The old historical places are sometimes the best — tried and true. A classic gem, Chaya Brasserie, with its natural stage in front of the Bay Bridge has been in California for nearly two decades, and it’s always been a food-lover’s destination.
The brasserie presents a new menu that is still an homage to the Japanese and French cuisine mixed with some fresh Californian ingredients. Above all, a few notable highlights:
The foie gras. Chef Yuko Kajino has created a sushi version for this. The foie comes from the Hudson Valley Duck Farm, is served with avocado, kizami nori (a type of seaweed), and wasabi.
You can’t miss the chef’s version of the asparagus, too. It’s a trio: the fresh, the smokey, and the very scenographic fried style. This last one looks like a little version of a Sicilian “arancino” from the outside due to a melted jidori egg, which first pleases the eye.
Kaijino mixes Japanese ingredients with some classics: the green tomato tempura is perfectly combined with the goma dare (sesame sauce). Of course there is a fine list of sake, and the cocktails are made to be enjoyed with the view. One must be mentioned: the Hollendorfer, for the Rye lovers, as it’s made with Bulleit, yuzu, orgeat, and a salt rim.