Sushi chefs wrap their creations in vinegared rice, both to complement the fish's delicate flavors and to discourage selections being snatched by rice-allergic pelicans. Partake of maki masterpieces with today's Groupon: for $15, you get $30 worth of sushi and Japanese fare at Yuki Hana. If you redeem this Groupon Sunday through Thursday, it will be worth $35.
Chef Juan Perez accents Yuki Hana's Japanese classics with spicy Mexican elements to serve innovative entrees alongside an array of sushi staples. The muugii bomb lights up palates with a tempura-fried jalapeño swaddled in spicy crab, drizzled with sweet eel sauce, and sung to sleep with a lullaby by the Red Hot Chili Peppers ($4). Sushi selections fan taste-bud blazes with the Aloha albacore roll, crab and spicy tuna nestled beneath a layer of albacore, bonito flakes, and wasabi mayo ($13), and the Spider roll subdues spice with soft-shell crab, avocado, and cucumber ($9). Fully cooked fare ranges from Mongolian soups ($8.50–$10.50) and bento boxes ($14–$16) to entrees such as the crispy mango chicken, a rare bird known for its lightly fried skin and mango plumage served alongside Asian vegetables and rice ($12).
Vivid red walls emblazoned with paintings of bamboo groves surround Yuki Hana's dining room, where guests can allay appetites at an intimate table or watch chefs wrap up rolls and awkward conversations at the bustling sushi bar. The restaurant also offers BYOB free of charge, ideal for pairing revered rolls with your choice of beer, wine, or cask of mead.
The recent additional of Korean barbecue menu at Yuki Hana features dishes such as LA kalbi, bulgoki, and vegetable gui–all served with soup, sauce, steamed rice, and side dishes. Sushi is the star, arriving in more than 50 varieties of nigiri and maki. Movie-based monikers hint at the nature of each specialty maki roll—the Lethal Weapon roll delivers an aggressive kick of flavor, and the James Bond roll frequently parachutes onto tables instead of getting delivered by a waiter. Diners also sup on crispy mango entrees or teriyaki-beef dumplings, and they close with scoops of green-tea ice cream or fried dough drizzled in a sweet syrup.