Rechercher un restaurant du Guide MICHELIN

Is there a dining room cooler than Hiyakawa’s? Probably not. Modern art hangs throughout the space that is art itself, with the sushi counter and tables under an arch of backlit, undulating wood slats. This intimate stage, which glows at the bottom of an apartment building in trendy Wynwood, is helmed by Masayuki Komatsu; and the counter is reserved for omakase only, offering mostly nigiri.
From Hokkaido scallops to Scottish salmon, top-quality seafood flown in from across the world meets creative flourishes like cured egg yolk and Okinawa salt. Most diners, though, go à la carte as it's more flexible (read: affordable) and features a broader range of items such as soups, tempura and grilled meats.