VICE MUNCHIES: How to Eat Poisonous Fugu Fish Without Accidentally Killing Yourself
Downtown LA
March 14

VICE MUNCHIES: How to Eat Poisonous Fugu Fish Without Accidentally Killing Yourself

Spoiler: Have a master Japanese chef prepare it for you.

It's not often that you sit down to eat a poisonous creature. The pufferfish—a.k.a. fugu or 河豚 in Japanese—is one of the deadliest fish out there, thanks to a naturally occurring neurotoxin called tetrodotoxin that it carries. With its toxic bits removed, however, fugu is a delicacy in Japan. Rumors abound that some aficionados keep a little poison intact because it makes the eater's lips tingle when they consume it.

CBSLA: Best New Ice Cream Treats In Los Angeles
Downtown LA
March 1

CBSLA: Best New Ice Cream Treats In Los Angeles

Founded in Los Angeles four decades ago, Chaya’s history actually reaches back to 17th Century Hayama, Japan where their family built Hikage Chaya. At Chaya DTLA, they take a modern izakaya approach to cuisine, sourcing produce from local farmers and seafood from the fishermen of Kyushu. For dessert, their new Sea Urchin Ice Cream Monaka with tamari port wine sauce is the perfect combination of sweet and savory.

ZAGAT: Eat This Now: SF Bay Area's 30 Essential Dishes
January 24

ZAGAT: Eat This Now: SF Bay Area's 30 Essential Dishes

Here's your trivia for the day: Chaya’s Japanese-born, French-trained chef Shigefumi Tachibe invented tuna tartare in 1984 (the Smithsonian even recognized this to make it official). The raw fish starter that seems to be on 90 percent of San Francisco menus now. There are still very few versions done better than what you'll find at this 17-year-old Embarcadero Asian fusion classic with avocado chunks and a caper aïoli, which gives a quirky salty punch that's more associated with steak tartare than tuna tartare. That makes sense since Tachibe simply replaced beef with tuna when he created the dish.

LAWEEKLY: The Best Winter Cocktails Right Now in L.A.
Downtown LA
November 26

LAWEEKLY: The Best Winter Cocktails Right Now in L.A.

The weather has finally turned (well, as much as we can expect it to in Los Angeles), and cocktail menus around town have turned, too. Bartenders are in winter mode, which means more brown liquor, more spicy ingredients, a lot of citrus and apple, and a profusion of egg foams. Take a look at these cocktails and plan your next peacoat-clad barhop.

JET SETTING FASHIONISTA: Top 10 Power Lunches in San Francisco
San Francisco
November 16

JET SETTING FASHIONISTA: Top 10 Power Lunches in San Francisco

If you’re looking for a power lunch on the Embarcadero hit up Chaya Brasserie. Not only do they have a great scene the food is yummy. I enjoyed a special lunch Box and it was the perfect size for a quick lunch.  I also liked the vibe with a lot of other business men and women meeting and having a lovely lunch.

SILICON BEACH MAGAZINE: Foodie News in the SB
Venice
October 21

SILICON BEACH MAGAZINE: Foodie News in the SB

After 26 Years, the Main Street Restaurant is getting a fresh new look (and Menu). The updated design and decor reflects the history of the family-owned business but with an added contemporary California feel. 

BELLA LA MAG: Santa Monica’s New Restaurant Stars
Venice
October 18

BELLA LA MAG: Santa Monica’s New Restaurant Stars

Again, this one is on the border-line of Santa Monica and Venice but the exciting new revamp and menu changes after 26 years, should keep this Main Street original bar and restaurant on top of mind for locals and travelers to the area. Executive chef Yuichi Natori remains at the helm, with over 25 years at the Chaya Restaurant Group.

EATER LA: Chaya Venice Puts on a Modern Look
Venice
October 6

EATER LA: Chaya Venice Puts on a Modern Look

After 26 years, the team behind Chaya in Venice have decided to overhaul the place to fit with a more modern aesthetic. Along the way they may have created the Westside's most impressive new dining room for upscale casual Japanese fare, without even really trying.

LA WEEKLY: Weird Ice Cream Is So Hot Right Now
Downtown LA
July 29

LA WEEKLY: Weird Ice Cream Is So Hot Right Now

At CHAYA Downtown, Chef Joji Inoue has put an uni ice cream sandwich on the menu, riffing on the traditional Japanese dessert Monaka, which is made with crisp mochi wafers sandwiching some sort of filling. 

San Francisco
August 17

EATER SF: Where to Eat and Drink on the Embarcadero

For a different take on fresh seafood, Chaya Brasserie combines Japanese and French techniques. On the menu you'll find sushi rolls at home with soy-glazed black cod and king salmon made with goat cheese and pine nuts. The dining room itself is refined, but unstuffy, with white tablecloths and warm Japanese-inspired wood panels.