Hana Re in Costa Mesa, California
Bowl of Scallop and Caviar
They certainly waste no time in pulling out the "big guns" and serve you caviar right off the bat. It is such a beautiful dish that glistens under the light and sets up the rest of the meal.
Four item tray
Unagi
A warm/hot dish with foie gras and puree yamaito potatoes underneath. I love Unagi. Simply just love it. And to combine it with mashed potatoes and foie gras is almost cheating when it comes to pleasing my taste buds!
Hairy Crab
A fascinating dish, both visually and flavor. The savory and sweet crab meat flavors are brought out by the spicy bits on top. It was my first time trying Hairy Crab and I am thankful for the experience. The dish was served cold and had roe in it.
Sea Urchin on Potato
Sea Urchin is quite the price at a high end sushi restaurant and this is no exception in this meal.
Shashimi
White King Snapper, Tuna yellowtail , beautifully prepared.
Fish soup dish Animae (greenling) with Dashi
Animae (greenling) is a easonal fish found off the coasts of Japan served with carrots and zucchini.
A5 Wagyu
As flavorful and tender and can be expected, how can you not love wagyu?
Sushi
The sushi was delicious and fresh.
Shimajji Striped jack was served first I loved that it was a seasonal fish that I had never tried before.
butterfish, not clear if it is Abura Bozu, Ibodai, Managatsuo which all carry the name. I enjoyed it and had no problems digesting it.
O toro, my favorite cut of sushi. This did not disappoint.
Goldeneye snapper(kinmedai) served with uzu kosho (Uzu with chili paste).
Miso Soup w/tofu
A nice little break of sorts with miso soup before continuing onto the final courses of the meal.
Amberjack
Japanese Amberjack is a seasonal delicacy and having never tried it before, I am again thankful to be able to. One of the last courses of the meal emphasizes its significance.
Octopus
The octopus was prepared so well that I was almost convinced it wasnt octopus and at risk of offending the chef I was almost certain that it was squid because it tasted so tender and almost melted in my mouth but the chef assured me it was octopus.
Handroll uni sea urchin
Tasty sea urchin handroll on high quality seaweed to finish the meal.
Panna cotta with cubed summer kissed melon
A whimsical and refreshing conclusion to a fine meal.
Conclusion
This restaurant and meal is something I have thought about long after eating there. The seasonality of its dishes and tastes is something I can not wait to return and try again.
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