Daily Inspiration: Meet Emi Kobayashi

Today we’d like to introduce you to Emi Kobayashi.

Hi Emi, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
A Mother. A Fighter. A Sushi Chef.”

For 15 years, I worked as an Italian chef in Japan.
Life seemed stable, maybe even complete.
But fate has a way of testing us—gently at first, then all at once.

My family and I moved to the United States, full of hope for a new beginning.
But not long after, when my son was in middle school, I became a single mother.
Suddenly, survival became my top priority.

With no experience, I threw myself into the world of sushi—a world dominated by men, where more than 90% of chefs are male.
I started from zero.

By day, I was a mother. By night, an apprentice.
I gave up sleep to study, to practice, to fight through language barriers, and to push myself further.
There were nights I cried quietly and mornings when I thought I couldn’t go on.

But I refused to give up.
Not just for me—but for my son, so he could see his mother standing tall, no matter what.

And just four years after stepping into this unfamiliar world, I became the lead chef at Brother Sushi, a respected restaurant in Santa Monica.

Sushi is not just food—it is craft.
It is heart.
It is a way of life.

There is no finish line in this journey. Every day, I learn. Every day, I grow.
And that’s what makes it beautiful.

I am a mother.
I am a chef.
No matter the obstacles, I will keep moving forward—with pride, with passion, and with purpose.

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
As my sushi skills gradually improved, I finally earned the chance to work behind the sushi bar. But I was the only female chef there, and that made me a target of jealousy and resentment from some of the servers.

They would say things like, “She doesn’t have the skills to be behind the bar,” or “It’s disrespectful to the customers for someone with less than 10 years of experience to serve sushi.” The constant criticism and harassment made it incredibly difficult—I went through a period when going to work every day felt unbearable.

But the senior sushi chefs stood by me. They encouraged me every day, saying, “You’re doing great. You’ve reached a level where you absolutely belong behind the sushi bar. Don’t let people who aren’t even chefs bring you down. Prove them wrong.” They also generously taught me many techniques and shared their knowledge with me.

Thanks to their support, I was able to keep going. I truly wouldn’t be here today without them, and I’m deeply grateful for everything they did for me.

Now, I can proudly say—I won’t lose to anyone.

Thanks – so what else should our readers know about your work and what you’re currently focused on?
I am a sushi chef and currently the lead chef at Brother Sushi in Santa Monica.

In addition to that, once a month I collaborate with my senior sushi chef and business partner to host sushi omakase pop-up events and provide catering services.

There are still very few female sushi chefs in the industry, and I hope to see more women entering this field.
I want to help spread awareness and encourage others to pursue this path.

How do you think about happiness?
The moments I feel the happiest are, without a doubt, watching my son grow and spending time with him on my days off.

Working in the restaurant industry means long hours and late nights, and as a single mother, I know I’ve made him feel lonely at times. But he never complained, and he grew up to be a kind and strong young man—I’m so grateful for him.

This year, he turns 20. He has his own life and world now, and while a part of me feels a bit lonely, I’m mostly filled with pride and joy.

Contact Info:

• Website: https://thebrotherssushism.com/
• Instagram: https://www.instagram.com/thebrotherssushism
• LinkedIn: https://www.instagram.com/morikase33/