Tag Archives: japanese restaurant

Sushi House Hayakawa……Again?

It has become quite clear to me that my eating at, thinking about, photographing, and spending money at Sushi House Hayakawa has become a bit much. And, to add fuel to the fire, I’m heading back there tonight at a friends request (and because it is absolutely delicious, fresh, and reasonably priced). In order to refrain form repeating content on this infant of a blog, I will quickly highlight some of the new bites of Japanese food that have entered my belly.

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ikura, ikura, galora


Sushi rice topped with chopped seaweed and ikura (salmon eggs). Simple, but intensely flavored with the sweet (from a soy/wine marinade), briny egg goo. When this arrived, I asked for a plate upgrade and got a few plops of uni (sea urchin).
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oh how a lil uni can change a dish


It tastes as good as it looks – superb.

I’ve covered parts of my trio in the past (think Would You Eat This? and Dreaming About), so here is the big picture:

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salty ikura with creamy uni, sour umeboshi flavored jellyfish, spicy wasabi raw octopus


It’s my version of a well balanced combination platter.

Lauren ordered a couple of rolls and I helped eat them:

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spicy tuna


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I'm special tonight!


The special roll had shrimp tempura, crab, tobiko (flying fish roe), eel sauce, wasabi mayo – while the size of each roll made it difficult to tackle, the taste made up for it.

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blow torching


As always, the personable Chef Hayakawa, provided some entertainment with his blow torch act.

After tonight, I will most likely decrease my frequency of visits to Sushi House Hayakawa – if only to up the anticipation/appreciation ante.

Sushi House Hayakawa on Urbanspoon

Sushi House Hayakawa
5979 Buford Hwy. Red & Green Steakhouse Shopping Center A-10
Atlanta, GA 30340
http://www.atlantasushibar.com/

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Dreaming About: Shaved Ice

self made millionaire

self made millionaire

My new favorite dessert is a Filipino inspired shaved ice, also referred to as Halo-Halo. According to Wikipedia, Halo-Halo is a popular Filipino dessert that is a mixture of shaved ice and milk to which are added various boiled sweet beans and fruits, and served cold in a tall glass or bowl.

I have been scoping out the shaved ice scene along Buford Highway and FINALLY found a place that will allow me to create my own hokey mix. My desired ingredients are red beans and kiwi and the White Windmill Bakery and Cafe made it happen(with some odd looks in my directions, of course – I’m used to that :)).

An absolutely perfect way to follow up a sushi dinner down the block.

i love you, my creation

i love you, my creation

For some strange reason, they decided to add cornflakes on top and that worked just fine for me. The dessert is sweet, very cold, but a helluva lot lighter than the average American post dinner treat(even if you eat the whole bowl, right?).

White Windmill Bakery & Cafe
5881 Buford Hwy. Suite#100
Doraville, GA 30340
(T)678-887-5200
http://www.whitewindmill-bakery.com/

Sushi House Hayakawa: Third Time’s a Charm

bowla heaven

bowla heaven


Remember my favorite combo meal?

The truth is, when I first tried the Hokkai Don (sushi rice with uni, ikura, shrimp) I thought the salmon roe (eggs) tasted funny. They were not as salty as usual, and didn’t have the briny bump they usually bring. I had to try it again and get to the bottom of the situation.

I went to Sushi House Hayakawa with my favorite Atlanta foodie friend, Hilla. She had never been and I had a love/suspicious relationship with the Buford Highway restaurant.

We ordered a slew of dishes and shared them all:

I don't think you're ready for this jelly

I don't think you're ready for this jelly


Jellyfish salad with a strong note of citrus-y ponzu sauce. Woke up the palate and added an a nice crunch

mushy

mushy


Matsuake mushroom appetizer: not my thing (don’t like mushrooms), but Hilla said it was top notch

marriage potential

marriage potential


Grilled squid leg flavored by house special sauce (or salt) served with Japanese Mayo: it was hard to share this one because I loved it so. I almost ordered a second plate to eat by myself. It was smoky from the grilling, with a slight crisp combined with a hefty chew-factor. Sprinkled with lemon and dipped in the Japanese Mayo and I could make a meal out of a few orders of this.

lots of choices

lots of choices


Zuke Don (a collection of fresh cut fish marinated in house special wasabi sauce arranged over sushi rice): a nice sampling platter with a slight deviation from the usual sashimi. The addition of the sauce allowed the different cuts of fish to blend together without getting any one overpowering the rest. Highly recommended for the types who are inching towards eating sashimi but are a bit scared.

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Salmon Tartar topped with scallop: suggested by the sushi chef because according to him, the scallop was exceptional (always ask what’s the freshest, or just flown in!). This was a bit more mild than the rest of the meal, so the pure, silky, smooth, fish flavors took center stage. The ingredients alone demonstrate how this dish can’t fail: salmon, avocado, scallop, ikura, japanese mayo – stellar bites when each element was combined on a chopstick.

Lastly, we had to order the Hokkai Don:

I'm the king of the world

I'm the king of the world


Similar to the ‘Don’ in mobster movies, this is the be-all end-all in sushi. Simply put – Fresh Sea Urchin, marinated Salmon eggs, Sweet Shrimps and lightly fried Shrimp head over sushi rice. I learned the ikura tastes different than elsewhere because the chef is from a northern Japanese island where they prefer their ikura sweeter. Therefore, he marinates his fish eggs in a house-made sauce with soy sauce and a few other secret ingredients. Mystery solved! I enjoyed the departure in the usual taste once I learned the background information and after I heard Hilla rave about it (osmosis is a real thing).

Sufficiently full, we hung around the sushi bar and watched the gregarious chef (Hayakawa himself) grate fresh wasabi.

I'm a tough guy

I'm a tough guy


until wasabi comes after me

until wasabi comes after me

And he shared a bit with us:

Japanese dessert

Japanese dessert

Sushi House Hayakawa
5979 Buford Highway NE
Atlanta, GA 30340
http://www.atlantasushibar.com (awesome pics!)

Sushi House Hayakawa on Urbanspoon

Las Vegas Last Dinner: Bar Charlie

You know it’s a bad sign when your mom tells you she didn’t read your last post because it was too long. Sounds like it’s time for a shorty. Perfectly timed since there is no way, shape, or form I could adequately do justice to my final meal in Las Vegas. I can sum of the dinner in one sentence: It was, by far, the best meal I have ever eaten in my entire life.
I ate at Bar Charlie, a Charlie Trotter restaurant located within Restaurant Charlie at the Palazzo Hotel. The simplicity of the space is as follows: 18 seats outlining a sushi bar. The cuisine (as stated on the website) is, ‘a “kaiseki” or multi course Japanese dinner in that the primary menu offerings are small plates of varied ingredients which are prepared right before your eyes!’

she's a beauty

she's a beauty


got it going on

got it going on


color me happy

color me happy


one, singular sensation every bite that you take

one, singular sensation every bite that you take


greenz

greenz


small piece of heaven

small piece of heaven


squid dumpling, you are a genius

squid dumpling, you are a genius


I'm here to cleanse your palate and help you transition from savory to sweet

I'm here to cleanse your palate and help you transition from savory to sweet


chocolate and strawberry

chocolate and strawberry


don't leave without me!

don't leave without me!

As you can see, the food is a work of art. I watched with wide, disbelieving eyes as the chefs created each plate with skill levels and creativity that I have never been privy to see firsthand. The tasting menus are constantly changing, which is why I don’t have the dish descriptions 6 months later. I won’t attempt to detail any aspect of the meal, but I will say with as much sincerity and heart that I can muster up: Go to Bar Charlie. Talk to the chef. Watch with amazement. Make your culinary dreams become a reality.

Bar Charlie on Urbanspoon