Looks delicious! I may sneak in for the Winter menu since there are still some Summer dishes on the Fall menu. Thanks for sharing! Hope you had a great meal.
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Looks scrumptious! Must…Resist…
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can’t wait. going next Wed. My buddy went last friday and posted pics on his IG… looked sublime
Ha. Chef Brandon just told me there’s another new page of sake added to even that list.
had another fantastic dinner at hayato. besides not having the bo-zushi, i enjoyed everything more than my previous meal.
tatami room
almost ready
seared hokkaido scallops, dashi soaked chrysanthemum greens, kimizu sauce (egg yolk, dashi, rice vinegar, mirin), yuzu yest
great start, nice balance of the kimizu sauce and yuzu
nagasaki sea eel, harrison’s california chestnuts
awesome, chestnuts were great too
seiko gani (female matsuba crab from hyago prefecture), uchiko and sotoko eggs, crab meat, sushi rice
this replaced the bo-zushi course which i enjoyed more but this was still damn good.
owan - nodoguro (the king of white fish), matsutake (oregon), mitsuba
wasabi
tai (japanese sea bream), aji (japanese spanish mackerel), salt, soy sauce, shiso, myoga (japanese ginger bud)
why isn’t soy sauce and salt served with all sashimi? I loved the slight texture contrast with the salt.
sake steamed abalone, abalone stock, abalone liver
Fantastic abalone stock, i think it tasted more of abalone than the actual abalone
binchotan grilled kinki, lotus root
wow, highlight of the night. the lotus root was slow cooked over the fire for about 45 minutes which gave it a nice chewy texture. the kinki was perfectly crisp, smoky, and so oily that it increased oil production and lowered gas prices. i need to eat the whole fish.
wakasagi (pregnant freshwater smelts), turnip greens, ginger ankake
If you smelt it, hayato delt it.
alaskan king crab nabe, matsutake mushrooms, napa cabbage, yellow yuzu
the matsutake were cut thicker than in the owan course to give it a chewier texture.
buri daikon meshi, pickles, miso soup
rice x4
k & j orchards nashi pear, sake jelly, sea salt x3
not toto
broccoli
Hayato
1320 E 7th St
Ste 126
Los Angeles, CA 90021
(213) 395-0607
http://www.hayatorestaurant.com/
pre-dinner bang @ rappahannock oyster bar
baja california mission oysters
fried oysters, lemon, comeback sauce
shrimp cocktail, achiote cocktail sauce, lemon
smoked trout deviled eggs, house hot sauce
Rappahannock Oyster Bar
787 Alameda St
Los Angeles, CA 90021
(323) 435-4004
https://rowdtla.com/collective/rappahannock/
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Fudge that all looks so great…
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Nice dinner @PorkyBelly. 
Looks like the new menu this evening is even better than before.
You should’ve just asked him for another whole Kinki. 
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loving that smelt presentation.
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The first time i went, i was shy about eating more of the rice.
next visit, I’m gonna eat all of the rice!
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Looks fantastic. Chef Go’s binchotan grilled fish is probably the best grilled fish I’ve ever had.
How was the texture of the rice this time? On my last visit, the rice could’ve used a little more chew.
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Top on my list next trip back to LA.
Shame about the Toto though 
- they nailed everything else.
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F yeah!!! Looks great! I’m already cycling through sake ideas from these pictures!
What is the reservation cycle? Is it 30 days in advance per day, or the first of each month reservations open up for the remainder of the month?
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reservations are released at midnight, i believe 28 days in advance.
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Totally agree with the kinki being the highlight of the night.
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Forgot to mention chef go is thinking of adding a meat course, perhaps shabu shabu.
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no issues with the rice.
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Fan-fucking-tastic.
Let’s book that tatami room when it opens…
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Glad to see Hayato evolving nicely, looks like he is getting booked out.
I’m hoping to catch the end of the winter menu by February but looks like I will definitely have to book early since I may only have a few days in LA.
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I finally went to Hayato on December 28th after reading so many glorious pictorial essays on FTC.
My meal was pretty much identical to @PorkyBelly ‘s except for the swap of shiitake in place of matsutake in the Alaskan king crab nabe. Also, right before the final savory course of rice with buri fish, Chef Brandon served slices of homemade karasumi (aka Japanese bottarga). It was oh, so delicious! The chef’s father happened to be there that night and as someone who’s fond of karasumi, his son’s version met his approval. Here’s a screenshot of what I posted to IG:
I loved every dish, especially the rice course at the end — cooked perfectly with a beautiful sheen, aroma, depth of flavor and texture. I asked the chef if he used Koda rice or something else and he said it was “Uonuma” rice from Niigata prefecture — the “Rolls Royce” of rice. He mentioned how he had to experiment with the grains; early on he tried cooking the rice grains with bottled water, but wasn’t satisfied with the result. After changing the water filtration system in his restaurant kitchen, he used it to finally attain the desired consistency.
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