FFS, they open their reservation the same time as N/Naka?
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Easy solve get another computer plus an assistant!
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… or ask a friend.
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n/naka reservations released weekly
hayato reservations released monthly
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What happens if you have no friends…asking for a friend.
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funny
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https://www.instagram.com/p/CDKBLDJDVb0/?igshid=1j2ogtyeldjmw
Hayato has been closed for over four months - We are returning to the restaurant to make weekend bento beginning this week. Reservations for the month of August will be available on Resy August 1st at 10am, but please be aware that many previously cancelled reservations have been moved to August, so availability is limited.
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On March 15th, suddenly with nothing to do, I found more time to take care of myself than I have had in decades, so I checked out for a while. I think myself, as well as my staff, have made the most of our time. I strengthened my body, I spent much needed time with my family, I tried to prepare myself mentally for the upcoming year.
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I don’t know a single chef that is sugarcoating the outlook for the restaurant industry right now. Things are grim. But one thing has been clear to me as we have been forced out of the restaurant: We know this is where we belong. As I look around and see so many people in our industry struggling, many fighting against odds that may be impossible to overcome, I can’t help but be inspired. It is obvious that although choosing a career in the food industry involves lifelong uncertainty, even now, in the worst possible circumstances, chefs are not quitting permanently to do other things with their lives.
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People wonder how we can continue going to work when there is little chance of making money, when there is a chance of contracting covid and possibly dying…
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In life, when things get really difficult, there are many things that human beings can let go of. We can live without most of our stuff. We can sacrifice so much of what we typically take for granted, and still be go on and be perfectly happy. But, we can never give up the things that give our lives meaning. Thank you for continuing to support independent restaurants like ours. -B
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@gobrandon you are the real deal, Los Angeles is truly fortunate to have such a dedicated and passionate washoku/kaiseki shokunin like yourself!! Your post will inspire many others (even those from a lot further away who follow what you do, and knowing how tough the road lies for them ahead, with no end in sight, some just started out doing their own thing and had to dive deep in because they have no other choice, others similar in your position who are well known and established, but not knowing if they will make it till the end of the year, and all feeling hopeless at the same time), thank you for voicing your thoughts the way you did and having your message serve as a beacon of hope for everyone, and also for continuing to persevere in these strange times.
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A brief thread drift:
Go san’s master, Ishikawa Hideki, Sergio of Ishikawa/Kohaku/Rin in Tokyo (8 Michelin stars combined) discusses the importance of earthenware/pottery in kaiseki (“nabe”).
And wise words of wisdom around cooking and serving rice.
(Damn, Hong Kong media is stepping up some game here, no offense to Eater Omakase… cough cough).
Unfortunately there are no English subtitles…only in Chinese and entirely Japanese commentary. Watch for the footage if anything else.
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Can’t wait to get my hands on some flameware clay and try to make some of these donabes.
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Absolutely gorgeous.
I guess I know what I’m making for dinner tonight!
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Cannot wait for the bento this saturday. My wife booked a playdate for the kid, told her to cancel it cause she has a bento coming her way!
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August 9 at 3pm!! Anyone else get one? They went crazy fast, I feel pretty lucky!
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I was refreshing the wrong page (main hayato) and when I realized it, I tried to go to the lunch bento page had it in cart but was unable to check out.
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Picking one up today. Woo-hoo!
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It was wonderful. And, more than any meal I’ve eaten in the last four-and-a-half months, it filled me with a sense of peace and quiet happiness, an echo of how I centered I always felt having dinner at Hayato. Even at my own dining room table, I felt a bit transported to Japan.
Chef Go looks relaxed and happy, glad to be back at work.
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I’ve said it before, but it’s always true, everytime I have a meal at hayato I feel transported back to japan. This bento box was even better than I remembered, definitely more seasoned and flavorful and the dashi was more present. Chef go has each component perfectly dialed in. The quality, execution, amount of work, and thoughtfulness of this bento box makes it the best in the city, it’s not even close. And at 52 dollars+tt, the qpr is so high, it’s a steal.
Highlights, everything. More specifically, the wild mexican white shrimp shinjo, grilled hokkaido scallop, black cod saikyo yaki, snow crab claw sunomono, datemaki tamago, shiitake nimono, snow crab tofu, satsuma sweet potato, agedashi eggplant, koshihikari rice.
And my mostest favorite highlight, the wild mexican white shrimp shinjo, this was insanely good and reminded me of a fried har gow with super fresh pieces of shrimp @moonboy403
commissioner gordon, turn on the bat signal. @butteredwaffles, @Starchtrade, @TheCookie, @Chowseeker1999, @A5KOBE, @Bagel, @chewchow, @Pomsmoms, @J_L.
the band is finally back together
richard-san
the notorious BHG back in the game and yuki-san (hiro-san in the back)
grilled hokkaido scallop shioyaki
black cod saikyo yaki
dashimaki tamago
seared duck breast
satsuma sweet potato mitsu-ni
snow crab claw sunomono
wild mexican white shrimp shinjo
baby japanese turnip
datemaki tamago
agedashi eggplant
dried shiitake nimono
honshimeji mushroom ohitashi
winter melon in ginger dashi
chrysanthemum greens with sudachi citrus
snow crab tofu
pickled carrot
koshihikari rice with root vegetables
fin
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Wowwwwww
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MVP(ost)
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