the Los Angeles project of Showa Hospitality

Tama will manifest as both a kaisendon
and à la carte sushi.

As a native of Japan, Chef Yoshimoto honed his craft at Tokyo’s iconic Tsukiji Fish Market, the largest fish market in the world. There he studied and learned from some of Japan’s most experienced chefs, cultivating an eye for quality, while managing a restaurant catered to both locals and tourists from around the globe. Chef Yoshimoto prides himself in serving only the best and freshest ingredients and is eager to share his culture and experience with the L.A. community.