I was there last night as well!
You were sitting right behind me!
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Also going to Cafe Basque Sunday night!
But Majordomo Riz au lair is better than Cafe Basque
I think I saw that Pasjoli has brought back the riz au lait with caramelized pineapple in a recent insta story
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As far as I’m concerned, 109 has the belt. Going back next month 
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iwashi toast bang bang?
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Damn your guys’ hype makes me want to go now lollll
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oh nice! should’ve said hi!
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haha didn’t see you at Cafe Basque…but it’s a pretty big restaurant. hope you enjoyed it! we did!
yeah I saw that it was coming back too. can’t wait. I think the caramelized pineapple was a great touch
Add ons no longer a thing sadly. I asked for my reservation next month and was too late as he’s decided to stop accepting new orders for now. Hopefully he allows it in the future… 
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Just left. This was a stupidly good meal. Can’t even think of a nitpick other than maybe id want a little nibble of something after sorbet. More of these kinds of meals in LA please, makes me miss NY less
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What were ur fav ny spots?
Completely agree- both my friend’s and my favorite bite of Brian’s menu for sure.
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some really crappy pictures of delicious food.
is katsuo spaghetti the new n/naka abalone spaghetti?
spot prawn & caviar tartlet, ebi miso, vidalia onions, wasabi, citrus
jeju island fluke with ensui uni, citrus soy gelee, myoga ginger, shiso oil
scallop with herbal clam broth, herb oil extracts
iwashi toast, homemade milk bread, pickled red peppers, aioli
x2
nagasaki red tile fish, anchovy dashi, parae seaweed, tokyo turnips
katsuo with pesto, spaghetti, shallots, grated ginger
dungeness crab, crab consommé, nori, meyer lemon, chives
abalone risotto, sumidaya rice, black truffle, gamte seaweed
kishu mandarin sorbet
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it’s pretty incredible that this is basically a one man operation. Brian does all the prepping by himself, from making the bread, slicing all the veggies etc.
While dropping off some caviar to him today he was slicing and creating paper thin disks from daikon (?).
Basically breaking even at this point and can’t hire prep staff. That’s how tough it is without an alcohol license
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WOW. That is some high level food to be cranking out solo. Much respect to him for the skills and the heart.
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He did have one person helping in the kitchen when we went but yeah, wild that he’s doing this mostly solo/completely hands on.
Man I want to eat that toast and the dungy crab dish again rn
What is katuo? Google doesn’t seem to know.
typo, should be katsuo. bonito.
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He has someone helping to cook day of. But all the prep is him