This week, we spotlight Chef Seigo Tamura, the acclaimed itamae behind 715 Sushi in Los Angeles and a standout figure in today’s sushi world. A former professional athlete who traded the discipline of the field for the precision of the sushi counter, Chef Seigo has carved a path as unconventional as it is inspiring. Just three months after opening 715 Sushi, he earned a Michelin star, instantly placing his eight-seat restaurant among L.A.’s most sought-after omakase experiences.
In this exclusive interview, Chef Seigo reflects on the relentless pursuit of shokunin (mastery), the philosophy behind his signature nigiri, and the subtle techniques that define the “715 style.” From the story behind the restaurant’s cryptic name to his thoughts on tradition, innovation, and the perfect bite of sushi, Chef Seigo offers a rare look into the mind of a craftsman who believes that excellence has no finish line.
1. Your career path is one of the most unique in the culinary world, moving from a professional athlete to the intense focus of the sushi counter. What was the catalyst for that dramatic shift, and how did the discipline and dedication required in professional sports translate into the precise, decades-long pursuit of shokunin (mastery) in Japanese cuisine?
When I was an athlete, every day was about sharpening myself and pushing my limits. After that chapter ended, I wanted to feel that sense of daily discipline and growth again. My grandfather also ran a sushi restaurant in Osaka, so sushi always felt familiar to me.
It looks quiet from the outside, but it’s a deeply demanding craft.
It looks quiet from the outside, but it’s a deeply demanding craft. That depth—and the fact that there is no finish line—pulled me into this world.
2. You earned a Michelin star just three months after opening 715 Sushi—an extraordinary achievement. What did that moment mean to you personally, and how has it influenced the standards you hold for yourself and your restaurant today?
At first, I honestly didn’t believe it. I thought it was a scam and ignored the email several times. When I realized it was real, the surprise was huge—but even stronger was the sense of responsibility that followed. A Michelin star isn’t a goal. It’s a starting point to keep improving every single day.
A Michelin star isn’t a goal. It’s a starting point to keep improving every single day.
3. The name “715 Sushi” is specific and intriguing. Can you share the story behind the number and what it signifies for the identity and mission of your restaurant?
“715” is a play on Japanese sounds. In Japanese, 1 is pronounced “ichi” (いち), 5 is pronounced “go” (ご). And from Seven, I simply take the “se” sound. So: 7 → “se”, 1 → “i”, 5 → “go” — put together, they form “Seigo.”
Numbers are easy to remember and universally understood, so using numbers felt right to me. People often ask if it’s my birthday or the restaurant’s address—but it’s neither. The actual address is 738, so please don’t mix them up.
4. With only eight seats, the itamae is the host, artisan, and performer all in one. How do you balance the pressure of direct, constant guest interaction with the intense, silent focus required to form the perfect nigiri?
The eight-seat counter is both a workshop and a stage. Prep work is “work.” The moment I step behind the counter, it’s “showtime.” I enjoy the closeness and tension that come with such an intimate space. The shift between deep focus when forming a piece of nigiri and opening up to talk with guests—that contrast is part of the craft.
5. In your philosophy, what is the most critical component of perfect nigiri? Is it the neta(the fish) or the shari(the rice), and can you tell us about your specific philosophy on rice temperature, seasoning, and texture?
The most important thing is thinking about the person who will eat it. Who is eating this piece? How do they feel at that moment? Sensing that and shaping each bite for them—that leads to the best nigiri.
6. Los Angeles has incredible access to both the Pacific coast and Toyosu Market in Japan. How do you decide what to source locally (like uni or spot prawn) versus what must be flown in from Japan?
I source everything from Japan. I grew up with Japanese fish, and that’s what I want to work with. Japan’s seasons and waters give fish a unique delicacy, and I choose whatever is at its best from the market at that time.
7. What is one subtle technique—perhaps a specific aging process, a method of jime (curing), or a unique cut—that you use at 715 that you believe defines your style, even if the guest doesn’t consciously notice it?
My style is respecting tradition while bringing in a modern and innovative sensibility. Not choosing one over the other—the combination of both is what creates the “715 style.”
8. What is one “rule” or tradition of sushi (e.g., how to apply soy sauce, eating in one bite, no perfume) that you believe is absolutely non-negotiable for your guests to have the best experience?
There are many “rules” about how sushi should be eaten, but what I value most is that each guest feels comfortable and truly enjoys the experience. How you eat it matters less than enjoying it in your own way.
9. Your omakase isn’t just nigiri. How do you use the otsumami(small, non-sushi plates) at the beginning of the meal to set the stage and prepare the diner’s palate for the sushi to come?
To me, otsumami is less of an appetizer and more a part of Japan’s sake culture. A sip of sake and a small dish—that flow sets the rhythm of the meal. At 715, I create otsumami as dishes meant to be enjoyed with sake. They relax the guest and open the palate, so the transition into nigiri feels natural. That’s my ideal course structure.
10. Your work is all about precision and making the absolute most out of every ingredient. For all the home cooks reading this, what is one ‘pro move’—whether it’s a salting technique, a way to build umami, or just a principle of subtraction—that will noticeably improve a simple weeknight plate?
Don’t skip making proper dashi.
The biggest tip is don’t skip making proper dashi. And another important idea is this: cooking isn’t about combining “100 and 100 to make 200.” It’s about bringing “50 and 50” together to make the perfect 100. Don’t overdo flavors or aromas. When dashi and ingredients meet in the right balance, the dish naturally comes together. That balance becomes the core of the flavor.
Chef Seigo Tamura | Instagram
715 Sushi | Instagram
738 E 3rd St, Los Angeles, CA 90013
