Chaya Brasserie, the trailblazing Asian-fusion restaurant in Beverly Hills where Japanese-born, French-trained chef Shigefumi Tachibe introduced L.A. to his tuna tartare in 1984, will serve its final meal on New Year’s Eve. Chaya’s Downtown and Venice locations, along with its LAX outpost, will continue to operate.
“For the past 30 years, Chaya Brasserie in Beverly Hills has been proud to serve the Los Angeles community with our Franco-Japanese cuisine, continuing the Tsunoda family tradition deeply rooted in Japan,” Chaya CEO Yuta Tsunoda said in a statement. “Throughout the three decades of service, we’ve made many friends and great memories — for this, we could not be more grateful; our lives are forever changed through our experiences at Chaya Beverly Hills.”
The statement went on to say that a future location of Chaya Brasserie remains to be determined.
In the meantime, the Beverly Hills restaurant is bringing back Tachibe’s 1984 menu for diners who visit between today and December 30. Dishes include saffron lobster ravioli, Saikyo miso sea bass with wasabi beurre blanc, a grilled veal chop, and, of course, Tachibe’s original tuna tartare — a creation so revolutionary that Tachibe’s butcher knife is displayed at the Smithsonian.
On New Year’s Eve, Chaya will throw one last blowout, evoking the Paris cabaret scene, with a night of burlesque dancers and unlimited feasting. Tickets start at $65 and are available here.
Chaya Brasserie, 8741 Alden Dr., 310-859-8833