What to Eat at Chaya Venice’s Oyster Fair

Chaya offers eight different recipes that use the briny bi-valves
Chaya offers eight different recipes that use the briny bi-valves Photo: Jules Jules Jules M via Flickr

After tackling venison last fall, Chaya Venice is continuing with its food fairs, now focusing on oysters. Starting Thursday, February 16th, the restaurant is fixating on oysters, topping just about everything they have with the briny bivalves while infusing a few old-school supper club dishes with the little suckers.

On a menu designed by chef Shigefumi Tachibe, Chaya will employ Kumamoto, Hama Hama, and Fanny Bay oysters for dishes like baked oysters rockefeller, Angus beef tartare with fried oyster, a wagyu short rib pot pie with baked oyster zucchini, among the dishes, as well as a variety pack of the three oyster types offered on the half-shell. The prices might not rival the dollar-oyster happy hour at neighboring Enterprise Fish Co., but the menu makes up for it with a surplus of imagination and carnivorous creativity. Check out Chaya’s full oyster fair dinner menu below and find reservations at 310.396-1179.

CHAYA Venice “Oyster Fair”
February 16th to March 3rd


Fresh Oyster half shell ($16)
1 Kumamoto (Washington)
2 Fanny Bay (British Columbia)
3 Hama Hama(Washington)

Hot Oyster

Cup of Oyster Chowder $8

Angus Beef Tartare with Fried Oyster, Sweet Potato Chips $16

Baked Oyster Rockefeller with Spinach, Bacon, Cream, Parmesan cheese$19

Baked Oyster with Tamari Soy, Nori, Chives, Lemon Butter $18

Entrée Oyster

Oyster & Citrus Cured Salmon Chowder with Tokyo Winter Negi (Japanese Leeks), Yukon Potato, Homemade Bacon Scone $20

Kobe Short Rib “pot pie” Caramelized Sweet Onion Sauce and Baked Oyster Zucchini, Champagne Cream $29

Striped Bass and Oyster Papillote, Leeks, Celery Root, Shitake Mushroom, Tomato, Black Truffle, Vin Blanc Sauce $29

What to Eat at Chaya Venice’s Oyster Fair