Atsushi (AKA Art) Hayakawa grew up in the city where high class Sushi chef went and polished their skills.  Sapporo is still a hidden sushi paradise to many native Japanese and visitors from around the world.  At the tender age of 15, He set off his journey to become the best Sushi chef.  He begins work for many famous establishments to ensure he started off with the proper basic techniques.  Under the watchful eyes of his employers and senior chefs, Art was developing with amazing progress.  With the strong support from his family and friends, he took the national exam and earned his Sushi chef qualification certificate in 1988.   Soon enough, Art begin planning his dream and future in the United States.  He arrived to Atlanta, Georgia in 1991.  A city just started to experience the boom of Sushi culture.  Before long, he was enlisted by many top Sushi establishments such as Shiki, Haru Ichiban, RuSan’s, MF Sushi, and Sushi Huku where he shared his passion for great Sushi and his home town’s unique skills with the population in the city of Atlanta.

Years later, Art’s dream was realized by the opening of his first Sushi restaurant in the Doraville area.  Doraville hosts a great history for the Japanese restaurant in the city of Atlanta.  He named his place “Sushi Dokoro Hayakawa”.  In Japan, the tern “Sushi Dokoro” means high end Sushi establishment often employed by many seasoned top chefs.  Art wanted to have a place to serve his fellow countrymen in the city by offering true authentic Japanese tastes and feel to help them ease the homesickness and share his native culture with the population in the city of Atlanta.  But for the moment, Art translates the term as “Sushi House” a place for great Sushi.  Japanese food culture focuses on seasonal ingredients, so all the fish served at the restaurant are seasonal specialty directly from Tsukiji fish market in Tokyo.  It is the number one fish market in the world.  With the best ingredients at his disposal, Art’s Omakase menu was created with his personal wish for diners to taste the best seasonal sensation.  Rather than being “served”, it feels more like you are being “entertained”.  Inside his Sushi case, you will find incredible collections of Aji (Japanese Jack Mackerel), Kampachi (Young Japanese Yellowtail), Yari Ika (Spear Squid) and Madai (Japanese Snapper). To maintain the feel of authentic Sushi bar, Art even imports Kohada (Japanese Gizzard Shad) and prepares the traditional way.

For the time being, Art shows off his appreciation to everyone who offers him support by doing his very best.  As you enter his establishment, he greets you with a cheerful tone and confident look to let you know he’s alert and ready.  Be sure to ask him about some of his signature dishes and he will share a great dinner story about how and why the dish was created.  Besides preserving the craft of traditional Sushi, Art also provides a fun and exciting menu to accommodate the western Sushi trend. Welcome to the world of Sushi   Sushi Dokoro Hayakawa, the only place where you may experience the true passion, feel the love and see the pride from a seasoned chef.