&Dine

10 Century Drive, Los Angeles, CA 90067 310.552.1200

info@hinokiandthebird.com Hinoki & The Bird Hinoki & the Bird is a travel inspired dining

concept that pushes modern California cooking to vibrant new bounds. Led by Executive Chef Brandon Kida, Hinoki & the Bird serves as a colorful kaleidoscope where bright flavors, a healthful sensibility, and technique harmoniously collide. The Milo Garcia designed indoor/outdoor space is housed on the ground floor of The Century, a luxury condominium tower. Kida brings a distinct vision to Hinoki & the Bird’s culinary team. His approach melds inspirations from his Japanese heritage with refined French culinary technique. The result is a menu that celebrates California’s bounty

New York City. He then joined the team at Asiate, where he worked his way up the ranks to eventually land his first executive chef position. At Asiate, he started to develop his signature style, earning him industry-wide recognition, including the StarChefs “Rising Star” Award in 2010. Kida’s next professional venture landed him in upstate New York at Blenheim Hill Farm, where he split his time between tending to the eco-farm and running the restaurant’s kitchen as executive chef. It was there that he gained knowledge and appreciation for true farm-to-table, seasonal-ingredient- driven cuisine, inspiring his culinary vision

Angeles, Chef Kida joins Hinoki & the Bird with an imaginative, ingredient-centric focus, propelling the restaurant’s globally inspired of-the-moment California fare to new heights.

Executive Sous Chef Keiichi Kurobe earned his first kitchen job working at Le Pollen, a family friend’s French restaurant in Tokyo. His next venture landed him at

PERFECT PALATE Hours of Operation:

Lunch: Monday – Friday 11:30AM – 2:00PM Dinner:

Tuesday – Thursday 6:00PM – 9:30PM Friday – Saturday 5:30PM – 10:00PM

the Michelin-starred Campton Place in San Francisco in 2004, where he worked under the leadership of his mentor, Chef Daniel Humm, who helped shape his culinary philosophy and skills. Following his stint at Campton Place, Keiichi remained in San Francisco, joining the team at Ame at the St. Regis Hotel. Keiichi then moved back to Tokyo where he worked at Restaurant Sant Pau, a two Michelin-starred restaurant melding Spanish Catalan-style cuisine with local Japanese ingredients. Prior to arriving at Hinoki & the Bird in

Photo Credits: Culinary Lab of seasonal ingredients and showcases

cuisines inspired by travels all over the globe. After graduating from the acclaimed Culinary

Institute of America in New

York, Kida set out to sharpen his skills at L’Orangerie in Los Angeles and Lutèce in

EXCLUSIVE COLLECTIONS GALLERIES

for his next role as opening executive chef at Clement, housed in The Peninsula Hotel in New York City. Under his leadership, Clement was awarded four stars by Forbes Travel Guide in 2015. Returning to his hometown of Los

February 2015, Keiichi worked at many award-winning, fine-dining restaurants, including Luce Restaurant in San Francisco and Chanson Restaurant at the Royal Blues Hotel in Florida. Chef Keiichi brings a precise, progressive and visually innovative approach to the culinary team at Hinoki & the Bird. He continues to explore and research new global flavors spanning Japan, Southeast Asia, the Mediterranean, and the bounty of California’s seasonal ingredients.

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