Skip the Tourist Spots! A Local’s Guide to Top-Tier Japanese Cuisine

🍱 August 6, 2025 🌟 My 18th visit coincidentally fell on the same date as my first visit three years ago — what a meaningful full circle moment to wrap up my magical journey in LA these past few years. 🎁 Kicking off birthday month in August with grand celebrations — great wine, amazing food, dear friends, and even a fun tipsy golf session ⛳️🥳 We enjoyed: • 2006 Petrus • 1996 DRC Échezeaux • 2012 Screaming Eagle • 2017 Mouton Rothschild Paired with an exceptional kaiseki experience at Hayato, one of North America’s finest 🍶 “Enjoy the moment — why wait for tomorrow?” 🍶 Welcome Drink: Juyondai Nakatori 🐟 Kinmedai (Golden Eye Snapper) from Chiba: Richly marbled, deep-sea caught. Served with shiso vinegar jelly. 🍆 Eggplant Simmered in Bonito Broth with Ginger: A light, warm summer soup. 🌽 Corn and Hokkaido Scallop Tempura: Featuring star corn from NorCal’s farmer’s market 😂 🐚🫛 Tairagai (Pin Shell) and Pea Bowl: A beautiful seasonal dish. The shell shines like a peacock, and the meat is firmer than scallops. 🐟 Grilled Mehiwata (Bigeye Fish) 🐟 Spring Sea Bream Bar Sushi: Lightly simmered and cured, minimal soy to highlight the fish’s natural flavor. 🐟 Owan with Pomfret: Perfect timing — it’s the second day of pomfret season! Caught in the Seto Inland Sea during spawning season — firm, fresh, and incredibly tasty 😋 🐟 Early Summer Bonito 🐚 Abalone 🫕 Spot Prawn Soup with Mitsuba 🧅 Roasted Kinmedai with Onion 🌽 Fried Baby Corn: These are old favorites — no need to elaborate. Always delicious, always loved! 🥣 Wild Japanese Eel Nabe: With water greens, radish, and shiitake 😍 This time the eel portion was huge… almost too filling! B-san mentioned it was an extra-large eel — clearly well-fed in the ocean, though its capture remains a mystery 🎣 🦀 Dungeness Crab Rice Cooked in a Pot: “Crab heaven and earth, and you.” Best enjoyed with the chef’s signature (photo-ready) smile 😄 🍓 Harry’s Berries for dessert 🍷 The wine lineup was incredible these days 🥹 • 2006 Petrus: Decanted for 1.5 hours but still youthful. Still unmistakably Petrus — layered dark fruit, firm tannins, perfectly balanced. • 1996 DRC Échezeaux: Less complex than others from the era! Spicy and floral, with raspberry, cherry, and oak notes. Bright acidity, vibrant upon opening. • 2012 Screaming Eagle: A New World masterpiece! Intense yet clear aromas of blackcurrant, licorice, white flowers, and herbs. Robust tannins, refreshing acidity, long finish — balanced but not loud. • 2017 Mouton: Drank it too fast and forgot to note 🤪 💕 Conclusion: My love for Hayato over the years isn’t just about the chef’s dedication, the warm service, or the incredible food — it’s also about the memories, the joy, and the amazing food-loving friends I’ve met here. I’ll be visiting less often from now on, so a few more spots will free up each month — everyone, go for it! 👏 Have you been to Hayato? What’s your favorite high-end Japanese spot in LA? Share your experiences below! 👇🎌 #LosAngeles #LAEats #LAMichelin #LADining #JapaneseCuisine #DRC #Kaiseki #FineDining #FoodMemories #WinePairing #BirthdayCelebration #LAFoodScene #GourmetJourney