previously-granted awards, including Michael Cimarusti’s Providence, Niki and Carole Iida-Nakayama’s N/Naka, Josiah Citrin’s Santa Monica restaurant Melisse, and Hayato in DTLA; all of these mentioned have retained their two-star ratings. Still, there has yet
restaurants made the cut, ranging from food stalls at bustling Grand Central Market to the serene, ultra-luxe kaiseki spot Hayato at the Row. Here’s the complete downtown list. 5. Sonoratown Sonoratown is Jennifer Feltham and Teodoro Diaz-Rodriguez’s culinary
. Hayato The latest world-class dining experience in Los Angeles is a signless, seven-seat restaurant, all but anonymous among the concrete gorges of the Row DTLA complex. For three hours, aided by a few chefs who dash in and out of sight, Brandon Hayato Go
two (magnificent) ways. (Allen J. Schaben / Los Angeles Times) Maze gohan, Hayato After sushi, sashimi, dashi, hot pot, tempura and other seasonal rhapsodies, the final savory course at Brandon Hayato Go’s seven-seat restaurant is always maze gohan, or
tea, and you can — and will — opt in for seconds — and maybe thirds. My dinners at Hayato were some of my most extraordinary meals in recent years; I find myself thinking about the rice course more than any other, partly due to its frank deliciousness
Moroccan chermoula. — P.I.E. 8532 Pico Blvd., Los Angeles, (424) 302-0225, hasibarestaurant.com The classic hummus at Hasiba, a hummusiya and pita restaurant in Los Angeles’ Pico-Robertson neighborhood. (Mariah Tauger / Los Angeles Times) Hayato (8) The
latest world-class dining experience in Los Angeles is a signless, seven-seat restaurant, all but anonymous among the concrete gorges of the Row DTLA complex. Brandon Hayato Go pulls inspiration from the canonical structure of kaiseki, emphasizing a blur
Brandon Hayato Go reaches over the counter of his seven-seat restaurant, Hayato, and sets down a lidded, black-lacquered bowl in front of each diner. I lift the covering off mine and inhale sea air. It holds ichiban dashi, a cloudless broth rippling
the right savor within mere seconds of steeping. Dungeness crab suimono at Hayato. (Mariah Tauger / Los Angeles Times) At his debut restaurant, Go achieves glory with something as subtle as broth, and with a procession of other exquisite ingredients
Impression will prepare a special menu for the Oct. 16 event at Paramount Pictures Studios. Jenn Harris fills us in. — On “The Times” podcast, Gustavo Arellano discusses L.A.’s ever-evolving deli culture. Hayato, run by Brandon Go, received a second Michelin
a devoted audience.) In a recent email exchange, Hayato chef-owner Brandon Go (a Southern California native whose father runs a sushi restaurant in Seal Beach) and I were volleying around ideas about the school of omakase that has come to define the
reservation at Hayato for an evening among six other diners, I’d assess the risks and very likely keep that booking. In the meantime, I’ll continue reviewing restaurants but will highlight places with substantial outdoor dining and takeout. Hopefully the
chefs shifted to elaborate boxed meals to feed their customers, Brandon Hayato Go had already set an impossible standard: His $52 bentos, arranged with 16 bite-size components and enough rice to leave you full but not overstuffed, distill his gifts for
detail and contrast and balance packed into a simple blond-wood container. Ordering Hayato’s bento is a competitive sport. Reservations go live at 10 a.m. on the first day of every month; Go makes about 70 bentos a week to be picked up on Saturdays or
Hayato, a seven-seat sanctuary that serves $200-per-person multi-course dinners inspired by Japanese kaiseki traditions. I’ve been a restaurant critic for 17 years; I assigned stars as part of my job for a dozen of those years, and I preferred a five-star
carnitas within L.A.’s universe of Mexican restaurants, these are, to the best of my knowledge, the ultimate. Hayato serves the most exhilarating, mind-expanding tasting menu I’ve experienced so far in Los Angeles. I’d be tempted to hand the restaurant five