Chaya Modern Izakaya, Venice, Celebrates 400-Year-History

(all photos courtesy of acuna-hansen) Los Angeles took to its heart CHAYA Restaurant Group when it opened CHAYA BRASSERIE four decades ago – and four centuries ago in Japan.   To keep things fresh and modern, this week the 28-year-old Chaya Venice officially transitions into CHAYA Modern Izakaya, inviting guests to discover their newest innovative Japanese-Californian cuisine and beverage program.

Comparable to the Western gastropub, a Japanese izakaya is traditionally a drinking establishment which serves small tapas-style plates intended to be shared amongst friends. CHAYA Modern Izakaya offers handcrafted cocktails, premium spirits including both a Japanese Whisky selection and an eclectic sake and wine collection, Japanese, and local craft beers.

The classic idea of an Izakaya is that the owner “offers you food he is proud to serve, with hospitality to match. So service is key.

What can I say about Chaya in Venice?  When I brought my crusty almost century-old aunt here, they did just about everything to make this guestfeel comfortable but offer to feed her.

Yet the professional, upbeat crew is still contemporary and informal.  Amber, Jeffrey (who has been at CHAYA since it opened!), Kyle and Nathaniel just couldn’t have been more hospitable when we were introduced to Modern Izakaya than if they have been the sole owners.

 

Chaya has a long, detailed history.  CHAYA has existed in some incarnation or another for the last four-hundred plus years, as long as the earliest izakaya. With roots deeply planted in over 400 years of Japanese history, CHAYA originally evolved from a beloved teahouse in Japan in the 17^th century, then to an imperial summer villa in Japan in the 19^th century.

In the early 20^thcentury CHAYA Japan became a landmark dining destination known for providing exquisite service and catering to the royal court and Japanese government officials.  It arrived in Los Angeles in the 1980s, ultimately becoming a pioneer of fusion cuisine by introducing the revolutionary combination of French and Japanese ingredients and culinary techniques to happy guests in a spectacular, soaring eclectic space on Alden.  Loyal guests (like me – who ate Chef Tachibe’s menu up one side and down)  were a heady mix of artists, industrialists, and foodies alike.

Chaya Venice picked up the same air, with a beachy feeling added.  So community-minded, Chaya, hosted a three-night pop-up during a recent renovation with all proceeds benefitting C-CAP (Careers in Culinary Arts Program) high school students.

At CHAYA Modern Izakaya, an innovative team of chefs comes together for the first time to highlight the classic Izakaya experience utilizing local seasonal ingredients plus the highest-quality seafood, poultry, and meats.

Corporate Executive Chef Yukou Kajino oversees all aspects of menu development. Also on this team with a Euro-Asian culinary background: Executive Chef Joji Inoue and Kaiseki Chef Katsuyuki Wako creates special omakase experiences at the Kaiseki Chef Counter.

The new CHAYA Modern Izakaya Dining Menu can begin with the Raw section, specifically the Seared Albacore “Aburi” with ponzu, serrano chili, and garlic chips.

Salads & Vegetables include the Chrysanthemum Salad prepared with Enoki mushrooms and bacon vinaigrette, or the Crispy Sunchoke featuring tomatillo miso, crème Fraiche, and ikura.

Seafood selections include Grilled Octopus accompanied by papaya and yuzu tamari. Meat and Poultry feature Grilled Jidori Chicken dressed with lemon kosho. The Rice, Noodles, Soup menu portion offers opulent, comfort food, such as the Wagyu Chazuke made of rice, dashi tea, and shiitake.

Completing this diverse and multicultural menu, with carefully unified ingredients, are the Rolls, Hand Rolls section with offerings unique to CHAYA Modern Izakaya.  This includes the Celery Root Remoulade & Spicy Pollock Roe Hand Roll and the Spicy Scallop Lettuce Hand Roll.  At CHAYA Modern Izakaya, guests will experience the philosophical art of omotenashi, the “unparalleled level of hospitality emanating from the very heart of Japanese culture.”

Well-respected Cocktail Consultant Feisser Stonecrafts unique handcrafted cocktails. Part of Stone’s twists includes playful spins on the classics,  like the Highball Cocktail, comprised of Suntory Whisky Toki and club soda, or the Son of a Beesting featuring gin, ginger, honey, lemon, and lavender bitters. The Far East Side cocktail is prepared with tequila, sake, cucumber, lime, and shiso, or enjoy the Golden Shrine made with Toki Whisky, Bénédictine, and bitters.

CHAYA Modern Izakaya also offers a highly curated selection of spirits and Japanese Whisky  Whisky’s offered in 1 oz. tasting pours, as a way to introduce oftentimes rare whiskeys to new guests.

CHAYA Modern Izakaya also offers Sake By the Glass options, such as the lighter, contemporary Miyasaka Yawaraka Junmaiand the full-bodied Yamato Junmai, clean in flavor, with a smooth texture and some funk that old school sake drinkers crave.

Sake By the Bottle includes Masumi Arabashiri, a very unique unpasteurized first-run sake, with a vibrant, floral flavor as fresh as if you were tasting it directly at the brewery, and Tamagawa “Kinsho”, a double-gold winning Daiginjo sake brewed by Japan’s first ever non-Japanese Brewmaster, Philip Harper.

To complete the transformation from Chaya Venice to CHAYA Modern Izakaya, is Designer C.S. Valentin of Bogus Studio’s renovation, which brought the focus back to CHAYA’s Japanese roots

 CHAYA Modern Izakaya serves Dinner Sun- Thur, 5:30 pm to 10:00 pm; Fri-Sat, 5:30 pm to 11:30 pm. Happy Hour at the  Izakaya Cocktail Bar takes place from 5:00 pm to close. For more information or to make reservations, please visit www.TheCHAYA.com or call directly 310.396.1179.