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
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There tonight? My friends were there to. One of them is a legendary rice eater at hayato 
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ah another member of the clean donabe club. I was there last night.
Chef said he made extra rice because he knew @PorkyBelly was coming 
I don’t even know how to rank dishes at a meal like this… it’s more like calibrating your sense memory for what each ingredient should taste like at its peak. Kinki was memorable, getting to try hana sansho was really special (I did not expect it to have that citrus notes as well), I’ve never had fresh bamboo like that before, or sakura shrimp, and surprisingly the fried soramame really stands out…
If you have the chance to go, savor every moment because the time flies even though you’re never rushed.
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@PorkyBelly’s IG captioning service.
sakizuke - seared kinmedai (chiba katsuura), tosazu, shiso blossoms
(new) agemono - sakura ebi
(new) tairagai, okra, daikon, snap peas, nuta-ae (saikyo miso, kabosu, sesame paste)
grilled fresh takenoko
(new) hamaguri ushio-jiru, kinome, soramame
shinogi - anago oshizushi, salt, fresh wasabi
owan - dungeness crab suimono, baby kabu, yuzu
hatsu katsuo warayaki, ginger, shiso, myoga, salt
franco san
sake steamed abalone, abalone stock cube, abalone liver sauce, wasabi
charcoal grilled hokkaido kinki, charcoal roasted onion
aori ika tempura, ankake, ginger juice
spring nabe - ebi shinjo, wakame, takenoko, kinome
grilled karasumi
yoshi san
nodoguro gohan, miso soup, pickles
rice x3.5
that soccarat
shizuoka musk melon
(new) harry’s berries gaviota strawberries, kinako whipped cream
fin
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I really enjoyed that squid
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what is the secret to getting a ticket here?
I am annoyed I keep trying and yet somehow people here have gone multiple times already 
save a once in a lifetime experience for us!
I’ve never managed to pull it off, but @Armillaria put together some best practices here: Hayato - ROW DTLA - #1090 by Armillaria
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Have no specific date in mind
IMO easier as solo
Cell phone using data
Laptop open to world clock with seconds hand
Make sure not to accidentally refresh out of habit when you see reservation page go live
Switch to 1 guest
Do dry runs on tock for other places to get used to how the checkout menus function
Played a lot of video games as a kid?!
Coulda sworn Max claimed on a recent air jordan that at this point you need to either have been before or go with someone who’s been.
I have a hard time believing that’s true for all reservations, just remembered that he said it. I sat next to people in December who’s first time it was and they didn’t seem to have connections
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This is most important imo. Then you can sync up with time.gov data to know when the reservations really drop.
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plenty of people go for the first time. A lot of people use the waitlist and are able to score some res too! A few of my friends that have gone for the first time, got off from the waitlist.
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this would be tragically sad if that’s the case 
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it’s not true, you can still get reservations on tock.
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Got wrecked on my practice attempt today 
Got 2 more months/attempts to practice.
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It’s not a failure; it’s steps to success
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when I went, I did get in through a connection, but the other 4 people were saying that they (2x2) got in through the tock waitlist. seems good if, like others have said, you have no specific date in mind!
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Spoiled rich fuck egotistical wishful thinking.
yeah he said it with such confidence from what I remember
I feel like Hayato is part priority regulars, then some two and one tops are made available on Tock, then the waitlist is used as a buffer/genuine cancellations
Could be cool to try say like 30 packages of $6k or $8 k for 4 two top reservations in a year, one for each season. After food, gratuity, tax the rest is applied as bottle credit.
I feel like atelier crenn is trying to do this with a priority membership thing, but it’s so easy to score reservations there it’s kind of dumb. I guess you do get invites to “chef” events to meet DC, but ehhh
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