Located just off fashionable Robertson Boulevard in Beverly Hills, Chaya Brasserie has remained an enduring success for nearly thirty years, catering to an endless stream of discriminating diners and celebrities, as well as a loyal following that continues to return nightly. The lure is the distinctive East meets West cooking by Executive Chef Shigefumi Tachibe, who first introduced Los Angeles to Franco-Japonaise cooking at the legendary La Petit Chaya in the early 1980s. At Chaya Brasserie, Chef Tachibe blends exotic ingredients and time honored traditions from his native Japan to create an inspired menu. The use of local and sustainable ingredients, fresh from the weekly farmers market, ensures a menu based on seasonal and locally available produce. For a dining experience not soon to be forgotten, Chaya Brasserie in Beverly Hills provides patrons an unforgettable fusion of tradition and progression.Read More ...
Located just off fashionable Robertson Boulevard in Los Angeles, Chaya Brasserie has remained an enduring success for nearly twenty years, catering to an endless stream of discriminating diners and celebrities, as well as a loyal following that continues to return nightly. The lure is the distinctive East/West cooking by Executive Chef Shigefumi Tachibe, who first introduced Los Angeles to Franco-Japonaise cooking at the legendary La Petit Chaya in the 1980s.
Even the name reflects the mix of the French "Brasserie" with 'Chaya,' a Japanese teahouse steeped in the traditions of warm, personal service. Known also for its design, informal, yet elegant, as well as the gardens of giant bamboo in the center of the restaurant that reach far into the geometric skylights. There is also the popular outdoor patio, surrounded by walls of hedges and flowers, a colorful mural, and retractable ceiling awnings.
Chef Tachibe is a master of raising the celebration of food to artistic, even spiritual heights," is one of many glowing remarks made by local food writers. A recent appearance of Chef Tachibe at New York's James Beard House, he was honored with a standing ovation. He began studying French cooking at the age of fifteen in Japan; apprenticed in Milan the art of Italian cookery, and then joined Yuji Tsunoda, whose family has owned restaurants in Japan for nearly three centuries.
Chef Tachibe continues to make yearly pilgrimages throughout the world as inspiration for his ever-evolving menu, and strives to maintain the healthy simplicity of thoughtfully prepared food. Whether enjoying appetizers of Cantonese Chicken Rolls with Sweet Miso and Scallions or Sautéed Foie Gras with Fava beans and Chestnuts Puree, one is then lured to finish the evening with the likes of the mixed Mulberry Cobbler, or a triple banana treat aptly named the Banana, Banana,Banana! Chef Tachibe has also created lighter bar menu offerings, as well as a late night selection.
Under the direction of Beverage Director Sandy Clark, Chaya Brasserie boasts nearly two-dozen hard-to-find wines, among the 200 he assembled, a list that has been recognized by the Wine Spectator for the last three years with its Award Excellence. Often traveling the wine producing regions of the world, Clark's detective work has provided Chaya with an unprecedented list. "Our wine list has great range, from $20 to $700," says Director of Marketing, Lawrence Moore. "The $20 bottle is the best you can get at that price. If you know wine, you'll be impressed when you look at our list. And, if you don't know wine, you can trust that everything on it will be excellent.
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