Hana Ramen Bar

Hana Ramen Bar

Chef and co-owner, Mike Harrison trained in Tokyo under legendary ramen Chef Tekashi Koitani. Everything is made in house including the noodles. We use pasture raised grass feed animals from Vernal Utah, wheat from Hokkaido, Rishiri Kombu, and 4 year barrel aged shoyu. We also have a great Izakaya tapas menu. We feature local Offset beer,wine by OTC, and special ordered Sake imported from Japan.

Located in Kimball Junction, open most days for lunch and dinner.

We will be accepting walk ups while space allows for Savor the Summit!