Hayato - ROW DTLA

PorkyBelly · December 19, 2018, 6:31pm

had another fantastic dinner at hayato. besides not having the bo-zushi, i enjoyed everything more than my previous meal.

tatami room
almost ready

seared hokkaido scallops, dashi soaked chrysanthemum greens, kimizu sauce (egg yolk, dashi, rice vinegar, mirin), yuzu yest
great start, nice balance of the kimizu sauce and yuzu

nagasaki sea eel, harrison’s california chestnuts
awesome, chestnuts were great too

seiko gani (female matsuba crab from hyago prefecture), uchiko and sotoko eggs, crab meat, sushi rice
this replaced the bo-zushi course which i enjoyed more but this was still damn good.

owan - nodoguro (the king of white fish), matsutake (oregon), mitsuba

wasabi

tai (japanese sea bream), aji (japanese spanish mackerel), salt, soy sauce, shiso, myoga (japanese ginger bud)
why isn’t soy sauce and salt served with all sashimi? I loved the slight texture contrast with the salt.

sake steamed abalone, abalone stock, abalone liver
Fantastic abalone stock, i think it tasted more of abalone than the actual abalone

binchotan grilled kinki, lotus root
wow, highlight of the night. the lotus root was slow cooked over the fire for about 45 minutes which gave it a nice chewy texture. the kinki was perfectly crisp, smoky, and so oily that it increased oil production and lowered gas prices. i need to eat the whole fish.

wakasagi (pregnant freshwater smelts), turnip greens, ginger ankake
If you smelt it, hayato delt it.

alaskan king crab nabe, matsutake mushrooms, napa cabbage, yellow yuzu
the matsutake were cut thicker than in the owan course to give it a chewier texture.