2 Michelin Stars Restaurant Hayato. Kaiseki crafted by Brandon-san with his careful
attention to detail. Beautiful
cooking techniques with simplicity. Fresh fish & local
vegetables used. Kamameshi Rice Pot dish was refillable.
Brandon-san explains the dish & cooking technique used for each dish. Nice to see chef Yoshi-san cooking in the
back too. Hardest restaurant to
book in LA with only 7 seats (counter) & 1 seating per night. Reservation was made on Tock within 2 seconds at
release time. Limited 2 people max per party. Door opens at 6:30pm. Dinner was 3.5 hours. $450 per
person. Plus 18% gratuity automatically added. Complimentary hot or cold tea. Parking
at the Row DTLA structure or street. Corkage fee $100 for 720 mL (wine only, no sake).
Related Posts:
Hayato – March 12, 2026
Hayato – September 3, 2025
Hayato – April 20, 2024
Hayato – March 8, 2024
Hayato – August 14, 2021
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| Juyondai Welcome Sake |
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| Kyoto Kamo Nasu Eggplant |
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| Seared Kinmedai with Tosazu Jelly |
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| Grilled Tsubugai |
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| Corn Tempura |
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| Kyoto Kamo Nasu Eggplant (with serial number) |
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| Kyoto Kamo Nasu Eggplant |
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| Scallop with Vegetables in Kyoto Kaiseki Egg Yolk/ Dashi/ Vinegar |
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| Mehikari (Green Eyes) |
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| Aji Bozushi |
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| Crab Soup with Yuzu Peel |
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| Otsukuri: Tai, Santa Barbara Spot Prawn |
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| Abalone Sauce |
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| Steamed Abalone |
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| Toasted Onion |
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| Charcoal Grilled Kinki (Japanese Rock Fish), Toasted Onion |
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| Hamo & Okra in Egg & Hamo Dashi |
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| Fried Baby Corn with Homemade Bread Panko |
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| Japanese Swordfish |
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| Sake for Karasumi Dish |
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| Karasumi Gohan |
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| Sake for Karasumi Dish |
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| Unagi Rice Pot |
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| Unagi Rice Pot |
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| Tsukemono also served with Hojicha |
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| Unagi Rice Pot (refillable) |
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| Optional Seaweed for Rice |
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| Seaweed Soup |
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| Refill Rice with Okoge (Crispy Rice) |
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| Peach from Fresno with peach-infused sake jelly |
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| Green Tea |
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| Strawberries from Harry's Berries with Homemade Kinako Cream |
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| Kohaku Candy for Matcha |
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| Matcha Ceremony |
Hayato
1320 E 7th St Ste 126
Los Angeles, CA 90021
(213) 395-0607
hayatorestaurant.com
