Chateau Hanare Los Angeles Yelp Reviews - Chateau Hanare Los Angeles - Kaufe eine Reservierung
Reservierung bei Chateau Hanare Los Angeles für Heute oder Morgen? Geht ganz Easy!
Kaufe eine verifizierte reservierung bei Chateau Hanare Los Angeles von Jemanden der sie nichtmehr braucht.
If there is nothing that fits your schedule, you can bid on your preferred time.
We only list verified Reservierungs!
All listed Reservierungs are reviewed by our team before appearing in the calendar or being allowed to answer a bid you place. That's why AppointmentTrader comes with a included Money Back Guarantee for each transaction.
Los Angeles's Best Restaurants that are most frequently booked by customers of Chateau Hanare Los Angeles
Chateau Hanare Los Angeles Yelp Reviews
Latest Reviews On Yelp
10 Reviews
0 Replys |
Love their tofu! They made the tofu freshly every day! A
Love their tofu! They made the tofu freshly every day! A must try! As for the uni ice-cream, at first I thought this may be a weird combination, then I realize I am totally wrong. It is so good and it is totally out of my expectations. Overall, the food it's nice, However the rice is too hard, this makes me feels a little bit dissatisfied. But since the tofu and the uni ice-cream are so good, so I will definitely recommend it.
Be the first to ReplyA friend who (used) to work here brought me here to show me
A friend who (used) to work here brought me here to show me around. This place is right below the infamous Chateau Marmont, so I would imagine a lot of big-timers and celebs would frequent Hanare. With that said, this place feels very elegant and high end...beautiful outdoor seating area with heat lamps while the inside is dimly lit with a super romantic feel to the ambiance. Though the restaurant itself feels luxurious, the Customers came dressed anywhere from business attire, casual (beanie+jeans), to date night dress+heels...so a wide variety of styles which was nice to observe, as it made the place feel chill and not stuffy. They play jazzy hip hop music which put me over the moon. :)I think the bathroom wallpaper is as notable as their amazing bar set up. The food, dessert, and hand-curated sake/whiskey offerings was the best I've everrrrr had. Everyone was so friendly as well. I hope to return here with my friend.
Be the first to ReplyAbsolutely one of the worst experiences ever.
It boils down to customer service. I was excited to go with a friend, and the food was indeed exceptionally fresh and delicious, but the service was abysmal. We requested to pace the numerous dishes out. They all came at once. Ordered sake - never came - checked in three times. Server never checked in on meal, despite a half empty restaurant. We tried to get the attention of other staff, similarly cold. Bill was north of $400, and nothing about the experience itself reflected that. It's a shame when the kitchen does an amazing job, only to have the conduit destroy it. Potential is amazing, but management needs to take action...or responsibility.
Be the first to ReplyHaving been to En Japanese Brasserie in Manhattan a few
Having been to En Japanese Brasserie in Manhattan a few times my expectations here were high; and they were met. First, I pulled up and couldn't find any valet parking. So I called from the car and was easily directed to the valet, which is behind the adjacent liquor store on Sunset. We were greeted warmly and when we mentioned having been to En, the welcome became a "welcome back and hope you're as satisfied here."We decided to order plates and not the kaiseki menu because we wanted too many items from across the menu (the menu varied from the online menu, so not everything I mention might always be available). Admittedly not as extensive as En, it was beyond satisfactory. We started with the fern sprouts--a new surprise and the chawanmushi with mushrooms. The chawanmushi was outstanding, perhaps our favorite dish (or maybe not, more below). We had the tofu salad, which brought some welcome acidity to the meal. We then had the miso cod (one of the best anywhere and a nice portion) and fried chicken (the weakest dish). The eggplant, pears, and mochi in dashi was another favorite with surprising combination of textures. We also had the pickled vegetable roll, which completed our trio of favorites. We finished with the fresh scooped tofu, which was as wonderful as expected.The three toasts on the menu seem to be very popular, although we didn't order them. They are obvious when served (at almost every table) because they come in a smoke-filled dome that added a nice scent ambiance to the room.Then, surprise, to honor our commitment to En and Chateau Hanare we received a complimentary dessert. Believe me, though, it has little to do with my review except that the granny smith apple cake in warm creme anglaise was superb.The decor is a bit dark, but we could still read the menu. The service was friendly and professional--neither stuffy nor obsequious. I'd highly recommend and look forward to returning.
Be the first to ReplyFood... OK. Not outstanding. Prices are very high.
Food... OK. Not outstanding. Prices are very high. Particularly annoying is the soundtrack, which is totally out of sync with the restaurant and the food. Who needs to hear some hipsters idea of old soul music while eating sushi? And it's loud to boot. With all of the great music coming out of Asia these days, it's just kind of low class and spoils the vibe.
Be the first to ReplyHanarè, to me, is more of an intimate Auberge than an
Hanarè, to me, is more of an intimate Auberge than an outright château which comes from the same Latin root as our word for castle. Warm summer evenings would be ideal for dining under the glowing white lanterns festooning the outdoor patio although there are heaters to ward off the winter chill. I chose to dine inside in the room with long Japanese screens depicting landscapes which includes a small bar closer to the entrance. There is also an interior dinIng room lined with warm glow of glass panels decorated by intricate, geometrically repeating filigree reminiscent of Victorian Craftsman design. Ordered the Classic 3 Sakè (sah keh) Flight: A) Nambu Bijin Tokubètsu Junmai is the smoothest of the three. Slight toastiness, touch sweet then mildly astringent, strawberry tones. Bright, refreshing lightness. B) Daishichi Junmai KImoto is faintly milk chocolate, bitter dry, oxidized woodiness, acidic C) Dewazakura Oka Ginjō has fennel, melon undertone, dry, bitter, mild forest earth. 1) Tōfu has a texture & taste unknown to store bought Tōfu. Hanarè Tōfu is made in house every 1 1/2 hour. Creamy, custardy, smooth yet pleasantly grainy subliminal after feel. Tastes of faint green fragrance of boiled Èda Mamè beans. Shōyu/soy sauce & light smoky Katsuo/bonito broth. I wanted to experiment on this pristine Tōfu so I ordered Sturgeon caviar to add more of a salty sea brininess. Generous portion w/ small scattering of glittering gold leaf to show off the spherical black gold of the sturgeon. Dewazakura Oka Ginjō was a great pairing.2) Tuna Avocado Salad is cubed and stacked lIke a log cabin. Perfectly ripened avocado where the meat is soft yet firm w/ "green herbal woody" butteriness. Sprinkling of a chiffonade of dried Aji Tsuke Nori/Shōyu/soy sauce Dashi/broth flavoured seaweed. Nambu Bijin paired well. High quality Hon Maguro/bluefin tuna from Mediterranean Spain. Chū Toro melt in your mouth fat & meaty chaw at the same time. Aged to bring out a bit of meat blood minerality beefiness. Wasabi scented Shōyu Dashi sauce. Daishichi was a good accompaniment.3) Obanzai お万菜 (all vegetables)a) Kinoko Kiriboshi Daikon: Reconstituted, julienned, dried Daikon/Japanese Giant Radish, Shītakè mushroom simmered in light Dashi Shōyu. Nambu Bijin Sakè b) Cauliflower tossed in fragrant, toasty Goma/white sesame paste sweetened w/ Mirin/ sweet Sakè. All Sakè paired well. c) Zenmai Piri Kara: Pieces of fried Tōfu in strong sweet Shōyu- w/ piquant Shichimi/7 spice chile sauce. Daishichi Sakè 4) Washūgyū (wah shoo ghee yu)/Japanese breed of beef from Oregon. Lean lookIng yet infused w/ beefy fattiness. Salting was just right. Good beefy chaw. Medium rare was perfectly honored. Daishichi paired fantastically. Earthy, mildly fermented Miso flavoured salty, meaty, earthy, sweet Shōyu thickened dipping sauce. Lightly grilled al dente Yellow squash, Baby Zuccchini, Brussel sprout applied to the dipping sauce. Nambu Bijin Sakè Miso Shiru/soup: nice Katsuo Dashi, Miso based w/ loose skeins of Wakamè seaweed. Bowl of Japanese short grain white rice. 5) Uni Toast has in house Japanese style milk bread, ocean sweet Sta. Barbara Uni. All smoked under a glass dome cover that when lifted spilled blue white cherry wood smoke around the table. I had caviar left over so I put it on top of the Uni for more complex interaction between fresh ocean creamy vs more gamey, fishiness of the caviar. I ordered the 1/2 portion which was an inch square. You have been forewarned. Dewazakura Sakè 6) Cara Cara Orange Sorbet as a nostalgic orange popsicle taste from the mid 20th century. Cold, soothing, smooth, w/ ice crystals on the tongue. Good palate cleanser after all the Shōyu based food. 6) Mr. Yōsukè Tohari, manager & Sommelier/beverage director, introduced me to Steamed Apple Cake w/ Crème Anglaise. Upside down cup cake of dark treacle like cushy, moist sponge cake. Surrounded by a pool of watery yet custardy vanilla scented Crème Anglaise. The julienned tart green apples contrasted well to the silken, dairy Umami of the Crème. Novel eating Anglaise soaked flowers that decorated the dessert for the first time. Comfort food at its best. Café Americano rounded out this simple, rustic, satisfying dessert. Staff here at Château is responsive, thoughtful, affable, congenial. The older Latino gentleman especially went out of his way to be accommodatIng. Alyssa at first couldn't figure out my dining style, but once she caught on that I was a serious diner, she geared herself to my idiosyncracies. Thanks for putting up w/ me. Special thanks to Mr. Yōsukè Tohari who informed me on many aspects of the various dishes and on the universe of Japanese Sakè, Whiskeys, Shōchū (show chew) which is lower alcohol "vodka". Château Hanarè has multimodal capacity to welcome people who just want to come in for a nosh to the very serious gourmet even on a busy Friday evening. 5 stars
Be the first to ReplyFirst of, the valet, the valet sign was blocked by an SUV,
First of, the valet, the valet sign was blocked by an SUV, and the valet guy was hiding inside the booth, I had to go around twice, and asked the valet guys at Chateau Marmont to figure out where the valet entrance is and have to honk when I pull in to find out the valet guy is hiding inside the dark booth.Food was OK, with a few dishes that is drowned with sauce and/ or overly salty. But I guess, CH doesn't really want Dine LA business as we were ordering from DineLA menu and added the Uni toast. The whole meal felt rushed, we parked at 6:10pm and finish the whole meal back in the valet lot at 7:25pm!!The waitress we had brought the check to us while we are eating the dessert course, and I did not ask for the check. She just left it sitting on the table. I took the check and kept it, but I had to use the restroom, as I walk away from the table, I gave my card to them and ask specifically for them to give it back to me when I return from the restroom, as I don't want my guest to see the bill. But guess what, when I return from the restroom, the bill is sitting on the table, waving at me, with my guests at the table. Likelihood for me to return, pretty closed to 0, this place is probably good for the pretentious or maybe special occasion, not if you are there for the food. At the same price point, I can name at least 5 restaurant that offer a better quality and selections in that neighborhood. My guests and me left with a question, "Why offer Dine LA when you only want to cater to those who went with omakase!!"
Be the first to ReplyThis restaurant in West Hollywood was a nice surprise.
We sat right as we got there since we had a reservation. After looking over the menu we decided to do the chef's kaiseki one option for dinner which is a series of small intricate dishes. The first course were 3 small dishes all very good (3.5/5). The uni miso soup was my favorite (5/5) with so much flavor! The miso black cod was good too, melted in your mouth (4.5/5). The wagyu beef didn't do anything for me and was a little colder than I'd like but they kindly heated it up for us. The main dish of 3 different types of fish on rice was delicious aardvark very filling (4.5/5). The dessert was good too - a little ice cream waffer sandwich (4/5). The service was great and I loved the atmosphere. I'd go back to try some dishes a la carte.
Be the first to ReplyWe were hopefully optimistic to try CH and excited to get a
We were hopefully optimistic to try CH and excited to get a last minute reservation on a Saturday.Walking into the restaurant a tall, model like, with a cool attitude took us to our table. We were impressed by the interior of the restaurant. I did find it off putting that a table of gusts by the bar working on a "deal" had to keep swearing using the f word in a raised voice. It is a small intimate, fine dining restaurant.The staff felt inconsistent. Our server was average at best. We mentioned it was our first time- no response. So we moved on, we decided to try the house made tofu (which was great) however the server -(not ours)came out dropped off the dish and left. I thought maybe therewas a trick to eating silken like tofu with chopsticks. When we were almost done another person came over and asked my boyfriend if he wanted a spoon. I wasalready done slurping. We ordered another dish that was presented very fancy but came without its accompanying soy sauce. We asked another person if he could get us some and he apologized we weren't given in the first place. Small mIstakes throughout the dinner made us feel like something was lacking. The manager did ask our experience and was lovely. But I think closer attention needs to be on the staff and attention to detail given the price.
Be the first to ReplyIt was almost good.
.. but not quite there yet... I tried Kaiseki, pretty plates and all, but it just wasnt authentic. More Americanized Japanese Kaiseki than authentic Id say. Servers were all non-Japanese members, very "American" ambience, yet clean and organized. Food was good but not very impressive. Sashimi was fresh and w truffle soy sauce, very interesting. Appetizers were super by the way.
Be the first to Reply