This dish often requires a special order of fish from Japan and can take some time to fulfill.Įven if you’re going to the sushi bar, you must make reservations. If you’re traveling to Atlanta, call a long while before you leave, especially if you are ordering the Honkaku Omakase. One thing to be aware of is that you will need reservations for Sushi Hayakawa. Here Chef Hayakawa makes an indelible impression, with his thick slabs of fish rolled into curls nestled on his perfect rice, with just enough wasabi to tickle your brain. It’s important to understand here that the dish, nigiri, is the one by which all things sushi are measured-at least for true sushi lovers. With favorites like scallops and ahi tuna alongside more exotic choices like octopus. If the $185 Honkaku Omakase is a little out of your reach, the sushi bar is also an amazing experience and offers the best sushi in Atlanta. Why have flavors that fight for dominance when you can have a unified taste in the entire meal? Sushi Bar It consists of 14 courses of various kinds of fish, all artfully prepared with minimalism and flavor as compliments. This multi-course dinner is reserved to small parties (usually only four per night) and is prepared and served at the table by the chef. The menu is also simple-you order Honkaku Omakase or go to the sushi bar. This also goes for Chef Hayakawa, who entertains in a quiet, friendly manner while he prepares his masterpieces. When you walk in the door of the restaurant you get the same feeling-unassuming, simple, and easy to enjoy. It’s simple and features authentic and artfully created dishes from a master. Stay tuned for more.Location: 5979 Buford Highway NE, Atlanta, GAĪs soon as you open their webpage you understand the whole approach to the environment and cuisine that Chef Atsushi Hayakawa has created at Sushi Hayakawa. The new, bigger Beyond Sushi opens next month, and the couple intends to roll out the new broader model as they expand. “I knew there would be a void,” Vaknin says. The timing works for the Upper East Side, where popular vegan restaurant Candle 79 closed at the end of the year after 16 years in the neighborhood. “We’ll have a better equipped kitchen with a smoker and an open-flame grill.” “I want the ability to get more creative,” the chef says. Among the libations are a “Bloody Kale’’ and a lavender-lychee collins. Expect dishes like a cherry wood-smoked pastrami seitan kebabs with a cracked pepper crust, or a meat-free burger topped with red wine-caramelized onions, pickled green tomatoes, and feta. The new 50-seat restaurant will add brunch, along with new menu items and cocktails. Though a location in Midtown offers beer and wine, this newest location is part of a bid to “have a more sophisticated restaurant with an extended menu,” Guy Vaknin says. The first in the crew will open next month at 1429 Third Avenue, at East 81st Street, in a space that previously housed a branch of Mexicue.īeyond Sushi is largely known as a fast-casual restaurant that supplies vegan dishes shaped like sushi, plus meat-free versions of dishes like dumplings or skewers that pull from all sorts of international cuisines. Within the next two years, additional locations will be coming to Williamsburg and the Upper West Side. Husband-wife ownership team chef Guy Vaknin and Tali Vaknin are getting ready to unveil their 7th location as a full-service restaurant on the UES, complete with cocktails. Beyond Sushi - the popular meat-free sushi restaurant which first opened in 2012 in Union Square as a grab-and-go storefront - is in serious expansion mode.
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