Address
73 Thompson St, NY, 10012, USA
Get directions
Phone
+1 212-925-1613
$
Chef Hirohisa Hayashi comes from the countryside of Japan, once called Echizen. This region is richly endowed with nature - beautiful mountains and sea. With access to the purest water, the people of Echizen can produce delicious rice and sake. Natural resources flourish, allowing artisans to hone their crafts - lacquer, forged cutlery, pottery and washi, handmade Japanese paper. The people of Echizen proudly retain their own aesthetic - far from urban culture.
Hirohisa came from my passion to share the essence of Echizen. Through my cooking I hope to convey the treasured beauty of my hometown.
Chef Hirohisa Hayashi comes from the countryside of Japan, once called Echizen. This region is richly endowed with nature - beautiful mountains and sea. With access to the purest water, the people of Echizen can produce delicious rice and sake. Natural resources flourish, allowing artisans to hone their crafts - lacquer, forged cutlery, pottery and washi, handmade Japanese paper. The people of Echizen proudly retain their own aesthetic - far from urban culture.
Hirohisa came from my passion to share the essence of Echizen. Through my cooking I hope to convey the treasured beauty of my hometown.
Sample Comment
29 Mar 2024
Wine and food lovers, and travelers alike have illustrated genuine consumer goodwill by taking to the web to share their best and worst eating experiences. If you´re eager to share your hits and misses, here are some points to write a compelling restaurant review that cannot be ignored.
1) Offer Some Background
2) Give Both Pros & Cons comments
3) Name Specific wines and entrees
4) Evaluate the Entire Experience
5) Let Your Personality Shine Through.