Shio Koji Chicken Thighs with Steamed Rice

Chef Brandon Kida brings a distinct vision that combines inspirations from his Japanese heritage and nostalgic flavors from his childhood in Los Angeles with refined French culinary technique. Using only the freshest ingredients from local farmers, fisheries, foragers and producers, his menu tells the story of his global journeys: bold layered flavors, graceful execution, flawless presentation, and a celebration of California's seasonal produce. Following graduation from the Culinary Institute of America in Hyde Park, NY in 2001, Kida sharpened his skills at L'Orangerie in Los Angeles and Lutèce in New York City. He then joined the opening team at Asiate at the Mandarin Oriental, New York, where he climbed the ranks to his first executive chef position before heading upstate New York to tend an eco-farm and run a Scandinavian kitchen. He later returned to the city to open Clement at The Peninsula New York, which under his leadership was awarded four stars by Forbes Travel Guide in 2015. After 15 years of honing his craft, Kida returned to his hometown of Los Angeles to join Culinary Labs and helm Hinoki & the Bird as executive chef where his imaginative, ingredient-centric focus has propelled the restaurant's globally inspired, of-the-moment California fare to new heights. During his tenure with Culinary Labs, Kida has opened Sorra Hollywood, a rooftop dining concept, and Soprano, an Italian-American-inspired restaurant. In April 2020 Kida launched Go Go Gyoza, a handmade dumpling concept and later in the year, Go Go Bird, offering LA-style fried chicken.

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