Hayato
- 1320 E. 7th St., Ste. 126, Los Angeles, 90021, United States
- 240 USD • Japanese, Seafood
Take Away
Lunch bento boxes available by pre-paid reservations Sat-Sun via Tock.
Hayato
- 1320 E. 7th St., Ste. 126, Los Angeles, 90021, United States
- 240 USD • Japanese, Seafood
MICHELIN Guide’s Point Of View
The entrance can be a bit tricky to locate within the newly transformed ROW DTLA, so look for the fluttering noren on the first-floor of building M2. Inside, a white cedar counter dominates the softly toned room and ensures that dining here is an intimate and engaging experience with Chef Brandon Hayato Go.
This is the kind of place where celebrants and gourmands come to enjoy a culinary show. Many of the courses begin with ingredients that are artfully arranged in the back kitchen and handed to the chef on trays, then finished before your eyes and presented with detailed explanations.
The chef's nightly menu presents an impressive parade of sashimi along with grilled, fried, steamed and simmered plates. Seafood is sparkling beyond comparison, especially that intense and focused presentation of a hollowed-out snow crab shell filled with seasoned rice, luscious roe and tomalley. Then morsels of tender abalone with small but mighty cubes of abalone gelée as well as a dab of liver sauce deliver flavors that are simultaneously pure and restrained. Finally, everything seems to sparkle in a rice pot of grilled wild yellowtail and daikon, showered with slivered chives and served with pickles.
- m One MICHELIN Star: High quality cooking, worth a stop!
- ô Very comfortable restaurant
Commitment to sustainable gastronomy
Initiatives
Specialty produce is sourced from local farms
Speciality
- Panko fried matsutake mushrooms with sudachi
- Kinmedai meshi, a family style dish of grilled big eye snapper and top quality sushi rice with mitsuba and pickles
- Fresh persimmons and cold Asian pears in sake gelee
The History of Sushi in America
Though America’s sushi bar history may have started with traditional nigiri, it would be a long time before that would become the norm.
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