A neighborhood Japanese kitchen. Slow-simmered ramen, hand-pressed sushi, and a wok that never really cools down.
Order aheadWe opened Hanari because we kept arguing about dinner. Half of us wanted ramen, half wanted sushi, and someone always wanted the wok. So we built a kitchen that refuses to choose. The broth pot starts before sunrise and stays at a bare simmer all day. The sushi case is stocked with whatever looked best that morning — salmon, tuna, yellowtail, and the seasonal fish our supplier talks us into. And the wok station runs hot from lunch through close, because some cravings only a screaming-hot pan can fix. It is a small room, a short menu, and everything made to order. Come hungry, leave planning your next visit.
Our pork broth goes on the burner before the sun is up and never fully rests. It comes out thick, milky, and deeply savory, topped with chashu that yields to the chopstick, a six-minute egg with a jammy center, nori, scallion, and black garlic oil. The noodles are firm, springy, and gone too fast — order the extra portion and thank us later.
Twelve pieces, chef's choice, served in the order we would eat them ourselves. It usually runs salmon, tuna, yellowtail, sweet shrimp, tamago, and whatever the morning delivery made us excited about, finished with a hand roll. Rice is warm, seasoned, and pressed seconds before it reaches you. Tell us what you don't eat; everything else is our call.
Wide rice noodles, Chinese broccoli, egg, and your pick of chicken, beef, shrimp, or tofu, tossed over a burner that sounds like a jet engine. The char on the noodles — that smoky wok hei you can't fake — is the whole point. It arrives still sizzling, glossy with soy, and somehow disappears faster than the ramen.
Walk-ins are welcome and the counter seats are the best in the house — you can watch the broth pot, the sushi case, and the wok line all at once. For parties of six or more, call ahead and we will push tables together.
Takeout travels well: ramen broth is packed separately from the noodles so nothing goes soggy on the way home. Order by phone and it is usually ready in fifteen minutes.
Call (555) 010-2030*Sample hours and sample prices. Menu changes with the seasons and the morning delivery.