Located in LA's latest open-air-retail complex, The Bloc, Hatch Yakitori + Bar is a new Japanese Izakaya serving up modern takes on Japanese classics. Owned and operated by Daniel Shemtob, this new eatery feature's a unique twist on the Japenese cooking method known as yakitori and celebrates Japanese flavors in a new and innovative way. Like traditional yakitori's in Japan, Hatch utilizes binchōtan charcoal, which is known to give off a distinct and delicious smoky flavor. The entire menu of Hatch Yakitori + Bar is not dedicated to yakitori as the eatery also offers up a raw bar, bento boxes and fried dishes.
The restaurant is currently split into two sections. The first is built for all-day walk-in orders and is focused more on a takeout style. The second section is dedicated to seated service and features the majority of Hatch Yakitori + Bar's menu. The restaurant also features sake on tap and eight beers from Japanese makers and out-of-state breweries.
Hatch Yakitori + Bar Brings Japanese Grilling to LA's Newest Mall
1. Modernizing Traditional Cuisine - There is an opportunity to innovate and modernize traditional cuisines by adding unique twists and flavors, like Hatch Yakitori + Bar with their modern takes on Japanese classics.
2. Incorporating Authentic Ingredients - By incorporating authentic ingredients like binchōtan charcoal, businesses can create a distinct and delicious flavor profile, as seen in Hatch Yakitori + Bar's use of the Japanese grilling method.
3. Hybrid Dining Concepts - The combination of different dining concepts, such as offering a raw bar, bento boxes, and fried dishes alongside yakitori, presents an opportunity for businesses to attract a wider range of customers, as demonstrated by Hatch Yakitori + Bar's menu offerings.
1. Restaurant Industry - Restaurants can explore the potential of modernizing traditional cuisines and incorporating authentic ingredients to attract customers who seek unique dining experiences.
2. Food and Beverage Industry - The food and beverage industry can embrace innovative cooking methods and ingredients to create new and exciting flavors, as exemplified by Hatch Yakitori + Bar's use of binchōtan charcoal.
3. Hospitality Industry - Businesses in the hospitality industry can consider implementing hybrid dining concepts to offer diverse menu options and cater to different customer preferences, as showcased by Hatch Yakitori + Bar's incorporation of a raw bar, bento boxes, and fried dishes alongside yakitori.