Hayato@Little Tokyo ★★★

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). 

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Juyondai Welcome Sake

Kyoto Kamo Nasu Eggplant

Seared Kinmedai with Tosazu Jelly

Grilled Tsubugai

Corn Tempura

Kyoto Kamo Nasu Eggplant (with serial number)

Kyoto Kamo Nasu Eggplant

Scallop with Vegetables in Kyoto Kaiseki Egg Yolk/ Dashi/ Vinegar

Mehikari (Green Eyes)

Aji Bozushi

Crab Soup with Yuzu Peel

Otsukuri:
Tai, Santa Barbara Spot Prawn

Abalone Sauce

Steamed Abalone

Toasted Onion

Charcoal Grilled Kinki (Japanese Rock Fish), Toasted Onion

Hamo & Okra in Egg & Hamo Dashi

Fried Baby Corn with Homemade Bread Panko

Japanese Swordfish

Sake for Karasumi Dish

Karasumi Gohan

Sake for Karasumi Dish

Unagi Rice Pot

Unagi Rice Pot

Tsukemono
also served with Hojicha

Unagi Rice Pot (refillable)

Optional Seaweed for Rice

Seaweed Soup

Refill Rice with Okoge (Crispy Rice)

Peach from Fresno
with peach-infused sake jelly

Green Tea

Strawberries from Harry's Berries with Homemade Kinako Cream

Kohaku Candy for Matcha

Matcha Ceremony

Hayato
1320 E 7th St Ste 126
Los Angeles, CA 90021
(213) 395-0607
hayatorestaurant.com