 customers all at once. Too chaos. Omakase doesnt start altogether, hence delays everyones plates. Waitress not accustomed to Japanese customs. Feels like being in an American rest. Hmmm Michelin....hmmmm... Disorganized. The place doesnt have their own bathroom, so u go out near the back bar and the doors are punched/crushed... hmmm...fresh fish though. The sushi rice fell/broke in half. read more
6 years ago
Exceptional sushi restaurant in the back right corner of The Lab. Just find a random door to the left of CaliPoke and you'll find this restaurant! Expect to sit for 3 hours while enjoying their version of "Omakase," which actually is a blend of Kaiseki and Omakase here. More on the expensive end especially since they price their Omakase at "Market Price, from $150~" so you really don't know how it'll be in the end. Their menu or fish availability changes by season, which is why their Omakase price varies. They also import some of the fish from Japan, so I highly recommend this place for special occasion or luxurious date nights! [ Service ] Restaurant is small and intimate, usually with 2 servers and 1 chef taking care of 10 bar seats and 2 smaller tables. Highly recommend making a reservation for their bar seats, so you can experience the chef, Atsushi, work his magic. He would usually prep something for you and personally explain each dish after. The server is quite attentive as well, constantly refilling water cups and bringing out new sets of dishes. At the end of the dinner, they will personally walk you out the door too! [ Food ] If you're eating here, you have to get their Omakase! They currently have 2 options: Hana re $95 or Chefs Omakase $150 The server recommended Chefs Omakase, which comes with more kaiseki plates and higher quality fish. Not only do you get the usual nigiri pieces chosen by the chef, you also get to try kaiseki dishes including hairy crab from hokkaido, sashimi plate, wagyu beef, foie gras, and various seafood creations. Trying their kaiseki dishes was seriously a whole new experience.. especially with live sweet shrimp prepared right in front of you and the shrimp head still moves on the plate. Just be brave and try it all! My favorite? Uni. If he doesn't prepare one for you, make sure you request one! It's one of the best I've ever had. read more
7 years ago
7 years ago
4 years ago
8 years ago
Amazing amazing amazing that is the word to express the experience here. Atsushi San is the great chef!!!!!!! Every bite of his dish is Perfect. Just perfect. You won't be disappointed. read more
This is the best restaurant in Orange County and well deserving of its Michelin Stars! We love the intimate experience how there are only 8 seats at the sushi bar and 2 2-top and 1 4-top tables. You can get the omakase at the tables but we always sit at the sushi bar where we can watch the chef compose his works of art & deliciousness. Words can't describe how masterfully each dish is composed and how amazing everything tastes. Even things which I don't normally think I would like (such as eating an entire bite size fried crab whole - or panna cotta which normally isn't my favorite but is homemade and I would eat 10 of them here - are all amazing). It's not just the nigiri & sashimi that are the stars here - although the quality of the fish is extraordinary - each course is a masterpiece! Each time we have been here we are treated to the most amazing culinary experience that keeps us wanting to return as often as we can! read more
More info about Hanare Sushi
2930 Bristol St
Costa Mesa, CA 92626
Directions
(714) 545-2800
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http://www.hanaresushi.com
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Ask the Community - Hanare Sushi
Do people normally tip ontop of the $225 or however much it is just to eat there? Is good how much so I am prepared, thank you
Hi! Just ate there and the price for the course is $250 plus gratuity. On the pricey side but only you can be the judge of the experience.…
Do they have gift cards available?
Do they take walk-ins?
No, very limited seating text this number for reservation +1 (714) 545-2800
Are you allowed to bring your own alcohol in?
Yes, corkage fee is $50 per bottle, smaller than 750ml, and limit one bottle per party. Source: asked when making a reservation in March 2022.
Are they allowing indoor dining now? & do they take reservations?
Yes, they have indoor dining. They accept reservation only.
If we start our meal at 5:30, when can we expect to be done? (Asking because the only time we can eat is while our special needs kids are in therapy which ends at 7pm.)
First, you should never try to rush through a fine dining experience, much less one with a Michelin Star. Having said that, we started a little after 5 (no thanks to the horrific parking situation) and finished around 6:45, with the regular tasting…
What's the price per person?
The omakase was $200. I don't remember if they have another option.
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Hanare Sushi - japanese - Updated July 2026
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