Good Food
Chaya Celebrates 30 Years in Los Angeles
Did you know that tuna tartare was actually invented at Chaya Brasserie in Beverly Hills? Today, chef Shigefumi Tachibe's knife is encased in glass at the Smithsonian Museum to commemorate the iconic dish.
By Evan Kleiman • • 1 min readDid you know that tuna tartare was actually invented at Chaya Brasserie in Beverly Hills? Today, chef Shigefumi Tachibe's knife is encased in glass at the Smithsonian Museum to commemorate the iconic dish. The Los Angeles restaurant group celebrates 30 years this Fall, and CEO Yuta Tsunoda talks to Evan Kleiman about the restaurant group's beginning 350 years ago in Japan to their influence today in Los Angeles.
As part of the restaurant's 30th anniversary celebration, Chaya Brasserie Beverly Hills will host Michelin-star Chaya chef Kuniaki Kozuka of the original 362 year-old Hikage Chaya in Japan, for a special seven-course tasting menu on Friday, October 18 and Saturday, October 19.
The full episode
4 of 4
The Origins of Tuna Tartare, Basque Style Wines, Fresh Udon- 0:00Market Report
- 7:22Udon Made to Order in Little Tokyo
- 13:28Basque-Style Wines in Spain and Oregon
- 20:09Chaya Celebrates 30 Years in Los AngelesYou’re reading this
The full episode
4 of 4The Origins of Tuna Tartare, Basque Style Wines, Fresh Udon- 0:00Market Report
- 7:22Udon Made to Order in Little Tokyo
- 13:28Basque-Style Wines in Spain and Oregon
- 20:09Chaya Celebrates 30 Years in Los AngelesYou’re reading this