Hana Tokyo Raises THE BAR FOR Japanese Cuisine IN Fairfield County

New Hibachi Restaurant and Sushi Bar in Fairfield Brings New Tastes and Excitement to Familiar Fare

By ANDREA VISCUSO

FAIRFIELD – Hana Tokyo recently opened in the Brick Walk Plaza in Fairfield, adding inventive flavor and excitement to the local dining scene. Originally based in Alexandria, Virginia, owner Alan Wu brings his Hana Tokyo brand to Connecticut, giving it a refreshed design and elevated menu, adding modern twists and creative presentations to traditional Japanese dishes. The new restaurant features a tiki bar, large hibachi tables, a sushi bar constructed out of reclaimed wood and glorious al fresco dining.

Upon entering, guests are welcomed by a vibrant mural of a Japanese woman in a kimono painted by renowned local muralist Suzanne Bellehumeur. Contemporary décor elements and lighting fixtures are paired with more traditional Japanese design wallpaper, window treatments and artwork. The main dining room boasts eight hibachi tables, where the energy in the room is ignited by the highly skilled hibachi chefs who create an entertaining cooking show for their guests, from flaming onion volcanoes to their lightning fast ninja style knife skills. The restaurant’s prime location offers outside seating for 20 which is adjacent to their boutique sushi bar and lounge. Sliding doors create an open space, bringing the inside out and showcasing the chefs’ colorful sushi and sashimi creations which are true pieces of Japanese art.

The skilled and talented staff at Hana Tokyo includes a highly trained team of sushi masters, hibachi chefs, servers and bartenders. Head Chef Michael Lin came to Hana Tokyo via Tengda Asian Bistro in Greenwich, CT, where he mastered the art of crafting original sushi rolls and appetizers designed to surpass the local area’s appreciation of Japanese cuisine. He sources only the freshest ingredients to create signature dishes including an inspired “Pizza Sandwich” with spicy tuna, avocado, tamago, masago, crab, and lobster salad topped with eel and wasabi sauces; Blackened Tuna Taco with a spicy wasabi aioli wonton; Octopus Salad with ponzu soy; and Toto Tartar with quail egg.

Hana Tokyo’s specialty rolls showcase Chef Lins’ refined training and knack for blending Japanese staples with unexpected ingredients as seen with the Angel Roll with blackened tuna, tobiko, asparagus, radish, and sprouts, topped with Chef’s special sauce; Magical Roll with spicy crunchy tuna, cucumber, topped with smoked eel, shrimp, avocado, tobiko and scallions; and Pink Lady Dragon Roll with tempura lobster tail wrapped in pink soy paper. A sushi entrée stand-out is the Love Boat, an assortment of market fresh sushi and sashimi along with a tuna roll, Hana Tokyo roll and rainbow roll served on a massive wooden boat, mirroring a Japanese fishing boat. The bar at Hana Tokyo serves fun tropical cocktails to match its tiki inspired décor. Japanese beer along with domestic and imported brews, shares the stage with an accessible wine list and an extensive sake selection handpicked by owner Alan Wu.   About Alan Wu, Owner Born and raised in China, Wu came to the States in 1993 in his mid-twenties, knowing his debut would be in the food industry. After a brief stint in cooking school in China learning to master traditional Chinese dishes, he landed in New York City where he dove into the world of gourmet sushi. He began working his way through Japanese restaurants; from back of the house to hibachi chef to sushi bar, Wu learned the trade and how to create a successful establishment. He prides himself on using fresh ingredients and making everything possible in-house, down to each sauce and dressing. Wu’s career brought him to Virginia and after working as a head chef he branched out and opened the original Hana Tokyo in 2002. After 13 successful years as the busiest Japanese restaurant in town, Wu moved to Fairfield, CT to be closer to his family. Now with his Fairfield Hana Tokyo, Wu aims to elevate the cuisine in his new hometown. Wu bases his success on two simple ethics: fresh food and unparalleled service.  

About Michael Lin, Head Chef

Chef Lin is originally from the same hometown in China as Owner Alan Wu. He has served as Head Chef in many Japanese restaurants over the past 14 years beginning on Long Island at Sumo and Sawa restaurant before joining the team at Tengda in Greenwich, CT. As head chef at Tendga for the previous four years, he learned how to create dishes to surpass the expectations of the local area’s palate. His passion is to blend traditional Japanese ingredients with unique flavors and present each item in a fun and appealing way.

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