Hayakawa
Sushi restaurant · Atlanta ·
Michelin-starred omakase with Hokkaido-style nigiri
Michelin-starred omakase with Hokkaido-style nigiri
"I enjoy the rotating, seasonally driven, kaiseki-leaning meals that begin with an appetizer trio (including a clear fish soup), scallop sashimi with miso-mustard and simmered monkfish before moving into Hokkaido-style nigiri made from imported fish, and I appreciate Chef Atsushi Hayakawa's buoyant personality—amplified by his use of a microphone—now presenting this local-legend Japanese cuisine in a sparkling West Midtown office structure." - The MICHELIN Guide
"I encountered a kaiseki‑leaning, seasonally rotating experience where small courses like an appetizer trio with clear fish soup, scallop sashimi with miso‑mustard and simmered monkfish lead into sushi; the chef crafts ample Hokkaido‑style nigiri from imported fish that needs little embellishment. Set in a slick West Midtown office structure with a dark‑streaked stone backdrop and silken wood counter, the intimate room seats few diners and the chef’s buoyant personality is amplified by his use of a microphone to banter with guests." - The MICHELIN Guide
"Sure, money can’t buy happiness. But $315 secures you a spot at this eight-seat West Midtown omakase counter that gets pretty damn close to debunking that theory. Despite Hayakawa’s elegant, ingredient-driven courses and fancy minimalist interior, the fine dining restaurant still feels homey, thanks to a chef who throws around jokes and anecdotes about his hometown of Hokkaido while you’re chewing meaty cuts of top-notch nigiri. Don’t be surprised if the night ends with an Instagram follow from the chef and an invitation to reach out to him on social media for food or Japan travel recommendations." - jacinta howard, juli horsford, nina reeder
"If you love sushi and small talk and have a couple hundred dollars to spend, book a reservation at Hayakawa. The elegantly minimalist omakase counter in West Midtown’s Star Metals building only has eight seats, but that doesn’t stop the owner/head chef from going full performance mode and donning a mic headset so his jokes, life tales, and dish descriptions will reach your ears while you’re mid bite. It’s endearing, we swear. Hayakawa specializes in Hokkaido-style nigiri—thick, meatier cuts of fish. And even though it’s a mouthful, the buttery, delicate fish nearly melts on your tongue." - nina reeder, jacinta howard, juli horsford
"More than just a special occasion dinner, an evening at this eight-seat omakase counter will earn a prime slot on your most memorable dinner card. Hayakawa’s well-designed minimalist space sets a grand tone, but the dinner really comes into full color through the chef’s stories about everything from the family artwork hung on the walls to the gorgeous raw scallop drenched in a kiwi-miso puree. And if you thought your sushi courses would be identical to every other high-end Atlanta omakase, Hayakawa stands out with their huge, meaty cuts of nigiri, which still melt away despite the sizable portions." - jacinta howard, juli horsford, nina reeder
