Rohnert Park denizens continue their love affair with this spacious gem featuring semi-private nooks and a lounge. Tucked in a hotel plaza next to the 101, Hana is run by affable Chef/owner Ken Tominaga, who sees to his guests’ every whim. For the full experience, park it at the bar where the obliging staff can steer you through the best offerings of the day. Top quality fish flown in from Japan (ask for the daily specials), traditional sushi and small plates are the secret to their success, though mains like pan-seared pork loin with ginger-soy jus also hit the spot. The omakase is a fine way to go-six pieces of nigiri, which may include toro, hamachi belly, kampachi, tai, halibut with ponzu sauce or sardine sprinkled with Hawaiian lava salt.
- MICHELIN guide inspectors
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