As a certified sake sommelier, Hayashi has aged his own plum sake for three years and offers it in three varieties: mint, shiso and kokuto.
Not only is the chef crafting all the meals in the open kitchen for guests to see, he's also spent years making his own sake that he serves on the drink menu. While guests may come to Hirohisa for the fish, they may stay for the sake. During the process, the sushi is pressed down in a box, layering the rice on the bottom and the fish on the top, he explained, which is different from East Coast style that produces nigiri-type pieces.
'We do very traditional cuisine,' noted the chef, adding that the menu reflects the local food created in his hometown of Echizen, Japan where they practice West Coast box-style sushi making.
