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Hana Restaurant 2328 W. Main St. Rapid City, SD 57702
call us 605.348.0299 (or fax 605.343.1457)
Moving June 15th to our new location: 3550 Sturgis Road
(previously The Pirate's Table)
Lunch: Mon-Sat 11:30am - 3:30pm Dinner: Mon-Sat 3:30pm - 9:00pm
Sample Menu
Everday Specials
Google Map
Hana Korean Grill & Sushi Bar features the best food, the best
service and the best price. Whether it's dining in or carrying out,
we also offer catering service! Let our fine cuisine enhance your
special event! We have the finest selection of Sushi and a wide
variety of beverages straight from Japan, including some of the
finest Sake. Combined with our amazing Korean favorites, Hana offers
a little of everything. Stop in, or call today.
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http://sushinow.com/whatissushi.htm
What is Sushi? (From SushiNow.com)
When most people think of sushi they think of RAW fish. This is not
correct. Actually if you go into any sushi bar and look at all the
seafood choices, only a small handful will be actually raw. Most fish
has been prepared in some fashion. Even though it might look raw, it
has gone through some kind of process. Either pickled, blanched,
soaked in Sake (rice wine) and then frozen, there are many things
that happen to the fish before you eat it.
So what is sushi then? Sushi is an art. Sushi is a broad catagory
that includes:
Sashimi: Sliced fish attractivly served. Raw, cooked or pickled fish
cut into 3-5 pieces. Usually presented on top of a few leaves of
shiso and grated daikon with wasabi and ginger on the side.
Sushi Nigiri: Pieces of fish on top of two balls of sushi rice,
sometimes a slice of roasted Nori (seaweed) is put on to bind the
fish to the rice and to add flavor and eye appeal. One order is 2
pieces.
Gunkan Nigiri: There is another form of Nigiri called Gunkan Nigiri.
Gunkan means boat and this sushi gets the name from the way the main
ingredient is held in place on top of the sushi rice. It is in a boat
shape. The three main types of sushi served as Gunkan Nigiri are
Tobiko, Ikura (pictured), and Uni. One order is 2 pieces.
Sushi HosoMaki Maki Hosomaki: Thin rolled sushi with very little
rice. The Nori (Roasted seaweed) is rolled on the outside of the
roll. One order of hosomaki is usually 6 pieces.
Futomaki: Thick rolled sushi with many ingredients inside and each
piece is very large. Many variations on futomaki have been seen. Nori
can be on outside or inside and one order can be anywhere from 4-10
pieces.
Uramaki: Sometimes called inside-out roll. This style of sushi has
become very popular and is most seen in sushi bars in America. Some
people say that it is popular in America because the Seaweed is
hidden on the inside of the roll and sushi beginners are less
intimidated to eat it. One order is usually 6 pieces but 8 pieces is
also common.
Temaki: Hand Rolls that are meant to be eaten from the hand like an
ice cream cone. One order is 1 cone filled with ingredients.
Chirashi, Sushi Bowls: These include Chirashi (sampler of fish served
over a bowl of sushi rice), Donburri is like chirashi but just one
kind of fish that you would choose. For example Unagi-Donburri would
be Just Unagi (freshwater eel) served over a bowl of sushi rice.
http://en.wikipedia.org/wiki/Korean_barbecue
Korean barbecue
From Wikipedia, the free encyclopedia
Gogigui literally "meat + roasting", or Korean barbecue refers to the
Korean method of grilling beef, pork, chicken, or other types of
meat. Such dishes are often prepared at the diner's table on gas or
charcoal grills that are built into the center of the table itself.
Some Korean restaurants that do not have built-in grills provide
portable stoves for diners to use at their tables.
The most representative form of gogigui is bulgogi usually made from
thinly sliced beef sirloin or tenderloin. Another popular form of it
is galbi made from marinated beef short ribs.[1] However, gogigui
also includes many other kinds of marinated and non-marinated meat
dishes, and can be divided into several categories.
Korean barbecue is not only popular among Korean consumers but has
gained popularity internationally.
Bulgogi is the most popular variety of Korean barbecue. Before
cooking, the meat is marinated with a mixture of soy sauce, sugar,
sesame oil, garlic, pepper. It is traditionally cooked with grilling
methode using gridirons or perforated dome griddles that sit on
braziers, but pan-cooking has become common as well.
Galbi made with beef short ribs, marinated in a sauce that may
contain soy sauce, water, garlic, sugar, and sliced onions. It is
believed to taste best when grilled with charcoal or soot (burned
wood chips).
Jumulleok is short steak marinated with sesame oil, salt and pepper.
It is almost similar to non-marinated gogigui and one thing that
distinguishes from other kinds is its steaklike juicy texture. Spicy
pork daeji gogi is also a popular gogigui dish and it is quite
different from beef bulgogi because the marinade is not soy
sauce-based, but instead consists of "gochujang" and/or "gochu garu"
(Korean chili powder) based sauce.
Chadolbegi is a dish made from thinly sliced beef brisket, which is
not marinated. It is so thin it cooks nearly instantly as soon as it
is dropped onto a heated pan.
Samgyeopsal basically comprises thicker strips of unsalted bacon
(pork belly). It has a lot of fatty areas and is tender. In Korea,
samgyeopsal is eaten more frequently than chadolbegi due to the
comparatively lower price of pork.
Gogigui comes with various banchan (side dishes), among which, green
onion salad called Pajori and a fresh vegetable dish including
lettuce, cucumbers, and peppers invariably accompanies meat dishes at
restaurants. A popular way of eating Korean barbecue is to wrap the
meat with lettuce and add condiments such as - pajori (spicy scallion
salad) and ssamjang (a spicy paste made of doenjang mixed with
gochujang).
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Review from: http://www.everythingrapid.com/2009/09/08/hana-korean-grill-sushi-bar-rapid-city-restaurant-review
Hana Korean Grill and Sushi Bar
2328 W Main Street,
Rapid City, SD 57702
(605) 348-0299
What is more exciting than having a sushi joint in town? Having two
sushi joints in town! We love competition, right? It's the American
way. Well, once you've given Ichiban a try, hop on over to Main
street and taste the delightful offerings of Hana Grill.
They serve other foods like Korean grilled meats and of course the
raw fish haters' old standby, chicken teriyaki. But the sushi is what
you really go for. They have a full-scale sushi bar and offer up some
very unique rolls. The owners have a sense of humor? I hope, anyway,
otherwise I might not laugh at some of the rolls, such as the Monkey
Brains and the Heart Attack just to name a couple. You won't catch me
eating those, but then again I'm a wimp. The Heart Attack roll
consists of a gutted jalapeno pepper filled with spicy tuna. Wowza.
They have plenty of rolls for those of you that want to see what
sushi is all about. The Fuji roll has baked salmon, avocado and cream
cheese. My favorite is the shrimp tempura roll (which is pretty much
my favorite roll anywhere), because it's slightly different than the
others I've had. It has some sort of sweet sauce drizzled on the top,
which complements the wasabi inside the roll.
As for whether I prefer Ichicban, or Hana Grill'I believe they're
both good. I think Ichiban is better for the mainstream sushi eaters,
used to the California roll and other standards. Hana Grill is best
for the advanced sushi enthusiasts because I feel they are a little
more out there and unique in their roll creations. My husband prefers
Hana Grill, I like Ichiban, myself.
Website by Bruce Keller @ NeuralZone.com
