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Hayakawa
750 Terrado Plz
Covina, CA 91723
Uber
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Main Menu
A La Carte Dishes - Salad
Green Salad
Salmon Skin Salad
Tuna Tataki Salad
Sashimi Salad
Sunomono
Oshitashi Spinach
Seafood Sunomono
Roll Sushi
California Roll
Kappa Roll
Shrimp Tempura
Salmon Skin
Soft Shell Crab Roll
Spicy Tuna Roll
Tuna Roll
House Special Roll
Veg. Roll
Rainbow Roll
Chef's Special
Spicy Tuna Salad
Tuna Tataki Salad
Seafood Cevich
Fresh Salmon Kelp Roll
Green Mussels In Spicy Garlic Sauce
Monkfish Pate (ankimo) With Caviar
Salmon Or Tuna Tarare, Caviar
Broiled Shrimp With Caviar
Fried Calamari
New Style Sashimi
Tiradito
Jumbo Clam With Yuzu Sauce
Snow Crab With Creamy Spicy Sauce
Shrimp With Creamy Spicy Sauce
Shrimp In Wasabi Sauce
Dynamite
Squid With Light Garlic Sauce
Scallop With Spicy Garlic Sauce
Soft Shell Crab With Spicy Garlic Sauce
Broiled Black Cod With Miso
Chilean Sea Bass With Parsley Sauce
Mixed Seafood With Black Bean Sauce
Filet Mignon With Wasabi Or Mushroom Sauce
Sushi
Albacore
Crab
Freshwater Eel
Jumbo Clam
Kampachi
Octopus
Oyster
Surf Clam
Salmon Egg
Salmon
Scallop
Sea Eel
Sea Urchin
Shrimp
Smelt Egg
Spanish Mackerel
Squid
Sweet Shrimp
Tamago (omelette)
Toro (tuna Belly)
Tuna
Tuna Tataki
Whitefish
Yellowfish
Mackerel
Dinner
Includes Miso Soup, Green Salad, Appetizer, And Rice
Salmon Fillet
with teriyaki sauce or wasabi sauce
Beef Teriyaki
Chicken Teriyaki
Black Cod With Miso (dinner)
Tempura
3 pc. shrimp, 1 pc. whitefish, 4 pc. veg.
Sashimi Dinner
Nigiri Sushi Dinner
one tuna roll w/ 9 pc. sushi
Chirashi Sushi Dinner
assorted sashimi over sushi rice
Chef's Choice
Omakase
7 course meal created by chef kazu hayakawa
Mini Omakase
5 course meal created by chef kazu hayakawa
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General Info
Hours
Monday:
9:30am - 6:30pm
Tuesday:
9:30am - 6:30pm
Wednesday:
9:30am - 6:30pm
Thursday:
9:30am - 6:30pm
Friday:
9:30am - 6:30pm
Saturday:
10:00am - 9:00pm
Sunday:
10:00am - 9:00pm
About Us
Kazuhiko Hayakawa , born and raised in Nagano, Japan, decided to pursue the culinary arts at a young age. At 16, he apprenticed at Hotel Kotobukiya to learn the basic skills for the culinary arts. Soon after, in 1967, he trained at the Ichizaka culinary school where he learned what would form the foundation for his future creations. Ichizaka offered him an opportunity to learn cuisine from a variety of cultures, spanning from traditional Japanese, Chinese, and French cuisine. Upon completion of culinary school, Hayakawa decided to refine his skills and trained at the famous Tsuruhachi restaurant in Tokyo. At the time, Tsuruhachi was a renowned restaurant from which chefs were brought in to the imperial court to serve the Emperor of Japan. Here, he acquired skills to create beautiful traditional creations, which would serve as the foundation of many course meal dishes in his future restaurant.