The restaurant serves small brewery sake at Sushi Bayashi in Trinity Groves in Dallas, TX on February 19, 2015. (Alexandra Olivia/ Special Contributor)
Buta-Kakuni is pork belly braised in a sweet soy sauce, sake, mirin, ginger, garlic, and topped with green onion at Sushi Bayashi in Trinity Groves in Dallas, TX on February 19, 2015. (Alexandra Olivia/ Special Contributor)
Fresh big eye tuna shipped from Tsukiji Fish Market in Tokyo is used for sushi at Sushi Bayashi in Trinity Groves in Dallas, TX on February 19, 2015. (Alexandra Olivia/ Special Contributor)
Guests can sit at either the community tables or the sushi bar at Sushi Bayashi in Trinity Groves in Dallas, TX on February 19, 2015. (Alexandra Olivia/ Special Contributor)
Chef Yuki Hirabayashi of Sushi Bayashi brings traditional flavors from his home town in East Tokyo to Trinity Groves in Dallas, TX on February 19, 2015. (Alexandra Olivia/ Special Contributor)
Community tables feature traditional Japanese seating at Sushi Bayashi in Trinity Groves in Dallas, TX on February 19, 2015. (Alexandra Olivia/ Special Contributor)
The Monaka ice cream plate has three rice cracker shells filled with green tea ice cream and sweet red bean, red bean ice cream with sugar cane, and vanilla ice cream with soybean at Sushi Bayashi in Trinity Groves in Dallas, TX on February 19, 2015. (Alexandra Olivia/ Special Contributor)
Sushi is prepared for the dinner rush at Sushi Bayashi in Trinity Groves in Dallas, TX on February 19, 2015. (Alexandra Olivia/ Special Contributor)
Fresh ocean trout shipped from Tsukiji Fish Market in Tokyo is used for sushi at Sushi Bayashi in Trinity Groves in Dallas, TX on February 19, 2015. (Alexandra Olivia/ Special Contributor)
Tonkotsu Ramen is a pork broth ramen with rolled porkbelly, bean sprout, green onions, nori, and a soft boiled egg at Sushi Bayashi in Trinity Groves in Dallas, TX on February 19, 2015. (Alexandra Olivia/ Special Contributor)
