I suspect many other places will soon need to raise prices, unfortunately…
Yay!!!
That should make it sooooo much easier to get in!
I wonder at what price it would ACTUALLY be easier to get in - as in, there’s availability for at least a minute or two (if not longer) so that everyone who refreshes right on the hour has an opportunity to get a reservation. $1,500 maybe? Just throwing out a random guess.
Somni got easy to get in when the pairing became required - so maybe the threshhold is above 600?
Hayato has 1/2 the the number of counter seats (7 vs 14) and more quantifiable acclaim (**)…I think there’d be no change at $600 but that’s just my 2 cents
(Yes, Somni HAD two stars before closure, but the current iteration does not have any Michelin stars - yet, at least)
Also, and this is just speculation, but I think Hayato has much more of a global following, so the threshold for entry even at $1000 a person wouldn’t matter given the limited seats. I’m not sure if that’s the same case with Somni, at least not currently.
I don’t disagree - I just mean that I’m sure hayato can go above 600 and probably not see any slowdown in reservations. But maybe that’s the point that people start to pause and wonder if they should be spending the money. BUT there are definitely enough regulars, international guests, and long awaited reservation seekers to fill it out nightly.
I tend to think it’s economically inefficient pricing to have such difficult-to-secure reservations. But other ideas are: (1) the revenue gained from increasing omakase prices is offset by reduced beverage expenditures; (2) Brandon wants his restaurant to be accessible to more people, even if it reduces profits.
Another factor is that Hayato is so small that any empty seat is very bad. You’re losing 14+% of your daily revenue, but you still have almost the same fixed expenses. It doesn’t take many days like that to tank profitability when restaurants typically run on single digit margins from what operators say.
You also need to be cautious about overestimating the size of your audience over the long term. If Hayato went to 600, they could probably sustain demand for months. However at some point you risk exhausting the pool of people who are willing to pay that much for a one-in-a-lifetime splurge, a once in a year splurge, or regulars reducing the frequency of visits. It’s a mistake to assume the demand curve stays the same over time for a small market.
At that price point, why wouldn’t international guests just go to Japan and book something easier?
Given the waiting list, I doubt Hayato has any empty seats. And there’s a $100 charge for no-shows.
Guessing because international tourists are coming to LA for other purposes, but eating at one of the best restaurants in the city is high on their to do lists.
many many spring ingredients still in season. in la. @TheCookie review forthcoming?
sakizuke - hamaguri clams, fava beans
roasted takenoko, kinome miso sauce, salt
seared kinmedai, shiso flowers, tosazu jelly
agemono - shirauo and satsumaimo tempura
shinogi - aji bozushi
hokkigai, snap peas, chrysanthemum greens, udo, kimi-su
owan - dungeness crab shinjo
notorious b.h.g.
otsukuri - rice straw grilled hatsugatuo
sake steamed abalone, nikogori abalone cube, liver sauce, wasabi
charcoal grilled kinki, roasted onions
okoze sembei
nabe - anago, takenoko, wakame
chinmi - grilled karasumi
nodoguro, shell peas
no nodoguro, shell peas
harry’s berries with kinako cream
fin
many spring ingredients, indeed. takenoko in june? i’m not complaining.
not quite the canned sardines for dinner
My first time at Hayato
1st, pre-requisite, pre-dinner cocktails at Kato.
Milk Punch
Yep, it’s what everyone says it is. Incredible.
Old Fashioned
Hubs’ old fashioned was perfect. Their dainty pours do leave you wanting more.
Garden Tonic (spirit-free) - Bitter Melon, Cucumber, White Peony, Lime Cordial Served Bubbly
Crisp, bitter & refreshing.
Mandarin Garibaldi (spirit-free)
This was @PorkyBelly’s drink but it was pretty so I snapped a photo.
Hayato
First time at Hayato and first time having kaiseki too, I think. A culinary and learning experience.
Hakurakusei Hikari Junmai Daiginjo
Sakizuke - Hamaguri Clams, Fava Beans
Roasted Takenoko, Kinome Miso Sauce, Salt
Seared Kinmedai, Tosazu Jelly, Shiso Flower
Agemono - Shirauo & Sweet Potato Tempura
Shinogi - Aji Bo-Zushi
Surf Clam, Snap Peas, Chrysanthemum Greens, Udo, Kimi-su
Owan - Dungeness Crab Shinjo
Otsukuri - Hatsugatuo Grilled on Rice Straw
Sake Steamed Abalone with Liver Sauce
Charcoal Grilled Kinki & Roasted Onion
Okoze Sembei
Nabe - Anago, Fresh Bamboo, Wakame
Chinmi - Grilled Karasumi
Nodoguro Rice Pot with Shell Peas
Harry’s Strawberries with Kinako Cream
Pear (Ha’s I think) & Raspberries
My highlights were the warm hamaguri clam broth which transported me to a chilly day in a seaside village. Roasted takenoko (bamboo shoots) which eats like roasted artichoke. The shirauo & satsumaimo (sweet potato) tempura - I know this isn’t a kaiseki thing to do but I could’ve eaten a bucket of the shirauo. The dungeness crab shinjo. The rice straw grilled hatsugatuo with seared skin that sizzled as the knife sliced thru it. Loved the grilled kinki & slow roasted onions! Anago, bamboo, wakame. Of course, nodoguro, peas & rice. 
The tea service, fresh fruits & nutty kinako cream.
I thought 14 courses and 3+ hrs might be taxing but Chef Brandon and his assistant, Kiki, make everyone feel comfortable. He’s such a good talker that we found ourselves lingering after the meal. Thanks for the invite @PorkyBelly. It really is an exceptional experience. Looking forward to the reports on the summer offerings.
So glad you finally got to eat there! 
Definitely graduated from beginner sushi school!