Hayato

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

Sonoratown    Orsa & Winston    Bar Amá    Bäco Mercat    Hayato    Bavel    Rossoblu    Grand Central Market    Bon Temps    Bestia    Broken Spanish    Shibumi    Q    Nightshade    The Exchange    Little Sister    Badmaash   

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

Colapasta    Kra Z Kai's BBQ    La Diosa de los Moles    Nightshade    Spoon & Pork    Tacos y Birria La Unica    Bulgarini Gelateria    Tacos 1986    Yang's Kitchen    Spoon By H 7158 Beverly Blvd, Los Angeles    Pasjoli    Porridge + Puffs    Bon Temps    Hayato    Fiona   

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

Alta Adams 5359 W Adams Blvd, Los Angeles    Angler    Apey Kade    The Arther J    Auburn    Birdie G's    Bon Temps    Burritos La Palma    Chaak Kitchen    Dear John's    La Diosa de los Moles    Hasiba    Hayato    Joy    Konbi    Northern Thai Food Club    Nightshade    Pizzana    Playa Amor    Spoon By H 7158 Beverly Blvd, Los Angeles    Taste of Tehran    X'Tiosu Kitchen    Yours Truly   

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

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

hay and serves them under a glass dome filled with an extra hit of hickory smoke. Variations on the appetizers-to-nigiri tasting menu have prevailed in Los Angeles for decades. In conversations with Brandon Hayato Go, who owns the seven-seat modern

Japanese wonder Hayato and who began working at his father’s sushi bar in Seal Beach as a teenager, he refers to the progression as “sushi-kaiseki.” Go points to Masa Takayama and his menu at Ginza Sushi-Ko (the Beverly Hills predecessor, opened in 1987, to

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

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

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