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
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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 
On Friday, no one at the counter ate the bamboo leaves but is. Just the three chunks and called it a day. Missed out on some goodness
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Love the photos.
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How the actual heck do any of you guys get a reservation?? Refreshed like crazy into all dates in May already booked?!
Yeah things were done in the first 30 seconds.
I was out driving
If I’m aiming for Hayato, it would be for his Bento.
any idea if these are coming back?
not anytime soon
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I’m not going to bury the lede: former-two-star-no-toto hayato is now future-three-star-yes-toto hayato.
hayato is now an automatic 3 star and worth a special journey. let’s face it, an american standard toilet ain’t gonna cut it.
can we get a hayato toto nft please?
toto neorest 700h
shout-out to @CiaoBob and @chrishei for the great night
sakizuke - live santa barbara spot prawns, tosazu jelly, shiso blossoms, fava beans
(new) agemono (kakiage tempura) - corn, mitsuba, hokkaido scallop
(new) seared tairagai ushio-jiru, pea leaves
takenoko
boiled in water with rice vinegar to get rid of any bitterness, simmered in dashi and light soy sauce and then charred over the fire with dark soy sauce. eat the other leaves like an artichoke.
(world premiere) shinogi - hokkaido uni, nori tsukudani, fresh wasabi, soy sauce
(og encore appearance) owan - dungeness crab suimono, kani miso, fish paste, dashi
so glad this one is back
(new) seared hatsu katsuo, ginger, shiso, myoga, salt
sake steamed abalone, abalone stock cubes, abalone liver sauce, wasabi
in-n-out secret menu - animal style
binchotan grilled hokkaido kinki, binchotan roasted maui onion
tempura anago, dashi ankake, ginger juice
loved how super crisp and crunchy the batter was
spring nabe (wakatakeni) - amadai, wakame, takenoko, kinome leaves
skin was first grilled and then the bottom steamed in dashi. kinome and takenoko 
karasumi
(world premiere) nodoguro gohan, miso soup, cucumber, turnip, myoga
just listen to the sound of the fat dripping on the binchotan while this is cooking.
x4
sorry you couldn’t try any Brandon
harry’s berries gaviota strawberries, kinako whipped cream
yuki’s wasanbon
matcha
not shown - yuki-roasted hojicha tea and uji sencha tea
fin
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The best of my 4 meals there and that’s saying something because the others were incredible. Last night was incerdibler.
The starship toto was clearly the highlight but it is hard to stop thinking of end of season bamboo, amadai wakame (with sansho leaves!), anago, kinky onion (not hungry onion), bonito and that crab ball and spot prawns. Such lovely late spring flavors.
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Most significant restaurant news of 2022
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