text: I have had both great and subpar experiences here so I gave it the middle of the road ratingnnThe first time I was here I was blown away by how different the sushi was and how they had things no other sushi bars seemed to have in Arizona The next times I went back Sunday Sunday and Friday back to back I have been noticing things that I did not notice the first timennFirst I would like to say that I believe that a waiterwaitress should not wear cologneperfume I did not notice it the first time I went but every other time I noticed the guy bringing the sushi literally bathes in the stuff I am about to eat a bite out of my per serving of Monkfish liver and catching a big wiff of insert popular brand of mens cologne here is not appetizing Especially since smell is so heavily associated with taste A very big faux pas in my booknnAfter the great experience the first time a few months later I went times in a row back to back Sundays and Friday I was able to notice that their specials did not change in that time frame The chefshere isalittlesomethingextrayoudid notorder was the exact same also Maybe it is just me but I know a lot of places change their specials at least once a week How is the special still fresh if I see it every time I go I know the special is still there because they have not sold it out yet You knownnAlso their tempura is really subpar in my book I know it is pretty hard to not have good shrimp tempura but it is really blah I have been able to taste it every single time I went there it comes out as a side to a lot of noodle dishes such as udon and soba but it tastes really floury and oily and it is pretty heavy batterwise Shrimp tempura should be very light almost an airy crisp but not here My fellow diners were all in surprised agreement their tempura really was pretty blah Also if you really like the tempura sauce other places have the warm savory dipping broth other places have with grated daikon radish do not expect it here You got to use your soy sauce nnTheir cold soba noodles are very salty I have had to ask for a glass of ice and literally had to use the entire cup to dilute it enough to tolerate the saltiness nnThe praises of this place come from the type of sushi you cannot find elsewhere I love the saba here which is Mackerel Other places usually take the easy route and marinate it in the pickled ginger juice or their own vinegar marinade but this place really serves the raw stuff Very good A must try in my book nnSometimes Hana has monkfish liver which is hard to find elsewhere It is better than uni Sea urchin gonads and literally the foie gras of the sea Very similar in texture and taste Mmmm So goodnnBetter than the average sushi bar but a couple of things really rubbed me the wrong way and therefore brought my rating down to stars