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Nuestra meta ha sido asegurarnos de la completa satisfacción de cada uno de nuestros clientes y al mismo tiempo ofrecer un servicio amable a precios razonables.
by Wayne K. on It's like you're getting drinks in an old Hollywood movie. It's dimly lit, there's old furniture everywhere, and the walls scream of hollywood stories as it's located near some major studios. Why only 3 stars? Well, it just didn't quite do it for me. I did like the laid-back atmosphere and the cheap happy hour drinks, but the service could have been better and it was a bit too quiet for my liking. If you're looking for a dimly lit place to grab a cocktail with your date or some close friends, this is a good place to go.
by Tamara M. on Yeah!! Finally!! I come to Atlanta on business fairly regularly, and I had yet to find a great, authentic sushi restaurant. Without naming names, most are sorely lacking one thing or another. Not Hayakawa! It was a Wednesday night, not overly busy, but hopping nonetheless. We were greeted warmly with irrashaimase. Good start. Not to sound snobby or discriminatory, but when I eat Brazilian food, I like to hear Portugese being spoken by the chefs and staff. Same goes for Japanese or any other cuisine for that matter. Not that others cannot be trained or gain sufficient experience to prepare good food, but it just makes me feel more confident from the start. We ordered a drink while we were browsing the menu. My beau was a little disappointed the shipment of Asahi Black hadn't arrived yet, but he was assured they were working on getting some in. I had a chu-hai. There are lots more flavors available if you ask. The waitress was very attentive and sweet. She had the dining room covered nicely with the help of another younger girl. We decided to go with omakase, chef's choice. I'd recommend doing this, especially if you're up for trying something new. It also show a certain degree of respect for the chef, which never hurts. (Neither does speaking some Japanese!) The sushi chef/owner, was kept busy, but he was good at balancing the needs of both tables and those seated at the sushi bar. He was deft with the knife, and his preparations were simple and elegant. The cuts of fish were exquisite. Each piece was as good as the next, without exception. Even the standards like tuna and salmon were amazing. It's worth asking for the special soy sauce for sashimi. My personal favorites were the scallops, squid, and saba (which is sometimes hard to get top-notch). After the omakase, we asked if there were any clams on-hand. JACKPOT. Both the Aoyagi and the giant clam were incredible. Not a surprise, since the big aoyagi showed some spunk, snapping at the chef for us before he was prepared! We got the "himo" prepared for us as well, and this was a first for both of us, a most appreciated and delicious surprise. Details such as wasabi and accompaniments are all handled in a traditional way. Another thing many don't realize is what a big difference the rice makes to the overall experience of nigiri. I'm normally more of a sashimi girl, but here the sushi rice was perfect. We were glad to see a menu as yet uncorrupted by ATL rolls, Hawk rolls and the like. Offerings were mostly traditional and simple. What Hayakawa-san does with his special preparations is truly an art, and we look forward to returning very soon!
