bashi is the only restaurant in Palos Verdes, California that celebrates different cultures in a lively setting with a lunch or dinner menu filled with contemporary blends of Asian flavors from acclaimed Chef Bruce Nguyen. Sit back and sip artisanal concoctions, sample from an extensive sake list, and enjoy soju and an unrivaled selection of Asian beers.
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 focuses on using simple fresh ingredients and letting the natural flavors define the dish. He 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.
Prior to joining Terranea Resort, Nguyen practiced his culinary skills in celebrated restaurants throughout New York and San Francisco. To further hone his skills, he attended the esteemed Culinary Institute of America in Hyde Park, New York. During this time, he 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 before the resort opened in 2009, and, prior to being promoted to Chef de Cuisine to spearhead the launch of bashi, he 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.