What happens when a chef classically trained in Italian, French and Japanese cuisine decides to also become a Kushi Institute certified Macrobiotic chef? You get M Cafe de Chaya which, is one of my favorite destinations. And with their new Culver City location, there's yet another excuse to indulge in Chef Shigefumi Tachibe's creations like the M Chopped salad (romaine with herb baked tofu, almonds, avocado, ume-picked radishes, tempeh bacon) or the wild salmon teriyaki rice bowl.

There are also bento boxes, macro burgers and a wide variety of vegetarian sushi, scarlet quinoa, kale with spicy peanut sauce and so much more. Oh and did I mention a whole slew of vegan baked goods. Chocolate cupcake anyone?

I interviewed Chef Tachibe recently for an article about rice that appears in this month's issue of Yoga Journal and he explained that he developed this cuisine specifically because it's what he wanted to eat. He's certainly filling a void because the place is always packed.

He also passed on his secret for perfectly cooked rice. He uses organic brown rice because the intact bran layer, which makes it brown, contains b vitamins, fiber and immune boosting antioxidants such as selenium and manganese. His trick: soak the rice at least five hours, put in your rice cooker, add salt and let the steaming begin. "This makes it moist and sticky and the salt helps bring out the flavor." I've tried the technique it produces an aromatic and perfectly textured bowl.

Anyone who's ever tired to eat the Macrobiotic way knows it's a labor intensive feat so it's certainly a luxury to have a chef close by who prepares healthy, delicious food and all you have to do is remember to chew mindfully and savor every bite.