Can you caption it in Japanese calligraphy? And only 1 wasabon instead of the usual 3?
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so whistful - like gentle breeze on a blade of grass with a morning dew holding on with the faintness of breaths
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Haiku form:
Hayato noren,
Summer breeze, flirting its edge…
Any open seats?
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Looks like a superlative meal. Supreme skill on display!
I like how he opens with soramame. And that nacre sheen on hatsu katsuo, very nice.
Seasons change their robes
Washoku attends subtly
Fine cut eel just grilled.
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what did i just eat?
how to caption my IG?
copy FTC
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Supreme skittles on display.
And the desserts sound sweet as candy rain while retaining that washoku Soul for Real.
But the corn and scallop kakiage with mitsuba stems sounds brilliant with great textures. Some would even say sensational.
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Did you dine with AGavin?
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Logging in to bow at your captions and pictures. Excellent as always! Time to copy this homework lol
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Any suggestions on how to transfer a reservation to someone else? I recruited a friend to get online and try to help me snag a resy. I was not successful; the friend was. Plan was for friend to transfer reservation to me, but it seems like that’s not an option on Tock. Any idea if chef will allow a transfer if the friend emails/calls the restaurant?
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Email like Porky said, or…just show up and give your friend’s name.
Not that hayato needs more public adoration from some smucks. But it was probably the best meal I’ve had at hayato in recent memory. The anago rice was next level
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Ears perked up…
@PorkyBelly’s IG captioning service, obon and typhoon season 
edition.
sakizuke - seared kinmedai (chiba katsuura), tosazu, soramame, shiso blossoms
agemono - brentwood corn and hokkaido scallop kakiage, salt
grilled hamo, fresh wasabi, salt
aemono - live santa barbara spot prawns, okra, snap peas, udo, kinome, kimizu sauce
yaki nasu, shredded ginger, bonito dashi
(new) shinogi (tekka don) - sushi rice, shiso, sesame seeds, nori, wasabi
owan - dungeness crab (oregon) suimono, baby kabu, yuzu
(new) otsukuri - tennen tai, mirugai (washington), wasabi, fresh nori, myoga, shiso
sake steamed abalone, abalone nikogori cube, abalone liver sauce, wasabi
charcoal grilled nodoguro, charcoal roasted renkon
(new) shin ika tempura, daikon and ginger ankake
nabe - grilled and steamed amadai, komatsuna, shiitake
grilled karasumi
anago and kinome gohan
nori, miso soup, cucumber, myoga, kabu, hojicha
that okoge 
fin
ken’s top notch white nectarine, sake and sea salt gelee
harry’s berries gaviota, kinako infused whipped cream
wasanbon
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For fun I wanted to see if I could get a reservation via Tock. The reservations don’t even show up - it’s not like I can’t click on it in time, they’re literally not even there. It goes straight from not yet open for reservations at 9:59:59 to sold out at 10:00:00.
Given that the page has a disclaimer about bots, it is clear that people were using them, and I am quite sure people are still using them. It’s not like Tock has super hi-tech anti bot measures - it’s actually quite hard to detect bots in many cases, as the whole point of bots are that they are designed to mimic human behavior. If Ticketmaster, who has an entire department devoted to identifying bots and inauthentic behavior still can’t identify bots most of the time, then there’s no way Tock stands a chance.
"The use of bots, scripts, and alternative methods of booking reservations is a violation of the Tock Terms of Use, and individuals who engage in such activity will have their reservation cancelled and permanently restricted. "
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Seriously - is there any way to get into this restaurant? I’ve been trying for months reloading the page at 10am on the dot to get a spot for me and my partner. Today I couldn’t even click anything as it immediately said sold out. I know that many seats are reserved for regulars but it seems impossible to get in. I wanted to go in 2021 but a health diagnosis on top of COVID prevented me from eating out for 2 1/2 years and now it’s 2023, I’m done with treatment and it’s impossible to get in.
Any tips?
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i think they’re having technical difficulties today, it goes fast but not that fast. keep trying