Chaya Venice, marking its 20th anniversary this year, has undergone a discreet remodel. The changes aren’t all in the decor though; Times restaurant critic S. Irene Virbila says Chaya Venice is simply executing its casual French-Japanese cuisine better than before. (Axel Koester / For The Times)
Crab cigars are a playfully named starter at Chaya Venice, whose kitchen has exhibited a new energy under chef de cuisine Yuichi Natori, according to critic VIrbila of The Times. (Axel Koester / For The Times)
An array of sushi is handsomely plated at Chaya Venice. Speaking of Japanese-style fish, The Times’ Virbila writes, “Sashimi is really fresh and good, the quality of hamachi and albacore or sweet shrimp you’d get at a high-end sushi bar.” (Axel Koester / For The Times)
Rice paper lamps in the shapes of sea creatures are suspended above the bar at beach-adjacent Chaya Venice. (Axel Koester / For The Times)
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Chaya Venice has been newly remodeled with a creative flair. (Axel Koester / For The Times)
Chaya Venice’s vegetable tempura “has a wonderfully lacy batter and isn’t a bit greasy,” The Times’ S. Irene Virbila writes. (Axel Koester / For The Times)
John Koudsi, left, and Amanda Ravitch dine before watching the Lakers in the NBA Finals at Chaya Venice. (Axel Koester / For The Times)
A colorful presentation of black cod. Writes VIrbila: “The quality of the seafood is excellent, so this is one place by the beach where you can eat good fish.” (Axel Koester / For The Times)
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The Chaya bouillabaisse. (Axel Koester / For The Times)
Ravioli at Chaya Venice. (Axel Koester / For The Times)
Cassie Cain and Stephen Hsu unwind at Chaya. (Axel Koester / For The Times)
