Michelin-starred Chef Kuniaki Kozuka to Cook at CHAYA Beverly Hills for Two Nights, October 18th and 19th

Few restaurants can trace their lineage back more than a few decades, but CHAYA restaurant group in LA and San Francisco can actually follow their roots back 362 years to when the first CHAYA opened in Hikage, Japan. “Chaya,” CEO Yuta Tsunoda explains, “means tea house.” The original CHAYA was built in a seaside town (Tsunoda compares it to Carmel) and it was a resting spot for passersby traveling on foot and by horse. Today, that same seaside structure has morphed into a Michelin-starred kaiseki restaurant with Chef Kuniaki Kozuka at the helm.

Here in LA, CHAYA Brasserie in Beverly Hills is celebrating it’s 30th anniversary this year. In celebration, Chef Kozuka will collaborate with Chef Tachibe, the LA based chef for the CHAYA restaurant group, on a unique 7-course tasting menu. Chef Tachibe, while not decorated with Michelin stars, has a unique claim to fame as the inventor of tuna tartare. (His chef’s knife now belongs to The Smithsonian to commemorate this achievement.)

Hear CEO and owner of the LA restaurants, Yuta Tsunoda, talk about his family’s lineage below, and details on how to make a reservation at the special CHAYA dinner are on the poster above. Call 310.859.8833 to make a reservation.