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Hayato Los Angeles Reviews from The Last Year
"This particular catch was killed just outside of Tokyo
"This particular catch was killed just outside of Tokyo yesterday..." "This ingredient isn't available in North America..." "Partial dehydration gives this [salted, preserved roe] the texture of cheese, so expect it to crumble in your mouth" So many descriptions to entice the imagination! Dining at Hayato was truly an exceptional culinary journey. Having dined last summer at two of Barcelona's Michelin 3-star restaurants (Abac and Cocina Hermanos Torres), I've been curious since last Fall to try one of L.A.'s highest rated Michelin offerings. Very lucky to finally land a last-minute reservation at Hayato. The restaurant itself is simply and elegantly decorated, previewing the simple but extremely elegant meal you are about to enjoy. The greeting was very warm and courteous, in line with what you might expect from a high-end Japanese setting. Now onto the food. Having enjoyed a few Michelin 2 and 3-star restaurants now, mostly across Spain and Italy, though some in London and the UK, I've noticed a common quality in a handful of the best dishes prepared at these places. It's what I can best describe as the "knife's edge." It's this point in the dining experience where I've come to recognize that the very delicate collection of flavors in a special dish is both at its peak and hovers precariously on a razor-fine, knife's edge: only the most miniscule deviations in spice or preparation would topple it from this hard-won summit. It's the moment that tells me that I'm in the presence of a master chef who has worked tirelessly at the craft to reach this culmination. I experienced this moment on more than a few of the Hayato courses. A recurring thought I had throughout the meal: "I've eaten X before, but it's never tasted like this..." That held true for the bamboo shoots, crab, turnips, etc, ingredients very common in various Asian cuisines, but never as vibrantly, authentically, and brilliantly presented as at Hayato. Again, a testament to the mastery of the head chef and his uber-talented staff. To wrap up, here is a list of the courses (with photos when possible): 1. Seared Kinmedai, Tosa Zu Jelly 2. Shirauo and Sweet Potato Tempura 3. Hokkaido Surf Clam "Nuta Ae" 4. Live California Spot Prawn, Fresh Bamboo 5. Shinogi: Aji Bo-Zushi 6. Owan: Dungeness Crab Shinjo 7. Otsukuri: Japanese Sea Bream, Akagai 8. Steamed Abalone with Liver Sauce 9. Charcoal Grilled Kinki, Roasted Onion 10. Fried Cuttlefish, Fresh Ginko Nuts 11. Seared Duck Breast, Tokyo Turnip 12. Mizore Nabe: Ebi Shinjo, Shiitake, Komatsuna 13. Chinmi: Grilled Karasumi 14. Black Throat Sea Perch Rice Pot 15. Mizu Mono: Asian Pear with Sake Jelly My one and only regret is my stomach wasn't large enough for more than two servings of the penultimate rice pot course. After dining at Hayato, I will never view Japanese cooking the same way. Masterpiece art can do that sometimes: shift and heighten one's perspective to bring new life and new possibilities into what seemed like a well-trodden space. For me, Michelin multi-starred restaurants have been expanded beyond molecular gastronomy, foams, liquid nitrogen and cryo-preparations, etc.; I have learned to deeply appreciate the excellence in a very small handful of carefully selected ingredients, optimally prepared and simply presented for maximum flavor. In some ways, one might argue this approach is quintessentially Japanese. If you are reading this Hayato-sama, thank you again for the opportunity to dine on a last minute, same-day reservation at your wondrous establishment. I hope that I am fortunate enough to do so again in the future. Arigatou gozaimasu! (deeply bowing)
Took me months to get this reservation The chef's
Took me months to get this reservation The chef's meticulous craftsmanship shines through in each carefully curated course, presenting a culinary journey that is both enchanting and unforgettable. From the first delicate bite to the final satisfying morsel, every course is a revelation of flavors and textures. The ambiance at Hayato is a perfect blend of simplicity and sophistication. The intimate setting creates an atmosphere of tranquility, allowing diners to fully immerse themselves in the culinary journey unfolding before them. It's a serene escape from the bustling city life. Probably one of the best kaiseki japanese restaurants. 10/10 would come again
How this establishment any lower than a 5* review here, is
How this establishment any lower than a 5* review here, is besides me. Getting the reservation is the HARDEST part, given that there's only 7 seats per day. I have put myself on the waitlist and month after month not getting a reservation. However, one day.... I got the lucky email saying that I was selected for a reservation. Seriously, I should have gotten some lottery tickets as well. Parking - there's a few 1 hour parking spaces outside, which we parked at. No validation, or walking to the structure (even if you're there it's not $$ or that far of a walk) but there's something about parking right outside the restaurant Chef Brandon and his amazing staff made us feel welcome from the time they opened the door, until you leave for the evening. To be honest, I did not know what our menu was. I knew that I just had to experience Chef Brandon's creations. Every dish was well prepared, the menu is meticulously chosen, every part of each is intentional. Chef Brandon starts telling you stories (also, drinking doesn't start until AFTER the soup), and we find out that their day starts around 10am to feed us for dinner. There's a lot of prep for all the courses. I won't spoil the menu here. I had an interview the next day, totally worth it. AND I'm still believing that Hayato was my good luck charm. :) NGL, I'm still sad that I didn't get to try one of their famous bento boxes.
Can't get a reservation through their system.
All seats were sold out in 5 minutes. Yet, people are selling the reservations on the web. Go figure?!
After trying to get reservations for about 9-10 months, we
After trying to get reservations for about 9-10 months, we have failed again last month... But were lucky enough to get a spot after being on the wait-list. Which then begs the question if the whole experience was worth the hassle, which for us, it definitely was. Once you get to row dtla, you can park in the structure and get your ticket validated to get cheaper rates. The whole dinner lasted just under 4 hours for us so we ended up paying $8 for parking on a Thursday night. You might be able to get lucky with free parking in the "1 hour parking spots", but $8 isn't really much in comparison to the dinner to have some peace of mind. The chefs are very friendly and some of the preparation is done right in front of you. Since there are only 7 seats per dinner, the whole experience is very intimate and also feels like you're eating at home with a professional chef in your kitchen. Every dish was well thought out and was delicious. My favorite dishes would be a tie between the nodoguro and the bonito cooked over burning rice straws.
Late review.
Hayato outshines any Japanese establishment in the US by a mile. The authenticity is unmistakable, and the experience comes a close second only to dining in mainland Japan. In my opinion, there's one thing that often stumps Japanese restaurants like Hayato: mastering the art of restraint. And this is what places Hayato above many others. The chef doesn't stack toro over caviar over uni. Instead, each dish is meticulously crafted to bring out the best in simple yet quality ingredients. The decision to take this route deserves a standing ovation, IMO. Not everyone appreciates this kind of pared-down, yet sophisticated dining. You might think, 'oh but some restaurants in LA serve nigiri is also this way' - well he isn't serving nigiri, and what he's making is definitely a lot less common here in the US. I can't help but think about his struggles to educating the masses before he earned his first or second Michelin star. But clearly, it was worth it as getting a reservation now is close to impossible. I'll go as far as saying that Hayato reminds me of Kyo-Aji (RIP), and Ishikawa, the latter of which I learned the chef had trained at. Shout out to the solo server too. She gave all 7 us her undivided attention throughout the meal and provided an authentic ambiance through her service.
This is my favorite place in town.
It's the best Japanese cuisine I've ever had in my life. The service is warm and wonderful. Parking is nice and the vibe of the district is fantastic!
Love love love love loooooovveee! My ultimate best *FAVE*
Love love love love loooooovveee! My ultimate best *FAVE* in LA!!! I can't believe I never wrote a review other than the bento box. So unfortunately he doesn't make those anymore but the dinner is amazeballs! Not only is the food incredible but the experience is awesome as well! Unlike a lot of other tasting menus you will for sure leave stuffed. Every dish is beyond fresh and delicate. Definitely lives up to their Michelin 2 Star and I hope they'll get 3 soon!!!
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Working on your bid?
By 👻 @DemurePain59, 10/01/2021 4:24 pm
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Newbie here. Was just curious what it means when it says that someone is working on your bid?
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Answer from 👻 @EvocativeFold67 (10/02/2021 7:37 pm)
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Your bid has been “matched” with a reservation. From the time a reservation has been located, the seller of the reservation must connect with moderator to give transfer information for reservation. If the seller;however, does NOT respond to reservation transfer, then your bid is reprocessed and returns to the first step, which is connecting your request to a reservation.
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Answer from 👻 @DemureKettle15 (05/04/2022 10:50 am)
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When it says working on bid, it means there are people looking to fill it.
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