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An inside look at Hayashi Sushi
By Jamal Al-Bayaa, Staff Writer
Located in the complex that houses BMO and Chronic Tacos, Hayashi Sushi serves surprises with its simple and authentic décor. It’s not much, but it successfully takes you away from the Canadian vibe outside, and brings you into a much more traditionally Japanese atmosphere, unlike most of the sushi restaurants in Douglas College’s proximity. Although small, seating is plentiful, and it doesn’t feel cramped.
The space between booths and tables is enough for servers to walk around, take orders, and check up on refreshments—but they seldom do any of the above. During our meal, we were checked on frequently up until we had ordered. From that point on, the frequency of service dropped immediately. The only time we saw our server since then, at least of her own accord, was when she brought us our food and brought us the bill.
Two waters and a tea turned into one water and one tea—getting the second water was a hassle. Hayashi’s patrons may be familiar with this, and even okay with it, since they keep coming back. The restaurant is consistently active, if not full, probably because the food is supreme.
California rolls are expensive ($4.25 compared to an average of $3.75), but the rest of their menu delivers decently-priced food that will resonate with restaurant goers due to its quality. By getting the BC Combo, I got to try the foods that make up some of the establishment’s staples, and got a pretty good feel for their strengths and weaknesses as a result.
The BC roll was probably my least favorite option, and yet it still satisfied. It didn’t lack in quality, but it did lack in complexity. With nothing but salmon skin, cucumber, and lettuce inside, it’s safe to say that although the roll is done well, it’s done simply. Overly simple for my tastes.
Past that, Hayashi’s fish struck me as high quality and expertly prepared. The spicy tuna cone and the salmon nigiri (sashimi fish on top of rice) gave off a very fresh flavor, without being “overly fishy” or any of the other common troubles people might have. More importantly, the meat was tender, exemplifying the melt-in-your-mouth quality that defines good sushi.
Normally, I’m not a fan of spicy sushi sauces. Hayashi’s hot sauce wasn’t the average sauce though. Tasting a bit of it on its own, I let out an “ooh that’s spicy!” before I could stop myself, more out of surprise than reaction. Most spicy sauces I taste are weirdly sweet and tangy, on top of the regular spice. This was better. The sauce was lathered generously on top of the big helping of tuna that made up the top half of the sushi cone. The way the tuna worked with the sauce was magnificent. It was creamy, flavorful, and addictive. Though slightly messy to eat, the spicy tuna cone at Hayashi was my favorite item of the day. When I return, I’ll definitely order two or three of them for my meal.
Hayashi pays an excellent tribute to history with quality food across the board. The sashimi melts in your mouth, while everything else either pleased or greatly impressed. While the décor could use small adjustments to stay relevant, the service needs a major revamp to stay competitive. In 2016, service is about processes making sure that all of your patrons get served, and that you know who to see and where to go at any given time. Hopefully that happens, so I can focus on my food the next time I go.
