And Brandon probably wouldn’t have batted an eyelash. He’s often agreed that it’s acceptable to drink whatever broth is left over, though usually from more manageable vessels!
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abalone
tempura
bozushi
donabe
toto
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My fav is always the little sake cup that could
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Don’t choose the wrong cup!
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To the FTC community, thank you. Your posts and comments are great read. I visited Hayato twice back in 2019 before and after the stars and then in again in 2022. Also, I managed to go this year because I got lucky and someone said “cancel my res” so I was backup lol I won’t post photos because my photos aren’t good enough haha.
I am hoping to go this month since it’s my birthday month, but I doubt I will make it off the list since fall is popular. I am glad there are photos of the toilet now 
the entire restroom was boujee for me. I’m not a baller so I only go when I can
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Welcome to FTC @Foodiefromla 
And happy Fall birthday to you. I hope you could make another appearance to admire that baller Toto again Remember to take a bathroom selfie with it next time tho.
@PorkyBelly always appreciate your toto posting among excellent menu reports every season!
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I checked my album, I didn’t take photos of toro this time 
but I remember two things, more like three “ah, it warm” “is that marble?” And “wow the sink is probably made from a stone”
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welcome
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don’t be afraid to post, we won’t judge. good luck with the reservation, you never know, and happy birth month.
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Welcome to FTC!!!
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Welcome to FTC!
Don’t worry about the pics. I have a iPhone 12 and my pics look like I use a potato camera
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Thanks everyone!
matsutake, seikogani, kegani, and spiny lobster season is the best season. if saba was in season that would be perfect 
@rlw power rankings forthcoming?
sakizuke - ebi shinjo, oregon matsutake somen, ankake
i’m bringing my own rice next time because i just want to eat this ebi shinjo and matsutake with a bowl of rice, so good.
sujiko, yamaimo, yuzu zest, dashi
steamed hokkaido kegani, kani miso
agemono - anago, satsumaimo
kue shabu shabu, tosazu gelee, shiso blossoms
(new) shinogi - sekogani okayu with uchiko and sotoko eggs, kani miso
warm porridge with sekogani, excellent.
owan - matsutake suimono, yuzu
sashimi - tai, tairagai
the texture and sweetness of the tairagai was incredible.
sake steamed abalone, abalone stock cubes, abalone liver sauce, wasabi
binchotan grilled hokkaido kinki, binchotan roasted maui onion
fried amadai, silver ankake, fresh ginko nuts
(new) mizore nabe - santa barbara spiny lobster, matsutake, komatsuna, yellow yuzu, grated daikon
the spiny lobster was super tender after being poached and then lightly grilled.
chinmi - grilled karasumi
gohan - gindara saikyo yaki
x3
this rice inflation is getting out of hand
shizuoka musk melon
bonus k&j nashi pear, sake jelly
fin
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Only three bowls? Lol
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bowl deflation
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That musk melon looks insane. Did chef Brandon mention where it was from?
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I was wondering about that too! I need that!
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