An airy and open room with a fresh Japanese aesthetic is the setting for pristine and contemporary sushi by Roger Nakamura, who spent years learning his craft from Yukito Ota of San Diego's beloved Sushi Ota restaurant. Though Hane (pronounced "hah-nay") is trendier than Ota and offers non-sushi options like kobe beef carpaccio, sushi purists will be happy with the toro, uni, golden eye snapper, and special delicacies imported from Japan. The sweet shrimp is local, arriving
fresh from "a little guy carrying a bucket," as staff say. Modernists will like the creative rolls and specialty cocktails.
2760 5th Ave., San Diego, California, 92103, USA