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Seasonality, simplicity, and “omotenashi”  the Japanese word which represents the act of providing detailed service to allow guests to spend a relaxing and memorable time by putting customers first,

will be the cornerstones of Chef Hiyakawa’s eponymous restaurant.

At Hiyakawa, the chef will focus on a broad range of Japanese cuisine featuring seasonal ingredients and dishes including agemono (deep-fried dishes), yakimono (grilled or pan-fried), shirumono (soups), zensai (appetizers), and sushi along with sake, beer, and wine. 

Hiyakawa will also offer a $100-per-person omakase menu, with chef selections from each category.