2 Michelin Stars Restaurant Hayato. Kaiseki crafted by Brandon-san with his careful
attention to detail. Beautiful
cooking techniques with simplicity. Seasonal ingredients with fresh fish & local
vegetables used. Sekogani was amazing with the Crab Roe & Kanimiso Paste. Kamameshi Rice Pot dish was refillable.
Brandon-san explains the dish & cooking technique used for each dish. Only 1 Crown Musk Melon grown on a whole tree. Nice to see chef Yoshi-san & Asami-san. 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 sharp. Dinner was 4 hours. $450 per
person. Plus 18% gratuity automatically added. Complimentary hot or cold tea. Parking on street. Corkage fee $100 for 720 mL (wine only, no sake).
Related Posts:
Hayato – July 24, 2026
Hayato – March 12, 2026
Hayato – September 3, 2025
Hayato – April 20, 2024
Hayato – March 8, 2024
Hayato – August 14, 2021
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| Hokkaido Hokkigai (half-steamed) with Tosazu Jelly & Shiso Flowers |
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| Asami-san, Chef/Owner Brandon Hayato |
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| Juyondai Welcome Sake |
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| Juyondai Welcome Sake |
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| Aramasa Colors Earth $275 (bottle) |
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| Aramasa Earth |
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Sujiko
marinated in dark soy sauce & dashi, yamaimo, yuzu zest |
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Shin Ika
raw in center, burnts on edge only, with sudachi |
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