Located at 8741 Alden Drive in Beverly Hills is one of the neighborhood’s most beloved restaurants of over 25 years, CHAYA Brasserie. Wanting to “marry the French and Japanese cuisine concepts,” owner Yuta Tsunoda and the CHAYA team bring more than 400 years of established experience dating back to 17th century Japan infused with innovative ingredients and touches of traditional French cuisine.
Not only does the company’s dedication to “quality and taste” keep the clientele returning, but also Executive Chef Harutaka Kishi’s famous tasting menus change weekly, therefore every visit can be a new experience. Dishes like Salmon Mi-Cuit, Moroccan Lamb Meatballs, King Prawn Ravioli, and even an Ahi Tuna Burger are created with the freshest local ingredients. After personally experiencing the culinary art of Chef Haru, I highly suggest a visit; he truly puts passion into every single slice of the knife and stir of the spoon.
Haru actually began his culinary career by working at a little place in Japan back in ’95 but was able to find his rhythm and build his skills working at TAGAWA, a restaurant started by his family in Paris serving Japanese cuisine. Having studied under some of the greats such as Joel Robuchon, Chef Propriétaire of LE CHATEAU, a French restaurant located in Tokyo, as well as famous television star Chef Gordon Ramsey at the CONRAD TOKYO hotel then TRIANON PALACE – a Waldorf Astoria hotel in Versailles, France. Lucky for Angelinos everywhere, Chef Kishi travelled to West Hollywood in 2008 with Ramsey to work at the LONDON HOTEL climbing his way up the ladder to executive sous chef. When joining the CHAYA family in Beverly Hills last winter as executive chef, Haru brought with him a seasonal Euro-Asia palette as a result of his worldly travels and experiences over the past 15 years.
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