Hayakawa Sushi House - Doraville

I appreciated the helpful guidance on how to enjoy certain courses; there’s a method to the madness that enhances the experience. You can truly taste the passion and expertise that goes into the food, making it even more enjoyable. The service was impeccable, and while the atmosphere appeared sophisticated, it also felt relaxed and inviting. I will certainly return for another special occasion. A few logistical notes: there's a parking garage in the Star Metals building; just follow the signs, as the visitor entrance is a bit hidden. Their website even has a video that shows you how to find the lot from the street. The restaurant will validate your parking, so don’t forget to bring your ticket with you! Note that there are no restrooms inside the restaurant, so it's best to use the ones across the hallway before you sit down to avoid interruptions. One lovely detail is the bag hooks under the counter at your seat, which I really appreciated!

Now, about the food—let me preface this by saying that I do not have an extensive palate for high-end sushi. I’ve dined at Nobu in Buckhead, Sushi Yoshida in NYC, and multiple Morimoto locations, but that’s the extent of my experience in fine sushi dining. In Atlanta, my favorite is Fudo. With that in mind, I found the sushi rice a bit too soft for my taste. However, the fish was impeccably fresh, and every dish was prepared and seasoned with meticulous care—the rice just didn't suit me. As for the other dishes, my Japanese-American mother often referred to a specific "Japanese taste" when describing certain Japanese foods. Growing up, I mainly enjoyed meals cooked by Japanese-American women, many of whom hailed from Hiroshima or Fukuoka. The Japanese-American cuisine I experienced in the 70s and 80s was adapted to incorporate the ingredients available in the U.S. at that time, as well as American palates. To me, this "Japanese taste" emphasizes heavy umami, katsuobushi, and seafood like clams. Interestingly, not all modern Japanese cuisine in Japan embodies this "Japanese taste." However, I found Haya-San's cooked dishes to be abundant in this flavor profile. This was especially evident in the suimono, which Haya-San refers to as sumashi (light soup), and the udon. Our favorite dish was probably the buri, which Haya-San expertly seasoned with yuzu and yuzu-kosho, garnished with sea grapes. Of the sushi, I enjoyed the hotate the most. Haya-San adds a sauce that I believe is a mixture of soy and butter before torching it, though I suspect there's more to the sauce than just that. Overall, the dishes were superb. Thank you very much, Haya-San!

The quality of the food and service is outstanding. The restaurant is very tidy, accommodating only 8 guests at a time.

I've eaten here three times- once at the old location and twice at the current location. My most recent visit was after Haya San won the Michelin Star. I won't go too much into detail, since the menu changes quite often, other than to say you will be happy and full by the end of your visit. The food is impeccable and the two hour experience flies by as he effortlessly prepares one beautifully delectable dish after another all while sparking conversation with you with his jovial demeanor. I cannot recommend this place enough. Perhaps my favorite dining experience ever.

An absolutely AMAZING experience! Haya San is so entertaining and passionate about his work and his food. He was sociable throughout the meal, taking pictures of us to send to us, offering his instagram for people who want to reach out for recommendations on other good Japanese food options in other major states. The staff was more than accommodating and was very attentive to our every need. They offered to store our jackets at the beginning of the meal, and at one point during the meal, I must have looked cold because one of the servers offered to retrieve my jacket for me . At the end of my meal, they had beautifully folded my jacket for me to take as I left. The food was incredible and each course was well thought out, sourced from amazing vendors (who Haya San says he visits yearly), and just absolutely delicious. The Uni was an optional addition but worth it. It was very fresh, buttery, and rich! If you're a fan of Uni, I would definitely recommend trying this. The courses from the appetizer to the dessert were amazing filling and fresh! At the beginning of the meal, we were given a drink menu and many recommendations for the sake based on our preferences. I'm not exaggerating when I say that the sake I drank at Hayakawa was the best I've ever had. They also served us green tea throughout our meal and the servers were very attentive, filling our water and tea cups throughout the meal. I would HIGHLY recommend this place for anyone who wants an amazing, although pricey, omakase experience. Make sure to keep an eye on reservations because they fill up a month before!