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Hidden Gems: Meet Blake Ito of Riviera Seafood Club

Today we’d like to introduce you to Blake Ito.

Hi Blake, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
First and foremost, I’ve been selling seafood since the 6th grade. Today I am 25 and still loving my industry and our magnificent ocean. The word “Riviera” in the Riviera Seafood Club name roots back to the earliest days (~2004) of each Ito sibling’s efforts of selling seafood to our hometown subsection of Redondo Beach called “The Hollywood Riviera”. Back then, public’s access to purchasing sushi-grade seafood was almost non-existent. That’s where us youngsters came in! Our father, Rex Ito, owned a seafood company (Prime Time Seafood Inc.) in downtown LA and would bring us back extra fish to cut, wrap, sell and deliver to our neighborhood. As word of mouth spreads quickly in the Hollywood Riviera, our local support began to grow exponentially and it began to show signs of a potential business. Fast forward to 2018, my siblings and I decided to refocus back on the Riviera Seafood Club and finally establish an official business entity of it. Despite our local customers, our true idea was that we can service incredible seafood to anyone in the USA. Today we actively send our goods to all 50 states and have international folk looking to try us out too! Our nationwide seafood community has grown fast and steadily for the past 2.5 years and we couldn’t be happier.

We all face challenges, but looking back would you describe it as a relatively smooth road?
Internally speaking, our real motto should really be “family owned, operated, and argued over”. Working in our family business can be tough because all of us clearly know what our strengths are, but most wear many hats to cover the operation. For example, my little sister Mica has the best design skills I know but has worn the hat of head of customer service. In addition, not only do I work in the warehouse full-filling customer orders, but I also run our marketing and sales of the business, which should be a full-time job by itself.

As you know, we’re big fans of Riviera Seafood Club. For our readers who might not be as familiar what can you tell them about the brand?
Riviera Seafood Club is an Ito family-run business (Japanese-American/Latin-x), bridging the gap between the water and your table. We deliver straight to your door using next day delivery services and package our products to withstand up to 48 hours of temperature fluctuation. As the second generation of Southern California fish mongers, RSC strives to make farm-fresh, top-quality seafood accessible for the everyday gourmet. We want to be the best quality product that you can’t find anywhere else at great prices! All of our product is hand-selected and vetted for quality, responsible sourcing and practices, and arguably the most important: TASTE! We take pride in all of our products, so if it’s on our website, it’s what WE eat. Freshly caught or harvested to order, we responsibly source each and every product and deliver direct to your doorstep.

Do you have any advice for those looking to network or find a mentor?
In 2020 my marketing skills went from 0-100 because of a course hosted by 4080 Marketing. Google them, they changed my life when it comes to understanding how advertising really works.

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