RYLA

The story

RYLA | Japanese-Infused California Dining in Hermosa Beach

Chef Ray Hayashi’s Take on Seasonal LA Cooking

At RYLA in Hermosa Beach, husband-and-wife chefs Ray Hayashi and Cynthia Hetlinger serve coastal California cuisine imbued with Japanese flavors. Their menu reflects a blend of Hayashi’s Japanese-American heritage and Hetlinger’s Taiwanese roots, drawing on years of experience at acclaimed Los Angeles restaurants.

Hayashi, a SoCal native, spent nearly a decade as R&D chef at David LeFevre’s MB Post, Fishing with Dynamite, and The Arthur J. Hetlinger, born and raised in Taipei, spent five years at the critically-lauded Providence, most recently as sous chef under Michael Cimarusti. Now, the two have opened their first restaurant together, marrying their distinct culinary backgrounds.

The Space & Menu

RYLA’s diverse menus combine traditional Japanese techniques with innovative culinary approaches and international influences. The result is a contemporary take on local ingredients—what the chefs call “Seasonal LA Cooking.” From dinner to brunch, lunch, and even Taco Tuesday and Tiki Thursday specials, the offerings shift to highlight the best of the season.

The restaurant has earned a Michelin Recommended distinction, a nod to the precision and creativity in every plate. The dining room seats 20 to 30 guests for private events, making it an intimate spot for celebrations.

Pastry & Team

Pastry chef Cathy Asapahu rounds out the kitchen, while manager Jimmy Banayot ensures service runs smoothly. The restaurant’s location on Hermosa Avenue puts it steps from the beach, offering both air-conditioned indoor and outdoor seating.