New fashion Japanese cuisine is what Cheng Lin, owner of Hayashi Sushi Bar & Grill tries to deliver to the suburbs of Cedar Park, Texas.

Taking a look at the menu, patrons can see immediately that Hayashi does things a bit different from its competitors. Its offerings, such as the Hayashi Chilean Seabass, Su-Vicke, and Pepper Walu, offer a new and stylized take on traditional Japanese cuisine by using new ingredients and different cooking styles.

Lin insists on using fresh vegetables such as organic spinach, carrots, taro, asparagus, and beets both on their own and also paired with other ingredients. To further ensure food freshness, he has asked that all fish deliveries from Japanese companies be FDA  approved.

Lin’s zest for the healthy dining trend is fully embodied in Hayashi’s offerings. Every one of the dishes on the menu has been proven to be healthy after a thorough analysis of their fat and calorie contents.

Opened in 2008 before the economic recession hit America, Hayashi Sushi & Grill witnessed the height of the recession and also the following recovery. While some restaurants still haven’t recovered, Hayashi on the other hand has been able to eclipse prerecession levels due to the way it excites customers by providing them with an interesting dining experience.

A pioneer in the local dining scene, Hayashi Sushi & Grill also has a delightful interior. The refreshing contemporary feel is created through anchoring the restaurant with cheerful colors and an ingenious configuration. Lin designed the interior himself, in the hope of creating a comfortable and relaxed atmosphere.