Here’s to Hatch Yakitori: Toasting The Year, The Bar & The Boyz @ The Bloc

HATCH Yakitori + Bar raises several glasses to their first year anniversary, a new cocktail bar and the bustling metropolis that is eating it all up. Centrally located in DTLA’s The Bloc, a vibrant, open-air metropolitan center with its own access to the 7th Street Metro Station, HATCH is the vision of Owner-Partners Akarad “AK” Tachavatcharapa, Nara Latip, and Executive Chef Daniel Shemtob. These “hip-hop jammin’, globe-trottin’, food and drink lovin’” collaborators AKA the “Yakitori Boyz” hatched the idea for an urban nest for the burgeoning DTLA community and commuter’s alike; an oasis to congregate, rejuvenate, and celebrate with progressive Japanese cuisine and now toast with new Bar Program that includes handcrafted cocktails, curated sake list, select premium Japanese whiskey, and eclectic Japanese beers.

The man behind the bar, Bar Director James Fastiggi set off to shake and stir things up as he first embarked on a culinary journey to better understand Shemtob’s menu. “I learned everything about the food before I even thought about the cocktails,” says Fastiggi. “Comprehending the menu was key to developing the cocktail menu.” With this epicurean education as his foundation, Fastiggi confidently moved forward to expand his knowledge on Japanese spirits, building the menu outward from his tutelage. “There is a Japanese twist to each of these cocktails, all of which beautifully compliment the overall Hatch Yakitori and Bar Menu.”

The new Cocktail Bar features seating for lucky guests to get a premium view of the bartenders working on their craft, while the standing side bar welcomes guests looking to stretch their legs after a long day sitting in the office. Paired with food or enjoyed on their own, eight thirst-quenching cocktails are ready to drop, like the Matcha Highball made with Iwai Whisky,, or the Yuzu Sour offering guests a refreshing twist on a reliable standby. The shocking pink For Goodness “Sake” receives its vivacious color from the splash of prickly pear juice, while the sweet and spicy Mangorita features Lunazul Tequila and serrano peppers. Guests will be “too furious if they are too fast” when drinking the Tokyo Drift driven by Kaiyo Whisky, Angostura & orange bitters, and magic sauce (a citrus laden elixir) developed by Fastiggi. The Rum Tum Tum begins with house-made tepache, a beverage of Mexican origins, and then joined by Greenbar Spiced Rum. Intriguing as it is innovative, the Wassup Bae is made with Roku Gin, wasabi, cucumber, lemon juice, lemongrass syrup and charcoal salt rim.

“When a guest requests a drink outside of the box, the Wassup Bae is where I will direct them,” Fastiggi says. Finally, for those feeling adventurous or indecisive there is the Bartender’s Choice, a special weekly cocktail crafted by Fastiggi to keep his creativity sharp and offer regulars something new.

From his founding of the Original Lime Truck to winning Food Network’s The Great Food Truck Race, Chef Daniel Shemtob has displayed a love for thrill-seeking in his food. And now thanks to the collective talents of the “Yakitori Boyz,” the continued success of HATCH is as obvious as is it’s position as one of not-to-be-missed dining/drinking destinations, among the rapidly expanding and ever-thrilling culinary landscape of Downtown Los Angeles that includes staples like Bottega Louie, Sugarfish, The Nomad Hotel and Faith & Flower.

HATCH Yakitori + Bar is open for Lunch every Tuesday through Friday from 11:30 am to 2:30 pm, and for Dinner every Monday through Thursday from 5:00 to 10:00 pm, every Friday from 5:00 pm to 11:00 pm, every Saturday from 6:00 pm to 11:00 pm, and every Sunday from 6:00 pm to 10:00 pm. Happy Hour is every Monday through Friday from 5:00 pm to 6:00 pm. For more information or reservations, please visit or 213.282.9070.

Photos by Jacob Layman & Effie Magazine staff.

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