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Kiyoshi Hayakawa grew up in Tokyo, Japan where he mastered the art of Japanese cuisine. In 1982 he moved to the United States to share his refined traditional talents with diners in sushi bars from Boston to Santa Barbara. He finally settled in California, spending the last 15 years sharpening his knives and his skills at Sausalito's revered Sushi Ran, and then as business partner/chef he opened Ace Wasabi's and Tokyo GoGo in San Francisco.
2004 marked the opening of KOO in San Francisco, where Kiyoshi's creativity has reigned supreme. 47-year-old Kiyoshi celebrates the best of old-world Japanese cuisine, featuring excellent cuts of fresh fish expertly prepared and beautifully presented, and treads where no sushi chef has gone before--breaking every old-school sushi rule with new-world menu items that could be categorized as downright blasphemous. The beauty of it is, it works.
Diners craving tried-and-true handrolls or nigiri are more than satisfied with Kiyoshi's delicate and masterful creations. Those who have "been there and done that" never tire of inventive selections such as the Flying Kamikaze roll (a roll of spicy, tuna, asparagus, albacore tuna, and ponzu sauce) or the Tokyo Crunch (spicy tenkatsu, yellowtail, eel, cucumber, and wasabi tobiko. |
