$350 + drinks + 18% service charge + tax + optional tip + kato pre-bang + uber/gas + babysitter.
Please also consider enjoying something from the well-curated sake list!
I parked in the structure for 2:15 the other night for dinner. I paid $10 for parking for :15. We had a long lingering dinner. I’m still curious about the street parking. Maybe I’ll get lucky for a Hayato visit in the summer when the menu changes over.
bianco didn’t validate the last time I was there.
brace yourself, spring is coming.
special thanks to @hppzz for the delicious hoshigaki. review forthcoming?
(new) sakizuke - seared kinmedai (chiba katsuura), tosazu, shiso blossoms
(new) agemono - shirauo (lake shinji-ko, shimane) tempura
(new) grilled fresh takenoko
(new) akagai, udo nuta-ae (saikyo miso, kabosu, sesame paste)
stunt udo
(new) steamed sakura ebi, kabu, soramame
(new) shinogi - anago oshizushi, salt, fresh wasabi
owan - dungeness crab suimono, yuzu
sashimi - tai, tairagai
sake steamed abalone, abalone stock cubes, abalone liver sauce, wasabi
charcoal grilled kinki, charcoal roasted onion
(new) aori ika, ankake, ginger juice
(new) nabe - ebi shinjo, wakame, kinome, takenoko
grilled karasumi
nodoguro gohan, miso soup, pickles
x3.5
shizuoka musk melon
yuki’s wasanbon
fin
pre-game
Are musk melons in season year round now? 'Cuz that’d be a great achievement for mankind if that was the case.
they’re grown indoors inside a gated community with 24 hour security so yes.
this looks fire - didn’t have it last week.
all these expensive japanese fruits are grown in greenhouses so shouldn’t have much seasonaility. Hell they are releasing mangos in the winter lol.
Can sturgeon be farmed indoors too?
Simply the finest restaurant in LA. Are there any kaiseki restaurants in the world this good outside of Japan? The only possibility I know about is Tenku Ryugin in Hong Kong (haven’t been).
did it replace the hokkigai?
They closed 2 to 3 years ago and weren’t traditional kaiseki either.
don’t see why not. A lot of the CA farms start and finish their sturgeon indoors. It’s mostly a cost issue of having to building an maintain that large of a building. It’s not necessary, don’t think they grow better indoors opposed to outdoors. It doesn’t change when they spawn roe though.
sorry i don’t know the Japanese names of anything.
but probably
spring is here.
@boourns review forthcoming?
sakizuke - seared kinmedai (chiba katsuura), tosazu, shiso blossoms
(new) agemono - corn and hokkaido scallop kakiage, mitsuba
grilled fresh takenoko
akagai, udo nuta-ae (saikyo miso, kabosu, sesame paste)
big udo energy
big kabu energy
steamed sakura ebi, kabu, soramame, ankake
shinogi - anago oshizushi, salt, fresh wasabi, kinome
owan - dungeness crab suimono, baby kabu, yuzu
(new)hatsu katsuo warayaki, ginger, shiso, myoga, salt
sake steamed abalone, abalone stock cube, abalone liver sauce, wasabi
charcoal grilled hokkaido kinki, charcoal roasted onion
aori ika tempura, ankake, ginger juice
(new) hana sansho
this sansho flower has a super short one to two week season and almost never seen in the states. the slight tingling it gives your mouth was a great accent for the sweet ebi shinjo and bamboo.
(new) nabe - ebi shinjo, wakame, hana sansho, takenoko
grilled karasumi
nodoguro gohan, miso soup, pickles
x3
shizuoka musk melon
k & j orchards nashi pear, sake jelly
fin
There tonight? My friends were there to. One of them is a legendary rice eater at hayato