If you reside in or visit Los Angeles often, you’ve likely enjoyed Chaya Restaurants. Locals frequent Chaya Venice Beach for their signature happy hour and bustling bar scene, while its urban, downtown location serves as an after-work sushi bar, until recently. The historically suits-heavy location has broadened its appeal to match the renaissance and growing population downtown LA currently experiences.
On a recent Saturday, we imbibed at the completely-revamped restaurant on South Flower Street. The new Chaya features a new chef and menu concept that redefines its tradition. A tradition that began with the Tsunoda family who became The Chaya Restaurant brand in the 1600s, starting with a series of tea houses throughout Japan before immigrating to the United States in the 1980s. The 390-year old group never shies away from adapting to the ever-changing food trends, which explains much of their longevity. However, the new Chaya seeks to buck the trends, resulting in an innovative culinary experience.
Recently appointed, Executive Chef Joji Inoue replaces the sushi bar with a Kaisen Raw Seafood bar. We happily slurped freshly shucked Pacific Northwest oysters and dined on Uni in the shell, fresh squid and lobster. Whole fish, flown in from Japan’s Tsujiki Fish Market and the Kyushu Prefecture, won us over as it was delicately presented and prepared tableside. And if you are still in the mood for sushi, fear not. Chef Inoue switches up nigiri sushi for Osaka’s Battera (box style) sushi, tasty and conveniently compact to eat. Craft cocktails, including a Farmer’s Market mixer which changes monthly, rounds out the modernized menu.
