Hayato

I've had a bento fetish since I was a kid, so I ordered one right away when I saw this bento. The food in the restaurant is pretty good, and the fresh, crispy green beans and the fatty, meaty aroma of seafood are cleverly combined, making it a must-try.

It was the most satisfying meal I had ever had. At the beginning, Chef Brandon will serve each diner a welcome glass of wine, and then begin the evening's experience. The first is Santa Barbara's peony shrimp. The stock is slightly blanched to a semi-cooked state and served with shrimp roe, so that the two flavors complement each other. You can taste the crispiness of the shrimp roe on the outside and the sweetness of the shrimp in the middle. The second course is tempura, which is eel fry paired with Japanese sweet potatoes. The balance between fresh and sweet brings out the umami flavor of the ingredients. The third course of sea bass is also cooked half-cooked in his stock and served with his homemade vinegar jelly, which is sour, sweet and particularly appetizing. The fourth dish was the Matsuba Crab. The crab legs were charcoal grilled, and the crab body was steamed and chopped into meat, then mixed with its own crab paste. Needless to say, it was delicious.

Each dish features unique ingredients, beautifully presented and beautifully prepared. Each course is served on unique tableware that complements the characteristics of the dish. There is an extensive wine and sake menu to suit all tastes.

Great food and great attention to detail. The chef and owner seem really cool.