What was known for a quarter of a century as Chaya Venice is now Chaya Modern Izakaya – the second phase of the restaurant’s exciting relaunch after a remodel two years ago.
The new chef team taking over the kitchen will showcase its expertise in Japanese-California cuisine using seafood or kaisen line-caught and flown in overnight from fisheries internationally or sustainably caught in local waters by community supported fisheries.
There is a Modern Izakaya Dining Menu as well as daily Omakase Menus, showcasing a sampling of each Chef’s passion and ingenuity as they present the best bites and specials of the day, allowing guests to enjoy individual culinary adventures by way of technique, presentation and flavor.
A Japanese feast
Salmon crudo with roasted tomato ponzu and fresno chili; spicy grilled octopus in garlic chili oil with spicy green papaya; and soy-glazed black cod with yuzu kosho miso, steamed broccolini and king trumpet mushrooms.
Highball Cocktail, comprised of Suntory Whisky Toki and club soda, or the Son of a Beesting featuring gin, ginger, honey, lemon, and lavender bitters. Then take a journey to the Far East Side prepared with tequila, sake, cucumber, lime, and shiso, or enjoy the Golden Shrine made with Toki Whisky, Bénédictine, and bitters.