To fully appreciate the Chaya Dining experience, it is best to get an understanding of where Chaya has come from and what it stands for. The Chaya Restaurant Family originated in Hayama, Japan more than 350 years ago; originally it started out as a teahouse (Japanese, Chaya (??), literally meaning "teahouse").

The most important facet of this family run business and possibly one of its main reasons for why it has survived until this day is its philosophy on hospitality which mirrors that of the Japanese teahouse it once originated as. Couple this philosophy with the visionary culinary talents of Executive Chef Shigefumi Tachibe who has been at the forefront in developing the new wave of Asian/European fusion cooking and specializing in his own unique Japanese accentuated French/Italian cuisine, will give you an idea on what The Chaya Brasserie is.

The doors of the Beverly Hills Chaya have now been open for 24 years and with 2 other restaurants in Venice Beach and most recently in San Francisco, Chaya must surely be doing something right.

OK enough of the history lesson and onto the task at hand. I guess when choosing to visit an establishment for the first time you will always use your very first impressions to base your thoughts on the evening ahead. Upon entering the Chaya Brasserie we were not greeted by one friendly face but by 3. Nelson a New York native and manager of the Brasserie remembered my colleague Marlon from a previous visit. We were quickly taken to our seats and given our first of many enthusiastic introductions to the Chaya dining experience. He introduced us to our waiter Mark who we quickly discovered has been working at the Beverly Hills restaurant for 20 years and were instantly impressed with his eagerness to help us with his non intrusive manner.

After taking our drink order and talking us through the daily specials, we set about tackling the extensive menu that offers all the best that all these 3 cuisines can offer. We easily came to the decision that we should try our best to encompass all that the Chaya menu has to offer (I know it is a hard life sometimes).

We decide on the following:

• Grilled Colorado Lamb Chops with Rosemary Lamb Jus Lamb Samosa & Roasted Vegetables in Cous Cous

While we awaited our meal with eager anticipation and sipped on our Martinis (one has to get into the moment you know) I had some time to sit and enjoy the ambiance of the place, what with the high ceilings, huge wall mounted mirrors and mellow lighting that make up the Chaya. Also one thing that instantly grabbed my attention was the diversity of clientele. It seems people of all ages and ethnic backgrounds were here for one thing and one thing only and when our first plate of food came out I instantly found out what that was.

The Chef’s Medley was in a word the best of what Japanese and French cuisine can offer, ranging from a delicate vegetarian sushi, crispy calamari to tasty escargot. As myself and Marlon tucked in, I did try my best to enjoy the moment but before I knew it all 6 appetizers were gone and the plate was whisked away. What a start – the Medley had been a taste sensation and had wetted our appetite for what was to come.

Mark came over to our table to check on how we were getting on and again we were impressed by his genuine interest & passion in food and also on his clear love and devotion to his job. We quickly learn that Mark is also a Music Promoter on the side and that Sundays the Chaya have live Jazz from 7-10.30 as well as Happy Hour Menus from 5pm onwards. As Marlon is a keen Jazz enthusiast he is already eager to join to the next event.

We are then interrupted by our next course, The Seared Wagyu Beef & Mushroom Risotto, we had ordered this as both of us were eager to sample this succulent beef and it did not disappoint. The beef just melted in your mouth and the risotto complimented it superbly.

With another order of drinks (I went back to my roots and ordered a Japanese beer and Marlon to his, a white wine) we were now ready for the Entrees. Again the presentation of the Entrees were pleasant to the eye and we were both ready to tuck in and enjoy. Personally as an Irishman having grown up in the midlands of Ireland I have always enjoyed my lamb but constantly find it disappointing when I order out at a restaurant. But my Colorado Lamb Chops were excellent, although I did find the Samosas a bit too rich for my liking. Marlon on the other hand I think had just died and gone to heaven. His Sea Bass was absolutely divine and to my glee there was plenty on his plate to share. When Mark returned, he quickly pointed out to us that the Sea Bass, Rib Eye & Chicken have been on the menu since the restaurant opened some 24 years ago. So if I were to recommend anything, it would definitely be the Sea Bass followed closely by anyone of these 2 dishes.

Personally I am not a dessert type of guy, but seeing as everything had been superb so far I decided to break with habit and order some dessert. I had the Banana Banana Banana (my girlfriend would have loved it) and Marlon went for the Cheese platter with an accompanying Dessert Wine. Again this did not disappoint and to our dismay the night was coming to an end. Both of us had thoroughly enjoyed every aspect of our meal and had a feeling on inner contentment rather than being overly full.

I found the atmosphere, service and most importantly the food to be all exceptional. It is easy for me to recommend this restaurant to anyone who enjoys food and the finer things in life. Also the menu is attractively priced in my opinion for such quality, where A La Carte Entrees range between $18.50 to $29.50 and an excellent accompanying award winning Wine menu.

And what with the Jazz & Happy Hour Sundays, I can see the Chaya becoming a regular haunt for LA2DAY.

LA2DAY recommends:

- Watermelon Martinis
- Chef’s Medley for Two or More (Assortment of Seasonal Appetizers)
- Miso-Marinated White Sea Bass with Tamari Yuzu Sauce Japanese Eggplant & Broccolini

CHAYA CONTACT INFORMATION:

Chaya Beverly Hills
8741 Alden Drive, CA
(310)859-8833

Chaya Venice Beach
110 Navy Street (Main & Navy), Venice
(310)396-1179

Chaya San Francisco
132 The Embarcadero, San Francisco
(415)777-8688

www.thechaya.com

By: Aidan Kelly