Chef
Taketoshi Azumi
- Discipline
- Chef
- Based in
- Los Angeles, California, United States
i. Biography
Taketoshi Azumi’s work at Shin Sushi in Los Angeles is built around traditional edomae-style sushi. The form is treated there as a practice of control: measured cuts, steady pacing, and details carried through repetition rather than display.
The Climb
The foundation of Taketoshi Azumi’s craft was shaped in two kitchens that demand discipline from the first service onward: Mori Sushi and Sushi of Gari. Those years established the tempo, restraint, and consistency that would later define his work, with each service reinforcing standards that stayed with him. The move from those formative roles into Shin Sushi marked a shift from execution to leadership, first as chef-owner and Executive Chef, with the same precision now setting the restaurant’s pace. At Shin Sushi, Azumi’s authority comes from accumulation rather than flourish, and the room reflects that same steady focus.
Today
Edomae sushi remains the center of Taketoshi Azumi’s practice at Shin Sushi, where the style is carried through a traditional edomae framework. The work reads as disciplined and direct, with emphasis placed on clarity, restraint, and the essentials that define the form. As chef-owner, Azumi keeps that language consistent across the restaurant, using the same exacting sensibility that developed at Mori Sushi and Sushi of Gari. At Shin Sushi, that continuity is the point: a traditional approach held together by precision and an unsentimental respect for the craft.
Profile updated July 2026
FAQ
Asked of Taketoshi
Where did Taketoshi Azumi work before?
Taketoshi Azumi's earlier career included Mori Sushi and Sushi of Gari.
What recognition has Taketoshi Azumi received?
Michelin One Star (2024).
