Try meals by Chef
Brandon Kida
About
Executive Chef Brandon Kida brings a distinct vision that combines inspirations from his Japanese heritage and nostalgic flavors from his childhood in Los Angeles with refined French culinary technique. Using only the freshest ingredients from local farmers, fisheries, foragers, and producers, his menu tells the story of his global journeys: bold, layered flavors, graceful execution, flawless presentation, and a celebration of California's seasonal produce.
Following graduation from the Culinary Institute of America in Hyde Park, NY, in 2001, Kida sharpened his skills at L’Orangerie in Los Angeles and Lutèce in New York City. He then joined the opening team at Asiate at the Mandarin Oriental, New York, where he climbed the ranks to his first executive chef position before heading upstate New York to tend an eco-farm and run a Scandinavian kitchen before returning to the city to open Clement at The Peninsula New York, which under his leadership was awarded four stars by Forbes Travel Guide in 2015.
After 15 years of honing his craft, Kida returned to his hometown of Los Angeles to join Culinary Labs and helm Hinoki & the Bird as executive chef, where his imaginative, ingredient-centric focus has propelled the restaurant’s globally inspired, of-the-moment California fare to new heights. During his tenure with Culinary Labs, Kida has opened Sorra Hollywood, a rooftop dining concept, and Soprano, an Italian-American-inspired restaurant. In April 2020, Kida launched Go Go Gyoza, a handmade dumpling concept, and later in the year, Go Go Bird, offering LA-style fried chicken.
Kitchens
Meals by Brandon Kida are prepared fresh in small batches in local kitchens across the country.
Brandon Kida
Brandon Kida
Brandon Kida
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Let us know what you love to eat, then choose your meal plan –– from 4 to 16 meals per week.
Choose your meals
Our chefs are in constant creation mode. Every weekly menu boasts new craveable meals for you to order.
Heat and plate
Every meal comes with Chef heating instructions. Set the table, plate your meal, and savor the experience.
Repeat
Choose something new every week or stick with your staples. We'll be in the kitchen cooking up your next mouth-watering meal.
Brandon Kida’s meal reviews
Indulge in the thoughts and stories surrounding meals by Brandon Kida
4.1
Based on 15015 reviews
Loco Moco Breakfast Wrap
This was ok but loaded with too much rice, not enough cheese, and a very plentiful portion of meat. There wasn't nearly enough sour cream. Curry ketchup should be swapped out for salsa.
Terry Moxie Penn · 04/15/26
Grilled Teriyaki Flank Steak
Two strips of meat were actually entirely strips of fat. That sauce was NOT Teryaki sauce. It was oily and spicy. The veggies were aweful. I like bok choy and eggplant but these were not cooked right
Jan White · 04/15/26
Grilled Teriyaki Flank Steak
Meat does not warm up well
Jennie Johnson · 04/15/26
Savory Pork & Bacon Mazemen
I usually like CU Asian dishes, but not this one. The sauce was like motor oil. Taste very unpleasant. 2 big meatball things. I wound up throwing it in the garbage disposal.
Rod Fensom · 04/15/26
Shio Koji Chicken Bowl
Chicken was dry and tough
Nichola Lenehan · 04/14/26
Miso Ginger Cod
average
Teresa Vye · 04/14/26
Miso Ginger Cod
It was good, healthy, but kind of bland; added soy sauce. Could have used more rice though great amount of veggies.
Sarah Baker · 04/14/26
Grilled Teriyaki Flank Steak
Y
Sonja Medeiros · 04/14/26