Following its popularity at the San Francisco location, Chaya Downtown recently launched a Kaisen (seafood) menu.
We had a tasting of the Kaisen menu (and more), starting with the Uni and oyster shooter (Pacific oyster with sakura shio ponzu, ikura, momiji, seaweed). To the right is an amuse bouche of crispy uni tofu (made with uni puree), topped with soft scrambled egg and Santa Barbara uni. Yep, the uni is also mixed inside the tofu, not just on top!
The Kaisen platter is $62 for a small or $120 for a large one. Served in a beautiful box filled with ice, the platter is certainly eye catching. Want to impress a client or a date? Get one of these!
We tried the Scallop ceviche (yuzu pepper, sudachi juice, sesame seeds, micro shiso) and Tuna Zuke (ginger, myoga, chive, crispy onion and garlic, avocado)
One of the table's favorites was the Yellowtail with jalapeno ponzu, arare, garlic chips, micro shiso.
Not included in the platter but also part of the Kaisen menu is the Uni glazed Alaskan king crab leg with uni-mirin-soy-teriyaki sauce, lemon and oil ($28)
We tried other things on the menu, including the seasonal Crispy soft shell crab, chickpeas, fennel, herbs, umeboshi-lemon marmalade ($14)
Always a favorite with its beautiful presentation is the Chef's Bento Box ($42) which includes miso marinated roughy, grilled New York steak, sashimi, and more. A great sampler of what Chaya has to offer.
Los Angeles, CA 90071