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The single inspiration that lead to the establishment of Hatsuhana was nothing more than the desire to serve unsurpassed sushi and sashimi to New Yorkers. Nearly three decades later, the mission remains unchanged.

Obsessive attention to detail should be the norm for sushi restaurants, not something to strive for. The complexity associated with creating the ideal sushi rice, the fragrance of freshly ground wasabi, fresh fish from around the globe and understanding the proper crispiness and consistency of roasted nori seaweed are just a fraction of capturing the essence of sushi. A true sushi restaurant must also prioritize intangible ingredients such as dedication, passion, liveliness, and heart.

At Hatsuhana, they have come to realize that during recent years it has become a rarity to take a “no gimmicks, no frills” approach to sushi. Sushi as a cuisine is conceptually simple. Ironically, its simplicity also makes it most complicated. Hatsuhana’s refusal to abandon the true craft of sushi making is a salute to the centuries-old methods used by the prominent sushi shops and chefs of Japan.

Hatsuhana’s philosophy is that authenticity and supreme quality should never be compromised, nor will it go out of style. The restaurant’s loyal patrons seem to agree. But then again, they have such simple tastes; they are always satisfied with the finest.

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Unagi Kyuri Maki—A Hatsuhana original! Broiled eel wrapped in a cucumber sheet, cut into discs and basted with sweet eel sauce

Lobster Tempura—A half tail of lobster fried in tempura batter

Akadashi—Dark miso soup with nameko mushrooms or asari clams

Sushi HATSUHANA “Pick 10”—Please choose ten pieces of sushi and one roll from the Sushi Hatsuhana list, with no more than two pieces per fish

Box of Dreams—Nine miniature bowls arranged in a lacquer box. Each bowl contains one kind of raw or cooked fish fillets and sushi rice. A culinary marvel sure to please the senses!

Sushi Deluxe—The most valuable sushi assortment of the day, with ten pieces of sushi and one roll, selected by our executive chef

Hatsuhana Bento Box—A traditional full course dinner served in a lacquer box

Ground Floor Private Room: This room is located in the back section of the ground floor, past the first floor sushi bar. This room will comfortable accommodate parties of up to ten, and is completely private when sliding door is closed. The room has been very popular for business dinners and other events where privacy and serenity are a must.

Second Floor Semi-Private, Window-Side Section: Although this section is not private, it is an ideal section of the restaurant for larger functions, such as birthday parties and other celebrations. This section will accommodate a maximum of sixteen guests.

Featured in:

The New York Times

Saveur magazine

Gourmet magazine

Time Out New York

Awarded four stars” by The New York Times, 1983

One of New York’s Top 100 Restaurants in Epicurean Rendezvous Restaurant Guide , 1991

Not in our delivery zone? Please visit our other Hatsuahan location in Manhattan:

Hatsuhana (Park Ave)

237 Park Avenue

(212) 661-3400

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