Hana Sushi Odsherred

A nice place to eat but not much more than that

Great sushi and great service and staff. I have nothing but good things to say about this place. The sushi is always good and so are the hot dishes. The food is ready quickly and the staff is so nice.

Really surprisingly good food, something could have been better. Really good service. Looks a bit like an abandoned place when you arrive. The atmosphere was a bit flat, there were no people when we arrived, so it was very quiet.

When sushi actually tastes like sushi should – a rare experience in Scandinavia I have traveled to Japan countless times and eaten sushi everywhere – from small local places in Tokyo to anonymous bars in Osaka, where you stand up and eat directly from the chef’s hand. This has made me both picky and aware of how sushi should be made – and how it should not be made. One of the most important things about good sushi is the rice. It should be at exactly the right temperature – neither cold nor hot. And the fish, on the other hand, should be cold and fresh. When you take a piece in your mouth, you can immediately feel whether it is freshly made. If the sushi is made when you order, the temperature difference between the rice and the fish is perfect. If, on the other hand, it is made in advance, the fish quickly becomes warm from the hand-warm rice – and you can taste that right away. That is precisely why I very rarely eat sushi in Scandinavia. But Hana Sushi is an exception. I have been there several times, and I am always impressed that they – despite the many guests – manage to maintain a high standard. The system where you order via iPad works brilliantly. It is efficient, clear and helps to minimise food waste – a big plus in my opinion. I know that many Scandinavian customers are used to sushi with mayonnaise, garnishes and small creative details. It may look nice, but I prefer the pure product – rice and fish, simple and precise, as you get in Japan. My hope is that in the future they will also dare to offer a few more fish species. Here in Denmark it is often salmon, tuna and shrimp – but I miss the more delicate varieties such as scallops and squid, which are among my favourites in Japan. Maybe it is too experimental for the Danish audience… maybe not. But regardless: Hana Sushi has understood the essence of sushi – and that is a rarity up here in the north. I'll definitely be back – because when I miss Japan, a trip to Hana Sushi can be the next best thing. And you'll even get rid of jet lag. ✈️🍣

When sushi actually tastes like sushi should – a rare experience in Scandinavia I have traveled to Japan countless times and eaten sushi everywhere – from small local places in Tokyo to anonymous bars in Osaka, where you stand up and eat directly from the chef’s hand. This has made me both picky and aware of how sushi should be made – and how it should not be made. One of the most important things about good sushi is the rice. It should be at exactly the right temperature – neither cold nor hot. And the fish, on the other hand, should be cold and fresh. When you take a piece in your mouth, you can immediately feel whether it is freshly made. If the sushi is made when you order, the temperature difference between the rice and the fish is perfect. If, on the other hand, it is made in advance, the fish quickly becomes warm from the hand-warm rice – and you can taste that right away. That is precisely why I very rarely eat sushi in Scandinavia. But Hana Sushi is an exception. I have been there several times, and I am always impressed that they – despite the many guests – manage to maintain a high standard. The system where you order via iPad works brilliantly. It is efficient, clear and helps to minimise food waste – a big plus in my opinion. I know that many Scandinavian customers are used to sushi with mayonnaise, garnishes and small creative details. It may look nice, but I prefer the pure product – rice and fish, simple and precise, as you get in Japan. My hope is that in the future they will also dare to offer a few more fish species. Here in Denmark it is often salmon, tuna and shrimp – but I miss the more delicate varieties such as scallops and squid, which are among my favourites in Japan. Maybe it is too experimental for the Danish audience… maybe not. But regardless: Hana Sushi has understood the essence of sushi – and that is a rarity up here in the north. I'll definitely be back – because when I miss Japan, a trip to Hana Sushi can be the next best thing. And you'll even get rid of jet lag. ✈️🍣