Showing posts with label Kaiseki. Show all posts
Showing posts with label Kaiseki. Show all posts

Monday, May 6, 2024

Kaiseki Motoishi@Beverly Hills ★★★

Incredible Kaiseki. Even more elevated than my last visit. Exquisite presentation. Children's Day theme for their Hassun (seasonal appetizer presentation) in May. Absolutely delicious. Super friendly & welcoming environment. Kazu-san's culinary skills were absolutely amazing. He's Living National Treasure of Kyoto, as described by Shota-san from Fifth Taste. Last Rice Dish Nanatsuboshi was like a much elevated version of TKG (Tamago Kake Gohan) and was refillable. Yamato-san (owner of Sushi Yamamoto, Sushi Kisen, Tonchinkan, etc.) was cooking as well. Love our server Mino-san from Sushi Kisen. $350 per person. Corkage $50 per 750mL. Hot Tea $6. Self-parking $10 at lot. Pop-ups on Monday nights and select Sunday nights at Sushi Yamamoto. Soba lunch pop-ups on Sundays. DM @kaiseki.motoishi to book. [developing story]

Hassun
seasonal appetizers

Yamato-san & Kazu-san

Kazu-san & Yamato-san

Juyondai Kuronawa


Welcome Plum Wine


Hassun
seasonal appetizers

Red Bean Rice

Yamato-san

Kazu-san

Soup
toasted yomogi wheat cake, aburame fish cake w/ squid in dashi broth

AoriIka (Bigfin Reef Squid)

Lightly Smoked Madai

AoriIka (Bigfin Reef Squid) (seasoned)
Lightly Smoked Madai (soy sauce)

Live Spot Prawns from Santa Barbara

Live Spot Prawns from Santa Barbara w/ Junsai Watershield

Marinated Ikura

Fresh Handmade Buckwheat Soba Noodles, Marinated Ikura, Grated Daikon Radish

Fresh Handmade Soba w/ Grated Daikon Radish & Marinated Ikura (refillable)

Wagyu Beef

Wagyu Beef & Artichoke w/ Dashi Gravy

Grilled Wild John Dory

Nodoguro Blackthroat Seaperch & Uni Takikomi Gohan (Rice Pot) w/ Green Peas

Nodoguro Blackthroat Seaperch & Uni Takikomi Gohan (Rice Pot) w/ Green Peas
Japanese Pickles

Rice Pot Refill

Seaweed Soup

Fresh Ground Sesame


Torisoboro, Kyoto Style Dried Baby Sardine w/ Sansho, Marinated Egg Yolk

Hokkaido White Rice

Hokkaido White Rice Nanatsuboshi w/ Marinated Egg Yolk, Sesame Marinated Snapper, Torisoboro, Kyoto Style Dried Baby Sardine w/ Sansho

Lemon Sorbet

Lemon Sorbet in its Skin (edible)

Lemon Sorbet in its Skin (edible)

Lemon Sorbet in its Skin (edible)

Lemon Sorbet in its Skin (edible)

Red Bean Paste, Edamame Bean Paste, Grated Egg Yolk

Plain Mochi

Mochi w/ Red Bean Paste, Edamame Bean Paste, Grated Egg Yolk

Mochi w/ Red Bean Paste, Edamame Bean Paste, Grated Egg Yolk

Yamato-san

Togo

Matcha Green Tea

@kaiseki.motoishi
Monday pop-ups at Sushi Yamamoto
Rodeo Drive, Beverly Hills

Saturday, April 20, 2024

Hayato@Little Tokyo ★★★

2 Michelin Stars Restaurant Hayato. Exquisite Kaiseki Cuisine handcrafted by Brandon-san with his careful attention to detail. Various traditional cooking techniques used for the courses. Like a Food Artist/Scientist. Freshest seafood arrived same day from Japan from US Sakasyu. Fresh vegetables from Torrance Farmers Market. He explained each dish at the beginning of each course with the cooking method, ingredients, and why. Love the amazing Charcoal Grilled Kinki Rockfish w/ Roasted Onion, which brought me back to the taste of Japan. Nodoguro Rice Pot was all-you-can-eat (woohoo). Good idea to refill a bit to get the crispy rice on bottom of pot. Experience was quite different from last visit in 2021. Brandon-san has a serious look when he's cooking, but he actually has a nice personality. He's honest, straightforward, & quite talkative with a sense of humor. We enjoyed chatting about everything from Japan, food, people, to getting on his waitlist on Tock. He likes to play it fair and give new customers opportunity to try it. Server Kaori was nice & friendly. Impossible to book with only 7 seats (counter) & 1 seating per night. Reservation was made on Tock within 2 seconds at release time. Limited 2 people per party. Door opens at 6:30pm. Dinner was 3.5 hours. $350 per person ($400 starting 5/1). Plus 18% gratuity automatically added. Complimentary hot tea. Parking at the Row DTLA structure or street.


Juyondai on the house this time



Yuki no Bosha Junmai Daiginjo $150

Yuki no Bosha Junmai Daiginjo $150


Sakizuke: Seared Kinmedai
tosa zu jelly


Shirano & Sweet Potato Tempura (browned edge style like Tempura Kondo in Tokyo)



Hokkaido Surf Clam "Nuta Ae"
mix all together

Live Santa Barbara Spot Prawn

Shinogi: Aji Bo-Zushi
w/ grated ginger on top

Owan: Okoze, Fresh Bamboo


Otsukuri: Japanese Sea Bream, Akagai
sliced shiso leaf, myoga (Japanese ginger bud), Seaweed (eat in between sashimi)

Steamed Abalone

Steamed Abalone w/ Liver Sauce

Charcoal Grilled Kinki, Roasted Onion

Panko Crusted Bamboo Shoot

Anago Tempura, Tokyo Turnip

Nabe: Okoze, Fresh Wakame, Bamboo Shoot


Complimentary Sake for Dish Pairing

Complimentary Sake for Dish Pairing

Chinmi: Konoka (Sea Cucumber)

Nodoguro (Black Throat Sea Perch) Rice Pot, Shell Peas

Japanese Pickles

Nodoguro (Black Throat Sea Perch) Rice Pot, Shell Peas

Soup to go w/ Rice

Nodoguro (Black Throat Sea Perch) Rice Pot (2nd refill w/ crispy rice from bottom of pot)

Mizu Mono: Nashi (Asian Pear) w/ Sake Jelly

Raspberries





Birthday Treat

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