Hayato - ROW DTLA

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 Iā€™ve been were due to cancellations, so as long as you keep up with it, it is definitely achievable.

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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 canā€™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 donā€™t know enough about Michelin star awards to have a clue, but I wonder if heā€™ll 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.

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I was so impressed with the melon. So incredibly juicy and sweet. Legends say one tree one fruit for that result :exploding_head:

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Yep. One tree, one fruit. Maximum sugar. So so goodā€¦

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Melons growing on trees definitely sounds like a legend.

https://www.reddit.com/r/fruit/comments/13dmj5y/31_years_old_when_i_learned_what_a_watermelon/

OK one plant per melon. Yeesh.

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Hayato is the best kaiseki in the US, and not particularly close (none of the NYC ones could hang, at least).

Japan proper has on par or better places, but if one doesnā€™t speak Japanese, the language barrier does hurt the experience.

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Looks incredible @PorkyBelly. :smiling_face_with_tear:

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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. :sweat_smile:

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