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Hayato Los Angeles Reviews
Reservations here are no joke - usually sells out less than
Reservations here are no joke - usually sells out less than a minute or almost instantly depending on the day you book. After all, it's only 1 seating per night for 7 counter seats, 5 days a week, so at most 140 people score seats per month. A good amount is held for regulars supposedly. A reservation for 1 is significantly easier than for 2, and I managed to get a solo reservation on my very first attempt! There are about 17 courses and it's a 3.5-4hr dining experience. There is a bit of time in between courses at the beginning but the food ramps up around the 1.5 hour mark. This is fine as you get settled in to the experience and order any alcohol you want. I'm not going to elaborate every single dish, but my highlights were the Dungeness crab and kinki fish. Unlike other kaisekis like Taneda in Seattle, this is more akin to traditional Kyoto kaisekis where their emphasis is simplicity and quality of ingredients, infusing them with soy sauce, dashi, salt, etc only. Similar to other kaisekis I have tried, each dish is beautifully presented with a specific plate or bowl. You also get to choose the sake cup if you order sake. I got the dry one to start and a sweeter one to finish, with a Pinot noir in between, and it was a nice pairing of my choosing as they mostly offer sake bottles and a small selection of a la carte glasses. I was well taken care of the whole meal, with water refills regularly and plates taken after each course with care. However, for the price tag and how hard it is to get reservations, it can be a hard sell for me to come back, and my more westernized palate prefers some other kaisekis more. Nonetheless, this one is still memorable and is a 5 stars and well deserving of 2 Michelin Stars in my books.
ใ้ซๆจ้ ้ ๆๆฅ้ทน
ใ้ซๆจ้ ้ ๆๆฅ้ทน ็นๆฐๆฌ้้ ใ ๅ ฅๅบงๅ ๆฅไธๆฏๆฌข่ฟ้ ๏ผๅๅฎๆ ขๆ ขๅผๅง็ ็ฉถ้ ๅใ้ ไฝๆ ๆฏ่ฝป็๏ผ่ดจๆๆธ ๆฐๆ้กบ ใๆฐๆฟ Colors ใซใฉใผใบ "Ash" ใขใใทใฅ - ๆฐดๅขจ ไบใฎๅฐพ 2022 ๆฐๆฟๆฐดๅขจ้พไนๅฐพใ ้ป็่ฝๆๅๅฐๅพฎไนๅ ถๅพฎ็ๆธ ๆฐ๏ผๅ ไนๆฒกๆ็นๆฎ้ฆๆฐใ้ ไฝๅๆถฆๆๅ๏ผๅๅ ฅๅฃๆถๆๆๆพ็ๆฏไธไธ็ๅณ๏ผ่ๅฐ็ซ็ถๅ็็่พ่พฃ๏ผ็กฎๅฎๆฏๅฏๆ้ๆง็ไธๆฌพๆธ ้ ใๆธฉๅบฆไธๅๅ็ช็ถ็ชๅบๅธๅณ๏ผๆฐๆณกๆไพๆงๆๆพ๏ผๅ็ๆไน ใๅ จ็จๆพ็ฝฎๅจๅฐๅไธญไฟๅญ๏ผไฝฟๅพๆด็ถ้ ็้ฃๅณ่ฝๅคๅบๆฌ็ธๅ ็ง่ไบๅๅบๅฆไธ็ป้ฃๅฎขๅไบซ็ใๆฃ่ช ็้ ฅไป่พผ ็ด็ฑณๅคงๅ้ Sohomare "Tuxedo"Kimoto Junmai Daiginjoใ๏ผๅบ่ฏฅ็ฎๆฏๆฏ่พๅฐไผ็ๆธ ้ ๏ผๆธ ๆฐ่ช็ถ๏ผๅธฆ็ไธไธ็็พ๏ผๅฃๅณๅนณ่กก (ๅ ้ Sakizuke) Live California Spot Prawn, Fresh Bamboo ใๅ ๅท็กไธน่พ+ๅฌ็ฌใ ่พ็็ซๅๅคช็ไบ๏ผไธ็น็นๅคน็็่ดจๅฐ๏ผๅๅซฉๅๅผน็๏ผ่ๅฃ็่พ็ฑฝ๏ผๅจๅฃ่ ้ๅพฎๅพฎ็็ ดใๅฌ็ฌ่ๅซฉ๏ผๆฒกๅฅ็นๅซใ่ฐๅณ้ๅธธๆธ ๆทก๏ผๅงๆฑๆถๅฐพ๏ผๅพๅๅฎณ็ๆต็จ ๅบฆๆๆง๏ผๆถ่นๅ้็้ ฑๆฑ๏ผๅฎ็พๅฐๆๅจ้ฃๆ่กจ้ข Shirauo and Sweet Potato Tempura ใๅฐ้ฝฟๆฅๆฌ้ถ้ฑผ+็ฝ่ฏๅคฉๅฆ็ฝใ ๅๆฅ็น่ฒ็ฝ้ฑผ๏ผๅจ้ชๅๅ็ๆถๅๆๆใ็ฝ่ฏ็่กจ็ฎ็ฎๅๅฐ่ฃนไบไธ็น้ป็ณๅๆฒน็ธ๏ผๅฝๆ็ไธๆทฑๅปๅฐ่ฑก็่ๅไนไธ๏ผๆ่็ๅค็ฎๅพฎ่๏ผๅ ๅฟๆ่ฝฏ๏ผ็ไธไธ็ๅณ้๏ผๅฎๅ จๆฒกๆๆ น่๏ผๅฃๆๆๅ ถ็ปตๅฏ Seared Kinmedai, Tosa Zu Jelly ใ็ค้็ฎ้ฒท+้ๅปใ ้็ฎ้ฒทๅช็็ค่กจ็ฎ๏ผ็ฅๅธฆ็ฆ้ป๏ผไฟๆไบ้ฑผ่็ๅผๅฒๅ่ฝฏๆป๏ผ็ฎไธ่่ช็ๆฒน้ฆๅจๅฃ่ ไธญ่ฟ ้่ฟธๅใ้ๅป้ ธ็ๅฏๅฃ๏ผ้ ธๅณไป่ๅฐไผ ้ๅฐๅๅ๏ผๅๅๆๆๆพ็ๅบๆฟๆ๏ผ่ดจๅฐๅๆฏ่ฝฏ็ปต็ปต็๏ผๅพๆๆๆ (ๅใ Shinogi) Aji Bo-Zusbi ใ้ฒนๆฃๅฏฟๅธใ ็ฑณ้ฅญๅคช็ทๅฎไบ๏ผไปฅ่ณไบๅๅฝ็ๆถๅ่ฟๆ็นๅๅพๆ ๏ผ้ ธๅณๅ ไธปๅฏผ๏ผไฝๆฏๅนถๆฒกๆๆฉ็้ฑผ็้ฒๅณใๅพๆปกๆ้ฑผ็็ๆธฉๅบฆ๏ผๅๅพฎๅพฎๆธฉ็ญ็็ฑณ้ฅญๅฝขๆไบๅฏนๆฏใ่ฐๅณๅชๆฏ็ฎๅ็้ ฑๆฒนๅๅงๆซ๏ผๅฐฑ่ฝ่กฌๆๅบ้ฃๆๆฌ่บซ็้ฒ็พ Hokkaido Surf Clam "Nuta Ae" ใๅๆ่ด+ ่ฝฏ็ฝ็ฌๆดปUdoใ ๅๆ่ด็ๅค็ๅพ็๏ผ็ญ็ซๅพฎๅพฎ็ค่ฟ่กจ็ฎ๏ผๅผน็ไธๆๅผๅฒ๏ผ่ไธ่ถๅผ่ถ้ฒ็ใๅๅฝๅฝ็ๅฃๆๅ่๏ผๆฒกๆไปไน็นๆฎ็ๅณ้๏ผๆ็นๅ่ๅฑฑ่ฏใๆญ้ ้ๅณๅข้ ฑ๏ผ็ๅณๆๆพ๏ผ่ดจๅฐๆต็จ (็็ฉ Owan) Dungeness Crab Shinjo ใ็ๅฎ่น็่ฏใ ๆฑคๅคด็็ๅคชๆณๆไบ๏ผๆธ ๆทก้กบๅฃ๏ผ้ฒๅณๅ ๆฅ็ๆดไธชๅฃ่ ใ่น่็ป็ไธ็น้ฝไธๅๅฌ๏ผๅคง้ข็่ธ่น่ไธธๅญ๏ผQๅผนๅซฉๆป๏ผๅผ่ตทๆฅๆๅพฎๅพฎ็ๅๅฑๆใๆๅญ็ฎๆบๆๆๆ๏ผๆณกๅจ็ญๆฑค้๏ผๅ ฅๅฃๆธฉ็ญ๏ผๅ ๆๅๅฐๆธ ็ฝ้ฒ็๏ผๅ่ฐๆๆฏ็ชๅบ็่ฆๅณ (ๅพกไฝ Otsukuri) Japanese Sea Bream, Akagai ใ็้ฒท+่ตค่ดๅบ่บซใ ่ตค่ด็ๅ่ดจๆไบบ๏ผ้ฒ็่็ฝ๏ผ่ฟๅธฆ็ไธ็น่ฝฏ็ณฏ็ๅฃๆใไพๆงๅฏน็้ฒทๅ็ฑไธ่ตทๆฅ๏ผ็ญ่ๆๆฏ่พ้๏ผๆๅผๅฒ๏ผไฝ็ผบๅฐ้ฒๅณใ็ดซ่ใๆด่ฑใๆตทๅธฆใๅฑฑ่ต๏ผๆฏไธๆ ท้ฝ้ ๅฐฑไบๆฐๅฐๅฅฝๅค็้ฃๅณ (็ใๅใใ Takiawase) Steamed Abalone with Liver Sauce ใ่ธ้ฒ้ฑผ+ๆฑคๅปใ ้ฒ้ฑผๅพฎๅผนๅซฉๆป็ๅฃๆๅ ๅๅฑ็ฐไบๅฎ็พ็ซๅ๏ผๅคงๆ นไธบๆฑคๅคดๆไพไบ้ฒ็๏ผๆธ ๆทก็่ฐๅณๅจ่ฟไธ้่้็ซ็ถๆพๅพๅฏกๆทกใ้ฒ้ฑผๅ ่ๅๆตทๅธฆ็ฌๅถๅบ้ ฑๆฑ๏ผๆญ้ ๅฑฑ่ต๏ผไผๅ็ฐๅบๆดๅฅฝ็้ฃๅณ๏ผๆฑคๅปๅธฆ็นๅฐQๅผน๏ผๅณ้ๅ้ๆต้ Charcoal Grilled Kinki, Roasted Onion ใ็ซน็ญ็ค้ๅ้ฑผ+็คๆด่ฑใ ็คๆด่ฑ็็ๆฏ็น็ไน็ฌ๏ผ็ๅบฆๆปกๅ๏ผ่งฃ่ ปๅๆ้ฒใ้ฑผ็ฎ้ ฅ่๏ผ้ฑผ่่ฝฏๅซฉ้ฒ็พ๏ผๆๅ ถ่็้ฑผ็ฎไธ็ซ็ถ่็ไปคไบบๆๅน็่่ช๏ผไป ไป ไปฅ็ๅทด่ฐๅณๅฐฑ่ฝๆฟๅๅบ้ฆๅณ Fried Cuttlefish, Fresh Ginko Nuts ใๆฒน็ธๅขจ้ฑผSumi ika +้ถๆใ ่ฃนไบๅๅ้็็ธ่กฃ๏ผไฝฟๅพๅฃๆๆดๅ ๆพ่๏ผๅขจ้ฑผๅผน็ๆๅผๅฒใๆ ๆชฌ่ธ้ ฑไธๅคงๅ๏ผๆๅ ถๆธ ๆฐ็้ฆๆฐ๏ผๅขๆทปไบๆดๅ ๅคๅ็ๅฃๅณๅฑๆฌกใ่ฝ็ถไธๆณๅๆฏ่พ๏ผไฝๆๅชๅจDan Sung Saๅ่ฟ็ค้ถๆ๏ผHayato็้ถๆๅ่ดจ็กฎๅฎๅฅฝ๏ผๅฃๆ่ฝฏ็ณฏ๏ผไธๆฏซๆๅไธๅฐ่ฆๅณ๏ผๅฏไธ็็ผบ็นๆฏ่กจ้ข็็ๅณ่ฟ้๏ผๆฉ็ไบ้ถๆๆฌ่บซ็ๅณ้ Seared Duck Breast, Tokyo Turnip ใ็ ้ธญ่ธ+ไธไบฌๅคงๅคด่ใ ๅคงๅคด่่ถณๅคๆธ ็๏ผ่ถณๅค่ฝฏ็๏ผ้ธญ่่ฝ็ถ่ฟๆฏ้่ฆไธไบๅๅผ๏ผไฝ็ซๅๅทฒ็ถไธ้๏ผ็ฆ่็ดงๅฎ๏ผ้ธญ็ฎQๅผนใๆฒกๆ่ฟ้็่ฐๅณ้ๅธธๅ ๅ๏ผไพๆง่ฝๅฐๅฐ็ฆฝ็ฑป้ฃๆๆฌ่ฏฅๆ็"่ ฅๅณ" (็้ Mizore Nabe) Ebi Shinjo, Shiitake, Komatsuna ใๆตท่็่ฏ+ๆค่ธ+ๅฐๆพ่ใ ่พ้ฅผ่ฝฏๅซฉไธญๅธฆ็็ดงๅฎ๏ผๅฃๅณ้ฒ็พ๏ผๅฐๆพ่่ฝ็ถ่๏ผๅด้ๅธธๅ ฅๅณใไธๅๆฌขๆๅญ็ฎ็่ฆๅณ๏ผไฝๆฏๅๅ ฅๅฃๆถ็ๆธ ๆฐ่ฟๆฏๆด่ไธ็ญน๏ผ่ๅๆณฅ็ไธๆงไธบๆไฝณ้ ่ง๏ผ็ปๆฑคๅคดๅขๅ ไบไธไธๆธ ็ๆ (็ๅณ Chinmi) Grilled Karasumi ใ็คไน้ฑผๅญใ ๅค็ฎๅพฎ่๏ผๅ ้ๆ่ฝฏ๏ผๅธ้ฆๆๅผๅฒ๏ผๆไฝณไธ้ ่!!! (้้ฅญ Kamameshi) Black Throat Sea Perch Rice Pot ใๅ้ป้ฑผ้้ฅญใ ๅพๅนธ่ฟ๏ผ่ตถไธไบ่ฟไธชๅญฃๅบฆๅ้ป็ๆๅ้ถๆฎต๏ผๅ จ็็้ฑผ่ไพ็ถ่ฝไฟๆ้ๅธธๅซฉๆป็ๅฃๆใ็ฑณ้ฅญ่ฝฏ็ณฏ๏ผๆฏไธ็ฒ็ฑณ้ฝ่ขซ้ฑผ็้ฒๅณๅ ่ฃน๏ผ็ๅธๆ่ชๅทฑ็่่ฝๅฎน็บณ5็ข้ฅญ... ๆตท่็ข็ๅ่ดจไธ่ฌ๏ผๅๅๆ็น่ฟ่ฝฏใ่ ๆธ่ๅใ่่ทใ่่กฃ้ป็ไฝไธบ้ ่๏ผๆธ ็ฝ่งฃ่ ปใๅณๅขๆฑค้กบๆปๆ ๆธฃ๏ผไฝๆฏๆ็นๅธ๏ผไธ่ฟๅจ้้ฅญไนๅๅๅฃ็ญๆฑค่ฟๆฏ่ๆ็ (ๆฐด็ฉ Mizu Mono) Asian Pear with Sake Jelly ใ็ณๆธๆขจ+ๆธ ้ ๅปใ ๅๆฎ้ไธ่ฟ็็งๆๆขจ๏ผๆธ ็ใๆฐดๅๅ ่ถณ๏ผ็จไบไธไบ็่ ๆธ๏ผๅคๅฑๅ ่ฃนๆธ ้ ๅปใๆฐดๆ็็ๅณ็ปไปๆฅไปฝๆ้คๆไพไบไธไธชไธ้็็ปๅฐพ Kyoto Green Tea ใไบฌ้ฝ็ปฟ่ถใ ๆ ๆ้กบๆป๏ผ่ฆๅณๅ้๏ผไฝๅฎๅ จไธๆถฉ ใๆน่ถใ ๆธ ้ฆ๏ผๅ ฅๅฃๆธ ๆทก๏ผ่ฆๆๅดๅจๅฃ่ ้ๆฅไนไธๅป๏ผ็ฌฌไบๅฃ่ฝๆๅๅฐๆๆพ็ๅธๅณ๏ผๆญ้ ็ๅๅๅ้ไธ่ฟ
amazing food, interactive, and good ambiance.
We waited two years to get the reservation but it was worth it!!
I made my reservations 3 months ago and there is a deposit
I made my reservations 3 months ago and there is a deposit you will need to put down to hold your reservations. I don't know if it is refundable. They only have about 7 seats and they have only one serving a night, at 6:30 PM. Now, all of this is extremely expensive and all of this is worth it. This is fine dinning and unless rich I would save it for a special occasion. We spent for two people about $1,000. All of it was worth it. I won't be able to go back for another year, but it is worth it. As I write they are taking reservations for May I think. Make them now. Authenticity is everything in this amazing and quite little sushiya. Meals typically begin with the chef, who prepares every item and then not only serves it, but explains what you are getting. The sushi is just something you will not get elsewhere. You really won't. I think there are about 14 courses. None are large. It is just all amazing. It is, at least for me, a once in a lifetime experience. The service is perfect. The space is small and also perfect. There is nothing not perfect.
Just Oh My Goodness
I made my reservations 3 months ago and there is a deposit you will need to put down to hold your reservations. I don't know if it is refundable. They only have about 7 seats and they have only one serving a night, at 6:30 PM. Now, all of this is extremely expensive and all of this is worth it. This is fine dinning and unless rich I would save it for a special occasion. We spent for two people about $1,000. All of it was worth it. I won't be able to go back for another year, but it is worth it. As I write they are taking reservations for May I think. Make them now. Authenticity is everything in this amazing and quite little sushiya. Meals typically begin with the chef, who prepares every item and then not only serves it, but explains what you are getting. The sushi is just something you will not get elsewhere. You really won't. I think there are about 14 courses. None are large. It is just all amazing. It is, at least for me, a once in a lifetime experience. The service is perfect. The space is small and also perfect. There is nothing not perfect.
Nestled within the heart of culinary excellence, Hayato
Nestled within the heart of culinary excellence, Hayato stands as a beacon of traditional Japanese gastronomy, offering a mesmerizing journey through the rich tapestry of flavors, textures, and techniques that define the country's culinary heritage. From the moment one steps through its doors, a world of sensory delight awaits, each dish crafted with precision and passion by Chef Hayato himself. The culinary voyage commences with the Seared Kinmedai, Tosa Zu Jelly, a delicate dance of flavors that sets the tone for the evening ahead. Shirauo and Sweet Potato Tempura follow, a delightful juxtaposition of textures and tastes that awaken the palate. The Hokkaido Surf Clam "Nuta Ae" transports diners to the shores of Japan, with its fresh, briny essence perfectly complemented by the sweetness of the dish. As the journey progresses, each dish unfolds like a work of art, showcasing the bounty of the sea and the land. The Live California Spot Prawn, Fresh Bamboo, and Shinogi: Aji Bo-Zushi offer a symphony of flavors, while the Owan: Dungeness Crab Shinjo and Otsukuri: Japanese Sea Bream, Akagai celebrate the purity and simplicity of Japanese cuisine. The Steamed Abalone with Liver Sauce and Charcoal Grilled Kinki, Roasted Onion elevate the dining experience to new heights, with their exquisite flavors and impeccable execution. Fried Cuttlefish, Fresh Ginko Nuts, and Seared Duck Breast, Tokyo Turnip continue to delight, each bite a revelation of culinary mastery. The Mizore Nabe: Ebi Shinjo, Shiitake, Komatsuna introduces warmth and comfort to the meal, with its rich broth and tender ingredients. Chinmi: Grilled Karasumi offers a moment of indulgence, with its smoky, savory goodness. The piรจce de rรฉsistance arrives in the form of the Black Throat Sea Perch Rice Pot, a symphony of flavors and textures that dance on the palate, leaving a lasting impression. Finally, Mizu Mono: Asian Pear with Sake Jelly provides a refreshing conclusion to the culinary journey, cleansing the palate and leaving diners with a sense of satisfaction and contentment. Hayato is more than just a restaurant; it is a culinary sanctuary where tradition meets innovation, and every dish tells a story. Chef Hayato's dedication to his craft shines through in every aspect of the dining experience, from the impeccable service to the thoughtfully curated menu. For those seeking an authentic taste of Japan in the heart of the city, Hayato is an absolute must-visit, a culinary gem that delights and inspires in equal measure.
"This particular catch was killed just outside of Tokyo
"This particular catch was killed just outside of Tokyo yesterday..." "This ingredient isn't available in North America..." "Partial dehydration gives this [salted, preserved roe] the texture of cheese, so expect it to crumble in your mouth" So many descriptions to entice the imagination! Dining at Hayato was truly an exceptional culinary journey. Having dined last summer at two of Barcelona's Michelin 3-star restaurants (Abac and Cocina Hermanos Torres), I've been curious since last Fall to try one of L.A.'s highest rated Michelin offerings. Very lucky to finally land a last-minute reservation at Hayato. The restaurant itself is simply and elegantly decorated, previewing the simple but extremely elegant meal you are about to enjoy. The greeting was very warm and courteous, in line with what you might expect from a high-end Japanese setting. Now onto the food. Having enjoyed a few Michelin 2 and 3-star restaurants now, mostly across Spain and Italy, though some in London and the UK, I've noticed a common quality in a handful of the best dishes prepared at these places. It's what I can best describe as the "knife's edge." It's this point in the dining experience where I've come to recognize that the very delicate collection of flavors in a special dish is both at its peak and hovers precariously on a razor-fine, knife's edge: only the most miniscule deviations in spice or preparation would topple it from this hard-won summit. It's the moment that tells me that I'm in the presence of a master chef who has worked tirelessly at the craft to reach this culmination. I experienced this moment on more than a few of the Hayato courses. A recurring thought I had throughout the meal: "I've eaten X before, but it's never tasted like this..." That held true for the bamboo shoots, crab, turnips, etc, ingredients very common in various Asian cuisines, but never as vibrantly, authentically, and brilliantly presented as at Hayato. Again, a testament to the mastery of the head chef and his uber-talented staff. To wrap up, here is a list of the courses (with photos when possible): 1. Seared Kinmedai, Tosa Zu Jelly 2. Shirauo and Sweet Potato Tempura 3. Hokkaido Surf Clam "Nuta Ae" 4. Live California Spot Prawn, Fresh Bamboo 5. Shinogi: Aji Bo-Zushi 6. Owan: Dungeness Crab Shinjo 7. Otsukuri: Japanese Sea Bream, Akagai 8. Steamed Abalone with Liver Sauce 9. Charcoal Grilled Kinki, Roasted Onion 10. Fried Cuttlefish, Fresh Ginko Nuts 11. Seared Duck Breast, Tokyo Turnip 12. Mizore Nabe: Ebi Shinjo, Shiitake, Komatsuna 13. Chinmi: Grilled Karasumi 14. Black Throat Sea Perch Rice Pot 15. Mizu Mono: Asian Pear with Sake Jelly My one and only regret is my stomach wasn't large enough for more than two servings of the penultimate rice pot course. After dining at Hayato, I will never view Japanese cooking the same way. Masterpiece art can do that sometimes: shift and heighten one's perspective to bring new life and new possibilities into what seemed like a well-trodden space. For me, Michelin multi-starred restaurants have been expanded beyond molecular gastronomy, foams, liquid nitrogen and cryo-preparations, etc.; I have learned to deeply appreciate the excellence in a very small handful of carefully selected ingredients, optimally prepared and simply presented for maximum flavor. In some ways, one might argue this approach is quintessentially Japanese. If you are reading this Hayato-sama, thank you again for the opportunity to dine on a last minute, same-day reservation at your wondrous establishment. I hope that I am fortunate enough to do so again in the future. Arigatou gozaimasu! (deeply bowing)
Took me months to get this reservation The chef's
Took me months to get this reservation The chef's meticulous craftsmanship shines through in each carefully curated course, presenting a culinary journey that is both enchanting and unforgettable. From the first delicate bite to the final satisfying morsel, every course is a revelation of flavors and textures. The ambiance at Hayato is a perfect blend of simplicity and sophistication. The intimate setting creates an atmosphere of tranquility, allowing diners to fully immerse themselves in the culinary journey unfolding before them. It's a serene escape from the bustling city life. Probably one of the best kaiseki japanese restaurants. 10/10 would come again
How this establishment any lower than a 5* review here, is
How this establishment any lower than a 5* review here, is besides me. Getting the reservation is the HARDEST part, given that there's only 7 seats per day. I have put myself on the waitlist and month after month not getting a reservation. However, one day.... I got the lucky email saying that I was selected for a reservation. Seriously, I should have gotten some lottery tickets as well. Parking - there's a few 1 hour parking spaces outside, which we parked at. No validation, or walking to the structure (even if you're there it's not $$ or that far of a walk) but there's something about parking right outside the restaurant Chef Brandon and his amazing staff made us feel welcome from the time they opened the door, until you leave for the evening. To be honest, I did not know what our menu was. I knew that I just had to experience Chef Brandon's creations. Every dish was well prepared, the menu is meticulously chosen, every part of each is intentional. Chef Brandon starts telling you stories (also, drinking doesn't start until AFTER the soup), and we find out that their day starts around 10am to feed us for dinner. There's a lot of prep for all the courses. I won't spoil the menu here. I had an interview the next day, totally worth it. AND I'm still believing that Hayato was my good luck charm. :) NGL, I'm still sad that I didn't get to try one of their famous bento boxes.
Can't get a reservation through their system.
All seats were sold out in 5 minutes. Yet, people are selling the reservations on the web. Go figure?!
After trying to get reservations for about 9-10 months, we
After trying to get reservations for about 9-10 months, we have failed again last month... But were lucky enough to get a spot after being on the wait-list. Which then begs the question if the whole experience was worth the hassle, which for us, it definitely was. Once you get to row dtla, you can park in the structure and get your ticket validated to get cheaper rates. The whole dinner lasted just under 4 hours for us so we ended up paying $8 for parking on a Thursday night. You might be able to get lucky with free parking in the "1 hour parking spots", but $8 isn't really much in comparison to the dinner to have some peace of mind. The chefs are very friendly and some of the preparation is done right in front of you. Since there are only 7 seats per dinner, the whole experience is very intimate and also feels like you're eating at home with a professional chef in your kitchen. Every dish was well thought out and was delicious. My favorite dishes would be a tie between the nodoguro and the bonito cooked over burning rice straws.
Late review.
Hayato outshines any Japanese establishment in the US by a mile. The authenticity is unmistakable, and the experience comes a close second only to dining in mainland Japan. In my opinion, there's one thing that often stumps Japanese restaurants like Hayato: mastering the art of restraint. And this is what places Hayato above many others. The chef doesn't stack toro over caviar over uni. Instead, each dish is meticulously crafted to bring out the best in simple yet quality ingredients. The decision to take this route deserves a standing ovation, IMO. Not everyone appreciates this kind of pared-down, yet sophisticated dining. You might think, 'oh but some restaurants in LA serve nigiri is also this way' - well he isn't serving nigiri, and what he's making is definitely a lot less common here in the US. I can't help but think about his struggles to educating the masses before he earned his first or second Michelin star. But clearly, it was worth it as getting a reservation now is close to impossible. I'll go as far as saying that Hayato reminds me of Kyo-Aji (RIP), and Ishikawa, the latter of which I learned the chef had trained at. Shout out to the solo server too. She gave all 7 us her undivided attention throughout the meal and provided an authentic ambiance through her service.
This is my favorite place in town.
It's the best Japanese cuisine I've ever had in my life. The service is warm and wonderful. Parking is nice and the vibe of the district is fantastic!
Love love love love loooooovveee! My ultimate best *FAVE*
Love love love love loooooovveee! My ultimate best *FAVE* in LA!!! I can't believe I never wrote a review other than the bento box. So unfortunately he doesn't make those anymore but the dinner is amazeballs! Not only is the food incredible but the experience is awesome as well! Unlike a lot of other tasting menus you will for sure leave stuffed. Every dish is beyond fresh and delicate. Definitely lives up to their Michelin 2 Star and I hope they'll get 3 soon!!!
Hayato is no doubt the hardest reservation to get in town
Hayato is no doubt the hardest reservation to get in town and for good reason: it was the most exceptional meal I've ever had in LA in many years. I'll list a few reasons why you should keep trying each month to secure a spot (though I'm sure it won't take much to convince you anyways). Chef Brandon Hayato has perfected the art of simplicity as the ultimate sophistication. You'll be eating the best of the best seasonal ingredients, prepared in simple ways that create an exquisite experience. Standouts included a highly addictive icefish tempura, grilled bamboo shoots, and fresh Tai sashimi. What surprised me was how large the portions were (pictures don't do it justice). Starting with the kinmedai appetizer to the Dungeness crab soup, you're getting generous portions of fish. Once you get to the final main course, the famous rice pot, you're given the option of eating as many rice bowls as you desire (try to beat the record of 6). I didn't want to leave by the end of the meal. Partly because I was incredibly full from eating more rice bowls than I should've. But also because I really loved the ambiance and warm interactions with Chef and Yuki-San. I highly encourage everyone to pay a visit soon!
Impeccable service, amazing sake and champagne,
Impeccable service, amazing sake and champagne, extraordinary dish after dish. Nothing stands between you and what the chef imagines except the few seconds that it takes between his hands and your plate at the counter.
I almost didn't write this review because I don't want to
I almost didn't write this review because I don't want to entice more people to come here and make reservations more challenging, but I must do the right thing and spread the word :)FIRST, let me say that the reservation system is NOT broken, you just gotta keep trying! I am a relative nobody and use the same system as everyone else, my wife and I just try every month and out of 12 months we succeeded 3 times. So to the people complaining that it is somehow rigged I say "get good". Jokes aside, just keep trying, it makes succeeding that much more fun.Next the service here is top notch! I have now eaten at more than a handful of Michelin star places and nowhere have I felt as comfortable and welcome as here, from the moment I got into the restaurant to the moment they walked outside to my car I felt extremely valued.Honestly I would enjoy this place even if they were serving dominos pizza and mountain dew, service was just THAT GOOD!Lucky for me the food was awesome! I won't spend too much time on it since other reviewers have done a better job describing it and I don't have the language to add more value here. All I can say is that each dish was unique and fun, lots of diversity, very good natural flavors.In conclusion, its 10/10 and I will be back just as soon as my fast fingers get me another reservation.
I had the pleasure of dining at Hayato and was thoroughly
I had the pleasure of dining at Hayato and was thoroughly impressed with the Bento Box, Snow Crab Tofu, and Kaiseki Dinner experience. The Bento Box was a beautiful presentation of traditional Japanese cuisine, with each dish expertly prepared and full of flavor. The Snow Crab Tofu was particularly noteworthy, with the fresh crab meat and silky tofu complementing each other perfectly. The Kaiseki Dinner was a true culinary journey, with each course showcasing the skill and creativity of the chefs. The service was impeccable, with the staff attentive to our every need. Overall, dining at Hayato was a truly memorable experience, and I highly recommend it to anyone looking for a taste of authentic Japanese cuisine at its finest.
Not a food review, but for everyone who thinks they can get
Not a food review, but for everyone who thinks they can get a reservation following the link at 10am on the 1st of a month you are completely wrong. You can't! Computer bots reserve everything in a second and then you can go to appointment resellers websites and try to outbid people and pay $500-1000 to get that reservation. Or may be you can reserve it with concierge service. Having said all that i don't understand why they have this flawed system in the first place, where they favor resellers and not people! To be clear its FINE to be a restaurant that you can't get in, or super hard to secure reservation, i am all for it, but the system could be better, lets say email lottery or any kind of randomization but definitely not a computer bot extravaganza! Again i wrote this review to warn people not to waste their time and try to secure reservation thru their booking system, bots will win!
Every now and then, you have a meal that you know is one
Every now and then, you have a meal that you know is one for the books - a meal you'll be talking about for months to come - Hayato is that meal. First, and foremost, the food is absolutely perfect. There's really not a better word to describe it, other than 'perfect!' But it doesn't stop there - service is in a tiny 7 person counter - the contact with the chef is a huge part of making this meal special. He also does a masterful job of getting parties talking to one another, which was a lot of fun. Run don't walk to hayato. Wow!
The Best!!
I love to go to Hayato Los Angeles. A hidden gem! Absolute must for anyone traveling or local!
Connect with users posting reservations for Hayato Los Angeles
AppointmentTrader is a community-driven platform where users can exchange their reservations or leverage their personal relationships with Hayato Los Angeles. Buyers can make informed decisions using automated seller ratings, which reflect past transactions and reliability.
Each posting on AppointmentTrader shows you which user submitted it and along with that provides a trackrecord of that user which indicates how much experience
the user has and how many percent of their transactions resulted in them issuing a refund.
If there is no user posting that fits your schedule, you can bid on your preferred time.
Let's say Peter has a great morning and decides to take his three friends to Hayato Los Angeles at 6 PM the same day.
He checks the restaurant's website and sees that no reservations are available. He then looks at the Hayato Los Angeles page on AppointmentTrader, but finds that there are no user postings either.
That's where the community-driven bid process comes in.
Peter can place a bid on AppointmentTrader, which serves as a reward for any community member who chooses to work on securing the reservation. AT then notifies experienced users who may be able to help.
Step-by-Step Process
1.) Setting a Reward (Bid)
* AppointmentTrader uses historical data to recommend a reasonable reward amount for securing a reservation - let's say $100.
* Peter really wants to go, so he increases the bid (or reward) to $200.
* At this stage, the reservation does not exist yet.
2.) A Community User Picks Up the Bid
* FulfilledThread16, an experienced AT user, has a strong track record of successfully securing reservations and low refund requests, they receive a notification about Peter's bid.
* FulfilledThread16 picks up the bid, meaning they will now work on securing the reservation.
* Peter can now talk to FulfilledThread16 for any questions Peter may have as FulfilledThread16 user fills the bid.
3.) Finding the Reservation
* FulfilledThread16 now uses their connections at Hayato Los Angeles to secure the table.
* If they successfully get the 6 PM table for four, Peter receives a confirmation that the reservation has been secured.
* If FulfilledThread16 fails to secure the reservation, the bid is returned to the pool so another user can try.
4.) Payment & Protection
* Once the reservation is secured, FulfilledThread16 receives the $200 reward which is credited to FulfilledThread16's AT balance, where users manage their own funds and can withdraw via available payout options such as bank transfer, PayPal, or Zelle.
* Peter can now enjoy the dinner with his friends at Hayato Los Angeles!
* As with all transactions on AT, disputes and no-show fees are handled through the platform's community-driven resolution system. Users with a strong track record are incentivized to fulfill bids successfully, and community members can report issues to maintain trust in the marketplace.
