Hayato, an intimate seven-seat haven in Downtown LA, offers a mesmerizing kaiseki journey where every meticulous course celebrates pristine Japanese ingredients with masterful simplicity.
"Verdict: While we’ve never had a bad meal at Hayato, the overall experience at this high-end kaiseki counter is serious and a little stiff. There’s no music and only scattered conversation from the chefs. If your focus is solely on elegantly prepared Japanese food, consider it a destination, but there are also other options for exciting omakase meals in town. Reservations are released on the first of the month at 10am and vanish instantly (there are only 7 seats per night). Hayato tends to prioritize bookings for regulars, but if you're persistent in joining the waitlist, it'll eventually pay off." - brant cox, sylvio martins
"I love restaurants that feel authentic to their origin and Hayato employs a bunch of different Japanese artisans to make it a really authentic experience." - Edward Barsamian
"Hayato is a tiny Japanese restaurant in Row DTLA that serves elaborate traditional kaiseki dinners a few nights a week. Due to its small size and cadre of well-heeled regulars, it's also one of the toughest reservations in the city (it's been five years since we've been able to book a seat, which is why we aren't including a rating). A meal here involves silently sitting at a bar with a few other people in hushed reverence as the chef prepares a dozen or so mostly seafood courses, like tempura sea eel or dashi-poached fish. The food is delicious and pristine, but given the $400 price—and sheer exclusivity of the place—Hayato is best suited for Japanese food die-hards only. " - garrett snyder
"And for a recent outing where we asked Peltz Beckham to help break down the MICHELIN Guide Distinctions, it’s hardly surprising that he selected Two Star Hayato in downtown Los Angeles." - Edward Barsamian
"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
