Anyone have any luck?
Looking like sold out
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 
(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 
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they’ve been serving grilled kinki for a while.
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Dang hope some of you had better luck. And hope Tock gets some more servers or that restaurants start adjusting their reservation opening times since I assume this is platform-wide lol. 10 AM PST on the dot and servers crash. Constant 503 and 504 errors for the next few minutes and everything’s booked by the time I get a window to get through.
I did stick around and see a single Wednesday opening pop up around 10 minutes after. I passed on it but saw it got scooped up immediately.
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I believe 503 and 504 errors can be caused by bottlenecks upstream from the server you’re trying to reach, which is to say that people with other internet service providers or in other locations might have an easier time connecting.
A quick Google appears to show that a 503 error can also be from server overload. Some of it might be on my end. I will add that during my refreshes, I did reach a Tock page stating that Tock was experiencing issues and another error page for server overload, among the other 503 and 504 error pages (I got at least 4 different error pages before actually being able to see that everything was sold out).
Combined with the time out reports last month I’m inclined to believe that this is more an issue of too many people trying to make reservations at the same time and overloading Tock’s servers, which probably aren’t ready for it. Didn’t have the opportunity to test if the slowdown was Tock-wide or just the Hayato page so maybe it is isolated and not the entire site.
Either way, just wanted to make the observation that the reservation issues might still persist this month. Twice could just be coincidence though…
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tfl also releases reservations on the first of the month at 10am. tfl’s tock page is also affected.
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I’ve done tests on this in the past and it happened to TFL Tock page as well.
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early spring 2022
lots of changes (food and staff-wise) as we transition into spring.
hiro-san has moved on and rainier from yumeya zushi is in. moe who has been working daytime prep is now helping out during service.
everything was outstanding as always but the dish that got me most excited was the dungeness crab and kanimiso gohan. so good the entire counter finished off the whole pot. 
thanks for the invite @NYCtoLA
moe and rainier
(new) sakizuke - live santa barbara spot prawns, tosazu jelly, shiso blossoms
snappy on the outside but still rare and chewy in the middle
(new) agemono - satsumaimo, shirauo (lake shinji-ko in shimane prefecture)
better than piping hot mcds fries, so good.
(new) hamaguri ushio-jiru, watercress
nice and tender. the clear broth is made from tai bones and collar.
(new) takenoko
first boiled in rice bran, then simmered in dashi, and finally finished on the fire with dark soy sauce.
kind of like eating artichoke leaves.
(new) shinogi - aji (hyogo prefecture) bozushi, chive, soy sauce, fresh ginger
(new) owan - goma tofu, udo, fava beans
sticky, chewy, and nuttier than nicolas cage
springy and piping soft like mochi
sashimi - tennen tai (wild) vs farmed tai, tairagai, salt, soy sauce, wasabi, raw nori, myoga, shiso
sake steamed abalone, abalone stock cubes, abalone liver sauce, wasabi
binchotan grilled nodoguro, binchotan roasted maui onion
(new) tempura anago, ankake, ginger juice
(new) spring nabe (wakatakeni) - amadai, wakame, takenoko, kinome leaves
can’t get enough of takenoko and kinome
karasumi
(new) gohan - dungeness crab, kanimiso
it took moe about ninety minutes to pick five whole crabs for this rice course.
the notorious B.H.G
sometimes your food just hypnotize me
and if you don’t know, now you know
cucumber, turnip, myoga
x5
pro tip, the more rice you eat the less you pay per course.
aaand we ran out of rice
(new) harry’s berries gaviota strawberries, kinako whipped cream
yuki-san
wasanbon
fin
21 Likes
Dang 5 bowls of rice might be the highest I can recall. The spring menu looks great.
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Darn missed the yumeya boat 