Summer 2019 Menu
hayato is one of the best dining experiences in la, the food is excellent of course but what puts it over the top is the incredible service, hospitality and the ability to interact with chef go and his team. Being able to ask questions, share anecdotes and eating adventures just makes for a very fun and enjoyable evening. One story chef go shared with us was the time he went to felix. since he doesn’t go to the westside too often he wanted to try as much as he could so he crushed three appetizers and four pastas… by himself #notallheroeswearcapes. i think chef go can give @J_L and @moonboy403 a run for their eating money.
notes:
- dinner is now $240 with a 16% service charge
- starting july 1st chef go will be releasing a month’s worth of reservations at a time. this should make it easier for people to get reservations instead of having to stay up until midnight every night.
sakizuke - live santa barbara spot prawns, seared over binchotan, okra, tosazu jelly (rice vinegar, dashi, white soy sauce, mirin), shiso flowers
the tart tosazu jelly is nicely balanced with the sweet medium rare prawns. fun fact: the japanese plates for this course are 250 years old. so old @linus was eating off of them as a kid.
kakiage tempura - hokkaido scallops, corn
Salty, crunchy deliciousness
bozushi - aji (hyogo japan, spanish mackerel), chive rice, ginger
soft and lush with just the right amount of fat. highlight.
(new) owan - somen noodles, amadai (tilefish)
the amadai was sweet and had a firm and flaky texture that was incredible. chef go’s dad’s favorite fish. highlight
sashimi - tai (kagoshima sea bream), inada (kagoshima wild yellowtail), akagai (korean ark shell),
salt, soy sauce, wasabi, raw nori, myoga (japanese ginger shoot), shiso
another akagai alert @Chowseeker1999, @Sgee, @beefnoguy, @BradFord
chef go may have shed some light on the recent akagai sightings. he said there’s a new seller at the market that ships akagai pre-shucked, so maybe that’s how they’re able to ship them to the us.
the notorious B.H.G. #hair @TheCookie
sake steamed abalone, abalone stock cubes, abalone liver sauce, wasabi
excellent
binchotan grilled nodoguro (ishikawa prefecture blackthroat seaperch), maui onions, dark soy sauce
holy shit this was good, chef go mentioned this was the fattiest nodoguro he’s seen and as great as all the other ones i had were this was the by far the best. cooked perfectly over the fire as always and literally dripping with fat. when i was done there was a pool of liquid fat on the plate. the maui onion was another highlight and had the sweetness of caramelized onions but still had a slight bite. highlight of the year.
(new) anago (yamaguchi prefecture sea eel), ankake (thickened dashi), tokyo negi (japanese leek)
shabu shabu - a5 omigyu ribeye (shiga prefecture), komatsuna greens (japanese mustard spinach), shiitake mushrooms
rich and tender with tons of beefiness.
chinmi - konoko (salted sea cucumber ovaries)
brininess of oysters with a hit of umami
(new) japanese rice set course - miso soup, pickles, hojicha tea, dungeness crabs, kanimiso
this was only the second time chef go has made this dish and the first time serving it to customers. the meat and brains from three whole dungeness crabs were used for this dish and it was probably the best version of his rice course that i’ve had so far. highlight.
x3
harry’s berries gaviota strawberries, kinako (roasted soy bean flour) whipped cream, sencha matcha green tea
washington rainier cherries
sweet and snappy
pre-dinner amuse bouche
first stop was closed
second stop
