Hanazen is a small operation. In fact, it has only two staff members: Coco and Kenji, the owners. But this set-up is by design. The pair recognizes that truly great sushi takes time and meticulous attention to detail, which they can only ensure if they do the work themselves. Although the two-man eatery is limited in terms of how many customers it can serve each evening, if you're lucky enough to snag a spot at the sushi bar, you won't be disappointed.

Regulars highly recommend that you order the omakase, which is essentially the chef's selection of the freshest seafood and sushi. Depending on the day, it will differ slightly, but you can always expect the unexpected. From scallops to sea urchin, Coco and Kenji keep the selection exciting, and they're happy to educate you on their preparation methods as they work at the bar right in front of you.

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