Mastering the art of sushi
Sushi Hana’s owner Kenny Chan is an artist with food.
The former New Yorker’s south Tulsa venture is a combination of restaurant and art gallery with colorful sushi serving as art.
Chan brought three master sushi chefs to Tulsa with him when he opened Sushi Hana in December 2011. These chefs create delicious rolls with only the freshest fish and produce, as well as a menu full of appetizers and entrees such as crispy duck in tamarind sauce, basil chicken, miso glazed salmon and many more options.
The crew is always creating new dishes and specials for customers as well. Lunch specials are also offered throughout the week.
Sushi does reign supreme, though. Crowds have come to love the lobster mango roll, a spicy and crunchy lobster roll topped with slices of fresh mango and avocado; the flying dragon, with crabmeat, shrimp tempura and eel topped with salmon and mango; and the tuna hana roll, crunchy spicy tuna roll topped with slices of tuna and another layer of avocado.
Chan’s recipe for success has proven strong with an extensive menu full of fresh options and a creative kitchen whipping up festive fare.
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