How one SoCal street became the epicenter of American sushi

On National Sushi Day, June 18, all eyes are on Ventura Boulevard’s legendary “Sushi Row,” a roughly 18-mile stretch through Studio City that food historians say helped transform sushi from a niche Japanese delicacy into an American culinary phenomenon.

The unassuming corridor reportedly boasts one of the highest concentrations of sushi restaurants outside of Japan, with iconic names like Asanebo, Katsu-Ya, Sushi Note, Brothers Sushi and a long list of others.

It is the birthplace of the modern “Trust Me” omakase, which helped popularize spicy tuna crispy rice, and is home to a culinary diaspora.

The affordable rents of Valley strip malls allowed immigrant chefs to open kitchens and experiment. In 1987, two distinct philosophies were born there. On one end, chef Kazunori Nozawa opened Sushi Nozawa, banning California rolls, serving warm rice and hanging a sign that read: “Today’s special: Trust me.” This would soon launch the Sugarfish empire.

On the other end, chefs like Katsuya Uechi set up shop there and introduced dishes that would become staples in American Japanese restaurants.

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For many in SoCal, sushi is a weekly ritual on Ventura.

“I love anything with shrimp tempura, spicy tuna and avocado,” diner Dee Carano told The California Post. “It’s just a classic crunch, texture, taste. It’s just good for people who, like, are new to sushi, and if not, but it’s amazing.”

Others prefer to keep their order traditional, focusing on the fish itself. “Toro,” said Chad Simpson, naming the prized fatty tuna belly. “Just because it’s the best part of the tuna. It’s super tender, and it’s, like, melt in your mouth.”

Some opt for clean, traditional flavors. “I’d say the scallop sushi with a little bit of lemon and salt is always a go to for us,” notes Andre Ahronin. Anthony Delgado leans into a straightforward, punchy favorite. “My go to sushi order is albacore. Albacore on a on a nice piece of rice. A little bit of soy sauce and sriracha.”

“I know I’m going to get a lot of calories from sushi, so albacore, you know, a nice fillet of salmon, sushi, rice – delicious,” Delgado added. “That’s what I like. Simple, easy.”

Decades after the first wave of sushi pioneers arrived on Sushi Row, it still remains a popular destination for connoisseurs and fire timers to gather at the counter.