Hinata

Wagyu Monaka: premium A5 Wagyu beef paired with crisp, delicate monaka wafers. A perfect blend of rich flavors and textures in every bite. Indulge in this unique culinary experience today!

Sumo Citrus Sobert 🍊•
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We look forward to your reservation
Tuesday to Sunday: 5:30pm to 8:30pm


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Join us for dinner on February🍶🍣🥢•
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We look forward to your reservation
Tuesday to Sunday: 5:30pm to 8:30pm


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Dear Esteemed Guests of Hinata,

We extend a cordial invitation to connoisseurs of fine dining to join us on a gastronomic journey like no other. On the evening of November 28th & 29th, we proudly present an extraordinary Sake Pairing Event featuring our exquisite Omakase menu.
🍣Indulge in Culinary Symphony:
Prepare your senses for an unforgettable evening as our culinary artisans curate an Omakase experience that seamlessly weaves together the finest elements of Japanese cuisine. Each dish is a masterpiece, a testament to our commitment to culinary excellence.
🍶Sake Pairing Elegance:
To enhance this dining odyssey, we present a carefully curated selection of premium sakes. Our sommeliers have meticulously chosen each pairing to elevate the flavors of every course, ensuring a harmonious dance of taste and tradition.
🍣Omakase Menu: $125 per person
🍶Sake Pairing: Additional $108 per person
🎟️reservation: OpenTable

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There’s two Omakase Option at Hinata now.

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We look forward to your reservation
Tuesday to Sunday: 5:30pm to 8:30pm


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Heiwa Shuzo KID Muryozan 30, with an annual production of 500 bottles. Only 200 bottles are in the U.S. we are fortunate to have two in Hinata for our next sake event.

Muryozan 30 is the highest peak in Jitan. The Yamamoto family, the predecessor of Heiwa sake brewery, began brewing in 1928. Its predecessor was Muryozan Chogonji Temple, and this sake is crowned with the name “Muryozan”. Heiwa Sake Brewery, for the first time, has controlled the polishing ratio of rice down to 30%. Elegant and delicate, with a pure, crystal-clear taste, it offers the gentle, natural beauty akin to Mountain spring water.

Let’s enjoy the elegant sake with delicate sushi in Hinata.

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We look forward to your reservation
Tuesday to Sunday: 5:30pm to 8:30pm


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Kegani tonight

Otoro top with Santa Barbara Unj, Caviar and gold flake is definitely most tasty throughout the long weekend.

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We look forward to your reservation
Tuesday to Sunday: 5:30pm to 8:30pm


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Sushi tonight at Hinata. Let make an reservation on OpenTable.

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We look forward to your reservation
Tuesday to Sunday: 5:30pm to 8:30pm


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Tachiuo🇯🇵タチウオ🇺🇸Beltfish
Category: Shiromi (white fish). Season: Summer. They can reach up to seven feet in length. The flesh offers a pleasant texture and mild taste.

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We look forward to your reservation
Tuesday to Sunday: 5:30pm to 8:30pm


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We are thrilled to share that the “Beyond The Night” event was a remarkable success. We extend our sincerest gratitude for joining us last night. Your presence and support made the occasion truly special. Thank you for being part of our journey. We look forward for the next sake event.
Hinata Team
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We look forward to your reservation
Tuesday to Sunday: 5:30pm to 8:30pm


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Beyond The Night
August 15th- $98 sake pairing including Hitosuji; Dassai 23; Dassai Beyond; Yukimanman; Heiwa

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We look forward to your reservation
Tuesday to Sunday: 5:30pm to 8:30pm


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🍶Yukimanman🍶
Also called Snow Country. Yamagata Prefecture. Aged for five years, this daiginjo sake defines the Japanese aesthetic of elegant simplicity. Vividly fruity when first bottled, it has deepened with age to reveal muted tones of pomegranate and persimmon.
You can try Yukimanman on our “Beyond the Night” event on August 15th for $98 sake pairing. Ticket available on OpenTable.

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We look forward to your reservation
Tuesday to Sunday: 5:30pm to 8:30pm


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🇯🇵Dasani Beyond🍶
However tough the future may be, or how good the current situation is - we are to never stop looking beyond, as there is no safe haven for us.
——— Hiroshi Sakurai

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We look forward to your reservation
Tuesday to Sunday: 5:30pm to 8:30pm


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Sashimi for tonight

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We look forward to your reservation
Tuesday to Sunday: 5:30pm to 8:30pm


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Indulge in the epitome of luxury with Hon Masu Sushi adorned with exquisite caviar, a symphony of flavors fit for the most discerning palates. Elevate your sushi experience to new heights!
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We look forward to your reservation
Tuesday to Sunday: 6pm and 8:30pm


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Akitabare Suirakuten, Daiginjo from Japan’s northern Akita Prefecture. Aged in the bottle for two years, developing a rarefied, multihued flavor. Cleanly structured and perfectly balanced.

This is currently our staff’s favorite sake on the menu, we just had to feature it in our beverage pairing. Make a reservation for this weekend to celebrate Mother’s Day with us!

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We look forward to your reservation
Tuesday to Sunday: 5:30pm to 8:30pm


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Sawara (鰆), known as Spanish Mackerel or King Mackerel, is named for having a narrow body. It is often thought of as a spring fish but its season can vary depending on the region. It has a texture that melts in your mouth and a unique flavor where the skin meets the flesh. It does not have a strong taste but it is rich which is believed to be because they feed on sardines and Pacific saury.

We cold smoke the Sawara with cherry wood. Served two different ways, the right piece has ponzu oroshi, and the left piece has nori tsukudani sauce. Pickled cucumber on the side acts as a palette cleanser.

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We look forward to your reservation
Tuesday to Sunday: 5:30pm to 8:30pm


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Black Cod service with summer truffle and uni cream.

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We look forward to your reservation
Tuesday to Sunday: 5:30pm and 7:30pm


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O-Toro
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We look forward to your reservation
Tuesday to Sunday: 6pm and 8:30pm


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Prepare for the weekend 👍

20 days aging O-toro. Aging fish helps intensify the flavor and improve the texture of meat.

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We look forward to your reservation
Tuesday to Sunday: 5:30pm and 7:30pm


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Kokuryu Ryu - A breakthrough daiginjo, Ryu was the first to bring French wine maturation techniques to sake-brewing and the first daiginjo released nationwide. Well-rounded, gently aromatic & surprisingly incisive.

Kokuryu Shizuku - An elegant daiginjo named after the fresh, clear liquid collected drop by drop from cotton bags filled w/ moromo. Its clean and beautiful flavor will remind you of the coldest day in winter.

Hachijuhachigo - 88 is a supremely lucky number in Japan, suggesting as it does the character for “rice”. An excellent, perfectly balanced daiginjo rich w/ umami undertones.
——————————————Kokuryu.co.JP •
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We look forward to your reservation
Tuesday to Sunday: 5:30pm and 7:30pm


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Hotaru Ika ホタルイカ (Firefly Squid)

grows up to 6cm(2.4inches) at best.
Its season is from March to May in spring.

Every single piece of sushi is prepared in its proper way to bring out the Umami flavor. Which piece is your favorite?

eats #おまかせ #寿司 #美味しい #鮨リュリ #すしや