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Hansei Los Angeles Reviews from The Last Year
The Japanese Cultural Center is located in a battle zone.
The Homeless are dug in and hold the surrounding high ground. Find the adjacent parking structure which has more heavy gauge steel and razor wire than San Quentin. Get ready to cross the Plaza (No Man's Land), that has no cover. Head for the nondescript door to the nondescript building at the far end of the Plaza and work the button next to the door until Security shows up to let you in. Once all the Diners are accounted for, a Staffer will lead you on a short tour of the Spiritual Garden and Water Features in the middle of the Urban Crush. Breathe. Enjoy the manicured foliage and listen to the babbling brook instead of a Babymetal loop cranked up to brain damage. You are at peace now. Your life is balanced. Your anxiety has dissolved. The Omakase Dinner you signed up for awaits you just moments away. You are ushered to a nicely decorated basement space that pays homage to the Year of the Rabbit. Diners are seated on individual love seats in front of cocktail tables which is where dinner begins. Have a Bottle of chilled Yamagata Sake and chill until Servers bring some Teasers to your table. There is a unique vibe which showcases the traditional Japanese culture in LA mixed with the Nikkei (younger generations) all intertwined together with their elders which creates the immigrant's tapestry. There is an ethereal and educational component to this adventure. For those of us who's peeps landed at Plymouth Rock consider that the Japanese came centuries later and got it right quickly while the rest of us are still floundering. Excuse the reference. The Staff: They all exude a relaxed passion for interacting with guests and leading them on a cultural journey in addition to bringing your food to you. They are serious about what they are doing without taking themselves too seriously. And, they are all as warm as Chawanmushi. Every Staffer was a helpful gentle guide for something unique in a City of mostly same old. Part of any cultural immersion revolves around food which is why you forked over your dough to eat here. It is Nikkei Style. An inclusion fusion of old and new and Chef Chris Ono has the chops and cred to deliver it. The Food: Paired with the concept. 1. A Sungold Tomato was encased in a Tomato Water Gelee. Wee, we're off on the dining ride. 2. Maitake Mushrooms were sliced razor thin and set afloat in a simple Dashi Broth. 3. Tis the season for seasonal offerings. A plate arrived with cubes of Honeynut Squash, Delicata Squash, Broccolini Bits, Bok Choi, oh boy, with slivers of Pickled Shallots, and a dab of Parmesan Sauce plus a square of perfectly rendered Pork Belly. This dish could've been dinner on it own. 4. House made Tofu was topped with Caviar on a house made Rice Cracker Crisp. This was a crunchy cloud. At this point dinners were lead to the Omakase Counter and like the Wizard of Oz, Chef Ono magically appears. Take a bow now, Chef. Settled together, dinners can chat with each other and/or The Chef who is as engaging as a Game Show Host. 5. A riff on a California Roll was stuffed full of Blue Crab, Uni, Wasabi, Avocado, with crispy Nori was handed out. Perfect, and perfectly delicious. 6. Sashimi followed the Roll. This night it was Amberjack in Aguachile with Yuzu, Diced Jalapeno, Daikon Radish Threads, and Minced Cilantro as a sombrero tip to our Japanese Mexican brothers and sisters. 7. Strips from a Wagyu Tomahawk came with Celeriac, Wasabi, Roasted Shishito Peppers, Baby Kale, Pickled Scallions, Egg Yolk, Roasted Sunchoke, Umeboski (Plum), all on a Baby Arugula Salad with a dusting of Fennel as a final flourish. While this sounds complicated it was simply wonderful. Next, we dinners were coaxed to leave the Counter. Oh no, Chef Ono, we must leave you. Back to the Living Room and our Love Seats for Dessert. The Soy Pannacotta with Honey Dew Melon, Pomegranate Arils, Quince and Persimmon was ambitious. In other worlds maybe Vanilla Ice Cream with an Oreo might have been a better choice. Just sayin'. No matter. Time to stand up, pay up, leave a nice tip and waddle to your whip. This experience is essentially an on going Pop Up with a Sell By Date. So, go now before Hansei pops off.
Truly an experience! Would highly recommend this dining
Truly an experience! Would highly recommend this dining experience put together by Chef Chris. The place itself was a bit hard to find, located in the Japan American Cultural and Community Center. Luckily there was a staff member helping confused-looking people like me looking out, and reassuring me that I was at the correct place. You are then taken down downstairs where they lead you to the beautiful garden. It was great to see at night time, small yet beautiful. It's a "self-guided tour", so you get to go at your own pace. Once all the parties are ready, the courses start coming out, starting with the tuna and monkfish liver. Both great, but tuna was definitely my favorite! The next course is composed of five pieces, my favorite being the second from the left on my picture (kicking myself for not remembering what it was). I have to say the turnip was my least favorite, but I'm just not that big of a fan of turnips in general. The last course in this first area was of a poached egg drop soup, which I thought was amazing. The salmon roe that came with it was a great touch to the dish. The following courses take place in the kitchen where you get to sit at the counter and watch Chef Chris do his magic. The Wagyu and sashimi dishes were to-die-for! At the end of these courses you get to chat for a bit with the chef (always great to be able to talk and get to know these amazing "artists"!) before being taken back to the previous room for the last dessert course. The matcha mochi was the the perfect ending to this awesome experience.
Over the holidays, a close friend and I snagged the
Over the holidays, a close friend and I snagged the opportunity to eat at Hansei. Right from the beginning, it was clear it was meant to be an experience. The waiter took us in, showed us around, and brought us to our private table. Courses were 7 total, with 15-20 min intervals btwn each serving. Course 1: big eye tuna + monkfish liver. So good, the tuna was great quality, my favorite of the two was the liver. Course 2: 5 different pieces. First was del curry squash made with pumpkin curry and miso. Sooo good! Ate in one bite, very yummy, umami was great. Second was young cauliflower, fried with tempura. This was sooo good, my fav of the 5 items presented here. Third was dashi-grazed turnip, not my favorite but that's just my taste, it was still good. fourth was Braided honey nut squash w soy and brown sugar, really solid. Fifth was Agedashi tofu w viscous miso sauce, and it was my second favorite. The texture was so much better than what I expected. Course 3 was based off egg drop soup, but the chef's own version. A sous vide poached egg with soy dashi sprinkled, marinated ikura, butter poached scallops, rice chip. Cauilflower soup poured on top. This was so good, very warm, fit the weather perfectly. From here, we moved to a different room, and tried the main dishes. It's here where the chef introduced himself to us, and walked us thru each course as he made it. Course 4 was a deconstructed california roll made with uni, Dungeness crab, avocado, cucumber. Quite the cute concept, FAR better than any California roll I've ever had. Course 5 was sashimi, specifically baby yellowtail with jalapeno cilantro yuzu. Very good, I really enjoyed myself here. The spiciness of the jalapeno and what not really complimented the fish. Course 6, the main stay, was Miyazaki a5 wagyu w/ beef teriyaki. It also featured root vegetable turnip, a Chickeree salad, and smoked pickled daikon radish. And rice! The wagyu was perfect! After this, we chatted w the chef for a bit before going to where we had Courses 1-3. Here, we had one last course, a multi-part dessert. Course 7 consisted of a soy panacotta made up of passionfruit, roasted persimmon tangerines, a matcha butter cookie, and housemade mochi stuffed w apple puree and injeolmi powder. My favorite was easily the mochi, just soooo insanely yummy. Great experience!! I hope it turns into an official restaurant.
Los Angeles, Little Tokyo.
September 2023. Hansei is an experience of shared journeys. The meal is about more than the food. The meal is about more than Chef Chris Ono's journey. Chris and his staff not only want to share their journey, they want to hear yours, too. Lots of meals in Los Angeles are about trying to overwhelm you with style and precision, or too casual home style gastronomy. Hansei is about slowing down and considering about where you are, and how you got to this space. To get here you enter the Japanese American Cultural and Community Center in Little Tokyo. You've probably passed through their plaza many times, maybe passed by the garden from above, maybe taken in an event at their theater. Here, you are invited downstairs into their culinary center and garden. The meal starts with a mocktail amuse that you take to a seat facing the James Irvine Japanese Garden. It is a calming get to know you interval before you are led on a tour of the garden, which will give you an idea about journeys. Your first courses will be served when you return to your seats. If you are lucky enough to get the first seating you can watch the play of light and shadow on the garden as the sun sets. Afterwards, you are invited to the kitchen's counter seats for the mains, where you will first encounter Chef Ono. He will finish the dishes in front of you and it is not a full seating he will share some conversation. His food is an expression of his experiences growing up with Japanese and Mexican influences in his community and career. For dessert, you will return to the seating to view the night lit garden. Seatings are at 6:00 and 7:30pm, Thursday through Saturday, limited to 12 per seating. Come and share in the journey of Japanese Americans in Los Angeles, the journeys of Chef Chris Ono and his staff, and your own journey.
5 Stars due to ambience, crowd, and food quality.
Food was great -- but don't expect to leave full unless you are eating all the small plates, but that's to no surprise. You pay for quality of food and an opportunity to socialize with friends and new people in a great environment. The bar cocktails are well priced and well made, the Japanese whiskey and sake selection is great as well. If the crowd or friends you go with aren't "fun" so to speak then maybe plan this restaurant with a different group as the group plays a huge part in the overall experience. In terms of cleanliness -- it's was very clean, from the restroom to the garden.
Los Angeles's Best Prepaid Restaurants that are most frequently booked by customers of Hansei Los Angeles
Prepaid Reservation Fee
By 👻 @CivilizedCard10, 07/06/2023 5:26 pm
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When you sell a reservation that has a prepaid fee AT takes a commission on that fee. This doesn’t really make sense because it’s an expense the seller incurs not part of the profit that is shared.
For example:
Carbone NYC fee to book table for 2 is $108.88
If you sell it for $200 on AT you get $140 from them.
Your net profit is $31 and AT collects $60 in fees.
It would make more sense not to charge commission on the upfront fee as this creates a disincentive and results in higher costs for buyers.
2 Answers
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Don't like the Answer? Add another one. |
Answer from 🥩 @FamousStation67 (07/06/2023 6:51 pm)
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Agreed. Ultimately not addressing this month after month is clearly resulting in a drop in certain venue’s rankings & sales.
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By 👻 @CivilizedCard10 (07/08/2023 3:03 pm)
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By 🍑 @BraveCloth47 (07/07/2023 9:32 am)
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By 🧿 @DefendableJump50 (08/20/2023 3:21 pm)
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By 🥩 @FamousStation67 (07/11/2023 10:39 pm)
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By 👻 @CuddlyRice61 (10/13/2023 1:15 am)
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By 👻 @EarthyCook75 (11/05/2023 1:15 pm)
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Answer from 👻 @LaudableSupport16 (10/23/2023 11:47 am)
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I agree to this!
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