Cocktails and Yakitori at Hatch LA

HATCH LA opened one year ago in downtown LA at The Bloc, a block-long open-air urban center located on 7th Street at the 7th Street Metro Stop. What was once a covered shopping mall housing Macy’s and the Sheraton Grand Los Angeles Hotel is now a vibrant open space with restaurants and shops.

Hatch is a modern izakaya style restaurant serving yakitori, Japanese skewered chicken from organic Jidori chicken, as well as fresh raw fish and creative plates.

And now they are serving cocktails with a Japanese twist. 

Matcha Highball – Isai whisky, coconut lemongrass nigori, lemon juice, honey syrup and matcha powder

Yuzu Sour – Iwai whisky, yuzu liqueur, lemon juice, simple syrup and egg white – and Wassup Bae – Roku gin, wasabi, cucumber, lemon uuice, lemongrass syrup and salt

Rum Tum Tum – Greenbar spiced rum, housemade tepache, lemon juice, demerara syrup and Angustura bitters

For Goodness “Sake” – Dry sake, Tito’s vodka, lychee juice, pear syrup

Tokyo Drift – Kaiyo whisky, magic sauce, Angotura & orange bitters

Mangorita – Lunazul tequila, mango syrup, agave nectar, lime juice, orange bitters, serrano pepper

While enjoying the new cocktail menu at Hatch, enjoy one of the many small plates on the menu.

Hamachi with garlic, shallot, seaweed salad, yuzu kosho and ponzu

Avo Tuna Toast – wild caught tuna, yuzu smashed avocado, crispy rice, green onion, house togarashi

Pee Wee Potato Stick with yuzu kosho aioli and scallion