Hanasaki Sushi Bar | Our Story
More than sushi… this is Hanasaki
More Than Sushi. This Is Hanasaki.
Hanasaki started with a simple idea: create the kind of sushi restaurant we wanted to eat at. Incredible fish, food made from scratch, genuine hospitality, and none of the pretension.
Chef Edy brings the craft. We bring the experience. Together, we built Hanasaki around great food, great people, and the belief that dinner should feel like a night out—not just a meal.
What started here in Santa Clarita has become something bigger than we imagined, but the heart of it hasn’t changed: take care of people, never compromise on quality, and make every guest feel like family.
The Mission - Hospitality First. Quality Always.
Johnny, Steven, and Chef Edy built Hanasaki around one shared belief: great food is only part of a great restaurant. Our mission is to source exceptional ingredients, make everything we can from scratch, and deliver genuine hospitality that makes every guest feel taken care of.
From the food to the experience the team has created around it, everything comes back to one thing: make people happy they chose Hanasaki.
From the world’s best waters to Santa Clarita
We source exceptional fish from Japan, Spain, New Zealand, Canada, and right here in the U.S., choosing each fish based on season, quality, and flavor—not simply where it comes from.
From Japanese Kinmedai to Spanish Bluefin Tuna, if it’s exceptional, we’ll find it.
The Bar Experience
The Best Seat in the House
There’s something different about sitting at the Hanasaki sushi bar. You’re close to the action, watching the chefs slice, torch, season, and create each piece right in front of you.
Ask questions, try something you’ve never had, or let the chef take the lead. It’s personal, interactive, and the closest you can get to the heart of Hanasaki.
The Word is Out
Nothing means more to us than hearing from the people who walk through our doors. From the food to the hospitality, our guests tell the Hanasaki story better than we ever could.
“The omakase rivals some of the best we’ve had in Los Angeles and Tokyo.”
“The salmon was buttery, the super toro was incredible, and the uni was perfect. We’ll definitely be back.”
“We’ve experienced omakase at top restaurants in LA and Tokyo, including two-Michelin-star Sushi Ginza Onodera, and Hanasaki absolutely holds its own.”
Come see what Santa Clarita is talking about.
