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Chef Yuval Ben Neriah turns raw materials into Asian-fusion gold

Tel Aviv based restaurant Taizu has been delighting gastronomes and gourmands for almost a decade. Its founder, Chef Yuval Ben Neriah, has single-handedly changed the way Asian cuisine is approached in Israel, and his latest ventures are as thrilling as ever - an exquisite new eatery and a fascinating behind-the-scenes documentary

The "a" - a tailor-made dining experience

Last May, Israeli viewers got the rare opportunity of peeking into the tumultuously exciting life of Chef extraordinaire, Yuval Ben Neriah. Director Talia Inbar's documentary "The Best Restaurant in Israel", filmed Ben Neriah while in the throes of planning the opening of his new restaurant "a", while simultaneously combatting the grim effects of the Covid pandemic on the Tel Aviv restaurant scene. The title may first appear pretentious, but how else could you define Ben Neriah's establishment - the place that single handedly raised the bar for contemporary Asian food in Israel. Taizu - the art of precision Ben Neriah opened award-winning Taizu in 2013 on an initial investment of $ 3 million. The high financial investment was matched only by the dedication that the chef and his team put into making their culinary vision a reality. Together they traveled far and wide, across the villages and metropolises of South-East Asia - China, Vietnam, Thailand, Cambodia, and India - acquiring deep knowledge of the food traditions of this part of the world. The result culminated in a unique dining experience, with a menu built according to Chinese elemental philosophy. Diners flocked in from the get-go, and food critics hastened to declare Taizu the best restaurant in Israel, and its creator, the best chef of the land.

Ben Neriah opened the "a" restaurant in 2021. Though it may be tempting to regard it as a continuation of Taizu, with its seemingly looming Japanese influences, "a" is not an Asian or Japanese restaurant. Rather, it is a culinary voyage into the heart of raw materials. All chosen with the utmost care - Holstein beef from the Galilee, Faroe Island salmon, locally sourced caviar from Kibbutz Dan - and treated to achieve bliss-point flavor perfection. Weekly Omakase nights are also one of the "a" novelty features. They replicate the Japanese concept of the chef's tasting menu in which every single detail is designed and curated, served in an intimate setting with no more than 36 diners, as the chef spends the evening between the kitchen and the dining room, explaining to his guests the intricacies behind each dish and the raw materials with which they are made. @a_restauranttlv / @taizurestaurant

Chef Yuval Ben Neriah

The "a" restaurant. A fascinating culinary voyage

Taizu. A unique dining experience

Photos: Asaf Karela