The story
Tucked quietly north of the Kyoto Imperial Palace, Sushi Hayashi occupies an eight-seat counter where wood grain and soft light set a serene tone. The restaurant’s name is written with an older character for sushi (鮓), a nod to tradition. Guests are invited to settle in for a leisurely evening, with smart casual dress the only requirement.
The chef works with fish sourced directly from nearby regions—Mie, Wakayama, and Awaji—bringing the freshest seasonal catch to the counter. Each piece of nigiri is shaped with care, every detail considered: the temperature of the rice, the aroma of the vinegar, the air held within. The result is a refined style of Edomae sushi that lets the ingredients speak for themselves. As seasons shift, the flavors change day by day, capturing nature’s transitions on every plate.
This dedication to quality and precision has earned Sushi Hayashi a place among Michelin’s recommended restaurants in Kyoto, a recognition that speaks to the quiet mastery at work here.
Two omakase-style courses guide the meal. The Nigiri Course centers on the chef’s nigiri, complemented by appetizers, rolls, tamago, soup, and dessert. The Omakase Course expands the experience with small plates, seared dishes, and a wider arc of seasonal flavors. Both are designed to pair beautifully with the restaurant’s carefully selected sake and wine list.
With just eight seats and a calm, unhurried pace, Sushi Hayashi offers a deeply personal encounter with Kyoto’s finest Japanese cuisine.
Recognition
Ambience
Details
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