If it is take-out, always ask them "when was this made?" At Hanapa'a Sushi Co., we do not let all our sushi sit out for longer than 4 hours.
Check to see how the fish is cut. A good Itamae, or sushi chef, will know the grain of the fish and which angle to cut.
Look at the color of the fish. It should look fish without any discoloration.
Cleanliness! How clean is the facility?
At Hanapa’a Sushi Co., we only use premium grade Koshihikari rice, not plate lunch rice like the other guys!
We get our fish from Hawaii's only HACCP certified fish facility. The facility is audited by a professional who understands the standards and principles of auditing a HACCP-based (or process-safety) system. A HACCP Auditor uses various tools and techniques to examine, question, evaluate and report on that system’s adequacy and deficiencies. The HACCP Auditor analyzes all elements of the system and reports on how well it adheres to the criteria for management and control of process safety.
You can be sure that the quality of our product is handled with the most care from the time it was caught until it gets plated on our sushi.
Fresh of course! Ask the other guys what they use. Don't be surprised to find out that there fish was previously frozen or gas treated. It also make a big difference where you buy your fish from. Hanapa'a Sushi Co. gets our fish from the same place Hawaii's top sushi bars get theirs from too.
Sushi is one of those food service items where you need to have a lot of trust. Do you trust the sushi chef enough to handle raw fish that you're going to put into your mouth? Was the fish held to the highest standard from the time it was caught until it got placed on your sushi? What it always refrigerated? Was is exposed to potential contamination? Regardless of the price, do these guys know what they're doing enough for me to have complete confidence when I eat their sushi?
At Hanapa'a Sushi Co., we take the time to use the freshest ingredients and train our sushi chefs to the highest standards worthy of a high grade sushi bar.