Hayato - Review

[PorkyBelly]

either you’re andy gavin or this is fucking blatant plagiarism. i hope you know a good lawyer.

Hayato Redux

@moonboy403

Excellent balance between sweetness of the slightly charred but rare scallop and acidity in the jelly. The dashi braised greens further echo the dish’s ocean salinity.

@moonboy403

Course #2: kobashira and udo tempura - Highlight
I would liken the surf clam abductor muscle’s flavor to a more savory and pleasantly chewy scallop or perhaps even the flavor of a dried scallop. The young udo shoot, on the other hand, reminds me of a tender and mild tasting asparagus. Both tempura are simply shatteringly crispy.

@moonboy403

The soft and vinegar-y baby red snapper melds very well into the bed of toothsome shari mixed with minty shiso. But I do prefer Chef Go’s aji bo-zushi since the fattier aji coats my mouth with its delectable unctuousness.

@moonboy403

Course #4: dungeness crab suimono
The feather-light clear dashi pairs well with the inherent sweetness of the dungeness crab meat which is ever so lightly bound together by kanimiso (crab innards).

@moonboy403

Course #6: katsuo tataki
The early season lean bonito has a hint of smokiness from the charred skin and the use of soy and various aromatics like grated ginger, citrus, and daikon radish really brought out the delicate tuna flavor.

@moonboy403

Course #7: nodoguro and lotus root - Highlight
Hayato’s nodoguro’s still one of the best piece of fish I’ve ever had. Its combination of clean oily flavor, soft, flakey flesh, and charred crispy skin is dangerously intoxicating. The side of soy brushed lotus root is grilled over binchotan for over 40 mins to achieve a slightly crisped yet chewy exterior while retaining its inherent snappy texture inside.

@moonboy403

The expertly fried kisu is quite lean and delicate in flavor so I’m glad it’s paired with a equally light but thickened dashi that’s amped up with a just touch of grassy note from the chopped fava bean.

@moonboy403

Course #9: a5 omi gyu shabu shabu, komatsuna, bamboo, shiitake
The wagyu is incredibly buttery and beefy but the star of the dish is actually the dashi. Bonito flakes in this dashi are steeped at a higher temperature and for much longer so the broth carries an intense flavor that’s able to withstand the wagyu.

@moonboy403

Course #10: konoko (sea cucumber ovaries) and sake
This rare delicacy is lightly salted and carries a very unique flavor that I liken to a cross between an intensely briny uni and Chinese salted fish. Texture wise, it reminds me of a slippery sausage casing. Super interesting indeed!

@moonboy403

Bar none the best strawberries I’ve ever had. They’re superbly tender with just enough acidity to balance its intense sweetness. The kinako (soybean flour) cream, while not as light as pastry cream, has a touch of toasty flavor that made its pairing with the strawberries really unique and fun.