Hayato - ROW DTLA

Yes please do tell! Also if any of the ftc regulars are interested in doing a buy out I would be interested.

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same

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Tried last year lol

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I haven’t tried since he got star 2 but at least with tock imo it was possible to get reservations. What’s worked for me has just been going in on a single instance, timing the page refresh to the second, and being flexible with dates.

If you hesitate, miss the timing for a second, or have an incorrect setting and need to back out you’re probably done, especially with star 2 being relatively recent. Go in and don’t even think about whether it’s a good day for you or not. Look for the first blue you see and get that click in. In fact, if you know weekdays can work for you it might be safer to prepare to aim for a weekday seating as they might be marginally easier to book. Just a guess for that last bit though.

I think with 2 stars he’s more likely to pull clientele from other areas so competition is just higher than ever. I remember when I went to somni right after they’d gotten star 2 a chef told me they’d had people fly out from New York as a result.

I’m not sure it’ll work anymore but you could also wait to see if anything opens up after the 10 minute tock timeout.

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Chef Brandon doesn’t do buyouts anymore. :frowning:

But I kinda understand. The ballers and their friends would be the only clientele ever eating there.

Addendum: Just read the email from Chef Go (thanks waffles)… Yep.

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new dishes for december:

sakazuki sake cup

seikogani okayu with uchiko and sotoko eggs
chef go makes a warm porridge out of some dashi, rice and the seikogani meat, eggs and kanimiso.

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somebody mentioned this would make a great belt buckle

binchotan seared kinmedai, tosazu gelee, shiso blossoms

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goma-ae - fuyu persimmons, roasted shiitake mushrooms

magochi tempura, eggplant, ankake
pretty rare to see this outside of japan

cucumber, turnip, myoga


and the rest of the best

ebi shinjo, matsutake
serving this as a first course is like hitting a lead off home run. outstanding.

anago and chestnut tempura

sujiko, yamaimo, yuzu zest, dashi

modori-katsuo
super fatty and crispy skin

sake steamed abalone, abalone stock cubes, abalone liver sauce, wasabi

owan - wild oregon matsutake, hamo, green yuzu

binchotan grilled hokkaido kinki, lotus root, sudachi

hokkaido uni tsukudani

nabe - amadai, matsutake, mizuna

karasumi

gohan - black cod saikyo yaki, mitsuba

x3

k & j orchards nashi pear, sake jelly

yuki-san’s wasanbon

matcha

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What’s the best season to go to Hayato?

I was thinking maybe summer so you get the best of both worlds in terms of produce and seafood. Looking back to your original July 2018 post you had spot prawns, abalone, tai sashmi, corn/scallop tempura, nogoduro and market peaches. But you could have easily had Harry’s Berries and some other amazing produce.

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6.5 bowls on my last trip there (3 weeks ago).

Autumn/Winter, IMHO. But heck, the real answer on the exam is: WHENEVER YOU CAN GET A SEAT.

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haha thats pretty much what I was thinking too. Beggars can’t be choosers.

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Maybe I had a lot of wine but I feel like we had four different teas yesterday and I was wired until 2am. But the tea is so damn delicious - Yuki is a pro. ha!

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Anyone have any luck?

Looking like sold out

try applebee’s and chili’s

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Brandon’s legs are real and they’re spectacular #legday

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Legs for days…

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gotta love winter, lots of brand new dishes for the new year. lobster, zuwaigani, tairagai, kobashira, ebi shinjo and duck are all :heart: :duck: :heart:

(new) sakizuke - santa barbara spiny lobster seared over binchotan, lobster head dashi, lobster roe

(new) agemono - satsumaimo, kobashira

shabu shabu kue, tosazu gelee, shiso blossoms

hiro-san

(new) live zuwaigani grilled over binchotan

steamed body meat mixed with kanimiso

shinogi - anago oshizushi, sesame seed, salt, fresh wasabi

(new) owan - grilled amadai, somen, yuzu

sashimi - tai, tairagai, salt, soy sauce, wasabi, raw nori, myoga, ginger

sake steamed abalone, abalone stock cubes, abalone liver sauce, wasabi

binchotan grilled hokkaido kinki, binchotan roasted maui onion

(new) grilled-seared-simmered-steamed-smoked duck, kombu dashi simmered turnip, ankake, yuzu zest

(new) nabe - shiitake mushroom, tokyo negi, komatsuna, ebi shinjo

karasumi

gohan - buri, daikon

cucumber, myoga, turnip

I’m gonna need a bigger bowl

k&j orchards nashi pear, sake jelly

persimmon

yuki-san’s wasanbon

matcha

fin

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swag

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How many bowls of gohan this time?

First report I’ve seen where Hayato isn’t serving nodoguro?

2 #riceinflation #bowldeflation :sob:

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