I am writing this review after my second time eating here and also having eaten their bento boxes back when COVID was still rampant. I've tried the winter and spring menu for kaiseki. I have to stress that this is not a sushi omakase restaurant, it's a kaiseki restaurant. It seems like a lot of people blindly come and don't realize there is a difference. This is my #1 ranked spot for fine dining in LA. The food is all very simplistic and highlights the quality. A lot of the ingredients are specific towards their season like hokkaido spiny lobster and dungess crab during winter. Chiba kinmedai for the time of spring when they start being in season. My favorite dish by far is the last of the savory course, the claypot rice. For my most recent experience, it was a nodoguro claypot rice with shell peas. It end's up being an all you can eat where I ended up eating 4 bowls before tapping out. Each bowl tasted different because the rice slowly cooks inside the claypot, with each one having more of the nodoguro taste in the rice as well as becoming softer. Overall, the food is 11/10. $400 per person is not cheap but for the experience and food I think it's more than worth it. There are some things I've eaten that I still wouldn't be able to eat in Japan without shelling out a pretty penny too. In terms of service, it is impeccable and attentive even compared to many other michelin restaurants I've eaten at. I consider myself a returning diner and will try to book for the summer and fall too. I have already recommended this place to all my friends and I would suggest the same for anyone who reads this review too. You need to try this place out if you can.

Amazing and unforgettable experience. One of not the most difficult reservations to get in LA. I'm living proof that it's possible if you don't give up and are persistent! Take advantage of the waitlist. Reservations are released on the 1st of every month at 10A. Seating is intimate (only 7 seats!) and there's only 1 seating per night. Food and ambiance were memorable. Loved being able to interact with Chef Brandon and the staff. We dined with great people who were generous, fun and had great conversations. It was intimate and soothed my soul. You can feel that love and thought are poured into the experience. The food was simple and pure yet delicious. I would love to return in the future for another round of food for my soul.

THE BEST KAISEKI I have had outside of Japan. The food is thoughtful, original, truly inspired. The service is extraordinary. There are only seven (7) seats, and one very relaxed sitting per night -- Chef Hayato takes his time, including taking the time to decide where each diner should sit. The ambiance is completely Zen -- everything is simplified as if to say "this is about the food, and only the food." One gets into the vibe and flow and it is just a phenom dining experience. I would go once a month if I could (reservations are very difficult to get). www.acmefoodwine.com

If you told me I'd have to drive to LA from OC, sit in a small restaurant with 5 strangers for 3.5 hours, and pay over $400, I would have rolled my eyes... but I did and it was a totally enjoyable experience! The food is so good. If you like bold, strong flavors this place is not for you. What you get is delicate, balanced, quality food. I thought a lot of the dishes would taste the same because they use similar core ingredients, but everything was married in a way that was cohesive but still different and delicious. I won't call out everything on here but I will list my favorites Chestnut tempura - it sounds ridiculous but this was my fave. I actually thought I hated chestnuts but it turns out I like them, just when they're good quality and done well. A couple dishes had seared fish and they were all done to perfection. Duck and ginkgo nuts - I don't usually like ginkgo nuts but these were just done so well and salted The Chef here is meticulous about everything and that comes through in both ambiance and food. Unlike in the Bear, the "dance" of the kitchen personnel is soothing, smooth and not rushed. No anxiety here! I love that he puts thought into where people sit. I love the energy that goes into sourcing the ingredients. Most of all, I love the sense of community he tries to promote through this experience l

favorite restaurant in LA. Everything is good. Just sit down, order multiple sake bottles, and enjoy the adventure.

No wonder it's so difficult to get a reservation at Hayato. Hayato is no joke. It's beyond expectation. Chef Hayato lets the ingredients speak for themselves. His work would never over power the natural sweetness of the ingredients. Even a simple charcoal grilled eggplant is amazing! This is a must, if you love kaiseki style of dining.

Reservations here are no joke - usually sells out less than a minute or almost instantly depending on the day you book. After all, it's only 1 seating per night for 7 counter seats, 5 days a week, so at most 140 people score seats per month. A good amount is held for regulars supposedly. A reservation for 1 is significantly easier than for 2, and I managed to get a solo reservation on my very first attempt! There are about 17 courses and it's a 3.5-4hr dining experience. There is a bit of time in between courses at the beginning but the food ramps up around the 1.5 hour mark. This is fine as you get settled in to the experience and order any alcohol you want. I'm not going to elaborate every single dish, but my highlights were the Dungeness crab and kinki fish. Unlike other kaisekis like Taneda in Seattle, this is more akin to traditional Kyoto kaisekis where their emphasis is simplicity and quality of ingredients, infusing them with soy sauce, dashi, salt, etc only. Similar to other kaisekis I have tried, each dish is beautifully presented with a specific plate or bowl. You also get to choose the sake cup if you order sake. I got the dry one to start and a sweeter one to finish, with a Pinot noir in between, and it was a nice pairing of my choosing as they mostly offer sake bottles and a small selection of a la carte glasses. I was well taken care of the whole meal, with water refills regularly and plates taken after each course with care. However, for the price tag and how hard it is to get reservations, it can be a hard sell for me to come back, and my more westernized palate prefers some other kaisekis more. Nonetheless, this one is still memorable and is a 5 stars and well deserving of 2 Michelin Stars in my books.

【高木酒造 朝日鷹 特撰本釀造】 入座先来一杯欢迎酒，喝完慢慢开始研究酒单。酒体无比轻盈，质感清新柔顺 【新政 Colors カラーズ "Ash" アッシュ - 水墨 亀の尾 2022 新政水墨龟之尾】 闻着能感受到微乎其微的清新，几乎没有特殊香气。酒体圆润柔和，刚入口时最明显的是丝丝甜味，舌尖竟然停留着辛辣，确实是富有野性的一款清酒。温度上升后突然窜出咸味，气泡感依旧明显，回甘持久。全程放置在冰块中保存，使得整瓶酒的风味能够基本相同 种草了同场另一组食客分享的【惣誉 生酥仕込 純米大吟釀 Sohomare "Tuxedo"Kimoto Junmai Daiginjo】，应该算是比较小众的清酒？清新自然，带着一丝甜美，口味平衡 (先附 Sakizuke) Live California Spot Prawn, Fresh Bamboo 【加州牡丹虾+冬笋】 虾的火候太牛了，一点点夹生的质地，又嫩又弹牙，脆口的虾籽，在口腔里微微爆破。冬笋脆嫩，没啥特别。调味非常清淡，姜汁收尾，很厉害的浓稠度把控，晶莹剔透的酱汁，完美地挂在食材表面 Shirauo and Sweet Potato Tempura 【小齿日本银鱼+白薯天妇罗】 初春特色白鱼，在雪刚化的时候捕捞。白薯的表皮简单地裹了一点黑糖再油炸，当晚留下深刻印象的菜品之一，极薄的外皮微脆，内心柔软，甜丝丝的味道，完全没有根茎，口感极其绵密 Seared Kinmedai, Tosa Zu Jelly 【烤金目鲷+醋冻】 金目鲷只烘烤表皮，略带焦黑，保持了鱼肉的嚼劲和软滑，皮下脂肪的油香在口腔中迅速迸发。醋冻酸甜可口，酸味从舌尖传递到喉咙，喉咙有明显的刺激感，质地又是软绵绵的，很有意思 (凌ぎ Shinogi) Aji Bo-Zusbi 【鲹棒寿司】 米饭太瓷实了，以至于吞咽的时候还有点噎得慌，酸味占主导，但是并没有掩盖鱼的鲜味。很满意鱼生的温度，和微微温热的米饭形成了对比。调味只是简单的酱油和姜末，就能衬托出食材本身的鲜美 Hokkaido Surf Clam "Nuta Ae" 【北极贝+ 软白独活Udo】 北极贝的处理很牛，炭火微微烤过表皮，弹牙且有嚼劲，而且越嚼越鲜甜。土当归的口感偏脆，没有什么特殊的味道，有点像脆山药。搭配醋味增酱，甜味明显，质地浓稠 (盖物 Owan) Dungeness Crab Shinjo 【珍宝蟹真薯】 汤头真的太戳我了，清淡顺口，鲜味充斥着整个口腔。蟹肉给的一点都不吝啬，大颗的蒸蟹肉丸子，Q弹嫩滑，嚼起来有微微的嘎吱感。柚子皮挺有意思，泡在热汤里，入口温热，先感受到清爽鲜甜，后调才是突出的苦味 (御作 Otsukuri) Japanese Sea Bream, Akagai 【真鲷+赤贝刺身】 赤贝的品质感人，鲜甜脆爽，还带着一点软糯的口感。依旧对真鲷喜爱不起来，筋膜感比较重，有嚼劲，但缺少鲜味。紫苏、洋葱、海带、山葵，每一样都造就了恰到好处的风味 (炊き合わせ Takiawase) Steamed Abalone with Liver Sauce 【蒸鲍鱼+汤冻】 鲍鱼微弹嫩滑的口感充分展现了完美火候，大根为汤头提供了鲜甜，清淡的调味在这一道菜里竟然显得寡淡。鲍鱼内脏和海带熬制出酱汁，搭配山葵，会呈现出更好的风味，汤冻带点小Q弹，味道厚重浓郁 Charcoal Grilled Kinki, Roasted Onion 【竹炭烤金吉鱼+烤洋葱】 烤洋葱真的是点睛之笔，甜度满分，解腻又提鲜。鱼皮酥脆，鱼肉软嫩鲜美，极其薄的鱼皮下竟然藏着令人惊叹的脂肪，仅仅以盐巴调味就能激发出香味 Fried Cuttlefish, Fresh Ginko Nuts 【油炸墨鱼Sumi ika +银杏】 裹了偏厚重的炸衣，使得口感更加松脆，墨鱼弹牙有嚼劲。柠檬蘸酱上大分，极其清新的香气，增添了更加复合的口味层次。虽然不想做比较，但我只在Dan Sung Sa吃过烤银杏，Hayato的银杏品质确实好，口感软糯，丝毫感受不到苦味，唯一的缺点是表面的盐味过重，掩盖了银杏本身的味道 Seared Duck Breast, Tokyo Turnip 【煎鸭胸+东京大头菜】 大头菜足够清甜，足够软烂，鸭肉虽然还是需要一些咀嚼，但火候已然不错，瘦肉紧实，鸭皮Q弹。没有过重的调味非常加分，依旧能尝到禽类食材本该有的"腥味" (炖锅 Mizore Nabe) Ebi Shinjo, Shiitake, Komatsuna 【海老真薯+椎茸+小松菜】 虾饼软嫩中带着紧实，口味鲜美，小松菜虽然老，却非常入味。不喜欢柚子皮的苦味，但是刚入口时的清新还是更胜一筹，萝卜泥真不愧为最佳配角，给汤头增加了一丝清甜感 (珍味 Chinmi) Grilled Karasumi 【烤乌鱼子】 外皮微脆，内里柔软，咸香有嚼劲，最佳下酒菜!!! (釜饭 Kamameshi) Black Throat Sea Perch Rice Pot 【喉黑鱼釜饭】 很幸运，赶上了这个季度喉黑的最后阶段，全熟的鱼肉依然能保持非常嫩滑的口感。米饭软糯，每一粒米都被鱼的鲜味包裹，真希望自己的胃能容纳5碗饭... 海苔碎的品质一般，单吃有点过软。腌渍萝卜、蘘荷、蓑衣黄瓜作为配菜，清爽解腻。味增汤顺滑无渣，但是有点咸，不过在釜饭之后喝口热汤还是舒服的 (水物 Mizu Mono) Asian Pear with Sake Jelly 【糖渍梨+清酒冻】 再普通不过的秋月梨，清甜、水分充足，用了一些盐腌渍，外层包裹清酒冻。水果的甜味给今日份晚餐提供了一个不错的结尾 Kyoto Green Tea 【京都绿茶】 无敌顺滑，苦味偏重，但完全不涩 【抹茶】 清香，入口清淡，苦感却在口腔里挥之不去，第二口能感受到明显的咸味，搭配甜品再合适不过

I made my reservations 3 months ago and there is a deposit you will need to put down to hold your reservations. I don't know if it is refundable. They only have about 7 seats and they have only one serving a night, at 6:30 PM. Now, all of this is extremely expensive and all of this is worth it. This is fine dinning and unless rich I would save it for a special occasion. We spent for two people about $1,000. All of it was worth it. I won't be able to go back for another year, but it is worth it. As I write they are taking reservations for May I think. Make them now. Authenticity is everything in this amazing and quite little sushiya. Meals typically begin with the chef, who prepares every item and then not only serves it, but explains what you are getting. The sushi is just something you will not get elsewhere. You really won't. I think there are about 14 courses. None are large. It is just all amazing. It is, at least for me, a once in a lifetime experience. The service is perfect. The space is small and also perfect. There is nothing not perfect.

"This particular catch was killed just outside of Tokyo yesterday..." "This ingredient isn't available in North America..." "Partial dehydration gives this [salted, preserved roe] the texture of cheese, so expect it to crumble in your mouth" So many descriptions to entice the imagination! Dining at Hayato was truly an exceptional culinary journey. Having dined last summer at two of Barcelona's Michelin 3-star restaurants (Abac and Cocina Hermanos Torres), I've been curious since last Fall to try one of L.A.'s highest rated Michelin offerings. Very lucky to finally land a last-minute reservation at Hayato. The restaurant itself is simply and elegantly decorated, previewing the simple but extremely elegant meal you are about to enjoy. The greeting was very warm and courteous, in line with what you might expect from a high-end Japanese setting. Now onto the food. Having enjoyed a few Michelin 2 and 3-star restaurants now, mostly across Spain and Italy, though some in London and the UK, I've noticed a common quality in a handful of the best dishes prepared at these places. It's what I can best describe as the "knife's edge." It's this point in the dining experience where I've come to recognize that the very delicate collection of flavors in a special dish is both at its peak and hovers precariously on a razor-fine, knife's edge: only the most miniscule deviations in spice or preparation would topple it from this hard-won summit. It's the moment that tells me that I'm in the presence of a master chef who has worked tirelessly at the craft to reach this culmination. I experienced this moment on more than a few of the Hayato courses. A recurring thought I had throughout the meal: "I've eaten X before, but it's never tasted like this..." That held true for the bamboo shoots, crab, turnips, etc, ingredients very common in various Asian cuisines, but never as vibrantly, authentically, and brilliantly presented as at Hayato. Again, a testament to the mastery of the head chef and his uber-talented staff. To wrap up, here is a list of the courses (with photos when possible): 1. Seared Kinmedai, Tosa Zu Jelly 2. Shirauo and Sweet Potato Tempura 3. Hokkaido Surf Clam "Nuta Ae" 4. Live California Spot Prawn, Fresh Bamboo 5. Shinogi: Aji Bo-Zushi 6. Owan: Dungeness Crab Shinjo 7. Otsukuri: Japanese Sea Bream, Akagai 8. Steamed Abalone with Liver Sauce 9. Charcoal Grilled Kinki, Roasted Onion 10. Fried Cuttlefish, Fresh Ginko Nuts 11. Seared Duck Breast, Tokyo Turnip 12. Mizore Nabe: Ebi Shinjo, Shiitake, Komatsuna 13. Chinmi: Grilled Karasumi 14. Black Throat Sea Perch Rice Pot 15. Mizu Mono: Asian Pear with Sake Jelly My one and only regret is my stomach wasn't large enough for more than two servings of the penultimate rice pot course. After dining at Hayato, I will never view Japanese cooking the same way. Masterpiece art can do that sometimes: shift and heighten one's perspective to bring new life and new possibilities into what seemed like a well-trodden space. For me, Michelin multi-starred restaurants have been expanded beyond molecular gastronomy, foams, liquid nitrogen and cryo-preparations, etc.; I have learned to deeply appreciate the excellence in a very small handful of carefully selected ingredients, optimally prepared and simply presented for maximum flavor. In some ways, one might argue this approach is quintessentially Japanese. If you are reading this Hayato-sama, thank you again for the opportunity to dine on a last minute, same-day reservation at your wondrous establishment. I hope that I am fortunate enough to do so again in the future. Arigatou gozaimasu! (deeply bowing)