Adam Fleischman and Yuta Tsunoda
Stephanie Villa and Jenn Im
Yuta Tsunoda and Andre Kikoski
Executive Chef Joji Inoue and Yuta Tsunoda
Brandi Milloy and Christiaan Mostert
Keith Carrigan, Deniz Senkan, Melanee Shale and Erik Estrada
Gene and Yoko Tsai
Gene and Yoko Tsai
June 17, 2015 | Parties
Chaya, downtown Los Angeles’ chic modern Japanese destination, redefines itself with the appointment of Executive Chef Joji Inoue and his launch of “Chaya 2.0.” From a new whole fish program with tableside filet service to a new Kaisen raw bar and Osaka-style battera sushi, Chef Joji’s spectacular new menu features selections straight from Japan’s famed fish markets.
Hand-selected by Chaya Restaurant Group’s Corporate Executive Chef Shigefumi Tachibe, acclaimed for creating the original tuna tartare, Chef Joji exemplifies a “Seafood Samurai,” bringing an extraordinary seafood savvy and creative technique as illustrated by the new offerings. The private event, in partnership with Angeleno magazine, celebrated Chef Joji’s new menu, including fresh fish from the Kyushu Prefecture, battera sushi, Chaya classics such as the three-peppercorn ribeye steak, plus kushiyaki skewers from the Chaya's Annual Summer Beer Garden. The new menu is available now and the Summer Beer Garden will run until September 4th at Chaya Downtown.
Photography by Carolina Korman
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