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.
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Brandon-san & Server Kaori (KK)
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Sakizuke: Seared Kinmedai
tosa zu jelly
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Welcome Drink
Shimeharitsuru "Jun" Junmai Ginjo Sake
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Welcome Drink (please hold cup w/ both hands for the pour)
Shimeharitsuru "Jun" Junmai Ginjo Sake
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Date 7 Season II, Episode 2, Yamawa Style $150
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Shirano & Sweet Potato Tempura (browned edge style like Tempura Kondo in Tokyo)
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| Date 7 Season II, Episode 2, Yamawa Style |
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| Date 7 Season II, Episode 2, Yamawa Style |
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Hokkaido Surf Clam "Nuta Ae"
mix all together
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Live Californian Spot Prawn
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| Shinogi: Aji Bo-Zushi |
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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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| Akagai |
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Japanese Sea Bream
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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 w/ Liver Sauce
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| Steamed Abalone w/ Liver Sauce |
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Charcoal Grilled Kinki
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Roasted Onion
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| Charcoal Grilled Kinki, Roasted Onion |
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Fried Sumi-Ika Cuttlefish & Ginko Nuts (popcorn style)
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Seared Duck Breast
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Seared Duck Breast, Tokyo Turnip
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Nabe: Dungeness Crab Shinjo, Shiitake, Komatsuna
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Chinmi: Grilled Karasumi
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| Complimentary House Sake to go with Grilled Karasumi |
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| Complimentary House Sake to go with Grilled Karasumi |
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| Complimentary House Sake to go with Grilled Karasumi |
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Grilled Karasumi (specially prepared w/ salt & sochu)
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| Grilled Karasumi (specially prepared w/ salt & sochu) |
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Nodoguro (Black Throat Sea Perch) Rice Pot
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Japanese Pickles
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Japanese Pickles
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Soup to go w/ Rice
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| Nodoguro (Black Throat Sea Perch) Rice Pot |
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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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| Mizu Mono: Nashi (Asian Pear) w/ Sake Jelly |
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Debossed Coaster with Brandon-san's Crest
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Hayato
1320 E 7th St Ste 126
Los Angeles, CA 90021
(213) 395-0607
hayatorestaurant.com
