Atsushi (aka “Art”) Hayakawa grew up in Sapporo, Japan where high class Sushi chef went to polish 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 embarked on his journey to become the best Sushi chef. He first worked for many famous establishments to ensure that he mastered the proper basic techniques. Under the watchful eyes of his employers and senior chefs, Art developed his culinary skills with amazing progress. With strong support from his family and friends, he took the national exam and earned his Sushi chef qualification certificate in 1988. Then Art began planning his dream and future in the United States. He arrived in Atlanta, Georgia in 1991, just as the city started to experience the boom of Sushi culture. Soon 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 residents of Atlanta.
Years later, Art realized his dream with the opening of his first Sushi restaurant in the Doraville area. Doraville hosts a great history for the Japanese restaurant in Atlanta. He named his place “Sushi Dokoro Hayakawa.” In Japan, the term “Sushi Dokoro” means a high-end Sushi establishment often staffed by seasoned top chefs. Art’s vision was to create a restaurant where fellow expatriates could comfortably enjoy his authentic Japanese cuisine and where he could share his native culture with the residents of Atlanta. For simplicity, Art translates the term “Sushi Dokoro” as “Sushi House,” a place for great Sushi.
Japanese cuisine focuses on seasonal ingredients, so all the fish served at the restaurant are seasonal specialties flown directly to his restaurant from Tsukiji fish market in Tokyo. It is the premier fish market in the world. Using the finest ingredients, Art masterfully created his signature Omakase menu to infuse his diners’ palates with the most flavorful sensations of his seasonal specialties.
Rather than being “served,” it feels more like one is being “entertained,” when one sits at the pristine sushi bar which features an incredible collection of Aji (Japanese Jack Mackerel), Kampachi (Young Japanese Yellowtail), Yari Ika (Spear Squid), and Madai (Japanese Snapper). Sparing no detail, Art imports Kohada (Japanese Gizzard Shad) which he prepares the traditional way to impart the feel of an authentic Sushi bar. The delightful and personable staff dressed in traditional opulent kimonos preside over diners with great care.
Art’s passion for Sushi and Japanese culture is immediately felt by everyone who meets him. As you enter Sushi House Hayakawa, he greets you in his trademark red bandana, engaging smile, 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 delightful 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 indelible world of Sushi Dokoro Hayakawa, a very special place where you can truly feel the passion, love, and pride of a seasoned Sushi chef.