Hayashi Sushi and Grill
Hayashi Sushi and Grill
By Robert Bell Friday, 20 February 2009
Sushi restaurants have proliferated over the last decade or so, and while that is undoubtedly a good thing for raw fish fanatics, it is important to keep in mind that unlike people, all sushi restaurants are not created equal. Hayashi Sushi and Grill, which opened in Georgetown in 2006, is a cut above much of its competition.
Owners and executive chefs Cheng Lin and Yao Gao bring years of expertise to Central Texas. Cheng began his culinary studies in the mid-’90s, and worked for several years at high-end restaurants in New York, New Jersey and California. Yao studied in China and moved to the United States in 1996, where he worked in New York and California before relocating.
“After many years in the restaurant industry, I thought I wanted to do something of my own,” Cheng said.
The atmosphere at Hayashi is subdued and elegant. The lighting is soft, and the low-level music drowned out background noise while making it possible to converse with fellow diners.
Much of the menu consists of Cheng’s custom creations, such as the popular signature dishes Mango Chilean Sea Bass ($23) and Chicken and Mango ($17). Cheng implements lots of fruit and natural sweeteners in the fare. The emphasis on fresh and healthy ingredients fits the eating habits of many people in the Austin metro area, a factor that was in the forefront of his decision to set up in Central Texas.
“Austin is a great city to live in and is a very healthy city,” Cheng said.
The miso soup ($3) was served with the classic combination of scallions, seaweed and small cubes of tofu. This soup was the perfect way to start a delicious Japanese lunch. It was not grainy or too salty, and the miso flavor was not overpowering.
Seaweed salad ($5) came garnished with sesame seeds and was bright, with a nice, subtle flavor and enjoyable texture. A bowl of edamame ($4) made a nice accompaniment to the other dishes throughout the meal.
Two pieces each of yellow tail ($5.50) and salmon ($5) nigiri were ample and delicious.
The salmon sushi was incredibly flavorful, owing to its fattiness, and tasted almost nothing like it does when smoked or roasted. The flavor was rich and buttery.
The yellow tail was also very flavorful. Both pieces of fish were augmented with Hayashi’s soy sauce, which was made in house and has lower sodium and no wheat gluten.
The gigantic Go Go Roll ($9) is filled with avocado, shrimp tempura, spicy crab and cucumber and came garnished with roe and tempura flakes. Everything about the roll was perfect, except for the size. Each piece was slightly too big around to eat in one bite. The shrimp tempura was especially good, and the tempura flakes added an interesting textural element.
Hayashi Sushi and Grill, 1335 E. Whitestone Blvd., Ste. T140, 986-7176 • www.hayashigrill.com
Mon. 11 a.m.-10 p.m.; Tue.-Thu. 11 a.m.-11 p.m.; Fri. 11 a.m.-midnight; Sat. noon-midnight; Sun. noon-10 p.m.
Live music begins at 8:30 p.m. Friday and Saturday nights.
