Elegant Simplicity

Chef Shigefumi Tachibe artfully balances international influence with whole, natural ingredients to create the macrobiotic Franco-Japonaise cuisine of M Café de Chaya

Shigefumi Tachibe, Corporate Executive Chef of Chaya

Shigefumi Tachibe, Corporate Executive Chef of Chaya restaurants partnered with the Tsunoda family nearly 30 years ago to bring the Chaya culinary philosophy to life in Los Angeles, CA. The Tsunoda family tree is deeply rooted in the restaurant industry, with nearly 400 years of restaurant ownership in Hayama, Japan. Having previously worked as an executive chef in Italy, with formal training in French cuisine, Chef Tachibe embarked on this culinary adventure in 1981, which now includes a family of 7 restaurants, both CHAYA and M Café de Chaya.

Just like the Tsunoda family, Chef Tachibe stays true to the philosophy of simplicity in foods. Using a macrobiotic approach, the “Franco-Japonaise cuisine” that Chaya restaurants have become so famous for sounds like anything but simple to the home cook. However Chef Tachibe found it natural to pair the “the best of French cooking to basic Japanese principals in food.”

Knowing very little of the macrobiotic diet, I was intrigued as to how Chef Tachibe translated these guidelines into a day-to-day practice of a restaurant kitchen. “The Macro approach is an elegant and simple cuisine; one that is seasonally appropriate, and relies on whole, natural foods chosen and cooked free of egg, dairy and refined sugar.” In menu creation, meals are prepared from scratch on a daily basis and dependant on the seasonal availability of fresh ingredients. While a fresh menu is challenging in the restaurant industry, Chef Tachibe is inspired to maintain the culinary foundation of M Café de Chaya cuisine through his customers’ positive feedback about the quality of the food and how great they feel after enjoying a meal there.

To the home cook with their individual cuisine and cultural influences, Chef Tachibe recommends maintaining the principles of the macrobiotic diet. Shopping at farmers markets “cook with foods that are organic and in season, avoiding processed foods” to ensure nutritional balance in all types of cuisine.

www.mcafedechaya.com