Sushi Stop (6 Locations)

At SushiStop, everything is served on small plates at a fixed price of $3.25. No, that’s not a typo: every dish is $3.25. We do this to encourage our customers to be adventurous with our diverse menu, daring to try different things they’ve never had and take risks on new creations.

We want to revolutionize the sushi industry by offering authentic Japanese quality while at the same time eliminating the high prices you find nearly everywhere else. Maybe it’s crazy, but we think everyone should be able to afford to enjoy high quality sushi anytime they want to.

Our owner, Shuji Kimura, is so dedicated to this idea that he personally handpicks the fish we serve seven days a week. To further ensure our customers get the highest quality product, each SushiStop location is helmed by a Japanese executive chef with at least twenty years of experience in the sushi industry.

Our goal is to serve the highest quality sushi at the best possible price, and we work hard each and every day to make this a reality. We hope that you enjoy.

Shuji Kimura
Born and raised in Okayama, Japan, Shuji Kimura was always surrounded by food. As the son of a fisherman, Shuji became an expert in the intricacies of fish in particular. It was only natural, then, that when it came time for the young man to venture out and find a craft, he found himself in Kyoto at the Hotel Fujita under the strict tutelage of an edomae style sushi sensei.

After mastering his craft in Japan, Shuji immigrated to the U.S. with the dream of owning his own restaurant. His dream was finally realized when he opened SushiStop.

With an incredible work ethic, Shuji built SushiStop into a multi-venue operation of the highest quality. Sushi is his passion, and he has not taken a single day off since opening, picking out fish each morning, and personally delivering them to each location daily to ensure the best fish at the best possible price.

Chris Kimura
Chris spent much of his childhood growing up watching his father Shuji delight his loyal customers at the sushi bar. Chris often accompanied Shuji to work and learned how to make sushi while still in middle school. From a young age, his ultimate goal was to help Shuji open the most popular sushi restaurant in Los Angeles.