Sushi?… In Mongolia?! Heck yeah! Slightly crunchy in the best possible way, herring roe paired with mackerel is a sumptuous favorite at the Hana Japanese restaurant in Ulaanbaatar.
Jack’s birthday. What to get a man with a serious fish addition in a country where canned Alaskan salmon is pretty much the only palatable fish to be found? We’d heard a couple of good reports from a relative newcomer to Ulaanbaatar’s rapidly growing restaurant scene. Hana was said to have the best sushi – in fact the best fish of any description – in town.
Crisp, light and slightly malty, when it comes to pairing a beverage with sushi, it’s tough to beat a traditional Japanese rice lager such as these frosty glasses of Sapporo. Hana also features a decent wine list as well as locally-brewed beers.
On a whim, we’d stopped in for lunch at Hana the previous day during a walk of the city. I thought we were just getting in out of the mid-day heat for a bite to eat. I know now that Jack was vetting the place for a possible birthday meal. We each ordered a set menu. My chirashi-zushi, an assortment of beautifully-sliced salmon, tuna, sea bass, prawn and mackerel on top of a bowl of sushi rice surprised with its fresh and delicate flavors. Jack went with a nigiri-zushi set (which should have tipped me off that he was up to something). Like my bowl of chirashi-zushi, Jack’s meal was beautifully presented and fresh. Our bowls of miso soup, too, were spot on. We’d tried the sushi at a couple of other Ulaanbaatar restaurants, and had found it to be OK. But our lunch experience at Hana was authentically good.
As bright and fresh as maguro in Japan, this tuna flank was amazing.
Anytime we visit a good restaurant, we start by asking available waitstaff, chefs, managers and owners what they recommend. On the night we visited Hana, the consensus was that the tuna, recently flown in from Hana’s Japanese supplier, was superb. We began our meal with a plate of maguro sashimi and were not disappointed. The translucent-ruby slices were served with a traditional salad of shiso leaf and julienne daikon, radish and squash. It was absolutely delicious.
Perfectly ripe, creamy avocado, crisp garden salad, seared tuna flank and a house-made sesame dressing came together beautifully. In the background, our chef is shaping the nigiri-zushi that would follow.
The next item that was recommended to us was an appetizer salad featuring a balance of impeccably ripe, thinly sliced avocado and lightly seared tuna. Searing the tuna gave it a sweetness which was deliciously complimented by a quick dip in soy sauce. The chef’s sesame sauce gave the avocado and garden salad a savory-sweet dimension. In California, restaurant goers take avocado as good as this for granted. Here in UB, this kind of quality is evidence of the effort and attention to detail that separates Hana from other establishments.
A delicious, authentic assortment of steamed vegetables, pickled seaweed and other appetizers appeared next.
Among the appetizers, our favorite was this konbu tsukudani. This savory bite is made of kelp cut thin, cooked in soy sauce and mirin, and served with sesame seeds. Jack felt like he was back in Japan.
With enough food for two or three people, the sushi assortment platter is a good place to start if you’re visiting Hana.
When it came to choosing our main entrée, we opted for the assorted nigiri-zushi for two.
The plate featured the obligatory cooked shrimp, tamago (egg), and a sushi roll that didn’t excite us. The tamago was quite good – but not something we typically would order á la carte. The remainder of our plate took us to Japan.
Although the hamachi lacked the butteriness we expect, it was impeccably fresh and beautifully presented with wasabi-cured flying fish roe.
The sea bass, sliced translucently thin (you can see the wasabi beneath it) and dressed with a dollop of flying fish roe, was excellent. Given that the fish is fresh, what really makes and breaks sushi is the quality of the rice. Delicately flavored sea bass is unforgiving. At Hana, the sushi rice is excellent. Former Alaskans, we appreciate the difference between good, really good and excellent salmon. Fresh and melt-in-your-mouth buttery soft, the salmon sushi at Hana is perhaps the best fish available in Ulaanbaatar.
We were on the verge of leaving when the chef brought out a treat appreciated by true aficionados of Japanese cuisine and by few others. Natto. Sticky, gooey, fermented soy beans. In most restaurants, natto is served on rice, perhaps accompanied by a raw quail egg. On Jack’s birthday, the chef served it on a bed of tuna sashimi. I let him have the bowl to himself. The perfect end to the perfect birthday dinner.
Ulaanbaatar is not a foodie mecca. But restaurants like Hana are working to change that.
“Tanjoubi omedetou”, Jack-san and many, many more!
Arigato, my friend!
Ach du lieber Augustine. Das schmecken seht ja gut aus. Es freut mich das dus, im Restrauten, hat Johann’s Geburtstag machen. Frauliche Geburtstag Johann.
Ha ha! Gracias, mi Amigo!
I spent a spring back in 1985 packing and freezing herring in Alaska. Everything we processed went onto a Japanese boat. All they were interested in was the roe. Now I know why. Good summer travels!
Yeah, the roe is tasty. A lot has changed in the past 20 years. Americans have finally discovered their taste for a variety of seafood, so maybe we’re not sending all of it to Japan these days. The natives in Alaska have always gathered and cured herring roe. Hope you guys have a fun Fourth!
Oh Babette, you have found your go-to place now, huh? The cuisine ooks wonderful and yes, uber authentic. Even natto? Amazing! I happen to love natto myself, but I’m sure for most people the slimy, stinky stuff is truly a provervial “acquired taste”! Keep the great posts coming, I love them!
Good, now I know two people who can enjoy my portion of natto. The taste for me is ok…after I get past the slimy, sticky and stinky. 😉 I’m glad to see you’re still following along. Keep cool, Kitty.
Best Sushi restaurant in the town. Thank you Hana