Went to Hana-Sushi in Red Hook last night. Surprise: the recent renovations in the building were, in part, to expand their floor space. They have virtually surrounded their old storefront. They only had about 4 tables and a tiny bar before, and now there's a long sushi bar, very nicely designed (except for some glaring blue lights hanging above), and maybe 3 times the floor area. The tables are spaced very widely, and they can fit many more in if and when they need to.
The sushi was impeccable as before, and all pieces were--so important!-- at the perfect temperature, though the variety was limited. We had sea trout, octopus, eel, tuna, yellowtail, mackeral, scallops. I didn't see toro, fluke, red snapper, or some of the other commonly available varieties, but maybe when they have more customers. . .
They also seem to be training new waitstaff and two young Japanese guys were were at the chef's beck and call, training behind the bar. The service was much snappier than before, and we were really happy with all the changes. They seemed busier, too, though that may have been a Friday night phenomenon.
I'm predicting that when events at Bard's Gehry building are in full swing the place will really take off.