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.
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Yuki no Bosha Junmai Daiginjo $150
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| Yuki no Bosha Junmai Daiginjo $150 |
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Sakizuke: Seared Kinmedai
tosa zu jelly |
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| Shirano & Sweet Potato Tempura (browned edge style like Tempura Kondo in Tokyo) |
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Hokkaido Surf Clam "Nuta Ae"
mix all together |
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| Live Santa Barbara Spot Prawn |
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Shinogi: Aji Bo-Zushi
w/ grated ginger on top |
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| Owan: Okoze, Fresh Bamboo |
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Otsukuri: Japanese Sea Bream, Akagai
sliced shiso leaf, myoga (Japanese ginger bud), Seaweed (eat in between sashimi) |
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| Steamed Abalone |
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| Steamed Abalone w/ Liver Sauce |
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| Charcoal Grilled Kinki, Roasted Onion |
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Panko Crusted Bamboo Shoot
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Anago Tempura, Tokyo Turnip
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Nabe: Okoze, Fresh Wakame, Bamboo Shoot
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Complimentary Sake for Dish Pairing
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| Complimentary Sake for Dish Pairing |
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Chinmi: Konoka (Sea Cucumber)
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Nodoguro (Black Throat Sea Perch) Rice Pot, Shell Peas
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| Japanese Pickles |
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| Nodoguro (Black Throat Sea Perch) Rice Pot, Shell Peas |
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| Soup to go w/ Rice |
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| Nodoguro (Black Throat Sea Perch) Rice Pot (2nd refill w/ crispy rice from bottom of pot) |
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| Mizu Mono: Nashi (Asian Pear) w/ Sake Jelly |
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| Raspberries |
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Birthday Treat
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Hayato
1320 E 7th St Ste 126
Los Angeles, CA 90021
(213) 395-0607
hayatorestaurant.com
