about us

Frank “Toshi” Sugiura is a respected chef, restaurateur, and pioneering force behind Los Angeles’ modern sushi movement. His first restaurant, Hama Restaurant in Venice, quickly established a reputation for utilizing authentic sushi techniques with high quality ingredients. Bar Hayama, in the heart of Little Osaka, became Chef Toshi’s second step in evolving his culinary talents to blend Japanese traditions within a modern, casual dining atmosphere. The restaurant became known for its meticulous fish sourcing, skilled sushi craftsmanship, and thoughtfully curated sake program.

 

In 1998, Chef Toshi founded the California Sushi Academy, one of the first professional sushi schools in the United States. He is often credited with helping define the city’s “rock and roll sushi” era. With decades of experience and a commitment to craftsmanship, Chef Toshi has played a pivotal role in shaping the way Angelenos experience authentic, comfort Japanese cuisine.

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Ichigo Melanie Sugiura was born and raised in Los Angeles, California. She attended school in Santa Monica before continuing her education at Parsons School of Design in New York City.

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She began her career at MUJI USA as a PR & Marketing Manager, where she developed a strong foundation in brand strategy and communications. In 2019, she returned to Los Angeles to support her family business and founded Sugiura Group Inc.. Through this venture, she has led the development of new restaurant concepts while also providing consulting services within the hospitality industry.