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Front of kushiyu restaurant

Kushiyu front

HISTORY OF KUSHIYU RESTAURANT
In 1977, Masayuki “Nick” Niikura who had owned a restaurant in Tokyo before coming into the United States, opened sushi restaurant called “Niikura” which was the one of the first sushi restaurant in San Fernando Valley.  After 9 years later of its opening, Niikura opened “Kushiyu” as his 2nd restaurant in the Valley introducing kushiyaki which is Japanese style charbroiled items on skewers. Within a couple of month of opening “Kushiyu”, he quickly realized that serving only kushiyaki  would not be enough to sustain his new  venture.  So he combined his small sushi restaurant “Niikura” and brand  new kushiyaki restaurant “Kushiyu” into  one.  That was the grand debut of “Kushiyu” in 1988. Since that time, “Kushiyu” has developed an amazingly devoted clientele that consistently fills the seats at both sushi bar and tables.  As a result of his success and excessive demand, “Kushiyu” went through  major expansion and refurbishing, double the size in 2002 and firmly established as one of the premier Japanese restaurant in the Valley. Now, more than 80% of its customers are  regulars and repeaters, and keep continuing to be crowded.


ABOUT PAINTINGS OF KUSHIYU RESTAURANT
Three huge paintings by Malibu-based, internationally renowned artist Hiro Yamagata, created especially for Kushiyu to give our customer and employee a power, grace the walls.  Two of 8 by 5 feet each with leafy plant theme paintings, and 10 by 10 feet with butterfly and hibiscus theme painting, they are all bright, vibrant addition to the overall décor. (hiroyamagata.com).

Inside of  Kushiyu Restaurant

Three huge paintings by Malibu-based


THE SECRET TO MAKING LIFE BETTER
We always try very hard to get the freshest, safest, and highest quality foods which are available on the market with least expensive price on the day, so we can make sure our customers get the best food with reasonable price. That is why we go to the market almost every morning to hand pick the fish, produce, poultry, etc. We are not relying on frozen or delivery food much, like many other restaurant does. And we are very strict about food safety since our business is based on our customer’s trust and we are enforcing it for more than 25 years at this location. And we believe that is why we have so many repeat customers who know the difference coming back to our restaurant for years. Our chef has been educated to keep our food as safe and fresh as possible, and all of our food handlers have food handler certificate. Our price is not that expensive compare with the other restaurant where serves the same kind of quality food. You can check the quality of our ingredients on our “Facebook Page – Kushiyu Restaurant”.