bashi
Hours of Operation
(Reservations are recommended)
- Daily
11:00 AM - 10:00 PM - For reservations please call:
(310) 265-2836
Sushi Hours
- Thursday
2:00 PM - 10:00 PM - Friday & Saturday
2:00 PM - 12:00 AM - Sunday
2:00 PM - 10:00 PM
Sushi Happy Hour
- Thursday
2:00 PM - 5:00 PM - Friday & Saturday
2:00 PM - 5:00 PM &
10:00 PM - 12:00 AM - Sunday
2:00 PM - 5:00 PM
- Happy Hour Specials Include:
- Half off Sushi Rolls
- $5 Pints and Bottled Beer
- $8 Well Cocktails
- Special Priced Sake Menu
- DJ Entertainment (Friday & Saturday Nights)
bashi joins Terranea's celebrated culinary landscape with a contemporary blend of Asian flavors and seasonal, locally harvested ingredients that honors the region's historic agricultural community. Guests enjoy a casual, yet lively setting at the newly opened bashi, with a vibrant lunch and dinner menu from acclaimed Chef Bruce Nguyen inspired by the traditional Vietnamese dishes of his childhood. Signature dishes include Five-Spice Roasted Duck Salad and Lemongrass-Chili Roasted Chicken, while children delight in building their own Bento Boxes. At the stylish bashi bar, guests sip artisanal concoctions like the bashi Hot & Sour and Midnight in Tokyo, alongside more than 17 sake varieties, the Korean spirit soju and an unrivaled selection of Asian beers.
Chef Bruce Nguyen
As the chef de cuisine of Terranea Resort's newest restaurant, bashi, Bruce Nguyen enhances Southern California's culinary landscape, bringing the community a fresh new dining experience that features a contemporary blend of Asian cuisine fused with local flavors, set against the spectacular backdrop of the Palos Verdes Peninsula. The innovative menu celebrates Asian fare and pays homage to the Japanese farming families who first settled in the peninsula in the early 1900s and dedicated their lives to cultivating the land. Nguyen's vision for bashi is described as authentic Asian cuisine served in a fun and vibrant atmosphere. Guests may learn about the history of the culture and landscape while sharing signature dishes and cocktails with family and friends.
Chef Nguyen's culinary philosophy is that less is more. He focuses on using simple fresh ingredients and letting the natural flavors define the dish. Nguyen also believes that meals are best enjoyed when shared and the menu at bashi lends itself to family-style dining. Playing off his Vietnamese heritage and fond memories of traditional dishes made by his mother, Nguyen weaves favorite ingredients and recipes into the menu at bashi, offering versions of his mother's special spring rolls and a secret marinade for roasted chicken. One of the highlights in the kitchen is a custom wok designed boasting high heat and superior design for infusing the flavors of the food.
Born and raised in Southern California, Nguyen developed a passion for cooking at an early age, spending time with his family at home in the kitchen, at his Aunt's restaurant, and with his mentor, restaurateur and cousin Robert Lam. Prior to joining Terranea Resort, Nguyen honed in his culinary skills in celebrated restaurants throughout New York and San Francisco. In San Francisco he served as Pastry Cook for Brandon's Grill in Napa Valley. To further hone his skills, he attended the esteemed Culinary Institute of America in Hyde Park, New York. During this time, Nguyen had the opportunity to train at several acclaimed restaurants including Nobu and China Grill. Nguyen returned to San Francisco to open Butterfly with Chef Lam, and spent several years in the Bay area before heading home to his roots in Southern California to explore more of the Los Angeles food scene. Nguyen joined the culinary team at Terranea prior to the resort opening in 2009 and prior to being promoted to Chef de Cuisine to spearhead the launch of bashi, has held the position of Chef Tournant for Catalina Kitchen, Chef de Cuisine at Nelson's and Senior Sous Chef handling the resort's banquet services.
A memorable experience. Thanks! - Michelle Shuller
