Chef Ei Hiroyoshi, formerly of Sasabune in Beverly Hills, trained under sushi chef Nobi Kusuhara. He was only 19 when he moved to Los Angeles from Japan and is passionate about sharing his point of view through the sushi that he creates – exploring what it means to make and serve sushi in LA.
Hiroyoshi embraces flavor profiles that were made popular in the United States rather than shun, such as his new roll called “Avenue of the Stars”, which includes lobster, bluefin tuna, toro, caviar, mackerel, yellowtail, salmon, mango and gold leaf; but also including more traditional sushi like red snapper nigiri with its skin on and pen shell scallop sashimi from southern Japan.