WELCOME TO YUKI HANA!

WELCOME TO YUKI HANA!
yuki hana celebrates japanese cuisine with a unique fusion approach and a
menu that focuses on exotic ingredients and sophisticated presentations. we
wish to create an extraordinary culinary experience that our guests will never
forget. we apply traditional japanese cooking methods and ingredients, then
blend them with techniques and ingredients from other cultures such as
braised oxtail, Italian inspired sauces and locally sourced produce, as well as
a vast variety of ingredients from all over asia. the results are flavor
combinations that are quite unique and even sometimes playful. from small
plates to sushi specialties, our chef showcases the freshest fish from the
worlds finest markets and producers such as the famous tsukiji fish market in
tokyo, hawaii, hokkaido and various local sources. at yuki hana, we strive to
tantalize your taste buds, provide you with friendly, attentive service and
remain consistent with the quality of our products, through and through.
THE CHEF
chef eddison chen, or chef eddie as the locals call him, has been a premier sushi chef
for over 15 years. at the age of only 19, he moved from china to new york where a good
friend introduced him to the restaurant industry. it was then that he discovered his
passion for japanese cuisine. working alongside several japanese master chefs in n.y.c.
and surrounding areas, he seized every opportunity to develop traditional and
perfectionist ways of handling fish, top grade products and spices. in 2009, chef eddie
and his partner opened asian café in new york. his followers declared “eddie is devoted
to maintaining the purity of his vision- that is not to be simply good, but transcendent”.
now, chef eddie demonstrates his vision, meticulous skills and artful presentation here
in oviedo, florida. he continues to grow and evolve as a chef. he is enthusiastic to be
living his dream and spending each day doing what he is passionate about.
OUR TEAM
our service team is devoted to excellence. every team member has a genuine passion
for hospitality and the food we serve. we are thrilled to be a part of something unique.
we are privileged to be around fun and exotic ingredients everyday! therefore, we are
always trying new things and learning new techniques that are being executed in the
kitchen and behind the sushi bar. we aspire to be knowledgeable, friendly and
professional, as well as to inspire our guests and educate them on our “out of the
ordinary” menu selections. we truly love being in the hospitality business, we stand by
our cuisine and we are so excited about what we get to do everyday. if we can share
that passion with each of our guests, then we have achieved our goal. so please, sit
back and relax. let us take care of the rest. enjoy!
SOUPS
miso soup
lemongrass hot & sour
seafood soup: 7
fueru wakame, shiitake, enoki mushroom,
scallions
with little neck clam: 7
with tofu: 3
shrimp, scallop, calamari, mussel and
assorted vegetables
lobster bisque: 12
asian five spiced creamy lobster bisque,
grilled lobster bites
yasai soup: 5
dashi broth with assorted vegetables and tofu
SALADS AND VEGETABLES
roasted purple cauliflower salad: 8
with field greens, pear, feta cheese, pumpkin
seeds and orange ginger dressing
shitake and tofu batayaki: 8
shitake mushroom, tofu, and scallions with
ginger soy sauce and hot sesame oil
shishito pepper: 8
blistered, tossed in house pesto sauce,
bonito, almond chips, lime
lettuce wrap: 7
assorted vegetables stir-fried in lime hoisin
sauce. served with baby lettuce cup.
choice of tofu or chicken
edamame:
steamed young soybeans in pods
sea salt: 4
spicy garlic: 6
ginger salad: 6
artisan blend, cherry tomato, cucumber, red
cabbage with ginger soy dressing
seaweed salad: 5
seaweed marinated in japanese vinaigrette
tofu amazing: 7
firm tofu coated with sesame seeds, crispy
fried with mozzarella cheese, topped with
bonito flakes, in a kakajira sauce
A LA CARTE
2 pcs nigiri or 2 pcs sashimi
items are raw
unless otherwise stated
FIN FISH
ROE & EGGS
tuna (maguro)
6
salmon (sake)
6
yellowtail (hamachi)
6
shiromi (seasonal fish) m/k
escolar (butterfish)
5
toro (marbled tuna)
15
eel (unagi) (cooked)
7
smelt roe (masago)
5
flying fish roe (tobiko) 6
salmon roe (ikura)
6
sea urchin (uni)
12
sweet omelet
4
(tomago) (cooked)
indicates raw fish
SHELLFISH &
MOLLUSK
ebi (steamed shrimp)
amaebi (sweet shrimp)
scallop (hotate)
surf clam (hakki gari)
octopus (tako)
ika (white squid)
4
7
7
6
5
4
indicates spicy
the consumption of raw or undercooked items on this menu may increase your risk of food borne illness, especially if you have certain medical conditions.
not all ingredients are listed so please inform us if you have any food allergy prior to placing your order. 18% gratuity will be added to all parties of 6 or more.
this menu is not for parties of 15 or more.
COLD SMALL APPETIZERS
live scallop crudo: 16
hokkaido live scallop served in shell, grape
fruit, capers, micro herb, walnut oil, salt and
pepper
shiromi: 14
imported japanese white fish (seasonal)
served with eddie’s special sauce and organic
greens and herbs
naruto: 14
seasonal white fish, avocado, basil, sun-dried
tomato, mozzarella cheese, rolled in cucumber,
topped with tobiko, yuzu-soy, truffle oil
salmon tartare: 14
sashimi tartare style mixed with quail egg,
negi, tobiko, hot sesame oil, togarashi, ikura
on top. served with crispy nori chips
yellowtail jalapeno: 14
yellowtail belly, shaved jalapeno, tobiko,
cilantro, ponzu sauce, orange oil
green monster: 13
blue crab, shrimp, tobiko, and mango mixed
with sriracha aioli then wrapped in avocado
slices with furikake
ahi poke: 13
ahi tuna seared with shichimi pepper and
tossed with hot sesame oil, sriracha,
scallions, and masago. served on crispy
wonton chips and avocado
tuna tataki & wasabi sesame: 14
with kimchi viniagrette, tobiko
and organic field greens
WAGYU
hot stone: 20
tenderloin slices grilled to your preference at tableside with veal reduction
and truffle butter
tatare: 20
with quail egg, dijon mustard, miso dust, togarashi, shoyuo, garlic, shallots
carpaccio: 20
seared and served in fresh wasabi vinaigrette with julienned ginger,
scallions and truffle oil
HOT SMALL APPETIZERS
oxtail tacos: (2pcs) 10
braised oxtail, house asian slaw, gochujang,
cilantro, and a lime wedge
octopus: 13
braised octopus over eggplant caponata with
heirloom cherry tomatoes, celery, basil purée,
and yuzu-soy vinaigrette
calamari: 8
tender and crispy fried calamari, served with
mango salsa and sweet chili sauce
hamachi kama: 13
yellowtail collar marinated and pan roasted,
then drizzled with balsamic glaze, cilantro,
with side of ponzu
togarashi rib: 14
U-8 scallop and bacon jam: 14
U-8 scallop seared with bacon jam on top,
served with house pesto sauce and daikon
sprouts
seafood cigar: 8
seafood pancake: 8
shrimp, scallop, assorted vegetables mixed
with kimchee sauce served asian pancake
style with spicy ginger soy sauce
beef short rib marinated and braised in a pear
and herb reduction, togarashi shichimi
crusted, and shishito pepper
scallop, shrimp, sea bass, napa cabbage,
negi, shiitake, rolled in asian rice wrap, crispy
fried, served with spicy peach sauce
bangin’ shrimp tempura: 8
shrimp tempura fried and tossed in spicy aioli
sauce with caviar on top
indicates raw fish
indicates spicy
the consumption of raw or undercooked items on this menu may increase your risk of food borne illness, especially if you have certain medical conditions.
not all ingredients are listed so please inform us if you have any food allergy prior to placing your order. 18% gratuity will be added to all parties of 6 or more.
this menu is not for parties of 15 or more.
BENTO BOXES
samurai: 23
crispy duck
confit
geisha: 23
chicken
teriyaki
tuna roll
supreme
california roll
rice
gyoza
bangin’ shrimp
tempura
ninja: 23
rice
sumo: 23
salmon &
citrus miso
hibachi asparagus
with miso dressing
beef rib with
togarashi
seafood cigar
rice
supreme
california roll
sweet potato
purée
shrimp
tempura roll
ENTREES
salmon n’ miso: 18
served with hibachi asparagus, crispy salmon
skin, saffron
chicken teriyaki: 15
pan seared chicken with citrus teriyaki glaze
served with mixed vegetable and steamed rice
seasonal catch: market price
prepared in chef eddie’s special sauce served
with seasonal vegetables
glazed rib with togarashi: 22
beef short rib braised in dashi broth, dusted
with togorashi. served with sweet potato
purée and baby carrots
scallop and uni risotto: 25
pan seared U-8 scallop with uni cream risotto,
Ikura, and shiso leaf
shrimp in thai basil: 18
seasonal vegetables, jumbo shrimp in spicy
thai basil sauce served with steamed rice
shrimp yaki soba: 15
japanese style egg noodle stir-fried with
shrimp and mixed vegetables
ribeye steak: 25
poached egg, shishito pepper, shallot chips,
shiso chimichurri
SUSHI ENTREES
chirashi: 30
assorted freshest sashimi nicely
presented over a bed of seasoned sushi rice
aquarium sushi: 26
chef’s choices of daily freshest fish with fresh
spices, 10 pcs nigiri and a spicy tuna roll
aquarium sashimi: 30
fresh daily fish with chef’s special sauce
aquarium sushi & sashimi: 32
5 pcs nigiri, 9 pcs sashimi, 1 spicy salmon roll
unagi don: 28
fresh water eel marinated and broiled
served over seasoned sushi rice
multi course tasting for two:
(dinner only) 69
4 courses of chef’s specialties
1st: yuki hana sashimi salad
assorted fresh sashimi over field greens
dressed with yuzu-sesame dressing and
almond chips
2nd: ahi poke
ahi tuna shichimi peppered and seared then
tossed with hot sesame oil, sriracha sauce,
and scallions
served with avocado and wonton chips
3rd: chef’s special roll
4th: sushi & sashimi platter
10 pcs sashimi & 6 pcs sushi, chef’s choice
?????? omakase for two !!!!!!: 75 per person
reservations only with two person minimum
multi course tasting prepared by chef eddie
indicates raw fish
indicates spicy
the consumption of raw or undercooked items on this menu may increase your risk of food borne illness, especially if you have certain medical conditions.
not all ingredients are listed so please inform us if you have any food allergy prior to placing your order. 18% gratuity will be added to all parties of 6 or more.
this menu is not for parties of 15 or more.
YUKI HANA’S SIGNATURE ROLLS
veggie sushi napoleon: 10
fennel, baby lettuce, asparagus, avocado,
cucumber, honey miso sauce. topped with
crushed pistachio
katana roll: 15
spicy yellowtail, tempura asparagus topped
with tuna, spicy scallop, masago, shallots,
bubu cracker
roller coaster roll: 14
shrimp tempura and avocado. topped with
spicy yellowtail tartare, yuzu-salsa, and
cilantro
dynamite roll: 11
salmon, krab, spinach, cream cheese, panko
fried, wasabi mayo, eel sauce, sweet chili
sauce, and shallot chips
fuji mountain roll: 13
asparagus, avocado, drizzed with eel sauce,
and spicy mayo. topped with shrimp, krab,
mixed with tobiko, bacon, melted mozzarella
cheese, tempura flakes
fire cracker roll: 14
assorted fish, krab, asparagus, cream cheese.
topped with tempura scallops mixed with
tobiko, chives, sweet chili sauce, eel sauce,
served with fire on the plate
american dream roll: 13
krab, cucumber, shallot chips inside and
salmon, tuna, yellowtail, seasonal white fish,
tobiko, eel sauce
red devil roll: 13
shrimp, avocado, and mango. topped with
spicy tuna mixed with tobiko, scallions and
crushed wasabi peas
sweet heart roll: 14
spicy tuna, tempura eel, cucumber and
tobiko. wrapped in soy paper with mango
sauce, eel sauce and basil sprouts
salmon madness: 13
spicy salmon, cucumber, cream cheese,
shallot chips. topped with
salmon, avocado, honey, wasabi mayo, eel
sauce, salmon skin chips and bonito flakes
ninja roll: 13
spicy tuna, cucumber, and shallot chips.
topped with yellowtail, julienned jalapeños
and caviar
vietnamese sashimi roll: 13
tuna, salmon, yellowtail, and shichimi pepper
rolled together with spring mix, tomato and
cucumber in clear rice paper. served in hot
sesame vinaigrette, mango sauce and
crushed peanuts
diamond roll: 15
lobster tempura, blue crab, feta cheese,
mango beansprouts, avocado, and
sea weed salad wrapped in soy wrap and
served with plum sauce, honey miso sauce
and wasabi mayo
kama kazi roll: 14
shrimp tempura, mango, and yuzu-mayo.
topped with eel, avocado, tobiko and eel
sauce
crunchy muy bueno: 11
blue crab panko fried, lime chili sauce,
cucumber. coated with a mixture of coconut
flakes, tobiko, tempura crunchy, furikake and
eddie’s special sauce
go knights roll: 13
crown royal roll: 16
lobster tempura and avocado. topped with
seared angus marble beef, bacon jam, radish
spouts and spicy mayo
seminole roll: 13
soft shell crab tempura and cucumber. topped
with tuna, black tobiko and wasabi mayo
christmas roll: 13
shrimp tempura and cucumber. topped with a
layer of spicy tuna and avocado, with tobiko,
scallions, and eel sauce
tuna, cucumber, and avocado. topped with
black tobiko and mango salsa
gator roll: 13
blue crab, avocado and cucumber. topped
with salmon, thin slices of lemon and wasabi
tobiko
everything bagel roll: 10
smoked salmon, cream cheese and
shallots. topped with avocado, tobiko,
scallions, eel sauce and everything bagel
seasoning
california roll: 6
spicy tuna roll: 6
shrimp tempura roll: 7
soft shell crab roll: 12
indicates raw fish
indicates spicy
the consumption of raw or undercooked items on this menu may increase your risk of food borne illness, especially if you have certain medical conditions.
not all ingredients are listed so please inform us if you have any food allergy prior to placing your order. 18% gratuity will be added to all parties of 6 or more.
this menu is not for parties of 15 or more.
A LA CARTE
2 pcs nigiri or 2 pcs sashimi
items are raw
unless otherwise stated
FIN FISH
ROE & EGGS
tuna (maguro)
6
salmon (sake)
6
yellowtail (hamachi)
6
shiromi (seasonal fish) m/k
escolar (butterfish)
5
toro (marbled tuna)
15
eel (unagi) (cooked)
7
smelt roe (masago)
5
flying fish roe (tobiko) 6
salmon roe (ikura)
6
sea urchin (uni)
12
sweet omelet
4
(tomago) (cooked)
SHELLFISH &
MOLLUSK
ebi (steamed shrimp)
amaebi (sweet shrimp)
scallop (hotate)
surf clam (hakki gari)
octopus (tako)
ika (white squid)
DESSERT DRINKS
japanese hot green tea: 2
hot coffee: 2
dows tawny port: 6
dried mango, apricot, white chocolate, honey
DESSERTS
matcha cream brûlée: 8
served with mixed berries, vanilla ice cream
bread pudding bites: 8
banana foster, candied walnut, vanilla ice cream
molten chocolate lava cake: 8
moist dark chocolate cake, filled with dark chocolate fudge. candied bacon,
peanut sand, salted caramel gelato
xango cheesecake: 8
rich and smooth cheesecake rolled in a flaky pastry tortilla, vanilla gelato
tempura banana roll with mochi ice cream: 7
fried banana roll with soy wrap, mochi ice cream, mango coconut sauce
tempura ice cream: 6
red bean ice cream encased by pound cake, tempura fried, served with fresh
fruit
Yuki
Hana
JAPANESE FUSION
4
7
7
6
5
4