Chaya was founded in Los Angeles four decades ago, but our history reaches back to 17th Century Hayama, Japan, where our family built Hikage Chaya.

We take a modern izakaya approach to cuisine, sourcing our produce from local farmers and our seafood from the fishermen of Kyushu. Our recipes reflect the finest traditions of Japan, reconceived in Californian elegance. Case in point is Chaya’s most enduring invention of Tuna Tartare in 1984.