Secret Sushi

Sometimes I wish I brought my DSLR to work every day, but then people would just think I'm weirder than they already think I am.

Our trip to Hayakawa (750 Terrado Plaza, Covina) during a slow holiday week in December would've been so beautifully captured with a better camera. Alas.


Hayakawa is hidden in an ugly strip mall, and the restaurant's interior is not much better than its exterior. Thankfully, however, the food is just the opposite.

Chef Kazuhiko Hayakawa used to sling sushi over at Matsuhisa in Beverly Hills. To this day, I've never been. A lunch omakase there costs $110. I don't think I'll be trying Matsuhisa any time soon, at least not on my own dime.

This is the beauty of Hayakawa. Gorgeous, quality sushi at an affordable price. Lunch sets range from $12 to $18 or so. It's been awhile since this meal. My memory is not so fresh.

But the fish was. Fresher than fresh. Since we were there on a weekday, we didn't have time for omakase, but I did my best to sample what Hayakawa is known for -- its wonderfully prepared raw fish.

I had the sashimi meal. Every single thing on this plate was magnificent. Each bite was like butter -- rich and smooth and melt-in-your-mouth perfection.

My meal included miso soup, salad, and stewed tuna.



The cooked rolls (spider, cucumber and eel, California) were tasty enough.

My cohorts enjoyed other cooked offerings, including this tempura rock shrimp.

We shared a fruit crepe for dessert. It looked better than it actually tasted.

Hayakawa is such an amazing discovery for good sushi. I recommend stuffing yourself with rawness galore. The cooked stuff, while fine, is a waste of time. It's no better than stuff you'll find elsewhere. The greatness of Hayakawa will be lost on those who don't eat sushi and sashimi, but, if you do, hurry over.