Inside Martha Stewart's Favorite Chateau Marmont Restaurant

What's up, guys? Young Hollywood is about to take you behind the scenes at the ultra-exclusive Chateau Marmont. It's where A-listers come to hang out and dine on delicious food. I am now inside a former bungalow at the Chateau. It's been transformed into a stunning restaurant called Chateau Hanare. I'm with the owner, Rika Alexander. This place is beautiful. Now, what a stunning piece of property to feed the stars of Los Angeles. Thank you so much. Tell me how you came about finding this vacant bungalow at one of the most famous hotels in the world.

Andre Balazs, who is the owner of the Chateau Marmont. He's been a regular at my New York location, uh, N. Japanese Brasserie, for over ten years. We decided to collaborate and open one here in Los Angeles. It's like going to somebody's home. You're just visiting your Japanese friend's home for dinner. That's the kind of vibe I wanted to create.

The Chateau Marmont is an historic hotel. It's been serving celebrities, royalty for decades and decades. What did you have to bring to the table, so to speak, to keep that reputation going?

It's important for me to show the real authentic Japanese food. So we have fresh tofu, Wagyu steak, fried chicken, we have two different kinds of fried chicken on the menu.

Let's get into it. Shall we start with the shoo-chutoro?

Sure. We have three pieces. And we're going to fill this with egg tartar. This is beautiful, it grew up from Hokkaido. Scoop some right on top. Caviar. Uni from Santa Barbara. Great local Santa Barbara. Just up north. Yes.

Wow, okay. Yes. Now, what's funny is, I'm not a fan of uni, but apparently your uni is just

Lots of people change their minds.

Lots of people change their minds, I hear, about uni. Yes. What makes yours so special?

Um, it's fresh. Scallion on caviar. Salt kombu. And little wasabi. And there you go.

Now, before I dig into this, I know Martha Stewart is one of your closest friends, one of your biggest fans. She was the first client and celebrity client to come here. Right. What's she like to eat?

She loves She loves everything. She came into my restaurant last night, um, uh, in New York.

Wow.

Um, she loves our tofu. She she loves like fresh sashimi. And she loves sake.

And her buddy, Snoop Dogg, he's a fan too. What does Snoop Dogg eat? Does he eat the uni?

No, he doesn't. He's not good at raw fish.

He's not? Snoop Dogg, no raw fish? What's up? Try the local uni. So that it in your mouth. That's perfect. Are you changing your mind?

Yes.

Good. Keep eating?

Yes. I'm going to leave with a nice full belly. Okay, here we go. Mm. That's fun. You've literally changed my thinking about uni and wasabi so far. One bite again, right? Yeah. Is this salty? A little bit. Not too much. A little bit. Okay, let's try it. There's nothing like this. Wow. Every meal needs a good dessert and your chef de cuisine here, E. J. , is the man to do that.

He is the man.

What are we going to be doing for dessert?

So we're going to do the fresh basil sorbet on the cream fresh and uncle, which is a sweet red bean, and strawberry gazpacho.

You you got me at fresh basil sorbet. I mean, it's You got me. Let's Show me what you got here.

I'm going to make a strawberry gazpacho. And little blend.

It smells so fresh. All of that blending just for that juice. Wow.

I put the strawberry into the this fresh juice. And mix it up. Gazpacho has a texture. I put the crispy kataifi, which is a shredded filo dough, creme fresh. It's

I can go wrong with that.

Yola cream sour cream. And uncle. This is a sweet red bean from Japan. Fresh basil sorbet. Red bean tuelle, and of course flowers.

Of course. There's like ten different layers of things happening.

Yes. Exactly. Different temperatures, different textures, and it all actually blends perfectly together.

I'm just going to keep eating, if you don't mind.

Nobody stop you.