Daily Inspiration: Meet John Rha

Today we’d like to introduce you to John Rha.

Hi John, please kick things off for us with an introduction to yourself and your story.
Restaurant Name : Sushi Story

My journey began when I moved to Jacksonville, FL, alone as a high school student. I initially followed a practical path, studying Political Science and Accounting and eventually working at a “Big 5” firm in Houston. But my heart was always in the kitchen.

I grew up as a pastor’s kid in a household where we often struggled in Korea. I remember the days of “forced fasting” because there was no money for food, surviving on government-issued flour. Those memories of hunger shaped my mission: I never want anyone to leave my table feeling empty. I eventually drove from Houston to LA to follow my dream, training under Chef Andy Matsuda and attending Le Cordon Bleu. After years in Michelin-starred kitchens and serving as a Sous Chef in major hotels, I opened Sushi Story in La Habra last year. We took a run-down space and rebuilt everything—from the pipes to the decor—to create a place that feels like home.

We all face challenges, but looking back would you describe it as a relatively smooth road?
The biggest challenge we faced was the physical transformation of our space. We started with a very limited budget and a run-down location that needed to be gutted from top to bottom. But what could have been an impossible hurdle turned into our greatest blessing through the power of community.

My dear friend John, a brilliant designer, was a true miracle for us. He volunteered his time every single day for four months to bring Sushi Story to life. He didn’t just decorate; he hand-built our soul. From the custom-made booth seating and the sushi bar to the stunning backdrop and the hand-painted murals, every element is his original creation.

Alongside him, TJ, a close friend and general contractor from our church, provided immense help and professional guidance throughout the entire construction process. Many other friends and church members also rolled up their sleeves, helping us with everything from the plumbing to the smallest decor. Without the selfless support of people like John, TJ, and our church family, Sushi Story simply wouldn’t exist today.

Currently, our daily challenge is the rising cost of premium ingredients. Because I insist on serving portions so large they are “heavy to lift,” our profit margins are thin. However, we refuse to compromise. We believe in being radically generous to our customers, just as our community was so incredibly generous to us during our beginning.

Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I see myself as a culinary storyteller. At Sushi Story, my work goes far beyond just slicing fish; it is about creating a sensory experience that combines my technical training with my personal philosophy of generosity.

What I do / My Specialty: My specialty is high-quality Japanese cuisine that refuses to be “small.” Having trained under a master like Andy Matsuda and worked in Michelin-level environments, I have the skills to create delicate, high-end sushi. However, I choose to pair that precision with massive, hearty portions. My work is known for its “heaviness”—whether it’s our signature rolls or our udon bowls, I want my guests to feel the physical and emotional weight of my hospitality.

What sets me apart: What sets Sushi Story apart is the soul behind the counter. My menu is a map of my life. Most “professionals” focus strictly on profit margins, but I focus on connection. When I create a roll like the “Johnny Johnny” to honor a friend who helped me build this shop, or the “Daniel San” for my son, I am putting my heart on a plate. I also put a lot of creative energy into the atmosphere—blending energetic Tokyo vibes with a welcoming neighborhood feel.

What I am most proud of: I am most proud of my resilience and the authenticity of my brand. I walked away from a stable career in accounting because I wanted to feed people’s souls. Today, even though we use premium ingredients that make our margins thin, I am proud that I haven’t compromised on my vision. Seeing a customer’s eyes light up when they see the presentation, and hearing them say they’ve never felt so welcomed—that is the most rewarding part of my “work.”

What matters most to you?
What matters most is that people feel “full”—not just in their stomachs, but in their hearts. I want Sushi Story to be a place of warm memories and deep gratitude.

This is why our menu is so personal. The “Johnny Johnny” is a tribute to the friend who helped build this dream. The “I Love Jasmine ” is for my wife, and the “Daniel San ” is for our son. We aren’t just selling food; we are sharing our family’s story and the kindness of the friends who stood by us. My dream is to stay here long enough to see our customers’ children grow up and bring their own families back one day, continuing the story we started together.

Contact Info:

• Website: https://sushistoryca.com/
• Instagram: https://www.instagram.com/sushistoryoc/
• Yelp: https://www.yelp.com/biz/sushi-story-la-habra-4

Image Credits
Lee, Sung uk