Showing posts with label Row DTLA. Show all posts
Showing posts with label Row DTLA. Show all posts

Friday, March 8, 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. Specially prepared Karasumi Mullet Roe paired perfectly with sake. 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. Need a lot of "good luck" to book. Limited 2 people per party. Door opens at 6:30pm. Dinner was 3.5 hours. $350 per person. Plus 18% gratuity automatically added. Complimentary hot tea. Parking at the Row DTLA structure or street.

Brandon-san & Server Kaori (KK)

Sakizuke: Seared Kinmedai
tosa zu jelly

Welcome Drink
Shimeharitsuru "Jun" Junmai Ginjo Sake

Welcome Drink (please hold cup w/ both hands for the pour)
Shimeharitsuru "Jun" Junmai Ginjo Sake

Date 7 Season II, Episode 2, Yamawa Style $150


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



Date 7 Season II, Episode 2, Yamawa Style

Date 7 Season II, Episode 2, Yamawa Style

Hokkaido Surf Clam "Nuta Ae"
mix all together

Live Californian Spot Prawn

Shinogi: Aji Bo-Zushi

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

Owan: Okoze, Fresh Bamboo

Akagai

Japanese Sea Bream

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

Steamed Abalone w/ Liver Sauce

Steamed Abalone w/ Liver Sauce

Charcoal Grilled Kinki

Roasted Onion

Charcoal Grilled Kinki, Roasted Onion

Fried Sumi-Ika Cuttlefish & Ginko Nuts (popcorn style)

Seared Duck Breast

Seared Duck Breast, Tokyo Turnip

Nabe: Dungeness Crab Shinjo, Shiitake, Komatsuna

Chinmi: Grilled Karasumi

Complimentary House Sake to go with Grilled Karasumi

Complimentary House Sake to go with Grilled Karasumi

Complimentary House Sake to go with Grilled Karasumi

Grilled Karasumi (specially prepared w/ salt & sochu)

Grilled Karasumi (specially prepared w/ salt & sochu)

Nodoguro (Black Throat Sea Perch) Rice Pot

Japanese Pickles

Japanese Pickles

Soup to go w/ Rice

Nodoguro (Black Throat Sea Perch) Rice Pot

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

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

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







Debossed Coaster with Brandon-san's Crest

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

Wednesday, April 27, 2022

Kato@Downtown LA ★

Michelin Taiwanese 10-Course Tasting Dinner. At The Row Downtown LA. Always wanted to try since their Sawtelle location. Nice but overpriced. Wagyu Beef was amazing. Great cocktails. Dinner took 3.5 hours. Received an Egg Custard Tart to take home at the end of the meal. $225 per person. Wagyu Beef is an additional $45, and everyone in the party has to do the same if ordering. $125 for wine flight, and it's worth it. Also has vintage flight for $175. Corkage fee is $75.

Champagne Gimonnet-Gonet, L'Origine, Grand Cru
Blanc de Blancs, Champagne France

Champagne Gimonnet-Gonet, L'Origine, Grand Cru
Blanc de Blancs, Champagne France

Lemon Drop $19
yoigokochi yuzushu, suntory haku vodka & bitter bianco shaken on crushed ice with rice milk & lemon

Kanpachi
black vinegar

2020 Cole Ranch. Riesling
Mendocino, California

Abalone
basil, abalone liver

2019 Samuel Billaud
Chablis, France

2019 Samuel Billaud
Chablis, France

Caviar
crab, koji, korean spinach – milk bread, garlic

Caviar
crab, koji, korean spinach

2015 Jean Louis Chave Selection, Blanche
Hermitage, France

2015 Jean Louis Chave Selection, Blanche
Hermitage, France

Custard
kelp vinegar, fava bean

2015 Wind Gap, Chenin Blanc
North Coast, California

2015 Wind Gap, Chenin Blanc
North Coast, California

Sea Urchin
iberico ham, brown butter

2016 Heymann Lowenstein, GG Riesling, Hatzenport
Stolzenberq, Mosel, Germany

2016 Heymann Lowenstein, GG Riesling, Hatzenport
Stolzenberq, Mosel, Germany

Golden Eye Snapper
soured napa cabbage and chinese mustard, celtuce


2012 Les Chais du Vieux Bourg, “BB1”
Côtes du Jura, France

Scallop
fish fragrance sauce

Bee's Knees $19
milk washed ford's gin shaken with orange blossom honey, sansho pepper, lemon and bancha

2017 Domaine Jean Vaudoisey
Pommard, Burgundy, France

2017 Domaine Jean Vaudoisey
Pommard, Burgundy, France

Duck
sesame

2018 Les Vins de Vienne +$15
Les Barcillants Amphore d'Or, Cornas, France

2018 Les Vins de Vienne +$15
Les Barcillants Amphore d'Or, Cornas, France

A5 Wagyu $45
beef tendon, cordyceps, potato

2002 Paul Anheuser, Riesling, Niedernauser
Nahe, Germany

2002 Paul Anheuser, Riesling, Niedernauser
Nahe, Germany

Strawberry
bingsoo, chantilly cream, injeolmi

Jujube
scorched rice, muscovado, castella cake

Bodegas La Cigarerra, Oloroso (Sherry)
Sanlucar de Barrameda, Spain

Bodegas La Cigarerra, Oloroso (Sherry)
Sanlucar de Barrameda, Spain

Ice Cream Sandwich

Egg Custard Tart to take home

Kato Restaurant
777 S Alameda St Building 1, Suite 114, Los Angeles, CA 90021
(213) 797-5770
katorestaurant.com