Chef Shigefumi Tachibe’s Tuna Tartare Tower on Jeopardy!

(Gerry Furth-Sides) This week on (regular) Jeopardy, we yelled out “the question” response “what is the tuna tartare tower?” The clue was “the famous dish of Executive Chef Shigefumi Tachibe in the Smithsonian.” This jeopardy tribute cannot honor a more talented, dedicated and deserving chef.

Chef Shigefumi is an acknowledged culinary pioneer with the creation of the Tuna Tartare Tower. In fact, his chef knife and chef coat are respectfully housed with honor in the National Museum of American History of the Smithsonian Collection.  As modest as he is talented, he has been content since August 2015 with working “closer to his new home in Pasadena,” at Osawa.

So the story goes:  one night in 1984, Chaya Brasserie chef Shigefumi Tachibe had a problem: “Five customers came in wanting beef tartare, but one said, ‘I don’t eat beef.’ ” So Tachibe tried tuna. “Tuna is kind of dry, so I added avocado,” he remembers. Tachibe liked the spicier Chaya Venice variation at his Venice restaurant but the versions of other chefs not to much. “You need egg yolk, green peppercorns, capers, tarragon, chives, lemon juice, mustard, olive oil, salt and pepper,” he says. But you have to do it right.

These days,  Executive Chef Shigefumi Tachibe, the mastermind Executive Chef of the CHAYA Restaurant Group, has moved to his own, more personal kitchen, Osawa in Pasadena.  It’s as if you found Beatle Ringo Star casually playing in a suburban London corner pub. //localfoodeater.com/new-contemporary-japanese-delicatessen-osawa-opens-pasadena/

As Corporate Executive Chef of the CHAYA Restaurant Group for thirty-one years, Chef Tachibe oversaw seven kitchens: the original Chaya Brasserie (Alden Drive, Beverly Hills) which so sadly closed at the end of 2014; Chaya Venice, Chaya Brasserie ( San Francisco) and Chaya DTLA.  The chef was also the driving force behind the original M Café de Chaya on Melrose, M Café Beverly Hills and the newest M Café in Brentwood.

These days,  Executive Chef Shigefumi Tachibe, the mastermind Executive Chef of the CHAYA Restaurant Group, has moved to his own, more personal kitchen, Osawa in Pasadena.  It’s as if you found Beatle Ringo Star casually playing in a suburban London corner pub. //localfoodeater.com/new-contemporary-japanese-delicatessen-osawa-opens-pasadena/

So we still have this chef’s finessed dishes in more casual form. And we also now know and love the former Director of Operations at the CHAYA restaurants, Lawrence Moore, now a brilliant and accomplished restaurant and event publicist. Here Chef Toshibe is at Masters of Taste, an event she helps produce and promote.

Tachibe, schooled in formal French technique at the young age of 15, was not only an instrumental player in launching the Japanese-based CHAYA concept in the United States in 1981 but practically introduced macrobiotic cuisine to mainstream California by way of M Café in Los Angeles.

“CHAYA was my family and I am honored to have spent over thirty years with this incredible company,” says Chef Tachibe. “Now that I am switching my focus from a corporate one to Osawa, I will get to spend more time in the kitchen cooking, getting back to the roots of authentic Japanese cuisine.”

Alongside wife Sayuri Tachibe, Chef Tachibe works on creating Seasonal Specials featuring farmers’ market fresh ingredients.  For example, in autumn he welcomes onto his menu earthy Matsutake mushrooms, hearty game meats and, of course, a bounty of fresh fall catch, mainly from Japan.His dishes were so appealing, classic and yet inventive at Chaya Brasserie, we went through the extensive menu dish by dish. And every item became a favorite due to Chef Tashibe’s imaginative plantings, skills, knowledge of ingredients and sheer love for cooking. His Venison Week at Chaya Venice was a highlight of the culinary year.

Osawa Lunch and Dinner menus still feature many guest favorites, including  Crispy Yuzu Pepper Duck Breast with green onion, eggplant, and sweet miso. Another favorite on offer is Ahi Tuna Tataki with avocado, popped wild rice and sesame ponzu.  Shabu offerings include Prime Rib Eye, Rib Eye, Pork Loin and Wagyu Beef from Kyushu, Japan. Baked Soy-Marinated Black Cod and fresh Sushi cuts, rolls and Sashimi are offered as well. There is a hearty Shokado Bento Box, wholesome Udon Bowls of B.B.Q. Eel, Chirashi, and Salmon & Ikura. To complete the meal, Osawa serves a mini pot of Black Sesame Seed Panna Cotta that is the perfect balance of light and sweet.

“WeI will be working on new projects in the greater Los Angeles area. I am excited for this new chapter of growth and I am especially inspired to get back into the kitchen and be more hands-on,” says Chef Tachibe.

Osawa, 77 North Raymond Avenue, Pasadena, CA 91103, (626)683.1150 Hours: Lunch Wednesday -Sunday 11:30 am to 2:30 pm.  Dinner Sunday through Thursday, 5:00 pm to 9:30 pm; Friday and Saturday from 5:00 pm to 10:00 pm. For more information or reservations, please visit www.theosawa.com or call Osawa directly at 626.683.1150.