by Sophie Gayot
What a better way to eat sushi than when it is prepared by the CEO/President of the California Sushi Academy, chef Toshi Sugiura—who is also the first of the only four certified sake Masters Emeritus in the United States.
After Hama in Venice, he is now at the helm of Bar Hayama on Sawtelle, south of Santa Monica boulevard. Sugiura has partnered with the InterContinental Los Angeles, and executive chef Vincent Cachot from Park Grill restaurant.
Every day from 5:30pm to 10pm sit in the lounge and indulge yourself in raw fish, rice, nori, soy sauce, wasabi without forgetting sake. Irasshaimase!