2019 Fall Menu
i’ve said it before and i’ll say it again, everything at hayato, including the service, hospitality, thoughtfulness, ambiance, guest interaction and of course the food, make it the best dining experience i’ve had in la. with only one seating a night you basically have chef go and his team’s undivided attention for the entire evening. c’mon what over restaurants only have one seating a night? (hint: not many). it’s almost impossible not to have a great experience. @TheCookie, @attran99, @Chowseeker1999, @Bookwich, @beefnoguy, @Sgee, @Hungrydrunk
this is a special place and we’re lucky to have it in la. i’m already planning my next visit.
santa barbara spiny lobster seared over binchotan, kimizu sauce (egg yolk, dashi, rice vinegar), green yuzu zest, sea salt
like a large langoustine cooked to the perfect tenderness
agemono - harrison’s chestnuts, hokkaido scallops isobe age
i wish i got a better shot of the nori batter, loved how it gave the scallops a nice pop of umami.
sabazushi, sesame seed rice
first time having this and i knew it would be epic just looking at it. i was salivating just watching chef go make this. like a piece of battera with super crispy nori. Favorite bozushi so far. highlight @JeetKuneBao
And if you don’t know, now you know… the notorious B. H. G.
owan - nodoguro (black throat seaperch), matsutake mushrooms (oregon)
dashi was incredible
sashimi - aji (hyogo prefecture spanish mackerel), akagai (ark clam), tai (kagoshima sea bream), salt, soy sauce, wasabi, raw nori, myoga, shiso
everything was pristine
sake steamed abalone, abalone stock cubes, abalone liver sauce, wasabi
I could just smear some of that abalone stock jelly on a baguette and be happy
kinki (hokkaido), sea salt, lotus root, dark soy sauce
Outstanding. Loved the texture contrast between the soft fatty fish and the crunchy, meaty lotus root that was slow roasted over binchotan for 45 minutes.
anago (sea eel, yamaguchi prefecture) simmered in sweet sake, japanese turnip, ankake (thickened dashi), baby ginger
Soft and fatty with a great balance between the sweetness and the baby ginger.
bonus course - matsutake mushrooms, fresh panko, sudachi citrus
Loved the fantastic crunch from the fresh panko.
shabu shabu - zuwaigani (hokkaido snow crab), shiitake mushrooms
favorite shabu shabu so far with huge chunks of sweet tender crab. highlight.
chinmi - karasumi (dried mullet roe)
Dense and briny like a caviar candy bar.
gohan - kinmedai (chiba prefecture)
My favorite gohan I’ve had at hayato. Loved the fatty, flaky, kinmedai. Chef go remembered how much of a glutton I am and served me a little bit extra x3. Highlight.
Inhaled three of these bowls
k & j orchards nashi pear, sake jelly, sea salt
extra extra course
does getting an after-dinner bento box make you look fat? #askingforafriend
