Toshiaki Toyoshima

Coming Up

The line of work began in Tokyo, Japan, where from 1962–1973 Toshiaki Toyoshima worked as a live-in trainee / sushi chef trainee at sushi restaurant. That twelve-year stretch points to an apprenticeship defined by repetition, discipline, and the slow accumulation of habit. The craft was not his only public role. While working in Los Angeles, he also served as president at Aomori Kenjinkai, a position that places community and heritage alongside the restaurant work. The next phase was one of continuity rather than reinvention: since 1980, Toshiaki has been owner of Sushi Gen, and the restaurant’s identity has stayed anchored in the Japanese-style sushi he helped establish there. That same throughline runs through his later roles as president of L.A. Nebutabayashi Hozonkai (since 2007) and tourism ambassador of Aomori City (since 2015), each title tied to place, memory, and cultural stewardship.

Where They Are Now

Toyoshima has owned Sushi Gen in Little Tokyo, Los Angeles, for decades, and that duration is part of the restaurant’s weight. The timeline is plain: an opening, a neighborhood, and a restaurant identity tied to Japanese-style sushi across a long run of service. In a dining field that often rewards constant change, Sushi Gen is notable for staying with the essentials and returning to them with discipline. That same emphasis appears in Toyoshima’s own view of the work. His words are directed less at expansion or spectacle than at the future of the craft itself, which puts the focus on standards rather than brand-building. The concern is not only one restaurant’s standing, but what Japanese-style sushi becomes in America if its methods and expectations loosen. “I’m really worried, not about my restaurant, but about sushi itself, like what it will become. I want the Japanese-style sushi to remain in America for a long time.”

Signature

Toshiaki Toyoshima centers traditional sushi and authentic nigiri sushi. That focus runs across the career: repetition of technique, respect for form, and freshness as the baseline rather than the embellishment. At Sushi Gen, those standards show up as daily practice, with the work measured piece by piece.

In Their Words “I’m really worried, not about my restaurant, but about sushi itself, like what it will become. I want the Japanese-style sushi to remain in America for a long time.”