I've been a few times since they first opened, and it's genuinely been a game-changing experience each visit. Brandon's approach to Japanese cuisine is thoughtful, refined, and incredibly well-executed--almost every dish feels precise and memorable in its own way. You can really sense the intention behind the flavors and presentation. The service has always been top-notch as well--attentive without being overbearing, and it really elevates the overall experience. It's the kind of place you keep thinking about long after you leave. I'd absolutely love to go more often, though getting a reservation these days has become quite the challenge. read more

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We had the pleasure of dining at Hayato, Chef Brandon Hayato Go's kaiseki restaurant, last night and absolutely loved both the food and the friendly atmosphere. I'm not deeply familiar with kaiseki but did experience it at Gion Matayoshi last November, and it's quickly becoming one of my favorite meal formats for both the variety and the focus on preparations that truly highlight each ingredient. Started off the meal with a welcome sake: 1. spiny lobster, lily bulb, dashi, roe 2. seki saba, salt & vinegar cured with vinegar sauce, ginger juice, shiso blossom 3. live male snow crab, body meat with kani miso, grilled leg - perfectly cooked live crab needs no notes 4. chrysanthemum greens, herring eggs, udo, kuwai, okinawa sweet potato, dashi 5. female snow crab porridge with eggs & roe, rice, kombu 6. sweet potato, clam adductor, salt 7. turnip, dashi, yuzu 8. aori ika, bluefin, fresh wasabi 9. wild california abalone, steaming liquid 10. grilled kinki, caramelized onion 11. duck, soy sauce, negi, double fried ginkgo, salt 12. fresh bamboo 13. shiitake, wild shrimp cake with egg yolk, komatsuna, grated daikon 14. karasumi, rice, cured egg yolk and soy sauce 15. buri, rice, miso soup, tsukemono (turnip, cucumber, chrysanthemum, myoga), hojicha 16. asian pear, sake & sea salt jelly 17. muskmelon, sencha 18. hot matcha So many fine dining meals feel extravagant with caviar and truffles, which is nice, but this meal felt extravagant in an entirely different way with ingredients that you don't see as much stateside, prepared in ways you definitely don't see as much here. Experiencing this was like being in Japan again and I'm so grateful for the opportunity. Chef Brandon talked about his love for the craft and for creating something he's passionate about, maintaining Japanese food traditions rather than trying to change to please everyone. I don't drink so my husband is hesitant to buy a whole bottle, and we weren't familiar enough with etiquette beforehand, but if you're able to go and would like to show extra support, definitely buy a bottle and share with them :) Watching them work is like meditation, incredible and refined. Kaori (sp?) was super sweet and friendly as well, and thanks to Chef Brandon and the whole team for a wonderful evening. I would absolutely not hesitate to return if I'm ever lucky enough to get another reservation. Limited parking in front of the restaurant, and a ton in the RowDTLA lot nearby. Doors open at exactly 6:30. Reservations release on the first of each month at 10am, and will literally sell out within seconds. However, Chef Brandon reviews the waitlist and if he sees someone has been trying to get in without luck over and over, he'll get them in! Meal is ~4 hours. read more

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This is a long long long past due review. I just couldn't find the time and right words to describe. It was perhaps out of sheer luck that we were able to get seating. If I were to sum up the experience in one word, it would be "elegant". Every ingredient was treated in a harmonious fashion to bring out the best of its natural flavors while receiving the finest of culinary excellence. Each dish was memorable in their own way. My full respect to Chef Brandon. I have to admit I walked in expecting a quite somewhat quiet experience but the other guests were some of the funnest I've ever met and really elevated the whole experience. We were generously shared so many cups of sake and sparkling wine (I forgot the name but one of the best I've had). The sake selection here is one of the finest I've seen in LA. We especially loved our selection. The only downside is .... How difficult it is to book. I don't know if I'll get a chance to dine here again. read more

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5+ Seafood focused Kaiseki that uses seasonal ingredients. 14 courses are prepared in front of you in an open kitchen while you and at most 6 other guests (only 7 seats per evening or session?) have a front seat view to the mastery in motion behind the counter. My favorite seats at restaurants are usually the chef's counter because I get to see all the action. All the seats here are the chef's counter. Because the seating is so limited and it's in a quiet room, it's all about the food here...and the casual conversation among the other enthusiasts. (This isn't one of the restaurants in LA to be 'seen') I'm not going to pretend that I really know what I'm talking about, but I've seen the word 'washoku' used in describing the food here - and from what I've read or understand, it describes the food here to embody traditional Japanese cuisine that emphasizes harmony from the high quality seasonable ingredients, traditional techniques, and aesthetic beauty. IMO, this is one of the most transcendent or singular dining experiences in the city. Chef Brandon and Co. makes everything seem so effortless, but dig a little further and listen to the stories before each dish - you get an idea of just how much effort goes into every detail of each dish. Again, because the seating is so limited, there are two big hurdles for the privilege to dine here. Getting a reservation and the cost. The reservations here seem almost impossible as they are released on the 1st of every month for the following month. If unable to grab a reservation through Tock (as of 2025), your next best bet is to get on a waitlist for the dates you want. If you are able to get a reservation, there's a deposit and cancellation rules are strict because ingredients for the meal are shopped for a week in advance. I literally have been trying to nab a reservation at Hayato almost every month for this entire year (originally earmarking my fantasy football winnings from two leagues in 2024 for this meal). One fateful morning on the 1st in October I finally was able to get a reservation for an evening in November. If your name is plucked from the waitlist (make sure you monitor your email around the date of your waitlist) and you have the funds, the experience is unparalleled. And yes, to people like myself (and a lot of other people I would imagine), the price of the tasting menu seems steep. But honestly, after the meal as I was walking out, I really felt like the price of dinner and sake was really reasonable considering the everything that went into it. I mean some of these ingredients - I've only read about prior to my visit. Because everything is seasonal and it's up to the Chef/ restaurant's discretion of what they serve, my late fall/ early winter visit contained the following: - Sakizuke: Dashi Sujiko - salmon roe in a dashi-based broth - great starter with a bit of starchy vegetable to add some texture - Hokkaido Scallop and Chestnut Tempura, Grilled Matsutake - really nice, slightly crisp bites that just required the slightest dip in salt to fully enjoy. - Cured Mackerel with Tosa Zu Jelly - a dish that was beautiful as it was tasty - Shinogi: Sekogani (female snow crab) Rice Porridge - the female snow crab only carries red roe (eggs) this time of year, so the umami flavor mixed in with the rice was really delicious. - Charcoal Grilled Pike Mackerel - loved the smoky flavor that this dish had from the way it was prepared - Owan: Shiro Amadai - Japanese tilefish served in clear dashi/soup - I probably could have one large meal of just this fish and soup alone - Otsukuri: Spiny Lobster, Matsukawa Flounder ("king of flounders") - the only sashimi of the evening. Obtained and served really, really fresh. - Steamed Abalone - historically not a big fan of abalone, but this was special. This dish also made me feel an emotional connection to my mom because my move LOVES abalone. - Charcoal Grilled Kinki, Roasted Onion (one of the most buttery fishes I've ever tasted) - Shin Ika (young cuttlefish), Gobo (burdock root), Ginko Nuts, Silver Ankake (savory, starchy sauce poured over dish) - Panko Crusted Baby Corn - Nabe: Seared Duck, Shiitake, Kabu (Japanese turnip). The only 'meat' of the meal. Prepared really well and went well all the different ingredients here. - Chinmi: Grilled Karasumi (a slightly salty delicacy that went well with sake) - Anago Rice Pot (saltwater eel mixed in with the rice). This was the last savory course. You're allowed to get seconds, but try to resist no matter how delicious, because I got a bit of a second serving and I felt stuffed after. Chef scraped the bottom of the pot for some of the crispy rice and it was wonderful. - Asian Pear with Sake Jelly, Crown melon, more assorted fruit, and matcha - that melon was produced using the "one per tree" method to concentrate the nutrients and flavors and sweetness into the single fruit read more

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It's been 4 years since we've tried to get a coveted reservation at Hayato (started trying in 2021... on and off every month, for 4 years)! You won't believe this but we finally received a notice that I got off the waitlist about 2 weeks ago, and the reservation was for 2 people on a Sunday night 10-5-2025! What are the chances?!! Free Parking is available right out front of the restaurant. No need to park in the nearby parking structure for a fee. Experience lasts about 3.5 hours 6:30-10:00pm) but we had to leave a bit early due to work obligations. 4 guests were repeat visitors and 3 guests including myself and the hubs were first time guests. At first the atmosphere felt a bit stuffy but as the meal got started, the vibe loosened up and people started talking to Chef Brandon and to each other more and more. Chef Brandon is quite comical and we had a good time chatting with him and listening to his stories. Most guests ordered some alcohol but we didn't since hubs had to go back to work and I had to drive myself back home. Food was amazing, seafood was fresh and ingredients impeccable. Staff were efficient and friendly. Some of our favorites were: Charcoal grilled Kinki Seared duck Dashi Sujiko Shiro amadai Bonito seared over rice straw The price for our meal was very high but so happy we finally got to dine here, as the experience was delightful! read more

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Impeccable service and detail, along with an intimate dining experience. Went on a Sunday evening - lucked into reservations. Was sat immediately and served drinks. Unfortunately I was under the weather a little, so had to take it easy with the alcohol. Was presented many different dishes, with Chef Hayato meticulously crafting each piece of food with precision. Everything was delicious - with the shrimp ball (tasted like shrimp chips) and this grilled fish (incl. tail) that was some of the highlights. The rice dish and even the strawberries and cream were amazing. It's def on the pricey side and it's hard to make reservations for that special occasion since it feels you just have to grab any available reservation. However, the experience was top notch and if you can splurge, would be good to experience yourself. read more

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One of the most difficult reservations in Los Angeles as of this writing, the subtle flavors and the effort to source unique variations on seafood far exceed even most of their fine dining competitors. The kinmedai is an excellent example-- for this meal it was sourced from Chiba, near Tokyo, and was much fattier than the usual kinmedai (golden eye snapper) you see, which normally is quite lean. Chef Hayato lightly seared it for a wonderful flavor due to the extra fat not possible in most kinmedai. The abalone was another superb example-- sourced wild from Baja California, for a much more complex (let's be honest, still subtle) flavor vs. the normal farmed ones you see. Innovation continues with the tempura; delicately panko-crusted baby corn of all things was executed to perfection; the corn and Hokkaido scallop was almost mind-blowing. Well worth the 3.5 hours if you can afford not only the time but the cost to appreciate the nuance that Chef Hayato Go and his team bring. Both service and sake selection are exquisite, as is the wine list. read more

Hayato - Outside. - Japanese Near Me - Los Angeles, California

I am writing this review after my second time eating here and also having eaten their bento boxes back when COVID was still rampant. I've tried the winter and spring menu for kaiseki. I have to stress that this is not a sushi omakase restaurant, it's a kaiseki restaurant. It seems like a lot of people blindly come and don't realize there is a difference. This is my #1 ranked spot for fine dining in LA. The food is all very simplistic and highlights the quality. A lot of the ingredients are specific towards their season like hokkaido spiny lobster and dungess crab during winter. Chiba kinmedai for the time of spring when they start being in season. My favorite dish by far is the last of the savory course, the claypot rice. For my most recent experience, it was a nodoguro claypot rice with shell peas. It end's up being an all you can eat where I ended up eating 4 bowls before tapping out. Each bowl tasted different because the rice slowly cooks inside the claypot, with each one having more of the nodoguro taste in the rice as well as becoming softer. Overall, the food is 11/10. $400 per person is not cheap but for the experience and food I think it's more than worth it. There are some things I've eaten that I still wouldn't be able to eat in Japan without shelling out a pretty penny too. In terms of service, it is impeccable and attentive even compared to many other michelin restaurants I've eaten at. I consider myself a returning diner and will try to book for the summer and fall too. I have already recommended this place to all my friends and I would suggest the same for anyone who reads this review too. You need to try this place out if you can. read more

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So much to say here- Hayato is nearly impossible to book and they charge a lot (compared to most other highly-rated places) so my expectations were very high. My meal exceeded even those expectations. Every dish was great and unique. If you're looking for an amazing kaiseki experience, I can't think of a better place. (But good luck getting in- it took me 2 years!). It's an intimate 7-seat counter where you can watch most of the preparation. Chef Go uses ultra premium ingredients and adds an additional dimension to the experience by sharing background on the sourcing of the ingredients as well as the preparation. read more

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Amazing and unforgettable experience. One of not the most difficult reservations to get in LA. I'm living proof that it's possible if you don't give up and are persistent! Take advantage of the waitlist. Reservations are released on the 1st of every month at 10A. Seating is intimate (only 7 seats!) and there's only 1 seating per night. Food and ambiance were memorable. Loved being able to interact with Chef Brandon and the staff. We dined with great people who were generous, fun and had great conversations. It was intimate and soothed my soul. You can feel that love and thought are poured into the experience. The food was simple and pure yet delicious. I would love to return in the future for another round of food for my soul. read more

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If you told me I'd have to drive to LA from OC, sit in a small restaurant with 5 strangers for 3.5 hours, and pay over $400, I would have rolled my eyes... but I did and it was a totally enjoyable experience! The food is so good. If you like bold, strong flavors this place is not for you. What you get is delicate, balanced, quality food. I thought a lot of the dishes would taste the same because they use similar core ingredients, but everything was married in a way that was cohesive but still different and delicious. I won't call out everything on here but I will list my favorites Chestnut tempura - it sounds ridiculous but this was my fave. I actually thought I hated chestnuts but it turns out I like them, just when they're good quality and done well. A couple dishes had seared fish and they were all done to perfection. Duck and ginkgo nuts - I don't usually like ginkgo nuts but these were just done so well and salted The Chef here is meticulous about everything and that comes through in both ambiance and food. Unlike in the Bear, the "dance" of the kitchen personnel is soothing, smooth and not rushed. No anxiety here! I love that he puts thought into where people sit. I love the energy that goes into sourcing the ingredients. Most of all, I love the sense of community he tries to promote through this experience l read more

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This has got to be the worst restaurant to ever try to book a reservation at. Definitely a bot infested one trying to sell to a third party app for additional price. Ill take my money elsewhere. Don't even bother trying here unless you want to pay way more thru another app just to secure a reservation!!!!!!! read more

My first visit to Hayato was unforgettable. The kaiseki menu is executed with such precision and respect for each ingredient, every dish feels both refined and deeply soulful. The intimate setting and warm hospitality make the whole evening even more special. Truly one of the most exceptional dining experiences in Los Angeles!! Impeccable wine & sake offering as well :) read more

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First Michelin (2) star restaurant I've ever been to and I think I absolutely picked right. The quality of the ingredients and Brandon's expertise as a chef speak for themselves, you can google some real food critics if you want to know about that (they were both unbelievably amazing in my opinion). What really got me was how welcoming and down to earth the whole experience felt. I learned things about sake, the impact of seasons, fish, veggies, and personal things about the chef that you just don't get other places. Not to mention how nice the place felt in terms of atmosphere. 16/10. Don't think, just go. Truly one of the coolest things I've done, and I try to do lots of cool things. read more

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"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) read more

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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. read more

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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! read more

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No wonder it's so difficult to get a reservation at Hayato. Hayato is no joke. It's beyond expectation. Chef Hayato lets the ingredients speak for themselves. His work would never over power the natural sweetness of the ingredients. Even a simple charcoal grilled eggplant is amazing! This is a must, if you love kaiseki style of dining. read more

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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. read more

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favorite restaurant in LA. Everything is good. Just sit down, order multiple sake bottles, and enjoy the adventure.

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. read more

【高木酒造 朝日鷹 特撰本釀造】 入座先来一杯欢迎酒，喝完慢慢开始研究酒单。酒体无比轻盈，质感清新柔顺 【新政 Colors カラーズ "Ash" アッシュ - 水墨 亀の尾 2022 新政水墨龟之尾】 闻着能感受到微乎其微的清新，几乎没有特殊香气。酒体圆润柔和，刚入口时最明显的是丝丝甜味，舌尖竟然停留着辛辣，确实是富有野性的一款清酒。温度上升后突然窜出咸味，气泡感依旧明显，回甘持久。全程放置在冰块中保存，使得整瓶酒的风味能够基本相同 种草了同场另一组食客分享的【惣誉 生酥仕込 純米大吟釀 Sohomare "Tuxedo"Kimoto Junmai Daiginjo】，应该算是比较小众的清酒？清新自然，带着一丝甜美，口味平衡 (先附 Sakizuke) Live California Spot Prawn, Fresh Bamboo 【加州牡丹虾+冬笋】 虾的火候太牛了，一点点夹生的质地，又嫩又弹牙，脆口的虾籽，在口腔里微微爆破。冬笋脆嫩，没啥特别。调味非常清淡，姜汁收尾，很厉害的浓稠度把控，晶莹剔透的酱汁，完美地挂在食材表面 Shirauo and Sweet Potato Tempura 【小齿日本银鱼+白薯天妇罗】 初春特色白鱼，在雪刚化的时候捕捞。白薯的表皮简单地裹了一点黑糖再油炸，当晚留下深刻印象的菜品之一，极薄的外皮微脆，内心柔软，甜丝丝的味道，完全没有根茎，口感极其绵密 Seared Kinmedai, Tosa Zu Jelly 【烤金目鲷+醋冻】 金目鲷只烘烤表皮，略带焦黑，保持了鱼肉的嚼劲和软滑，皮下脂肪的油香在口腔中迅速迸发。醋冻酸甜可口，酸味从舌尖传递到喉咙，喉咙有明显的刺激感，质地又是软绵绵的，很有意思 (凌ぎ Shinogi) Aji Bo-Zusbi 【鲹棒寿司】 米饭太瓷实了，以至于吞咽的时候还有点噎得慌，酸味占主导，但是并没有掩盖鱼的鲜味。很满意鱼生的温度，和微微温热的米饭形成了对比。调味只是简单的酱油和姜末，就能衬托出食材本身的鲜美 Hokkaido Surf Clam "Nuta Ae" 【北极贝+ 软白独活Udo】 北极贝的处理很牛，炭火微微烤过表皮，弹牙且有嚼劲，而且越嚼越鲜甜。土当归的口感偏脆，没有什么特殊的味道，有点像脆山药。搭配醋味增酱，甜味明显，质地浓稠 (盖物 Owan) Dungeness Crab Shinjo 【珍宝蟹真薯】 汤头真的太戳我了，清淡顺口，鲜味充斥着整个口腔。蟹肉给的一点都不吝啬，大颗的蒸蟹肉丸子，Q弹嫩滑，嚼起来有微微的嘎吱感。柚子皮挺有意思，泡在热汤里，入口温热，先感受到清爽鲜甜，后调才是突出的苦味 (御作 Otsukuri) Japanese Sea Bream, Akagai 【真鲷+赤贝刺身】 赤贝的品质感人，鲜甜脆爽，还带着一点软糯的口感。依旧对真鲷喜爱不起来，筋膜感比较重，有嚼劲，但缺少鲜味。紫苏、洋葱、海带、山葵，每一样都造就了恰到好处的风味 (炊き合わせ Takiawase) Steamed Abalone with Liver Sauce 【蒸鲍鱼+汤冻】 鲍鱼微弹嫩滑的口感充分展现了完美火候，大根为汤头提供了鲜甜，清淡的调味在这一道菜里竟然显得寡淡。鲍鱼内脏和海带熬制出酱汁，搭配山葵，会呈现出更好的风味，汤冻带点小Q弹，味道厚重浓郁 Charcoal Grilled Kinki, Roasted Onion 【竹炭烤金吉鱼+烤洋葱】 烤洋葱真的是点睛之笔，甜度满分，解腻又提鲜。鱼皮酥脆，鱼肉软嫩鲜美，极其薄的鱼皮下竟然藏着令人惊叹的脂肪，仅仅以盐巴调味就能激发出香味 Fried Cuttlefish, Fresh Ginko Nuts 【油炸墨鱼Sumi ika +银杏】 裹了偏厚重的炸衣，使得口感更加松脆，墨鱼弹牙有嚼劲。柠檬蘸酱上大分，极其清新的香气，增添了更加复合的口味层次。虽然不想做比较，但我只在Dan Sung Sa吃过烤银杏，Hayato的银杏品质确实好，口感软糯，丝毫感受不到苦味，唯一的缺点是表面的盐味过重，掩盖了银杏本身的味道 Seared Duck Breast, Tokyo Turnip 【煎鸭胸+东京大头菜】 大头菜足够清甜，足够软烂，鸭肉虽然还是需要一些咀嚼，但火候已然不错，瘦肉紧实，鸭皮Q弹。没有过重的调味非常加分，依旧能尝到禽类食材本该有的"腥味" (炖锅 Mizore Nabe) Ebi Shinjo, Shiitake, Komatsuna 【海老真薯+椎茸+小松菜】 虾饼软嫩中带着紧实，口味鲜美，小松菜虽然老，却非常入味。不喜欢柚子皮的苦味，但是刚入口时的清新还是更胜一筹，萝卜泥真不愧为最佳配角，给汤头增加了一丝清甜感 (珍味 Chinmi) Grilled Karasumi 【烤乌鱼子】 外皮微脆，内里柔软，咸香有嚼劲，最佳下酒菜!!! (釜饭 Kamameshi) Black Throat Sea Perch Rice Pot 【喉黑鱼釜饭】 很幸运，赶上了这个季度喉黑的最后阶段，全熟的鱼肉依然能保持非常嫩滑的口感。米饭软糯，每一粒米都被鱼的鲜味包裹，真希望自己的胃能容纳5碗饭... 海苔碎的品质一般，单吃有点过软。腌渍萝卜、蘘荷、蓑衣黄瓜作为配菜，清爽解腻。味增汤顺滑无渣，但是有点咸，不过在釜饭之后喝口热汤还是舒服的 (水物 Mizu Mono) Asian Pear with Sake Jelly 【糖渍梨+清酒冻】 再普通不过的秋月梨，清甜、水分充足，用了一些盐腌渍，外层包裹清酒冻。水果的甜味给今日份晚餐提供了一个不错的结尾 Kyoto Green Tea 【京都绿茶】 无敌顺滑，苦味偏重，但完全不涩 【抹茶】 清香，入口清淡，苦感却在口腔里挥之不去，第二口能感受到明显的咸味，搭配甜品再合适不过 read more

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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. read more

08/04/24 - Amazing kaiseki dinner at @hayatorestaurant. Reservations were gone within 30 seconds and was only able to get due to the wait-list. Thank you @brandon_hayato_go for an amazing dinner experience. Service was superb and very personal. The space was very nice although could use some more cooling as it got a bit warm. read more

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Gone in 30 seconds. Reservations can be made first day of each month at 10am. "What does Hayato means?" My wife asked Mr Brandon as we sat down on this seven seat venue. Mr. Brandon politely replied, Hayato is his name. We should feel embarrassed, but Mr. Brandon Hayato Go made us at ease. In fact, it was one of the intimate, personable experience to be sitting 2-3 feet away from Chef and not feeling awkward. See posted photos for food descriptions. Chef is very approachable, and passionate to share his wealth of knowledge. All dishes have fair amount of sophistication, but he and his team concerted elegance and calmness. Chef explained the delicate taste bud needs to be reminded, and Japanese community emphasize it in depth compared to the western culture. Hence, most dishes will not be on the salty side, as there is no end to build up saltiness from one course to the next. It also take personal pride outside of this restaurant, from fishermen, farmers, to ranch to showcase their best produce, whether it's wild caught fish without internal bruises, or vegetable of rarity that are seasonal, take time and special environment to grow. It must be scrutinizing to find local and oversea ingredients to run restaurant Hayato. The cost-value for us customers are too good to be true! Thank you, Chef for making this a memorable experience. I am writing this review 4 weeks later and as I go thru my album, the memory is still vivid to this personable experience! read more

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What an experience. Chef Brandon creates an expertly crafted tasting menu lasting for close to, if not a little over, 4 hours. For as long as the meal sounds, there was never a point where you feel overwhelmed for the next dish, or hungry and anticipating the next dish. It's expertly paced, and at no point does the meal ever feel over extended or awkward. The service is definitely top notch. Drinks were always replenishes in a timely manner, and the waitress really pays attention to detail. She had noticed I booked a reservation next month and had transfered it to my friend who's been trying to go for 4+ months, and stuck up a fun conversation! The chef and staff really do notice the little things. The food is amazing. One of my favorite things to do is learn and try new foods, and that becomes harder to do as you explore more restaurants. I had at least 7 dishes where it was a new technique I had never seen, or a fish or food product I had never tried. For example, I had no idea there were different harvest times for ikura, and that some of the harvest with the smaller salmon roe is considered a delicacy. I had cooked uni which was a first, and hay smoked Bonito! The Bonito was by far my favorite. For as meaty as it looked it was so fatty, almost akin to a savory otorro but way better. Chef Brandon said its so much easier for a restaurant to buy a big slab of tuna or waygu and serve it to get a higher price point, and he prefers to use uncommon ingredients or smaller fish that other establishments won't use due to quantity restrictions or the increases prep time some require. The wide range of exotic fishes he used really shows, it was such a unique and delicious experience. To finish the night, you can have as much of the rice dish as your heart desires. Definitely go for seconds, it's easily the best rice I've ever had. He never wants a patron to leave hungry! Couldn't recommend this place more. In my opinion this is the best restaurant I have been to in LA so far by a long shot. I do wish there was background music, but I almost think it's purposefully omitted to encourage conversation between patrons and the chef. At an intimate 7 seats, it's easy to talk to and feel comfortable around your fellow diners. If you're lucky enough to get a reservation, just go. It's beyond worth it and I can't wait to go back. read more

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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. read more

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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! read more

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You ask why the two stars. After they reopen, made a reservation on Tock, clicked 2 but confirmation was for one. Emailed them regarding the error they said they couldn't accommodate two. Asked if they were able to live the reservation to next month advised no. Done once at their rest and was told that if we're a frequent customer to email them and they will make accommodations. Sent a 2nd email notifying them that we have supported their business with take out orders every month during the pandemic and they still couldn't accommodate us. I usually don't ask for any special treatment, but I figure being a loyal customer and was advised that such accommodation can be requested I gave it a shot. At these prices let's be frank it's not for the under serve community. So I do have expectations for a better customer service experience. Food is still great but service for them is not as important and earning customers for life is not part of their goal either. read more

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Beautiful bento lunch boxes made up of quality food. I fully recommend Hayato. LUNCH BENTO BOX You get 17 items arranged neatly inside a legit wood box. Tasty, fresh, tender. Everything is good. SERVICE Really nice and polite. PARKING The area isn't that great but the complex that Hayato is inside is well secured. There is a large parking garage (free 2 hrs I believe). If you drive past the garage entrance, you can drive around the garage and snake your way all the way to Hayato's entrance where there are several parking spots (1 hr) RESERVATION Because of the pandemic, they are only serving bento lunch boxes. Right now, they have time slots at noon and 1:30 (only Fridays and Saturdays). Bentos need to be preordered and preorders open up on the 1st of each month. read more

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THE BEST KAISEKI I have had outside of Japan. The food is thoughtful, original, truly inspired. The service is extraordinary. There are only seven (7) seats, and one very relaxed sitting per night -- Chef Hayato takes his time, including taking the time to decide where each diner should sit. The ambiance is completely Zen -- everything is simplified as if to say "this is about the food, and only the food." One gets into the vibe and flow and it is just a phenom dining experience. I would go once a month if I could (reservations are very difficult to get). www.acmefoodwine.com read more

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!!! read more

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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. read more

Hayato - Japanese Near Me - Los Angeles, California

After months of trying to get a reservation, we were finally able to dine at Hayato. Menu of the night. 1. Cold dish of eggplant and Santa Barbara prawns: The shrimp itself tastes good but the dish as a whole was a little bit bland. 2. Smoked eel with wasabi and salt: not much to say here. Light flavor and soft. 3. Kakiage with corn, scallop and mitsuba: the kakiage was fried well but it tasted mainly of corn. Couldn't really taste the scallop. 4. Seared sea perch with vinegar and dashi jelly: this was really good. The richness of the fish paired well with the bright flavor of the jelly. Yum! 5. Mackerel with rice mixed with chives and soy sauce: The flavor of the rice was good with light fish taste. 6. Dungeness crab with dashi broth: The crab itself had a nice savory flavor. Very good but the broth was very light. 7. Sashimi Bonito and squid: sashimi was fresh and the ika was good. 8. Steamed abalone with liver sauce: Abalone was tender and the liver sauce not overpowering. 9. Smoked Hokkaido kinki whitefish with lotus root: Very good dish with the crispiness of the skin with fatty fish. Lotus root also has a good crunch. 10. Kisu fish and fava beans tempura with dashi sauce: tender with strong fish flavor. I like the sauce as well. 11. Nabe with smoked amadai: once again the fish is good. 12. Mullet roe: tastes just like the ones from Taiwan. Has a strong flavor so I usually eat it with rice. This one was paired with sake. 13. Unagi donabe rice: earthy rich hearty flavor. A great end to the meal. Had seconds! 14. Dessert strawberries with hojicha cream: strawberries were very sweet. Interesting take with the hojicha. Reminds me of some of the ice cream flavors at Kansha Creamery. Service was very good. The waitress Yuki very attentive and friendly. Chef Brandon seemed nice too and focused on quality ingredients and every detail to make it a good meal. Overall, the food was good but did not live up to the hype IMO. The meal did take about 4 hours. Would be nice if they had some nonalcoholic options which is becoming more popular nowadays at upscale restaurants. FYI. Have had the Bento box before as well. That was very good. Each bite had an interesting flavor. read more

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Hayato has weathered the pandemic with great aplomb, thanks to the brilliantly conceived bento box to-go. Creating the take-out bento box markets the top-notch cooking skills and artistry of Chef Brandon Hayato Go in a pandemic-safe way. And in these crazy times, it's a gift to yourself, one that you won't soon forget. Hayato had been in my pre-pandemic bookmarks for quite a while as an aspiration; with notoriously difficult reservations, I didn't have much hope that I'd actually visit the restaurant. *But* when I heard about their take-out bento boxes being available during lockdown, my heart skipped a beat. Hope is eternal. *But* then I heard from friends who'd tried to reserve the boxes with no luck, so I pretty much gave up. *However*, one day, I randomly got an email notification that bento box reservations would be available the next day and decided to give it a shot. I guess it was my lucky day. I scheduled my bento box one month out. On the day of pick up, I followed the directions sent by the restaurant to The Row (a multi-purpose development near the Arts District), parked in the parking structure, and strolled over the restaurant. The restaurant was very considerate in sending out their own map, since GPS will send you to the wrong entrance. Hayato is signed only with its logo; I wasn't sure I was in the right place but the beautifully kimono-ed hostess assured me I was. I gave her my name, she bowed and graciously disappeared for a moment, and returned with my beautiful bento box. I hightailed it home, poured a glass of fumé blanc, turned on my camera, and opened my present. The box itself is beautifully wrapped; inside the package, you will find a copy of the menu, a napkin and chopsticks. Each morsel is artfully arranged to make a lovely pastiche just begging to be IG'd. But the complete artistry doesn't become fully evident until the first bite. Each ingredient has been individually cooked, seasoned and prepared to bring out its most delicious aspects. This is cooking of the absolutely highest level. A few of my favorites: Seared duck breast: perfectly cooked, rich, and flavorful Chrysanthemum greens: chilled and served in a cute, tiny cup Snow crab claw: fresh and perfectly seasoned Wild Mexican white shrimp shinjo (need I say more?) The edame which are scattered here and there like little Easter eggs Truly worthy of its Michelin star. I noticed when I picked up my bento box that the restaurant also offers sake and other libations to go. Next time! (And there will be a next time.) Free parking for one hour in the parking structure. Follow Hayato to receive reservation notifications. Good luck! read more

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NOTE: Ate the bento on 3/13/21. Reservations open on the 1st of the month at 10AM Pacific Time. There are two time slots for each Saturday and Sunday of that month. Act quickly, because these sell out FAST. I can't count the number of times I've forgotten to reserve this darn bento. I had known about Hayato prior to its opening, but I've never been the type to shell out a ton for omakase (Ohshima is my favorite omakase spot, for reference) and so it fell off my radar. Once they introduced their reasonably-priced lunch bento, I became intrigued and set out on a journey to secure one of these coveted boxes. Only problem is, I kept finding ways to fail at making reservations. I'll spare you the details, but it was well over a year of failed attempts (all my fault, mind you) before I finally got one. I first encountered Chef Brandon Go while dining at his father's restaurant, Koi in the sleepy seaside town of Seal Beach. I won't say that I knew that he would become the head of a Michelin star operation, but I knew that if he opened his own restaurant, it would be a hit. He has a passion for the craft and art of Japanese cuisine that is required to stand out amongst the overwhelming ocean of competition in Los Angeles. Hayato encapsulates "Washoku", or traditional Japanese food, by providing experiences that leave a simple first impression, but provide a Mariana Trench's worth of depth once tasted. You will taste every element of each dish, because there are no fancy gimmicks and you're allowed to absorb the true essence of the ingredients. That being said, quality and technique doesn't count for much if the food doesn't taste good, right? I have no desire to break down each item on the bento in a Yelp review, because it's not like you have a choice in the matter. I will say that I thoroughly enjoyed some elements of the bento (The crab cake and sweet tamago, in particular), and there was nothing I outright disliked. So why four stars? It's not a meal that I find particularly memorable. I can't see myself craving this bento again in the future - it was a great one-time experience. It's beautiful, mostly delicious, reasonably priced, and yet I'm fine never having it again. I'll be back for the omakase one day, though. read more

Hayato - Secured the bag - Japanese Near Me - Los Angeles, California

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Worth it! I've only had a chance to try the bento box during the pandemic but it was a lovely fine-dining experience at home. I preordered the box well in advance the first month they returned. Pickup took a couple minutes past the set time but mostly due to the crowd. The brief service was excellent. Finally, the food --meant to be eaten at room temp which is genius-- was both beautifully made and delicious to enjoy. I think some people might struggle with the temperature as my sister likes food either really hot/cold but if you can get past that you delicate pieces of flavorful and perfectly cooked bites. The rice is there to make sure you don't get hungry I suppose. My favorite pieces were the sweet potato, crab, and eggplant read more

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After almost a year in trying, I finally succeeded in securing the highly coveted bento boxes on Resy! With the pandemic ranging on, Hayato has only been serving the bento boxes on Saturday's and Sunday's and up to a maximum of only 20 bento's a day! Needless to say I was extremely excited to finally get my hands on the 2 bento boxes for myself and my wife. Hands down one of the best bento boxes I have ever tasted! The layout of the food was beautifully presented and almost looked to good to eat! Well, I said Almost! The seafood and veggies were cooked to perfection and so sweet and delicious. It is making my mouth water just writing and thinking about it right now! My favorites were definitely the snow crab tofu, agedashi eggplant, chrysanthemum greens, wild Mexican white shrimp Shinjo and the tamago! Everything was perfectly executed and you can tell the Chef meticulously poured his heart and soul in preparing each and every one of these amazing bento boxes!!! read more

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Stating that securing reservations is difficult is definitely and understatement. Since Hayato only opens up reservations once a month, everyone in the world seems to be hitting that refresh button right at 09:59:59. It took me 4 months before finally scoring a 2 seats and I believe it was partly due to the fact that it was New Years Day! Definitely understandable since there is only 7 seats at the counter and since Brandon san only has 1 seating a night. We were the first to arrive and waited outside admiring the beautiful restaurant inside. Right at 7, the door was unlocked and Brandon san welcomed us in and poured us a welcome drink. As we were waiting for the other guests to arrive, we were fortunate to have the opportunity to speak with Brandon san about his restaurant and about his background. The first course consisted of a Santa Barbara spot prawn w/ edamame and a lobster jelly (iirc). The dashi jelly was packed with umami which enhanced the flavor of the already sweet prawns. Fresh yuzu added a bright finish at the end. Second course consisted of a tempura pairing of ice fish and sweet potato. Perfectly fried to a light golden brown, the ice fish perfectly complemented the yuzu hitachino lager I was drinking. The sweet potato tempura was also phenomenal. Third course featured an anago pressed sushi. Beautiful pieces of anago were placed on the counter while Chef started to fill the oshizushi box. This was the first time I've experienced oshizushi and watching Chef prepare this dish was mesmerizing. Fourth course featured a dungeness crab ball w/ a baby turnip in a dashi broth. Chef jokingly mentioned that a supplier asked him to try their instant dashi, smiled while shaking his head saying that he would be able to get so much more sleep if he ever did. The dashi was full of umami and brought out the sweetness of the dungeness crab. Fifth course was aji and tai sashimi which were tasty. Spread on a little bit of the garnishes (shisho leaf, ginger root (?) or fresh kombu) and enjoy! Sixth course was steamed abalone w/ abalone jelly and liver sauce. The first time I had a similar dish was during a meal at Sushi Yositake in Tokyo. I was blown away at how tasty the liver sauce. Only complaint was that Chef didn't provide some sushi rice for me to completely finish the sauce. Seventh dish was a grilled black throat sea perch which like eating wagyu. This fish is super fatty which was perfect for grilling. Served alongside a ridiculously delicious lotus root. This was a life changing dish! Eight dish was a wagyu and piece of bamboo in a dashi broth. Can never go wrong with a beautiful wagyu and iirc this was from miyazaki prefecture. The was . Ninth was a fried scallop which was tasty but in my opinion was a bit overdone in my opinion. To the defense of Brandon san, he did disclose that it was cooked through intentionally but would've preferred it more on the rare side. Tenth course was a tile fish nabe with a baby turnip and shiitake mushroom in a dashi broth. A prequel to the final dish featured 2 slices of karasumi which would've been perfect to pair along with another beer but I was too full to even think about ordering one. The final savory dish featured a ginger rice w/ sawada. This dish took me back to my very first kaiseki meal in Tokyo about 8 years ago. The aroma from the ginger was so amazing that I can still taste it to this very day. Brandon san's rice dish was simply just that, amazing. Only difference was the addition of sawada. Though I was full, I could not resist a second helping of it. My wife jokingly said to ask Chef if we could pack the rest of the pot. Dessert was the final piece to this amazing meal which consisted of super sweet strawberries from Harry's Berries along with a homemade whipped cream with kinako. Don't get me wrong the strawberries were delicious but the whipped cream was on another level. It was so good that I shamelessly asked for a second helping. For those who have tried and failed to secure a seat or two to dine here, don't give up as a meal here is as good if not better than some of the best kaiseki restaurants in Japan. I enjoyed the entire dining experience we had and look forward to coming back in the near future. read more

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Took many tries but we finally got a dinner reservation! So far I've had 5 Kaiseki meals and this was one of my favorite. We had his bento box few years ago and was blown away how good it was. The dinner is also pretty impressive. I really admire the attention to detail and how he highlights each ingredients without overpowering it with salt or too much heavy sauces. I definitely felt this was a low salt meal but still with such a punch of natural umami to each dish. I overheard the chef saying he likes to eat at nightshade and was a little surprised how his sensitive taste buds can handle the heavy flavors from nightshade given he style of cooking. I'm a big soup person and the dashi in each dish really hit the spot for me! The dashi was so clean yet flavorful it was almost like drinking a refreshing clean sake. My favorite dish was the ball of crab! I still remember a mouthful of delicious fresh crab meat soaked in dashi! Reservation via resy for this Michelin's 1 star restaurant - $300+ per person (including gratuity and a beer). It is impossible to reserve for more than 2 people so don't even try. Just go with your love or favorite eating buddy or go alone! Single diner reservations are way easier to get - only 7 seats per night! Good luck! read more

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