Hayato Los Angeles - Buy Reservations

Impeccable service, amazing sake and champagne, extraordinary dish after dish. Nothing stands between you and what the chef imagines except the few seconds that it takes between his hands and your plate at the counter.

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I almost didn't write this review because I don't want to entice more people to come here and make reservations more challenging, but I must do the right thing and spread the word :)FIRST, let me say that the reservation system is NOT broken, you just gotta keep trying! I am a relative nobody and use the same system as everyone else, my wife and I just try every month and out of 12 months we succeeded 3 times. So to the people complaining that it is somehow rigged I say "get good". Jokes aside, just keep trying, it makes succeeding that much more fun.Next the service here is top notch! I have now eaten at more than a handful of Michelin star places and nowhere have I felt as comfortable and welcome as here, from the moment I got into the restaurant to the moment they walked outside to my car I felt extremely valued.Honestly I would enjoy this place even if they were serving dominos pizza and mountain dew, service was just THAT GOOD!Lucky for me the food was awesome! I won't spend too much time on it since other reviewers have done a better job describing it and I don't have the language to add more value here. All I can say is that each dish was unique and fun, lots of diversity, very good natural flavors.In conclusion, its 10/10 and I will be back just as soon as my fast fingers get me another reservation.

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I had the pleasure of dining at Hayato and was thoroughly impressed with the Bento Box, Snow Crab Tofu, and Kaiseki Dinner experience. The Bento Box was a beautiful presentation of traditional Japanese cuisine, with each dish expertly prepared and full of flavor. The Snow Crab Tofu was particularly noteworthy, with the fresh crab meat and silky tofu complementing each other perfectly. The Kaiseki Dinner was a true culinary journey, with each course showcasing the skill and creativity of the chefs. The service was impeccable, with the staff attentive to our every need. Overall, dining at Hayato was a truly memorable experience, and I highly recommend it to anyone looking for a taste of authentic Japanese cuisine at its finest.

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Not a food review, but for everyone who thinks they can get a reservation following the link at 10am on the 1st of a month you are completely wrong. You can't! Computer bots reserve everything in a second and then you can go to appointment resellers websites and try to outbid people and pay $500-1000 to get that reservation. Or may be you can reserve it with concierge service. Having said all that i don't understand why they have this flawed system in the first place, where they favor resellers and not people! To be clear its FINE to be a restaurant that you can't get in, or super hard to secure reservation, i am all for it, but the system could be better, lets say email lottery or any kind of randomization but definitely not a computer bot extravaganza! Again i wrote this review to warn people not to waste their time and try to secure reservation thru their booking system, bots will win!

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Every now and then, you have a meal that you know is one for the books - a meal you'll be talking about for months to come - Hayato is that meal. First, and foremost, the food is absolutely perfect. There's really not a better word to describe it, other than 'perfect!' But it doesn't stop there - service is in a tiny 7 person counter - the contact with the chef is a huge part of making this meal special. He also does a masterful job of getting parties talking to one another, which was a lot of fun. Run don't walk to hayato. Wow!

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I love to go to Hayato Los Angeles. A hidden gem! Absolute must for anyone traveling or local!

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After months of trying to get a reservation, we were finally able to dine at Hayato. Menu of the night.1. Cold dish of eggplant and Santa Barbara prawns: The shrimp itself tastes good but the dish as a whole was a little bit bland. 2. Smoked eel with wasabi and salt: not much to say here. Light flavor and soft. 3. Kakiage with corn, scallop and mitsuba: the kakiage was fried well but it tasted mainly of corn. Couldn't really taste the scallop.4. Seared sea perch with vinegar and dashi jelly: this was really good. The richness of the fish paired well with the bright flavor of the jelly. Yum!5. Mackerel with rice mixed with chives and soy sauce: The flavor of the rice was good with light fish taste. 6. Dungeness crab with dashi broth: The crab itself had a nice savory flavor. Very good but the broth was very light. 7. Sashimi Bonito and squid: sashimi was fresh and the ika was good.8. Steamed abalone with liver sauce: Abalone was tender and the liver sauce not overpowering. 9. Smoked Hokkaido kinki whitefish with lotus root: Very good dish with the crispiness of the skin with fatty fish. Lotus root also has a good crunch. 10. Kisu fish and fava beans tempura with dashi sauce: tender with strong fish flavor. I like the sauce as well. 11. Nabe with smoked amadai: once again the fish is good. 12. Mullet roe: tastes just like the ones from Taiwan. Has a strong flavor so I usually eat it with rice. This one was paired with sake. 13. Unagi donabe rice: earthy rich hearty flavor. A great end to the meal. Had seconds!14. Dessert strawberries with hojicha cream: strawberries were very sweet. Interesting take with the hojicha. Reminds me of some of the ice cream flavors at Kansha Creamery. Service was very good. The waitress Yuki very attentive and friendly. Chef Brandon seemed nice too and focused on quality ingredients and every detail to make it a good meal. Overall, the food was good but did not live up to the hype IMO.The meal did take about 4 hours. Would be nice if they had some nonalcoholic options which is becoming more popular nowadays at upscale restaurants.FYI. Have had the Bento box before as well. That was very good. Each bite had an interesting flavor.

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I login in to Tock at 10am and that's when the restaurant open for Sept booking. WTH, all sold out with 5 sec. This is fully ridiculous, I am thinking they are all reserved for their "VIP" customer. Regular customer like me would never have a chance to try. I have been trying to book in last 6 months straight, failed every time. I for sure think the owner knowing of this, but he won't do anything since he wants to keep this hype up, labelling his restaurant is the hardest place to book. If you really want your customer to appreciate your foods, please make your restaurant "OPEN TO PUBLIC".

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Chef Brandon perfectly prepares every ingredient. Also, the staff here are wonderful.

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