Social Profile: 
✔️Dinner ✔️Dine in
… View more
Hours
| Friday | 5:30–10 PM |
| Saturday | 5:30–10 PM |
| Sunday | Closed |
| Monday | Closed |
| Tuesday | 5:30–10 PM |
| Wednesday | 5:30–10 PM |
| Thursday | 5:30–10 PM |
Address and Contact Information
Address: 2930 Bristol St, Costa Mesa, CA 92626
Phone: (714) 545-2800
Website: http://www.hanaresushi.com/
Menu Photos
Order and Reservations
Reservations: opentable.com
Photo Gallery
Related Web Results
Hana re
… Hana re. 2930 Bristol Street. Costa Mesa, CA, 92626. United States. (714)545-2800. Omakase Bar. Hamo Yubiki. Shiro Ika Somen. Shinko Nigiri. Zensai. Tsubugai.
Hana re – Costa Mesa – a MICHELIN Guide Restaurant
Tucked away in the back corner of a Costa Mesa shopping mall, this intimate ten-seat counter offers a relaxing retreat from the outside world.
Hana Re – Costa Mesa – The LAB Anti-Mall
Atsushi started Hana re alongside Fred Fukushima so he could pursue his passion for food while selecting seasonable ingredients from California farms and fresh …
Reviews
Mark Quidem
The dinner was really delicious and talking with the chef about the dishes was really a delight. The quality of the omakase dishes we’re excellent and the atmosphere was simple. It can get a bit loud due to neighboring conversations at times but overall an amazing experience.
… moreAndrew Lim
Hana re is one of Orange County’s most exclusive and exceptional dining experiences. Tucked behind the LAB Anti-Mall, this Michelin-starred sushi counter offers a serene, minimalist setting with only a handful of seats, making each visit feel highly personal and immersive. Chef Atsushi Yokoyama leads a seasonal omakase journey that blends traditional Japanese technique with artistic presentation and world-class ingredients.
The multi-course tasting menu features highlights like pristine sashimi, whelk shellfish with caviar, and perfectly marbled A5 Japanese beef—each dish thoughtfully paced and presented with care. The sake pairings are refined and well-matched, and the staff provides knowledgeable, attentive service throughout the evening.
Everything here is intentional, from the atmosphere to the smallest garnish. It’s a high-end experience, both in price ($250/pp) and execution, but for sushi purists or those seeking a special culinary moment, Hana re absolutely delivers. Reservations are required, and the restaurant has a strict cancellation policy.
Hana re is probably Costa Mesa’s best Japanese restaurant and is perfect for anniversaries, celebrations, or a special night out
… moreThe multi-course tasting menu features highlights like pristine sashimi, whelk shellfish with caviar, and perfectly marbled A5 Japanese beef—each dish thoughtfully paced and presented with care. The sake pairings are refined and well-matched, and the staff provides knowledgeable, attentive service throughout the evening.
Everything here is intentional, from the atmosphere to the smallest garnish. It’s a high-end experience, both in price ($250/pp) and execution, but for sushi purists or those seeking a special culinary moment, Hana re absolutely delivers. Reservations are required, and the restaurant has a strict cancellation policy.
Hana re is probably Costa Mesa’s best Japanese restaurant and is perfect for anniversaries, celebrations, or a special night out
Millie Kwan
We had a phenomenal experience at Hanare Sushi! It is a little challenging to figure out the location. We arrived in the rain during dusk and without the window in the side of the building, the door to the restaurant looks like a utility room door. So look for the small box by the door that holds the Japanese paper listing their name.
When you walk in, there are a couple of tables in front and then you see the amazing sushi bar that seats up to 8 prior at a time. The omakase is 10 courses including a waygu beef course and dessert. The dishes were inventive and the fish was very fresh. I experienced alternates to the shrimp and hairy crab that are pictured since I have crustacean allergy, but they were aware of this so I had clam in place of sweet Santa Barbara shrimp, halibut chawan mushi in place of shrimp, and unagi with foie gras rather than hairy crab.
Great watching the chef prepare the sashimi and sushi at the bar. You can see that he set the large piece of toro on top of the bar while he was cutting the slices for nigiri.
Definitely worth the experience so do go!
… moreWhen you walk in, there are a couple of tables in front and then you see the amazing sushi bar that seats up to 8 prior at a time. The omakase is 10 courses including a waygu beef course and dessert. The dishes were inventive and the fish was very fresh. I experienced alternates to the shrimp and hairy crab that are pictured since I have crustacean allergy, but they were aware of this so I had clam in place of sweet Santa Barbara shrimp, halibut chawan mushi in place of shrimp, and unagi with foie gras rather than hairy crab.
Great watching the chef prepare the sashimi and sushi at the bar. You can see that he set the large piece of toro on top of the bar while he was cutting the slices for nigiri.
Definitely worth the experience so do go!
Zinger Learns
Fantastic dining experience, definitely Michelin star worthy.
This is a small and in many ways understated restaurant with very limited seating. The experience is intimate and cozy, with the chef preparing and describing each dish.
The sushi bar experience is definitely more of a show than the couple of tables they have.
There is only one dining option which is a fantastic omakase.
… moreThis is a small and in many ways understated restaurant with very limited seating. The experience is intimate and cozy, with the chef preparing and describing each dish.
The sushi bar experience is definitely more of a show than the couple of tables they have.
There is only one dining option which is a fantastic omakase.
Hudson Lofchie
The food and presentation were amazing. As with any Michelin restaurant that does serving by courses, most are a smash hit, and some are experimental and may not be to your liking. We loved 9/10 of our courses.
Environment is intimate and only seats about 15 at a time.
Would kill for another serving of the toro.
… moreEnvironment is intimate and only seats about 15 at a time.
Would kill for another serving of the toro.
Deb
We were looking for an Omakase place in Orange County since we moved here few months ago. We’ve been to multiple Omakase places – tokyo, sf, new york…
This place is authentic and has phenomenal taste! Every dish had a very delicate taste, bringing out the ingredient’s original flavor. We cannot identify a single course that didn’t meet our expectations, they all rather exceeded it. Ambiance is very cozy…. almost like a mom & pop place, but with a high price tag. We would love to come here as a regular.
One complaint would be their outside bathroom shared with multiple restaurants nearby.
… moreThis place is authentic and has phenomenal taste! Every dish had a very delicate taste, bringing out the ingredient’s original flavor. We cannot identify a single course that didn’t meet our expectations, they all rather exceeded it. Ambiance is very cozy…. almost like a mom & pop place, but with a high price tag. We would love to come here as a regular.
One complaint would be their outside bathroom shared with multiple restaurants nearby.
Phu Phan
The food is good but not impress. The first time I see the small crab in real life but it didn’t taste as I thought. The place is small, only 8 or 10 seat at the bar so be sure to make the reservation ahead of time.
… moreAmy Alexander
Michelin worthy? Based on presentation alone 100% Yes, but after that it gets a no.
Food was good and enjoyable but not so exceptional as to generate the feeling of “I can’t wait to go back”
Service was okay but not Michelin worthy- our drinks hit empty several times and one time we poured our own- no big deal but nothing that I’d expect for a $600+ meal for two.
We have found several Omakase places in OC that are 1/2 the price and the quality is as good or better except for the presentation. The presentation, however wasn’t enough to push Hanare over the top- hence 3 Stars
… moreFood was good and enjoyable but not so exceptional as to generate the feeling of “I can’t wait to go back”
Service was okay but not Michelin worthy- our drinks hit empty several times and one time we poured our own- no big deal but nothing that I’d expect for a $600+ meal for two.
We have found several Omakase places in OC that are 1/2 the price and the quality is as good or better except for the presentation. The presentation, however wasn’t enough to push Hanare over the top- hence 3 Stars
Simone Sello
Upscale omakase sushi restaurant in Costa Mesa (Orange County, CA). The dishes taste and look incredible, thanks to the high quality ingredients and the accurate preparation. Even the plates, bowls, cups and utensils match the style and contribute to appreciate the experience. The service is just as good.
… moreVee Dinh
[1 Michelin Star]
This is one of the best sushi experience I’ve had so far. I just recently found out this restaurant and luckily it’s not very far from my house compared to other Michelin restaurants in LA!
The restaurant is pretty hidden and only take reservations by phone or text. The service is phenomenal by giving me a text with the exterior photo of the restaurant, making it easier for me to find the place. The restaurant looks like a storage container on the exterior creating the contrast when you go in. The interior is beautiful with ropes from the ceiling, dividing the table seating with bar seating areas and creating privacy. The restaurant sign is small so the text message really help!
The omakase menu I had:
1. Hagatsuo / White Bonito sesame dressing, Sweet onion, myoga, chive
2. Four small bowls:
– Bowl 1: Sweet corn with blue shrimp, Sawagani / Fresh water crab
– Bowl 2: Shiro Ebi / Sweet Shrimp, caviar & cabbage purée
– Bowl 3: Japanese Cuttlefish with Red sea urchin
shiso flower, fresh wasabi
– Bowl 4: Pen shell scallop and lobster with dashi Jelee
3. Unagi, cucumber, zucchini, okura.
4. Kegani / Hair crab, Nagaimo with Tosazu vinegar
5. Sake Steamed Ezoawabi ( Abalone) with Hokkaido Uni, daikon radish Risotto
6. Sashimi (4 pieces):
– Same karei / Flounder
– Shiro Shake / Ivory King Salmon
– Akami / Bluefin Tuna
– Hiramasa / Summer yellowtail
7. Ainame / Green ling, Aosa seaweed, Asparagus
8. Tajima Beef, A5 Black Japanese beef from Hyogo
9. Sushi (8 pieces):
– Shima Aji / Striped jack
– Meichi Dai / Long eye snapper
– Toro / Fatty Tuna
– Shiokko / Amber jack
– Ji Kinme / Alfonsino
– Ebo Dai. / Butter fish
– Kinki / Thorny head
– Uni / Santa Barbara Sea urchin
10. Panna cotta with Tree ripened Mango
The 10-course omakase is amazing!! I pair it with cold sake and fall in love with the pretty sake shots also! The service again is phenomenal throughout the course. I got a chance to meet with chef Atsushi Yokoyama at the end of the course. He came out to check on us a few times before a brief talk at the end. Thank you for bring such a great dining experience to me.
… moreThis is one of the best sushi experience I’ve had so far. I just recently found out this restaurant and luckily it’s not very far from my house compared to other Michelin restaurants in LA!
The restaurant is pretty hidden and only take reservations by phone or text. The service is phenomenal by giving me a text with the exterior photo of the restaurant, making it easier for me to find the place. The restaurant looks like a storage container on the exterior creating the contrast when you go in. The interior is beautiful with ropes from the ceiling, dividing the table seating with bar seating areas and creating privacy. The restaurant sign is small so the text message really help!
The omakase menu I had:
1. Hagatsuo / White Bonito sesame dressing, Sweet onion, myoga, chive
2. Four small bowls:
– Bowl 1: Sweet corn with blue shrimp, Sawagani / Fresh water crab
– Bowl 2: Shiro Ebi / Sweet Shrimp, caviar & cabbage purée
– Bowl 3: Japanese Cuttlefish with Red sea urchin
shiso flower, fresh wasabi
– Bowl 4: Pen shell scallop and lobster with dashi Jelee
3. Unagi, cucumber, zucchini, okura.
4. Kegani / Hair crab, Nagaimo with Tosazu vinegar
5. Sake Steamed Ezoawabi ( Abalone) with Hokkaido Uni, daikon radish Risotto
6. Sashimi (4 pieces):
– Same karei / Flounder
– Shiro Shake / Ivory King Salmon
– Akami / Bluefin Tuna
– Hiramasa / Summer yellowtail
7. Ainame / Green ling, Aosa seaweed, Asparagus
8. Tajima Beef, A5 Black Japanese beef from Hyogo
9. Sushi (8 pieces):
– Shima Aji / Striped jack
– Meichi Dai / Long eye snapper
– Toro / Fatty Tuna
– Shiokko / Amber jack
– Ji Kinme / Alfonsino
– Ebo Dai. / Butter fish
– Kinki / Thorny head
– Uni / Santa Barbara Sea urchin
10. Panna cotta with Tree ripened Mango
The 10-course omakase is amazing!! I pair it with cold sake and fall in love with the pretty sake shots also! The service again is phenomenal throughout the course. I got a chance to meet with chef Atsushi Yokoyama at the end of the course. He came out to check on us a few times before a brief talk at the end. Thank you for bring such a great dining experience to me.