Food Drink Report

Chaya offers three Easter Sunday Brunch options, CHAYA Downtown celebrates the spring with the Cherry Blossom Festival

On April 8 from 11 AM – 3 PM, Chaya Downtown, Chaya Beverly Hills, and Chaya Venice will each offer a three-course Easter Brunch menu ranging from $35-$38 ($12-$18; ages 12 and under).

CHAYA Brasserie Beverly Hills’ brunch includes bottomless Champagne, mimosas, and a spring cider. Chef Shigefumi Tachibe‘s menu will include Albacore Tataki with citrus ponzu, avocado, olive oil, and radish, Buratta Cheese with Momotaro tomato, micro shiso, and basil oil, Olive oil Fried Artichoke with Italian parsley and sea salt, White Tiger Prawn with fresh corn polenta, and provincial vegetables, Pappardelle with Kobe Beef Bolognese, poached egg, parmesan, and truffle oil, and Citrus French Toast with granola crust and organic berry. CHAYA Brasserie, Beverly Hills: 8741 Alden Dr., Los Angeles, CA 90048. 310-859-8833.

CHAYA Downtown and Executive Chef de Cuisine Atsushi Kenjo invites guests to bottomless mimosas and Champagne($35 per person) along with an Avocado, Grapefruit and Shaved Fennel Salad, Slow Roasted Beets and Market Citrus Fruits, and Flash Seared Albacore Carpaccio as appetizers. Entrees such as Grilled New York Steak & Fries with wild arugula, poached egg, and truffle vinaigrette, Grilled Flatbread with prosciutto, arugula, fontina cheese, scrambled egg, and truffle oil, and Kabocha Squash Ricotta Cheese Gnocchi with cherry tomato, mushroom, and asparagus will be available as well. CHAYA Downtown: 525 S. Flower St., Los Angeles, CA 90017. 213-236-9577.

CHAYA Venice’s menu includes Shishito Pepper Tempura with stuffed spicy shrimp, Shrimp Cocktail with cocktail sauce, and Wild Arugula Fuji Apple Salad with Fourme d’Ambert cheese as well as Challah French Toast with banana, mixed berries, and organic maple syrup, Grilled Tempeh & Curry Lentils with Tuscan kale, and sweet potato puree, Tandoori Spiced Scottish Salmon with artichoke salsa verde, white corn, asparagus, and sautéed potato, and Seasonal Sorbet and Fruit. CHAYA Venice: 110 Navy St., Venice, CA 90291. 310-396-1179.

Cherry Blossom Festival

100 years ago, Tokyo gifted Washington DC with 3,000 cherry trees and since then, the Cherry Blossom Festival has been held annually to commemorate the occasion as well as welcome the coming of the flowering spring. CHAYA Downtown in LA is celebrating with a two-week Cherry Blossom festival on its outdoor patio from April 16 – April 27 (Mon – Fri, 4 PM – close). Guests can partake in “Kaika,” the opening of the first cherry blossom, with an assortment of dumplings, sushi rolls, and “picnic fare” under the cherry blossom trees, exclusively at the Chaya Downtown location.

Chef de Cuisine Atsushi Kenjo’s limited-time menu will feature Cherry-Blossom-inspired plates ($5 – $8) such as Steamed BBQ Pork Bun, Jade Shrimp Shao-Mai with Soy Mustard Dip, Asparagus-Wrapped Angus New York Strip with Balsamic Ponzu, Farmers Market Kai-Lan with Soy-Garlic Chili Oil, and Sakura Leaf Steamed Alaskan Snapper. The Sushi Bar will feature a selection of cherry-infused menu items ($5-$6) including Beef Carpaccio with Aged Cherry Balsamic, Tai Sakura Sushi with Cherry Blossom Leaves, and Garden Inari Sushi Boat. Libations will include the Cherry Bellini with cherry sorbet ($8), Sakuratini ($8), sake tastings, and single malt Japanese whiskies. 525 South Flower St., Los Angeles, CA 90017. 213-236-9577.

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