“LUYA” refers to the tenderest new buds on the tea plant, representing new life and hope. We chose this name to reflect our philosophy: every dish is as pure and delicate as a tea bud, full of vitality. We cherish and respect the nature and the essence of ingredients. Through Japanese Omakase, we aim to offer you a journey to celebrate the gifts of nature, and taste the purity and delicacy of ingredients.
LUYA
CHEF WEI
LUYA is led by Chef Wei, a master sushi chef with over a decade of experience in the art of Japanese Omakase. He trained at multiple Japanese Omakase spots, including some of the most prestigious high-end Omakase restaurants in NYC, where he perfected his techniques and developed an extraordinary understanding of traditional Japanese cuisine. Chef Wei’s expertise extends beyond precise knife skills and handling premium ingredients — he has an innate ability to balance tradition with creativity, delivering an unforgettable Omakase experience. His years of dedication and passion ensure that each dish reflects a deep respect for Japanese culinary heritage while offering a fresh and innovative touch.
IRVAN XU LIN
Our natural wine bar is led by sommelier Irvan xu lin. “Low-intervention wines” to be more accurate.
Why Irvan thinks natural wines are important because of environmental, cultural, sustainable, and health-related aspects. Wines are made using organic or biodynamic farming methods, and low-intervention winemaking practices prevent the harms toward the earth and vines. he believes in focusing on underrepresented regions, marginalized producers, and diverse voices in the natural wine worlds.
beverage & wine director
