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    Hayato, Los Angeles **

    We managed to score a reservation at Hayato for last weekend and had a really wonderful experience. Hayato is a small restaurant, only 7 seats, and 1 seating per night, that does Japanese Kaiseki. The chef, Brandon Hayato Go, has experience working in multiple top of the line kaiseki restaurants in Tokyo.

    1. Sakizuke: Ebi Shinjo, Matsutake Somen

    2. Dashi Sujiko with Yuzu Zest

    3. Anago and Chestnut Tempura

    4. Seared Managatsuo with Tasa Zu Jelly

    5. Grilled Matsutake

    6. Charcoal Grilled Mehikari

    7. Shinogi: Aji Bozushi

    8. Owan: Shiro Amadai, Junsai

    9. Otsukuri: Japanese Sea Bream

    10. Steamed Abalone with Liver Sauce

    11. Charcoal Grilled Kinki, Roasted Onion

    12. Shin Ika, Fresh Ginko

    13. Nabe: Wild Unagi, Komatsuna, Matsutake

    14. Chinmi: Grilled Karasumi (Mullet Roe)

    15. Dungeness Crab Rice Pot & Tsukemono

    16. Shizuoka Musk Melon

    17. Fresh Asian Pear and Raspberry

    by UnderstandingHot9999

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    9 Comments

    2. DPSIZZZZLE on

      Food looks great. I’d love to know where they’re sourcing all their ceramics/stoneware, they look fantastic.

    9. UnderstandingHot9999 on

      Dish Descriptions

      1. Sakizuke: Ebi Shinjo, Matsutake Somen
      opening course featured shrimp balls, sliced Matsutake mushrooms on top, and a lightly flavored sauce poured on top. The chef advised to eat the shrimp and mushrooms separately.

      2. Dashi Sujiko with Yuzu Zest
      The chef explained that normally the salmon eggs don’t have much flavor by themselves and are cured in salt and end up way too salty. His had a light saltiness but really let the flavors shine. Dusted on top is freshly zested yuzu, and sliced potato.

      3. Anago and Chestnut Tempura
      The chef explained that one of his favorite things to tempura fry is chestnut. The flavor was slightly sweet and very comforting. Anago (salt water eel) was also tempura fried and served alongside.

      4. Seared Managatsuo with Tasa Zu Jelly
      one of my favorite visual presentations of the night. The fish was seared on the grill and then served under a pouring of the jelly.

      5. Grilled Matsutake
      Simply grilled Matsutake mushrooms made an appearance. The chef explained he loves to include a course of a seasonal vegetable (or mushroom in this case) grilled.

      6. Charcoal Grilled Mehikari
      The chef explained that he chose these fish specifically for how much oil they produce when grilled. The head of the fish is traditionally eaten as well, but was removed in our case. Served on the side is a slice of sudachi for squeezing onto the fish.

      7. Shinogi: Aji Bozushi
      Aji (horse mackerel) is served on top of seasoned rice. On top is freshly grated wasabi. The chef had a background as a sushi chef and wanted to reflect that in his menu. Very clean bites.

      8. Owan: Shiro Amadai, Junsai
      The chef explained the importance of a clear soup dish in kaiseki. The fish was first grilled then poached in that dashi broth. Junsai is a water plant that has a very light flavor, and was added as a textural component.

      9. Otsukuri: Japanese Sea Bream
      Served as sashimi with various accoutrements. The flavor was mild but the chef explained to pay attention to the texture, as it is a good indicator for the freshness of the fish.

      10. Steamed Abalone with Liver Sauce
      Abalone had a perfect texture and the sauce was also delicious, and also had some grated wasabi added. Sushi rice was provided afterwards for the leftover sauce.

      11. Charcoal Grilled Kinki, Roasted Onion
      The chef explained he chose this fish for the high fat content. The roasted onion complemented it perfectly. One of my favorites of the night.

      12. Shin Ika, Fresh Ginko
      Another tempura course. This time it was cuttlefish. The ginko nuts were very good too and I ate them between bites of the tempura.

      13. Nabe: Wild Unagi, Komatsuna, Matsutake
      not sure what the plants were but the garnish had a very robust flavor that cleansed my pallette between bites of the eel. The eel was wild caught, and the chef said this was a rarity because it’s hard to find a provider for wild unagi in the USA.

      14. Chinmi: Grilled Karasumi (Mullet Roe)
      Extremely salty and umami forward. These were not meant to be eaten in 2 bites but instead nibbled on with sake. I found the flavor and texture resembled cured egg yolk.

      15. Dungeness Crab Rice Pot & Tsukemono
      Extra servings were provided to make sure everyone left full. The crab rice came with a variety of Japanese pickles and miso soup.

      16. Shizuoka Musk Melon
      Extremely sweet and juicy melon from Japan helped finish the meal.

      17. Fresh Asian Pear and Raspberry
      Other fruits sourced locally this time. The raspberries were picked for their sweetness.

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