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750 Terrado Plz., Ste. 33 (Citrus Ave.) Send to Phone
626-332-8288 | Menu
A Matsuhisa alum prepares premium sushi, along with dishes like Chilean sea bass bathed in a mushroom sauce.

Lunch Tues.-Fri., Dinner Tues.-Sun.

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Hayakawa, Covina, CA

Hayakawa Restaurant Review

: Without wanting to sound like Westside snobs, we have to admit that we were at least a bit skeptical of this neighborhood sushi bar buried in a strip mall deep in the San Gabriel Valley. But every morning since 1993, the owner (and Matsuhisa alum) has been trekking to the fish market downtown, then turning out sushi that can stand up to the scrutiny of Sawtelle Boulevard aficionados. The décor is dated and uninspired, and the clientele is mostly regulars who may not even realize what they've got in their neighborhood. Among our favorite sushi preparations are impeccable toro, hamachi, uni, amberjack, and a pleasantly gelatinous and smoky barbecued halibut fin. An omakase meal might include dishes like Chilean sea bass bathed in either mushroom or parsley sauce, caviar-topped ankimo (monkfish liver) or scallop in spicy garlic sauce. For dessert, a slice of the mille crêpe cake --- about 30 delicate crêpes layered with custard and whipped cream --- is a must. Expect a decent saké list, well-priced Japanese beers and a few house wines as well as plum wine.
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