How to pronounce “chaya” in English

Tachibe is the original corporate chef as well, so he's been with us for 30 years, since brasserie opened.Hikage-chaya is still in operation.

This dish is one of my ultimate favorites.This is really a CHAYA staple.So all four CHAYA locations actually offer this.

This is really a CHAYA staple.So all four CHAYA locations actually offer this.There's a couple items that will be offered at every location, like the miso glazed back cod, our chicken Dijon which

Maybe I think they stole it, so.They stole it from CHAYA.Yeah, ingredients, I saw, the same.

Yeah. Very nice. CHAYA Venice opened 23 years ago.The original CHAYA actually opened in Beverly Hills.I don't know if-- have you guys been to that one, right off Robertson?

Do you collaborate? I hear you collaborated with Shivani and Chaya as well.I did work with Shivani and Chaya.I actually worked with them here in New York at IIFA.

many, many different tricks and techniques.He has been the chef at CHAYA Venice for approximately the last 23 years.So today, he's going to make some great favorites of his.

And heat it up pan.Has anyone tried the lobster enchiladas at CHAYA Venice?They're definitely one of the favorites.

They've done a huge project over there and it's beautiful.So we're opening up a little CHAYA sushi over there.It's a sushi concept.

Burgers came in, the golden arches arrived in Tokyo, and hot flashes went up to about 40% or a little bit moreAnd they eat vegetables like-- this is one called la chaya, which is not from Japan, but it's a big thing in Mayan tradition.

I'm Chef Bill Billenstein.Today we are very excited to have Chef Yuichi Natori from CHAYA Venice.Chef Natori-san started his career many years ago in Japan, at the Tsuji Culinary Institute in Osaka, traveled all around the globe learning

Now, there's actually a face.There's something that we like to call the CHAYA chocolate croissant bread pudding face, because-- have any of you had it, the bread pudding at CHAYA?Yeah? Is it good?

Tachibe is the original corporate chef as well, so he's been with us for 30 years, since brasserie opened.But we're also bringing over our original CHAYA.

Tachibe is the original corporate chef as well, so he's been with us for 30 years, since brasserie opened.Now, CHAYA is a family owned, operated, run business.

Tachibe is the original corporate chef as well, so he's been with us for 30 years, since brasserie opened.He's a Michelin star chef for the Hikage-chaya in Japan.

A little bit, so-- But the language of love is food, right?I'm Sara. I do marketing for CHAYA restaurant.So I'm not really, you know, in the kitchen nearly as much as I'd like to be.

Yeah, I've seen those.Do you collaborate? I hear you collaborated with Shivani and Chaya as well.I did work with Shivani and Chaya.

So I was supposed to go on stage with Sushant, and then they had this-- an issue happened.So we ended up pulling back, and then Shivani and Chaya needed dancers, so we end up dancing with Diljit.Ah. Yeah, so it was really fun.

So we're going to start cooking.OK. The lobster enchiladas are a huge favorite at CHAYA Venice.Yeah, it's ten years more in the-- Maine lobster?

It's going to be opening in the next couple weeks here, which is very exciting.But Chef Tachibe, who is our corporate executive chef for all of the CHAYA restaurants, his knife and chef coat are actuallyin the Smithsonian Museum in New York City for inventing tuna tartar.

20. 20 years. 20 years.Yeah. Very nice. CHAYA Venice opened 23 years ago.The original CHAYA actually opened in Beverly Hills.

They're definitely one of the favorites.And what I was saying earlier, so there's three different CHAYAs in LA and one in San Francisco.And each one kind of has its own signature items.

This is a black-- It's so pretty.Thank you. So Chef Natori-san, you have been at CHAYA Venice for 23 years now?20. 20 years. 20 years.