after 15 long months hayato 2.0 is back and bigger, better, and longer than ever. just like with their bento box, chef go, hiro, bethany, yuki, and richard haven’t missed a step. their dinner service just gets better and better.
(new) sakizuke - chilled torigai, binchotan charred eggplant marinated in kombu dashi, ginger juice, junsai
a nice cold refreshing start on this day of oppressive heat. loved the smokiness from the eggplant. the torigai was a sweet spring treat.
agemono - kakiage tempura, brentwood corn, hokkaido scallop, mitsuba
crunchy, sweet, salty, delicious. highlight.
the notorious b.h.g
binchotan roasted live santa barbara spot prawns, okra, tosazu jelly, shiso blossoms
roasted in its shell to a perfect doneness so that it’s still firm with a slight chew. the tosazu jelly was a great acidic complement to the incredibly sweet prawns. highlight.
shinogi - aji (hyogo prefecture) bozushi, chive, fresh ginger
fatty and sweet, another highlight bite.
owan - dungeness crab, baby kabu , suimono
the light clear broth showcases the sweet golf-ball sized lump of dungeness crab held together only by its kanimiso. highlight.
sashimi - tennen tai (wild) , farmed tai. nori, myoga, shiso
this was a study in texture. served side by side you’re able to appreciate the difference in taste and texture. the wild tai, aged two days and killed ikijime, was very clean tasting and was firm with a nice chew. the farmed tai was softer and oilier, not bad, just different. chef go explains the wild tai gets its firm texture by having to swim in strong currents instead of having spa days in fish pens its entire life.
sake steamed abalone, abalone stock cubes, abalone liver sauce, wasabi
classic, so much umami in each bite. highlight. only thing I need was a ball of rice or piece of scarpetta (a la ishikawa) to sop up the stomach sauce.
binchotan grilled nodoguro, lotus root
smoke, salt, fat. possibly the highlight of the night. the lotus root itself was another highlight, roasted over binchotan for 45 minutes and brushed with dark soy, it became chewy and perfectly caramelized.
bethany presenting the udo
(new) nuta-ae, raw udo, hokkigai
this hokkigai was another surprise, I don’t think I’ve ever had this fresh in the states. it was insanely sweet with the texture of tender calamari, nothing like the frozen pieces of insipid rubber you find at many places. highlight.
(new) amadai, ankake, tokyo negi
I love crispy amadai and this one was stellar. the texture of the scales were like lay’s potato chips, classic not kettle. highlight.
(new) hokkaido uni tsukudani
I call this candy uni. the hokkaido uni is cooked in sake, sugar, soy sauce and mirin which shrinks it and concentrates the uni flavor. highlight.
shabu shabu - komatsuna, shiitake and oyster mushrooms, a5 miyazaki wagyu, kinome leaves
meltingly tender beef, loved the little kinome leaves for a hit of mint and citrus flavor.
karasumi
soft and chewy with a deep flavor of the ocean, served slightly warmed from the binchotan. great pairing with sake. highlight.
gohan - kinmedai, mitsuba
the best rice course in the city or the greatest rice course in the city? highlight.
miso soup, toasted tofu
pickled cucumbers and kabu
double serving x3
I think chef go is trying to fatten me up. you will not leave hungry.
harry’s berries gaviota, kinako infused whipped cream
can’t get any better.
bonus harry’s and ken’s top notch white nectarines
yuki-san preparing the matcha
matcha green tea
fin - wasanbon made by yuki-san
