Shin was born and raised in Osaka, Japan. He began his culinary training as a sushi chef when he was still a teenager. Sushi was a fad in Japan just around that time. Washing dishes and going out on delivery runs were Shin’s main duties while he served his apprenticeship. “There was a time when I had to chase a beer thief who stole some bottles of beer from the back door of the restaurant,” Shin recalls. Opportunity knocked when Shin completed his 11 years of training in Japan. Mr. Okyo, who owned Sushi House and Yabu (located near the intersection of Pico and La Cienega Boulevards) suggested Shin come work for him in the United States. Being a surfer since his teenage days, Shin had always wanted to come to the States. So this invitation was a godsend for Shin.

As is often the case with people from Osaka, Shin has great conversational skills, and he uses them to soften the hearts of Sushi House employees. But chef Shin is also quite serious about his artisanship. You can definitely see that by looking at the pictures of his creations on the restaurant’s profile page on our site. While always being true to the basics, Shin pays close attention to both exquisite taste and appealing presentation. Freshness is a must, of course. Sushi rolls are always made fresh to order. The way chef Shin presents his excellent creations on beautiful platters puts him on a rank equal to the “Iron Chef” from the popular television show.