Hana's longevity and location--in the restaurant row anchored by the Camellia Grill--brings it an unusually loyal cadre of regular customers, many of them from the nearby universities. Being a known customer here confers even more benefits than usual. Walk in from nowhere, and you'll find a pretty good sushi bar, but nothing spectacular. But if your face is familiar, the chefs start letting you in on all sorts of unusual specialties. (You can also get that if you're a friendly, inquisitive type.) The quality is above average, the price below average.
Hana opened in 1988, when you could count the number of sushi bars in New Orleans on the fingers of one hand. It has been steady state ever since, following the trends (like the current one toward immense rolls with too many ingredients) as it went.
The restaurant lives in a converted cottage with high ceilings, which add spaciousness to a not-very-large restaurant. They’ve decorated it fancifully and colorfully.
Become a regular, or ask a lot of questions. If you don't see it, ask for it. Don't hesitate to request the unusual or ambitious dish.
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