Born and raised in Kyoto, Japan—a city steeped in tradition and artistry—Yoya Takahashi grew up surrounded by the spirit of expression. Inspired by his grandfather, a stage actor, Yoya developed a deep fascination with the art of storytelling from an early age. 
 
Chasing his dream of becoming an actor, he arrived in the United States with nothing but a backpack and ambition. But instead of finding himself on a Hollywood stage, he discovered a new form of expression behind a sushi counter in Little Tokyo, Los Angeles. 
 
What began as a job to make ends meet quickly evolved into a calling. Captivated by the craft and culture of sushi, Yoya embarked on a culinary journey—one that led him through sushi bars and Japanese kitchens across Los Angeles. Along the way, he honed a style that blends traditional techniques with modern sensibilities. 
 
His culinary philosophy centers on seasonality, locality, and sustainability. Each dish reflects the delicate sensibilities of Kyoto and the creative freedom of California, infused with the breath of the season, the bounty of the land, and the quiet presence of his own story. 
 
In recent years, Yoya has deepened his practice by craftingfermented ingredients from scratch—starting with rice koji and extending to miso, soy sauce, mirin, and more. These time-honored processes bring depth and memory to his cuisine. He has also begun exploring the art of charcoal-grilled yakitori, continuously refining his technique and expanding his repertoire.