Cash & Card Accepted
Whether it’s platters of sashimi, sushi rolls, steaming bowls of udon noodles, or roast seafood served in ceramic hot plates, lovers of quality Japanese food will find it all at Hana Zushi.
In Japanese, Hana Zushi means “flower sushi” and this reflects the beautiful presentation of each and every dish on the menu, with the sushi and sashimi looking like works of art.
Step inside the stylish modern restaurant and you’ll find an open kitchen filled with talented Japanese sushi masters who are intricately slicing fresh fish, carefully assembling each ingredient and presenting their modern creations atop Japanese plates.
In Japanese, Hana Zushi means “flower sushi” and this reflects the beautiful presentation of each and every dish on the menu.
The restaurant focussed on serving dishes with the perfect balance between textures and flavours.
This sushi roll is made with sliced cucumber and crab meat and topped with slices of melt-in-your-mouth fresh tuna and Hana Zushi’s spicy mayonnaise sauce.
This dish is made with lightly flame grilled wagyu slices, topped with chopped shallots, pieces of fried garlic and drizzled in Hana Zushi’s house made truffle sauce. The wagyu presents a smoky and beefy taste with a soft and buttery texture.
Served on a bed of ice and decorated with cherry blossoms and sea coral, this sashimi platter is as visually delicious as it tastes. This dish is filled with a variety of high-grade raw fish and seafood including salmon, tuna, kingfish, snapper and scallops. The platter is paired with freshly grated wasabi and Japanese soy sauce.
Grab a table near the open kitchen and watch the chefs roll up your sushi and grill your yakitori with care while you sip on Japanese sake. Whether you’re into classic melt-in-your-mouth sashimi or a modern rolled up tempura prawn roll, the chefs create all their dishes in novel and exciting ways.
Owner Tony Cheng said the restaurant focussed on serving dishes with the perfect balance between textures and flavours.
“We serve modern Japanese dishes using traditional cooking techniques but using westernised flavours,” Tony said. “Our menu suits those who like to eat contemporary Japanese dishes. We have a wide range of dishes ranging from wagyu beef to stir fried noodles and our 35 different types of freshly made nigiri.”
As well as owning the restaurant, Tony is the head chef who runs the kitchen at Hana Zushi. He has been a chef for more than 20 years and trained in Japanese cuisine in Taiwan and Australia.
“My wife Penny and I have owned three different restaurants in Brisbane,” he said. “We are really proud of Hana Zushi as we serve the freshest dishes made with top quality ingredients.”
Tony said their fresh Australian fish is delivered every morning by a local seafood market, which means you get the freshest sashimi on your chopsticks. The restaurant also use seasonal produce so they can ensure their chefs use the best quality local ingredients.
Must try dishes at Hana Zushi include their deluxe sashimi platter filled with raw salmon, tuna, kingfish, snapper and scallops, their crispy soft shell crab karaage and their flame grilled wagyu beef with truffle sauce. Don’t leave without trying their signature fried ocean king prawn roll, which features fresh avocado, mayonnaise, huge prawns and a generous sprinkling of crunchy tempura crumbs.
As well as owning Hana Zushi, Tony Cheng is the head chef who runs the kitchen at Hana Zushi. He has been a chef for more than 20 years and trained in Japanese cuisine in Taiwan and Australia.
"My wife Penny and I have owned three different restaurants in Brisbane,” he said. “We are really proud of Hana Zushi as we serve the freshest dishes made with top quality ingredients.”
Our menu suits those who like to eat contemporary Japanese dishes.
The most popular cuisine of Japan
With its rich history, Japanese cuisine has been refined over centuries to create elegant and exquisite flavours and textures. Celebrating seasonal produce, traditional Japanese dishes focus on food eaten as fresh as possible, as this is considered the ultimate way to eat. Fresh fish are eaten raw or lightly pickled, while produce is often only lightly cooked. While Australians have four annual seasons, Japanese chefs consider dozens of different seasons and carefully select ingredients that are in their prime and best represent that specific period. This is a defining hallmark of Japanese food. Japanese chefs also rarely mix different food types, with sauces and condiments normally served in separate dishes. Meals are mainly based on rice served with miso soup and other small dishes, like seafood, fish and vegetables. Seafood and vegetables can also be deep-fried in a light batter – this is called tempura. Other Japanese staples include noodles, such as soba and udon. In the past, Japanese people did not eat meat, but with the modernisation of Japan, meat-based dishes are now easy to find. In recent times, Japanese food has also been influenced by foreign food like Chinese ramen and fried dumplings, as well as foods like spaghetti, curry and hamburgers. As well as exquisite flavour, Japanese food is presented in a visually beautiful way, as this is an essential element to Japanese cuisine.