Our Team
Our Best Team
We think our employees are the most important asset of our business. We treat our entire employee as our family. Our employee turnover is very low. Longest worker is “Taka” who is the head of the chefs and food management, actually began his association with Masayuki Nick Niikura since 1975 at Niikura’s restaurant in Japan.
General Manager here since the major expansion is “Shawn” who is the head of the beverage and service management, in the addition to the Kushiyu’s administrative needs. Many of our customers have their own sushi chef, so chef can prepare the food the way customer like without telling us every time. Please check out below to see our team member’s bio.
Masayuki Nick Niikura
Designation: Founder, Executive chef
Born: Yokosuka / Japan
Interest: Cooking, Golf, Fishing, Cruise trip
1966: Start to practice and train at sushi restaurant in Tokyo
1968: Start to work at “Sushi Kappou” restaurant in Tokyo to learn more sophisticated Japanese cuisine.
1969: Acquired “Professional cook license” in Japan
1970: Open his first restaurant in Tokyo
1977: Sold his restaurant in Tokyo and moved to Los Angeles to open Japanese restaurant in the USA
-Start working in some of the Japanese restaurant to learn how to run the business in the USA
1979: Open “Niikura” which was specializing in “Sushi” in Tarzana California
1987: Open “Kushiyu” which was specializing in “Kushiyaki” in Tarzana California
1988: Combine “Niikura” and “Kushiyu” into one restaurant as grand début of “Kushiyu”
2002: Expand Kushiyu into double the size
2008: Produced and open “Sushi Yuzu” in Toluca Lake, California
2014: Produced and open “Kabosu” in Toluca Lake, California
Takashi Niikura
Designation: Head chef
Born: Yokosuka / Japan
Interest: Golf
1975: Started working as chef
1987: Joined Kushiyu
Recommendation: Tai Cilantro, Kani Shiitake Age, Negitoro Sushi
Message to our customer: I will make delicious food with my heart any time for you.
Shawn Koizumi
Designation: General Manager, CEO, CFO
Born: Tokyo / Japan
Interest: Rugby, Ski, Watch any professional sport (Especially: Football, Basketball, Baseball)
1990: Worked in the several restaurants as server in Tokyo
1991: Came to United States to study English and Hotel/Restaurant Management with ambition to be an owner someday
1995: Attend classes at Ecole Hoteliere Lausanne in Switzerland to learn European style of service industry.
Acquire “Professional food handler certificate” in the United States
1996: Graduated UNLV with Hotel/Restaurant Administration degree
1997: Became manager at the Hotel San Remo (Now OYO Hotel and Casino) in Las Vegas
2000: Move to Los Angeles
2001: Worked as Manager at Yamato Restaurant
2003: Start working as Manager at Kushiyu
2009: Became owner of Kushiyu
Helio Kamogawa
Designation: Assistant head chef
Born: Rio de Janeiro / Brazil
Interest: Golf, Fishing
1987: Started working as chef
1997: Joined Kushiyu
Recommendation: Salmon Tower, Oyster Curry-Yaki
Message to our customer: Trust me!!!
Satoshi Charlie Sakanoue
Designation: Assistant head chef
Born: Kagoshima / Japan
Interest: Movie
1986: Started working as chef
2014: Joined Kushiyu
Recommendation: Kanpachi (Amberjack)
Message to our customer: I will make everything with my heart.
Shigeya Jinno
Designation: Chief Sushi chef
Born: Tokyo / Japan
Interest: Sake, Swimming
1999: Started working as chef
2002: Joined Kushiyu
Recommendation: Sushi: Hirame, Kanpachi, Jumbo Clam, Sea Urchin
Message to our customer: Please be easy on me