Winter season at Hayato has me feeling like Olaf dancing with Elsa in Frozen (thank my daughters for this reference!). Chef Brandon is simply a master, a magician, a musician, and a shokunin all in one.
The scallop tempura has the initial texture of tanghulu- mindblowing.
I thought it was interesting that the Kue he sources is typically 3 kg, though they can grow up to be monster sized.
Seikogani had huge eggs, such good texture contrast with the rice.
Hokkigai was incredibly sweet, really a standout even compared to past visits.
Scorpion fish sembai, or the flakiest bestest chicken nugget?
Owan felt spiritual, that kabu is indescribably beautiful
Kinki and kamo were back to back all stars. SO GOOD. I wish I can eat that onion with every meal as well.
Ebi Shinjo brings me back to his bento boxes during covid, but even better due to the temperature.
Musk melon last night was unusually heavy in weight, even Brandon was pleasantly surprised. I wish I took an action shot, but it had SO much juice in it. literal candy.
Dining at Hayato is mandatory for people who appreciate this type of cuisine. Last couple of times I’ve been were due to cancellations, so as long as you keep up with it, it is definitely achievable.
AFAIK, there is nothing and no one to compare to Hayato and Chef Brandon in LA (if there is, I want to know about it!). My winter visit is coming up in a couple of weeks and I can’t wait. I hope Chef Brandon can keep this up; it has to be a brutal lifestyle, even for someone so passionate about it. I don’t know enough about Michelin star awards to have a clue, but I wonder if he’ll get a third star? That would be cool, a first for LA…I do wish I could again experience his covid-era nabemono takeout, without the covid! Those were my most memorable meals of the pandemic.
Hearing so much praise here for Hayato is making me feel thankful that I live close by. Getting a reservation and being able to afford it is another matter.
I would have loved a second serving of the bamboo to finish the rest of the sauce. Definitely got lucky catching the last week of duck and the start of spring. There was some serious competition for the rice, no trouble finishing the bowl this time.
Why do @PorkyBelly’s portions always look bigger and more pieces than mine?
I went a couple weeks before and they were doing a winter/spring menu. As @TryTree likes to say “it was all about the produce”. The roasted onions that come with the charcoal grilled kinki were amazing! The nodoguro rice pot with shell peas was bomb.
Here is what was different for my visit:
sakizuke: california spiny lobster
instead of the santa barbara spot prawns
@TryTree and I finished 8 bowls of the nodoguro rice together and we still couldn’t do much damage. The rest of the people that night didn’t eat much of it I was sad to let it all go.
One thing I’m surprised doesn’t get mentioned often is Hayato’s extensive nihonshu menu. I don’t remember if this is a recent thing, but Brandon has all the hyped producers like Juyondai, Aramasa, and Jikon that almost no other restaurants or shops carry in LA. Of course, you do have to empty your wallet, but is still cheaper than smuggling these bottles back from Japan.
He also still has Ulysse Collin which is pretty rare.
@SithLord and I only managed one bottle that night… 2022 Aramasa Colors Earth
I do drink but I often don’t post about my drinks. My attention is on his food like 90%. But yes, his drink menu is big and very knowledgeable. Brandon picks everything on that drink list, has tried it all, and he has relationships in France (seen his IG) with his suppliers for most if not all his wine. We should not be surprised that his drink menu is extensive tbh lol
To add to the Hayato sake list convo: there’s plenty of posters that do include pictures of sake, it’s just buried under all the other posts (as of this post over 1.3k). You can see one example of his wide selection from formersushichef’s post in Nov 2024 showcasing an Aramasa, Hiroki, and Ubusuna, all of which would be considered cult sake.
Hayato’s current sake menu is as wide and deep as it has ever been I think. Looking at some pics on my phone and what I can vaguely recall, I think he might have the widest and deepest in LA. And it’s been that way for a few years at least. I always peruse it and take a few snapshots.
I forgot to post about my last dinner from early this year but here are some sake menu pictures:
Keep in mind this is only a fraction of his sake menu choices (maybe 3 of 7-10 pages?). He has a page devoted each to some of the other cult brands in a similar vein to the pictured Aramasa. I have 6.5 pages of sake choices from a dinner last year and I’m sure I still hadn’t captured everything.
While the cult sake selection is extremely impressive, I think what’s just as interesting is the less obvious but equally special selections. It’s also amazing that he offers so many more affordable (by high end restaurant served sake standards) options. As to affordable, you can see several $100 and under options right there on pic 3. So no need to break the bank if you don’t want to. As for special, that Shichi Hon Yari Muu Organic Junmai was a bottle that Brandon picked up on the recommendation of a sake somm-type friend in Japan. I ordered it and thought it was really special and delicious (though I can’t find any notes right now and my memory is poor). I also ordered another sake called Date 7 last year, which is a special collaboration sake that has many different editions. Also pretty awesome and a rather unique offering (imo). So there’s something for everybody, from the novice to the geek to the exclusive!
It is. I think I even asked him if everything goes with his menu and the obvious answer was yes. Duh lol I was like oh, I should’ve realized that. It’s no surprise that some people spend thousands on items off his drink menu. I would if I had fu money to spare
I was sad to let it all go.
