Serious About Sushi

Dial up your taste buds for delectable Japanese sushi at Sushi Hana in Tulsa.

Kenny Chan spent 30 years in New York prior to moving to Tulsa to open his Sushi Hana Japanese fusion restaurant in December of last year. Kenny loves to cook and owned several successful New York City ­restaurants. When he came to Tulsa last year to open Sushi Hana, he brought with him three sushi masters he had known in New York. All three of these ­creative culinary artists trained under the same sushi master chef in New York City and then went their separate ways to work for other successful sushi restaurants in New York and Atlantic City, New Jersey. “All of our dishes are very good,” says Kenny, “and together our three sushi masters bring uniquely ­differing styles and flavors to each new dish we create.”  

    Kenny and the master chefs – Aaron, Andy and Tony – love creating new dishes that are ultimately featured at Sushi Hana. “Each member of our team has a differing style of cooking, and they bring those styles together to create sensational dishes. Each is purely an artist and a sushi master, bringing both flavor and presentation to our tables,” says Kenny. The master chefs “paint” with their sauces to make each presentation a creative work of art.  

    In order to add a new item to the menu every two weeks, the team works together to create new appetizers, entrees, and specialty items for patrons to savor. Each new item is inspired by total teamwork and the combination of ideas that come from each member of the Sushi Hana team. “Sushi Hana sushi is made differently from other rolled sushi you may have eaten before,” added Kenny. Becoming a sushi master is, indeed, a discipline to be mastered.

    Aaron is Sushi Hana’s main chef, and whatever appears daily on the sushi bar is ultimately his responsibility. Aaron spent eight years in New York City training to become a sushi master and practicing his learned skills. “Each plate served at Sushi Hana is a balance of exquisite layout and design that not only pleases the eye, but the palatte,” says Aaron.  

    Andy spent nine years in New York becoming a sushi ­master. He spent his first year there working in the kitchen of a sushi restaurant, always observing and studying to learn his ­chosen trade.  

    Tony also spent eight years in New York training under his sushi master chef. He worked in restaurants in Manhattan and worked for Aaron for three years. Tony came to Tulsa three months after Aaron and Andy arrived because his wife was expecting their first child, and they wanted to wait until their son was born before they joined the Sushi Hana team in Tulsa.

    “Tony, Andy, Kenny and I knew each other, were friends, and worked together. It’s nice being together at Sushi Hana,” says Aaron. “We are family.” Kenny added that the Tulsa community has embraced each member of his Sushi Hana team with open arms. “We are truly grateful and thankful for the opportunity to serve our patrons.”

    Lunch is served from 11 a.m. to 2:30 p.m. Monday through Saturday; dinner is served Monday through Thursday from 4:30 p.m. to 10 p.m.; and Friday and Saturday dinner is from 4:30 p.m. to 10:30 p.m. Sushi Hana is closed Sunday. You may visit them on Facebook by searching “Sushi Hana Tulsa.”

    If you haven’t already done so, visit Sushi Hana for a delightful culinary surprise. Try something enticingly different today!

For more information, contact

Sushi Hana

9904 Riverside Pkwy.

Tulsa, OK 74137

(918) 528-6688