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The Chaya restaurant family originated when Hikage Chaya opened in Hayama, Japan. From this initial tea house, that opened 390 years ago, the Tsunoda family has expanded into French bistros and pastry shops throughout Japan and introduced the brand to the U.S. in 1984 with the opening of Chaya Brasserie in Beverly Hills. Since then, Chaya has opened locations in Venice, San Francisco, Downtown Los Angeles, and LAX. The cuisine at each restaurants can best be described as modern Japanese though each restaurant has a distinct personality reflecting their different locations.
Corporate Executive Chef, Shigefume Tachibe is best known for pioneering modern Japanese cuisine and his contributions to the Asian-Fusion movement. His chef coat and knife are in permanent display in the Smithsonian.
The most important tenet of Chaya’s philosophy is high-level omotenashi (hospitality), bringing the Japanese teahouse tradition of warm and personal service to each guest.