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Originally from Osaka Prefecture, Chef Seigo Tamura came to the United States with dreams of becoming a professional basketball player. Thankfully for Los Angeles, the only points he's scoring are with diners savoring his sushi. Together with his younger brother, the two have followed in their sushi chef grandfather's footsteps. They source all seafood from Japan and age larger fish, such as tuna, in-house. Their blend of Hitomebore and Koshihikari rice is distinctive, and while Edomae-style sushi dictates using red vinegar for the rice, they add a little bit of sugar in a nod to their Osaka roots. Japanese hospitality reigns, with staff welcoming diners outside, and the chef seeing guests off personally at the conclusion of the meal.