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San Francisco Bay Area Dinner

Chef's Dinner @ Hana (Rohnert Park)

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Chef's Dinner @ Hana (Rohnert Park)

Sam B | Feb 16, 2004 05:04 PM

Have had excellent sushi here on a number of occasions, but gave into the lure of the $49 "Chef's Dinner" the other night.

Our waitress asked us if there was anything we didn't like, or if we had any allergies, to which we replied no, resulting in the following parade of dishes over the course of 2 1/2 hours...

1) Pate of Monkfish Liver w/Ponzu

A cylinder approximately the size of a half roll of pennies, standing in a small pool of Ponzu. Like Foie Gras only much finer in texture - very elegant and pure.

2) Hog Island Sweetwaters (3 each)

Perfectly shucked, each oyster had a small bit of pureed red chile on top. Served with a soy/ginger sauce, and a wedge of lemon. These were excellent, and a great counterpoint to the rich first course.

3) Fried Soft-Shell Crab

Served with a tiny salad dressed with a sesame-oil vinaigrette, and a spicy mayonnaise for dipping. As is always my experience with these, the crabs were not as "soft" as the name implies, but delicious none the less.

4) Hawaiian Style Tuna Poke, on a Shiso Leaf

A spicy tuna tartare, with tobiko served atop a Shiso Leaf. Accompanied by a couple of crisp gyoza "chips"

5) Abalone Fritters with Tea Salt

Bite sized abalone tempura, sprinkled with Tea Salt, delivered by the owner fresh from the fryer. He advised us to squeeze some lemon on top. Like swoopy doopy fish and chips (with no chips) I loved these!

6) Miso Soup

A cup of pretty standard miso soup with tofu/seaweed

7) A salad of raw/pickled vegetables with rice noodles, a twist on sunomono I suppose. Pretty lackluster.

8) Nigiri Sushi Assortment

1 Piece each (per person)

Mirugai
Hamachi
Striped Jack
Tako
Hirame
Maguro
Salmon
Amberjack
Ebi

Excellent as usual

9) Chocolate Tart or Ginger Creme Brulee

10) Green Tea

Overall it was very good, and an amazing array of seafood for the price. That there is no menu made it especially fun, with each dish a surprise. We were told that the menu varies table to table as well as night to night at the whim of the chef.

We washed it down with several different sakes, which worked very well with the food.

Worth a try!

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