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隼人とでは料理人を募集します。魚や野菜を含む料理の仕込み、皿洗いや厨房の衛生管理及び、カウンター越しのお客様への接客のお手伝いをお任せします。・懐石料理に興味をお持ちの方。・一般的な日本酒の知識のある方。・レストランでの調理経験がある方。・...
09/11/2024

隼人とでは料理人を募集します。

魚や野菜を含む料理の仕込み、皿洗いや厨房の衛生管理及び、カウンター越しのお客様への接客のお手伝いをお任せします。

・懐石料理に興味をお持ちの方。

・一般的な日本酒の知識のある方。
・レストランでの調理経験がある方。
・従業員が3人の小さなレストランの為、仕込みや清掃等も
 責任を持ち協力してできる方。
特に飲食店等で調理の経験がある方を優遇致しますが、将来和食を専門にキャリアを築いていきたい方も大歓迎です。
Hayato is looking for a part time kitchen assistant to help with cooking, cleaning and service tasks. Job duties include cleaning fish and vegetables, customer service at the counter during dinner, dishwashing, and various other cleaning duties. We are looking for someone who is interested in starting a career in Japanese cuisine and is willing to commit a minimum of one year to the job. Full time employment opportunity may be possible after a trial period. Please send all inquiries to [email protected]
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隼人とでは料理人を募集します。魚や野菜を含む料理の仕込み、皿洗いや厨房の衛生管理及び、カウンター越しのお客様への接客のお手伝いをお任せします。・懐石料理に興味をお持ちの方。・魚を捌くことができる方。・一般的な日本酒の知識のある方。・レストラ...
10/31/2022

隼人とでは料理人を募集します。

魚や野菜を含む料理の仕込み、皿洗いや厨房の衛生管理及び、カウンター越しのお客様への接客のお手伝いをお任せします。

・懐石料理に興味をお持ちの方。
・魚を捌くことができる方。

・一般的な日本酒の知識のある方。
・レストランでの調理経験がある方。
・従業員が3人の小さなレストランの為、仕込みや清掃等も
 責任を持ち協力してできる方。
特に飲食店等で調理の経験がある方を優遇致しますが、将来和食を専門にキャリアを築いていきたい方も大歓迎です。
Hayato is looking for a full or part time kitchen assistant to help with cooking, cleaning and service tasks. Job duties include cleaning fish and vegetables, customer service at the counter during dinner, dishwashing, and various other cleaning duties. We are looking for someone who is interested in starting a career in Japanese cuisine and is willing to commit a minimum of one year to the job. Please send all inquiries to [email protected]
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We are sad to announce that we have decided to take a break from bento in order to prepare for our return to indoor dinn...
05/25/2021

We are sad to announce that we have decided to take a break from bento in order to prepare for our return to indoor dinner service. There will be no bento release this June. However, the good news is that that the counter at Hayato will be reopening for dinner service starting June 16th.  Reservations from June 16th to July 31st will be released on June 1st at 10:00AM PST on Tock. Dinner will be served with a single seating Wednesday-Sunday beginning at 6:30pm, and is priced at $260 per guest.
Seats for the current release will be extremely limited as we continue to rebook guests who had cancelled reservations due to the pandemic.  Guests who received cancellations for dinner bookings last year (after March 15th 2020) are welcome to email us at [email protected] to reschedule.  For all rebooking requests, please include the name and date of the original reservation, 3 new dates in order of preference, and we will work to fulfill requests to the best of our ability.  We ask that guests who had weekday reservations last year please indicate new weekday reservations, or choose dates in August or later if requesting to move a prior weekday reservation to Friday or Saturday, as we work toward accommodating both cancelled and new guests.  
We look forward to seeing all of you indoors again soon!
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Hayato will be closed for the following two weeks as we take a short break.  Lunch bento reservations will be released a...
03/31/2021

Hayato will be closed for the following two weeks as we take a short break. Lunch bento reservations will be released at the usual time, April 1st at 10:00 am, for dates from April 16th to May 1st. Our bento service days are moving back to the previous schedule of Fridays and Saturdays - Sunday bento will no longer be available (as we anxiously await the return of Sundays to , hopefully soon?!)
As our team moves past vaccinations, and we start to put COVID behind us, I can’t help but reflect on the past year, and remember what we were all feeling at this time one year ago. As with everything in life, we experience things through whatever lens that we choose - Some people will always become frustrated and fill their social media feeds with negativity. For many, their daily takeaway becomes the person they see throwing a fit at the grocery store who doesn’t want to wear a mask. But I will remember that for the past year, for every person throwing a fit in public, there have been tens of thousands of people who have waited in lines patiently. For every person I know who imploded and went on an online rant, I know someone else who volunteered to deliver groceries to the elderly, or gave blood, or volunteered at a vaccination site.
Every day is a day to recognize, and prioritize, all the individuals around us who contribute any act, however tiny, who help us make the best of life. For better or for worse, whether we like it or not, we all live in a community as one, and the only through anything like this pandemic is as a whole. We all choose whether we will be part of the force that makes the group stronger or weaker, and on balance, even when things seem terrible, we need to remember there is always infinitely more good surrounding us than bad. Take the time to see the good.
This is not the other side, yet. But we will be there soon, and when everyone is safe to do so, we look forward to celebrating daily life, inside of our restaurant, just like we do everything else - Together.

We are excited to announce a partnership with Krug Champagne as part of their “Krug x Onion” pairing for 2021!  Every ye...
03/16/2021

We are excited to announce a partnership with Krug Champagne as part of their “Krug x Onion” pairing for 2021! Every year Krug chooses to showcase a single ingredient to pair with their wine, and for 2021 the theme is Onion, an essential ingredient in our Nabe Set. The dashi for our richer stocks at Hayato such as our Nabe is often enhanced by Tokyo Negi, a type of large scallion that is used extensively in Japanese cooking. For dinner service we usually remove the Negi from the stock before serving, but the sweetness of onions is a hidden component that people don’t always recognize in our food. I have always been a big proponent of Champagne and Japanese cuisine, and we are looking forward to working on more pairings with Krug later this year during dine-in service. Nabe sets are still available on Tock for the next two weeks, Fridays-Sundays, after which we will be taking a vacation and making final preparations to begin dine-in service early this summer. Hayato Nabe x Krug Grande Cuvée is available as a package offer on our TOCK page - a great way to keep warm in the last weeks of this cold weather!


#日本料理 #和食 #懐石 #懐石料理 #会席料理 #会席 #日本料理 #和食 #懐石料理 #日本料理隼人 #鍋 #鍋料理 #クリュッグ #シャンパン

Our Okami, Yuki, does all the calligraphy for our menus.  (Okami-San is the job title for the woman who is in charge of ...
03/01/2021

Our Okami, Yuki, does all the calligraphy for our menus. (Okami-San is the job title for the woman who is in charge of all service and the curation of ambiance in a traditional Japanese establishment.) Yuki is very talented! She was hired in March of 2020 and is still patiently waiting for us to serve a single customer indoors at Hayato 😭
Some people don’t know this, but I didn’t speak any Japanese until I started studying Japanese in college. Even after studying Japanese for years, it took me many more years to be able to read and write Japanese. Of course my primary motivation for reading Japanese was to be able to read cookbooks and menus. I was always so captivated by the hand written menus I got in Japan, it was so frustrating not to be able to read them, and that has ultimately led to our bilingual calligraphy menus. Much of what I try to do at Hayato is to create something as I would expect to enjoy it in my favorite places in Japan, but also make it accessible and understandable for people who never have the opportunity to travel to Japan, or who can’t speak Japanese. When I see English menus in Japan, they are almost always different than the Japanese ones, and if you can’t read Japanese you know you are missing out on something! So we figured out a way to enjoy the artistry of Yuki’s calligraphy with an exact translation.
March Bento reservations are scheduled to release at 10am today. Nabe reservations are already open for this week, and will be open extending to the 21st.
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#日本料理 #和食 #懐石 #懐石料理 #会席料理 #会席 #日本料理 #和食 #懐石料理 #日本料理隼人 #書道 #品書き

Mountain Rose Apple and Watercress Shira-Ae 林檎とクレソンの白和へAt Hayato we are always talking about the Big 5 Japanese cooking ...
02/22/2021

Mountain Rose Apple and Watercress Shira-Ae 林檎とクレソンの白和へ
At Hayato we are always talking about the Big 5 Japanese cooking techniques: Sashimi, Grill, Fry, Steam, Simmer. But there are countless other dishes that don’t fall into those categories, and one of them is Aemono (Pronounced Ah-eh-moh-noh). Aemono are foods that are preparations with a sort of dressing on them, but could also be foods made simply by pairing ingredients and mixing them together. Shira-Ae is one of the most classic Aemono - its a dish dressed with seasoned whipped tofu. For our Shira-Ae, we gently cook tofu in hot water, then cool it and compress it under weight for a few hours to squeeze out the moisture. The tofu is pressed through a tamis, then seasoned with sugar, light soy sauce, salt and sesame paste. With this particular dish, we have mixed it with blanched watercress and Mountain Rose Apples from , which are certainly the most beautiful apples I have ever seen! Although these apples are amazing, Shira-Ae is a tofu dish, and in my opinion, whatever is mixed into Shira-Ae only serves as a garnish. The tofu dressing should be good enough to be satisfying even if eaten alone. Of course, we use tofu from , which is indispensible to our cooking at Hayato. I have to say, Meiji Tofu may be the most underappreciated artisanal product in Southern California. It would be impossible to recreate this dish with industrial store-bought tofu.
Shira-Ae is currently included as one of the tsumami included in our cook-at-home Nabe Set, available Wed-Sunday evenings, reservations on Tock.
📷: .kim (photographer as well as one of our chefs!)
#日本料理 #和食 #懐石 #懐石料理 #会席料理 #会席 #日本料理 #和食 #懐石料理 #日本料理隼人 #豆腐 #白和え #白和へ #林檎 #りんご

Uni Tsukudani 雲丹佃煮 - Tsukudani is a simmering technique by which foods are preserved with soy sauce and sugar. There are...
02/15/2021

Uni Tsukudani 雲丹佃煮 - Tsukudani is a simmering technique by which foods are preserved with soy sauce and sugar. There are countless types of Tsukudani made in Japan. Kombu is probably the most popular, but many types of seaweed are made into Tsukudani, as well as clams and other small fish. Tsukudani is powerfully seasoned, as it is typically an accompaniment to rice, but modern Tsukundani is somewhat lighter than very traditional Tsukudani, which was never refrigerated. Our Uni Tsukudani is a a luxury take on what is typically a very humble dish. Santa Barbara Uni is simmered in sake, soy sauce, sugar and mirin until it becomes firm and lightly candied. This is is currently one of the Tsumami snacks that accompany our take home Nabe set - perfect to nibble on with your first few sips of sake while you wait for the Nabe to heat up! Cook-at-home Nabe sets are currently available on Tock (link in Bio), each set includes four types of tsumami and three types of sashimi as appetizers. Reservations for the first week of March become available Tuesday at 10am, some spots still available next week!
📷: .kim (photographer as well as one of our chefs!)
#日本料理 #和食 #懐石 #懐石料理 #会席料理 #会席 #日本料理 #和食 #懐石料理 #日本料理隼人 #蟹 #佃煮 #雲丹 #雲丹佃煮

Takeout Nabe dinner reservations for February 10th-21st will be released tomorrow, Monday February 1st at 10am, simultan...
01/31/2021

Takeout Nabe dinner reservations for February 10th-21st will be released tomorrow, Monday February 1st at 10am, simultaneously with February bento reservations. There are still a few Nabe currently available on Tock for this coming week!
The Nabe set is a cook-at-home hotpot style meal for two that you cook on your dinner table. This set includes sashimi and four kinds of tsumami as appetizers, two liters of dashi stock, lots of seafood and vegetables, and somen noodles to finish. Donabe pots and portable tabletop burners are available to add to your order during Tock checkout if you need them. This is a great way to keep warm on these cold winter nights!
📷 .kim
#日本料理 #和食 #懐石 #懐石料理 #会席料理 #会席 #日本料理 #和食 #懐石料理 #日本料理隼人 #鍋料理  #鍋

Nabe takeout will be continued through February!  Pickup times are available at 4:30, 5:30 and 6:30pm Wednesday to Sunda...
01/19/2021

Nabe takeout will be continued through February! Pickup times are available at 4:30, 5:30 and 6:30pm Wednesday to Sunday evenings. Reservations will be released weekly on Tock every Tuesday at 10:00am. We thank you all for your continued support!.
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Happy New Year!  As the weather has cooled we have decided to make something to help everyone warm up on a cold winter n...
01/11/2021

Happy New Year! As the weather has cooled we have decided to make something to help everyone warm up on a cold winter night - We will be offering a seafood Nabe Set to cook at home. Each set includes some Tsumami and Sashimi as appetizers, and all the ingredients for the Nabe including 2 liters of dashi, Snow Crab, Amadai Tilefish, Hokkaido Scallop, Charcoal Seared Anago, Ebi Shinjo, and lots of seasonal vegetables. Each kit serves two people and is offered at $250. Donabe and tabletop burners are available as add ons for $35 each. Reservations for the next two weeks go live at 10am on Tock (link in bio) tomorrow (Tuesday 1/12). Pickup times will be at 4:30, 5:30 and 6:30, Wednesday-Sunday. Thank you all for your continued support in helping us make it through 2020. We are hopeful that there is light at the end of the tunnel, and that we will be sharing some time together indoors soon.
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Address

1320 E 7th Street #126
Los Angeles, CA
90021

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