i. our restaurant
ii. our event space
iii. our chefs
With its incomparable views of the San Francisco Bay,
sweeping from the Ferry Building to the Bay Bridge,
CHAYA Brasserie offers the perfect atmosphere for
CHAYA Brasserie has
remained one of the city's
best loved neighborhood
restaurants for more than
10 years, combining
European sensibility with
Japanese hospitality.
From business dinners to
intimate gatherings, our
special events team takes a
customized approach with
every client to make their
event truly memorable.
OUR BAR & LOUNGE
Our lively bar and lounge area offers a
socially inviting space that can be reserved
for cocktail parties for up to 30 guests.
For more intimate events, our semi-private
dining room offers a sophisticated setting
for lunch or dinner parties for up to 60
guests seated or 100 for cocktail
receptions. Start your event with a cocktail
party, followed by dinner with a spectacular
view of the Bay Bridge.
OUR MAIN DINING ROOM
Complete with red accents, light-toned wood, bamboo ceilings
and crystal chandeliers, the dramatic industrial-chic design of our
main dining room features floor to ceiling windows. Combined
with our bar/lounge and semi-private dining room, the entire
restaurant can accommodate up to 150 guests seated
and 400 for a cocktail reception.
As a chef who has worked for the family owned CHAYA restaurant group for the last 10 years, and currently at CHAYA San Francisco, Executive Chef Yuko Kajino brings not only a deft hand to creating inspired cuisine, but also an intimate knowledge of the kitchen, dining room, and its guests. As a teenager in Nagoya, Japan, he was first inspired to consider a culinary career while watching television. “I was 15 and was watching a TV show that featured all this delicious-looking food,” he says of the epiphany. “I’d never seen anything like it in my life, and all I could think was that I wanted to eat that kind of food.”
Deciding he not only wanted to eat the food, but also create it, Kajino moved to Tokyo as a teenager and attended Tuji Culinary School while working as a waiter. In 1998, he went to work at La Marée de CHAYA in Hayama, where he worked in pastry and as a line cook, quickly developing his skills in the kitchen. After only two years he relocated to San Francisco to take a position as a line cook at CHAYA Brasserie San Francisco, working his way up to chef de cuisine over the next nine years. In 2009, he moved to Los Angeles to work as executive chef at CHAYA Brasserie Beverly Hills, the company’s flagship location in the United States, before returning to the Bay Area in late 2010 in his current role.
Executive Chef
Shigefumi Tachibe began his formal culinary training at the age of 15 in Nagasaki, Japan, where he was schooled in formal French technique. Italian cuisine would next capture his imagination, and, at the age of 21, he moved to Italy to expand upon his growing interest in European cooking and cuisine where he worked as a chef in Milan.
When he returned to Japan, Tachibe brought the skills he learned abroad to the role of executive chef of La Marée de Chaya in Hayama, owned by the legendary Tsunoda family, who were known for their 390-year history of operating tea
houses and restaurants throughout Japan. There, he applied his technique to Japanese cuisine to create the kind of fusion cuisine that would eventually change the culinary landscape in America.
In 1981, Yuji Tsunoda expanded the Chaya brand to the United States, opening La Petite Chaya in Los Angeles. Tachibe was the chef he appointed to run the
kitchen at the innovative Franco-Japonaise eatery.
After the success of La Petite Chaya, the restaurant group expanded in California, opening Chaya Brasserie in Beverly Hills (1984), followed by critically acclaimed Chaya restaurants in Venice (1990), San Francisco (2000), and Downtown L.A.
