"With Two MICHELIN stars, Hayato is one of Los Angeles’ most venerated Japanese omakase experiences in which chef Brendan Hayato presides over a seven-seat counter wed to elegant kaiseki cookery—offering just one seating per eve. All 13 of the minimalist, ingredient-driven courses are prepped in front of guests and there’s a keen eye to Japanese seafood. Spanning around four hours, guests embark on a chef’s choice dinner that celebrates the season through the five fundamental Japanese cooking techniques—raw, grilled, fried, steamed, and simmered. On the current winter menu one will find dishes like chestnut tempura, binchotan-grilled snow crab, and California spiny lobster with its own roe in lobster dashi." - Kat Odell
