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 Iāve 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 canāt wait. I hope Chef Brandon can keep this up; it has to be a brutal lifestyle, even for someone so passionate about it. I donāt know enough about Michelin star awards to have a clue, but I wonder if heāll get a third star? That would be cool, a first for LAā¦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.