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Hayato
Master Critic Reviews (6 Lists)
Hayato
9.3
An ultra-intimate seven-seat kaiseki counter led by chef-owner Brandon Hayato Go, offering a tightly paced seasonal omakase with meticulous technique and whisper-quiet precision. The menu leans seafood-forward and deeply Japanese in structure, making it a destination meal in ROW DTLA.
Must-Try Dishes:
Seasonal kaiseki omakase, Steamed abalone with liver sauce, Dashi-simmered conger eel
Scores:
Value: 8
Service: 9.1
Consistency: 9.3
Food Quality: 9.6
Atmosphere: 7.2
Cultural Relevance: 8.4
What makes it special: Two-Michelin-starred kaiseki in a seven-seat room, executed with rare focus.
Who should go: Omakase obsessives and milestone diners.
When to visit: Midweek for easiest reservations.
What to order: Full kaiseki omakase; abalone course; nightly seasonal sashimi.
Insider tip: Be ready at Tock drop times—seats vanish fast.
Hayato
9.1
A seven-seat kaiseki counter where chef Brandon Hayato Go builds a tightly paced, seasonal progression centered on pristine seafood and meticulous Japanese technique. The experience is quiet, intimate, and highly interactive, with each course finished and explained right in front of you.
Must-Try Dishes:
Seasonal kaiseki progression, Charred eggplant sakizuke with ginger and dashi, Steamed abalone with abalone liver sauce
Scores:
Value: 7.6
Service: 9.1
Consistency: 8.8
Food Quality: 9.4
Atmosphere: 8.6
Cultural Relevance: 8.3
What makes it special: Ultra-limited kaiseki counter with chef-led, seasonal precision.
Who should go: Tasting-menu devotees who love quiet, chef-driven meals.
When to visit: Weeknights for the calmest, most focused experience.
What to order: The full kaiseki, abalone course, dashi-finished seasonal fish.
Insider tip: Reservations drop in tight windows—set alerts and move fast.
Hayato
9.1
An intimate seven-seat kaiseki counter where chef Brandon Hayato Go cooks quietly meticulous, seasonal Japanese courses. The pacing is serene and personal, making each bite feel like part of a larger narrative. Ideal for anniversaries or milestone nights when you want full focus on craft.
Must-Try Dishes:
Chef's kaiseki tasting menu, Charcoal-grilled seasonal fish, Dashi-forward vegetable courses
Scores:
Value: 7.1
Service: 9
Consistency: 8.7
Food Quality: 9.4
Atmosphere: 8.6
Cultural Relevance: 8.2
What makes it special: A rare, chef-led kaiseki counter with two-star precision in DTLA.
Who should go: Serious food lovers celebrating something big.
When to visit: Weeknight seating for the calmest experience.
What to order: Full kaiseki, grilled fish course, seasonal dessert.
Insider tip: Book the counter early—seats vanish months out.
Hayato
9.3
A tiny, reservation-only kaiseki counter inside Row DTLA where each course feels quietly obsessive. Seasonal seafood, pristine dashi work, and meticulous pacing create a rare, intimate meal in the middle of an industrial block. Two Michelin stars match the experience.
Must-Try Dishes:
Steamed abalone with liver sauce, Dungeness crab course, Seasonal kaiseki progression
Scores:
Value: 7.7
Service: 9.2
Consistency: 8.9
Food Quality: 9.5
Atmosphere: 8.2
Cultural Relevance: 8.8
What makes it special: One-seating-a-night kaiseki with two-star precision.
Who should go: Omakase lovers who want a hushed, intimate meal.
When to visit: Whenever you can actually get a seat.
What to order: Kaiseki menu, abalone, crab courses.
Insider tip: Join the waitlist early—last-minute drops happen.
Hayato
8.9
An ultra-intimate seven-seat kaiseki counter at ROW DTLA where chef Brandon Go guides diners through a deeply seasonal Japanese tasting menu built on pristine seafood and meticulous technique. Courses unfold with quiet precision, balancing tradition and California ingredients in a calm, minimalist setting.
Must-Try Dishes:
Steamed abalone with abalone liver sauce, Dungeness crab course, Conger eel in dashi
Scores:
Value: 7
Service: 9.1
Consistency: 8.8
Food Quality: 9.4
Atmosphere: 8.2
Cultural Relevance: 7.6
What makes it special: Seven-seat kaiseki with one nightly tasting rooted in Japanese seasonality.
Who should go: Serious fine-dining fans and omakase devotees.
When to visit: Weeknight seating for the quietest experience.
What to order: Full kaiseki tasting, sake pairing, seasonal nigiri add-ons.
Insider tip: Reservations drop monthly and disappear fast—plan ahead.
Hayato
9.3
Chef Brandon Hayato Go’s seven-seat kaiseki counter delivers a serene, tightly choreographed dinner where pristine seafood and seasonal vegetables are treated with meticulous Japanese technique. Expect an intimate, almost meditative pace and deeply personal chef interaction that turns each course into a small reveal. Reservations are mandatory and feel like winning a tiny culinary lottery.
Must-Try Dishes:
Seasonal kaiseki progression, Chawanmushi with Dungeness crab, Charcoal-grilled fish of the day
Scores:
Value: 7.1
Service: 9.1
Consistency: 9.2
Food Quality: 9.5
Atmosphere: 8.7
Cultural Relevance: 8.6
What makes it special: A true chef-led kaiseki counter with one seating nightly.
Who should go: Tasting-menu devotees and milestone celebrators.
When to visit: Weeknights for the calmest, most focused experience.
What to order: Full kaiseki menu, crab chawanmushi, charcoal courses.
Insider tip: Book the moment reservations drop—seats vanish fast.