NEWS + EVENTS
The people behind sushi for all mankind. Never tried sushi or Japanese cuisine? Try us and we guarantee you will walk out hooked on our food. That’s what we do best; making non-believers into believers that Japanese cuisine is the new comfort food! Our mission is to be the leader in the Japanese restaurant industry. We are committed to satisfying our customers completely with the best quality food, excellent service and great value while providing the most pleasant, clean ambience. Kabuki showcases traditional and innovative Japanese cuisine, creative cocktails and contemporary interior designs. With a great Happy Hour menu, an award-winning Kid’s Menu (Restaurant Hospitality Magazine) gluten-free and vegetarian offerings, there really is something for everyone. Look for the Red Mask.
KAIZEN DINING GROUP
Kaizen Dining Group (KDG) is a restaurant development and management group led by people passionate about great food. Our team is on a mission to provide the best in class in everything we do; from sushi to ramen. How do we do this? By collaborating with the best and insanely talented chefs in the industry. Our core brand, Kabuki Japanese Restaurant, has been a staple in the community for 25 years, serving the best Japanese cuisine at affordable prices without skimping on quality, presentation and cleanliness. Now you will see more amazing concepts with our name attached to them, like Tengoku Ramen Bar.
Kaizen Dining Group was founded by President and CEO David Lee. Lee was exposed to fine Japanese cuisine at a young age, and although initially pursued a career in engineering, soon emerged as one of California’s most prominent restaurateurs. The Kabuki menu is led by R&D Director and Executive Corporate Chef Masa Kurihara. Born in Tokyo, he began his career at age 18 as a dishwasher while attending the prestigious Tokyo Culinary School. Kurihara made his way to Washington D.C. where he worked for the Japanese Ambassador to the United States before making a move to California and joining the Kabuki team more than ten years ago. R&D Kitchen Manager Seiji Ikeda joined the Kabuki team in 2015 after working in some of the most popular and revered Japanese restaurants in Los Angeles. Ikeda’s culinary talent, range first developed in his hometown of Kyoto, Japan, has led him to head programs at izakaya and robata restaurants