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Chef Taka Moriuchi is giving diners 30% off their bill tonight at his new Sandy Springs restaurant.
Sushi Hayakawa is not out to entertain you. It has no rough or rowdy edges like most other sushi restaurants. Like the tea-green walls and framed pieces of black-and-white calligraphy, the feel is monochromatic. The spotlight is on the fish.
The early word on 4 new Atlanta restaurants—Linton's, Botiwalla, Morningside Kitchen, and Brush Sushi Izakaya.
You’ll do just fine at MF Sushi Atlanta if you like showmanship, an attractive clientele (often in tight dresses), proficient sushi, and eggplant whose pale white flesh is forged over super-hot charcoal to surpassing creaminess. And if you know to ask which fish came in that day, no matter what specials the server announces.
Atsushi Hayakawa of Sushi House Hayakawa announced in a YouTube video yesterday that the restaurant would be closing for remodeling, effective immediately.
It’s a smokehouse that smokes its own ribs, brisket, and pork. That part I get: Much of what’s smoked is good, and some of it’s memorable. But it’s also a raw bar with a daily selection of oysters, hamachi crudo, smoked salmon, smoked trout spread, and yellowfin with ponzu gelée.
A friend and I were sitting at the bar at Sushi Huku—an unassuming Japanese restaurant off Powers Ferry Road near the northern intersection of I-75 and I-285—savoring the omakase, a word that roughly translates as “leave it to the chef.” Owner Jerome Oh, who introduces himself to customers as “Jey,” began our meal with an appetizer plate of three exquisite bites.