Atsushi Hayakawa

Hokkaido is Japan's northernmost island — known for the coldest, richest seafood in Japan: sea urchin (uni), snow crab, scallops, salmon. Hayakawa brings this cold-water ingredient culture to Atlanta, sourcing from Japan's Toyosu market and building one of the Southeast's most serious omakase traditions in an unlikely location.

Atsushi 'Art' Hayakawa, from Hokkaido, Japan, is the chef of Hayakawa (formerly Sushi Hayakawa) in West Midtown Atlanta — one of America's most authentic traditional omakase experiences. His cooking style is rooted in Hokkaido's extraordinary seafood culture and classical Edomae training, applied with decades of American experience.

Hokkaido, Japan — trained in classical Edomae sushi and traditional Japanese cuisine; Hokkaido seafood culture

Career

• Sushi chef at Japanese restaurants in Japan and USA, Japan / USA (1980s–2000s)
• Chef-Owner at Hayakawa / Sushi Hayakawa, Atlanta, Georgia (2000s–present)

Mentored by Hokkaido and Edomae sushi tradition.