I parked in the structure for 2:15 the other night for dinner. I paid $10 for parking for :15. We had a long lingering dinner. I’m still curious about the street parking. Maybe I’ll get lucky for a Hayato visit in the summer when the menu changes over.
4 Likes
bianco didn’t validate the last time I was there.
3 Likes
brace yourself, spring is coming.
special thanks to @hppzz for the delicious hoshigaki. review forthcoming?
(new) sakizuke - seared kinmedai (chiba katsuura), tosazu, shiso blossoms
(new) agemono - shirauo (lake shinji-ko, shimane) tempura
(new) grilled fresh takenoko
(new) akagai, udo nuta-ae (saikyo miso, kabosu, sesame paste)
stunt udo
(new) steamed sakura ebi, kabu, soramame
(new) shinogi - anago oshizushi, salt, fresh wasabi
owan - dungeness crab suimono, yuzu
sashimi - tai, tairagai
sake steamed abalone, abalone stock cubes, abalone liver sauce, wasabi
charcoal grilled kinki, charcoal roasted onion
(new) aori ika, ankake, ginger juice
(new) nabe - ebi shinjo, wakame, kinome, takenoko
grilled karasumi
nodoguro gohan, miso soup, pickles
x3.5
shizuoka musk melon
yuki’s wasanbon
fin
pre-game 
14 Likes
Are musk melons in season year round now? 'Cuz that’d be a great achievement for mankind if that was the case.
they’re grown indoors inside a gated community with 24 hour security so yes.
6 Likes
this looks fire - didn’t have it last week.
2 Likes
all these expensive japanese fruits are grown in greenhouses so shouldn’t have much seasonaility. Hell they are releasing mangos in the winter lol.
1 Like
Can sturgeon be farmed indoors too?
1 Like
Simply the finest restaurant in LA. Are there any kaiseki restaurants in the world this good outside of Japan? The only possibility I know about is Tenku Ryugin in Hong Kong (haven’t been).
did it replace the hokkigai?
They closed 2 to 3 years ago and weren’t traditional kaiseki either.
3 Likes
don’t see why not. A lot of the CA farms start and finish their sturgeon indoors. It’s mostly a cost issue of having to building an maintain that large of a building. It’s not necessary, don’t think they grow better indoors opposed to outdoors. It doesn’t change when they spawn roe though.
1 Like
sorry i don’t know the Japanese names of anything.
but probably
spring is here.
@boourns review forthcoming?
sakizuke - seared kinmedai (chiba katsuura), tosazu, shiso blossoms
(new) agemono - corn and hokkaido scallop kakiage, mitsuba
grilled fresh takenoko
akagai, udo nuta-ae (saikyo miso, kabosu, sesame paste)
big udo energy
big kabu energy
steamed sakura ebi, kabu, soramame, ankake
shinogi - anago oshizushi, salt, fresh wasabi, kinome
owan - dungeness crab suimono, baby kabu, yuzu
(new)hatsu katsuo warayaki, ginger, shiso, myoga, salt
sake steamed abalone, abalone stock cube, abalone liver sauce, wasabi
charcoal grilled hokkaido kinki, charcoal roasted onion
aori ika tempura, ankake, ginger juice
(new) hana sansho
this sansho flower has a super short one to two week season and almost never seen in the states. the slight tingling it gives your mouth was a great accent for the sweet ebi shinjo and bamboo.
(new) nabe - ebi shinjo, wakame, hana sansho, takenoko
grilled karasumi
nodoguro gohan, miso soup, pickles
x3
shizuoka musk melon
k & j orchards nashi pear, sake jelly
fin
14 Likes
There tonight? My friends were there to. One of them is a legendary rice eater at hayato 
4 Likes
ah another member of the clean donabe club. I was there last night.
Chef said he made extra rice because he knew @PorkyBelly was coming 
I don’t even know how to rank dishes at a meal like this… it’s more like calibrating your sense memory for what each ingredient should taste like at its peak. Kinki was memorable, getting to try hana sansho was really special (I did not expect it to have that citrus notes as well), I’ve never had fresh bamboo like that before, or sakura shrimp, and surprisingly the fried soramame really stands out…
If you have the chance to go, savor every moment because the time flies even though you’re never rushed.
11 Likes
@PorkyBelly’s IG captioning service.
sakizuke - seared kinmedai (chiba katsuura), tosazu, shiso blossoms
(new) agemono - sakura ebi
(new) tairagai, okra, daikon, snap peas, nuta-ae (saikyo miso, kabosu, sesame paste)
grilled fresh takenoko
(new) hamaguri ushio-jiru, kinome, soramame
shinogi - anago oshizushi, salt, fresh wasabi
owan - dungeness crab suimono, baby kabu, yuzu
hatsu katsuo warayaki, ginger, shiso, myoga, salt
franco san
sake steamed abalone, abalone stock cube, abalone liver sauce, wasabi
charcoal grilled hokkaido kinki, charcoal roasted onion
aori ika tempura, ankake, ginger juice
spring nabe - ebi shinjo, wakame, takenoko, kinome
grilled karasumi
yoshi san
nodoguro gohan, miso soup, pickles
rice x3.5
that soccarat
shizuoka musk melon
(new) harry’s berries gaviota strawberries, kinako whipped cream
fin
13 Likes