Damon Cho’s Stories, Lessons & Insights

We’re looking forward to introducing you to Damon Cho. Check out our conversation below.

Damon, it’s always a pleasure to learn from you and your journey. Let’s start with a bit of a warmup: What is a normal day like for you right now?
My days are very busy, as I’m managing all of our current restaurants while also planning new openings. Right now, I’m working on the relocation of Izakaya Osen Silverlake and Omakase by Osen, as well as preparing to open new locations: Izakaya Osen in Fullerton and OSEN, a new restaurant concept, in Canopy Irvine.
On top of that, I oversee day-to-day operations, review every detail in the restaurants, lead our marketing efforts, and manage the financial side of the business. It’s a lot to handle, but I’m grateful—working hard and expanding our brand is truly rewarding for me.

Can you briefly introduce yourself and share what makes you or your brand unique?
I am an owner-chef with more than 20 years of experience in the restaurant industry, and at the heart of my brand is authenticity. Every dish we serve is rooted in sincerity, passion, and the genuine heart of a chef. I truly believe that the emotion a chef carries while cooking transfers directly into the food. When I cook with happiness, gratitude, and excitement, that feeling is passed on to our guests. That is why my team and I always step into the kitchen with joy and appreciation.
Today’s customers understand food better than ever. They immediately recognize quality—and they deserve to. Dining is one of life’s great pleasures, and every guest should feel that the value of their experience matches the craftsmanship behind each dish. Bringing happiness through delicious food is one of our core principles and one of the reasons our brand stands out. Another defining element of our restaurant is our unwavering commitment to freshness and craftsmanship. We use only fresh fish, and every sauce and component is prepared in-house. This attention to detail is one of the aspects I am most proud of, and it remains a signature characteristic of our cuisine. My journey, however, has never been easy. In the early years, I worked more than 20 hours a day—arriving before senior chefs, taking no days off, and constantly asking questions to learn and grow. Those years taught me that success is built on effort, discipline, and relentless determination. Even now, as a business owner, I continue to push myself to learn, improve, and think deeply about the future. I believe the gap between success and failure is small, but the difference lies in the level of hard work and intention you bring to your goals. Looking ahead, I plan to continue expanding our brand and sharing the joy of our food with as many people as possible. My mission is to create lasting experiences and build a restaurant brand that brings genuine happiness to every guest who walks through our doors.

Amazing, so let’s take a moment to go back in time. What part of you has served its purpose and must now be released?
I came to the U.S. from Korea with no experience, limited English, and no money. In the beginning, I had nothing—and those challenges forced me to push myself every single day. I worked harder than others, asked endless questions, and tried to learn as quickly as I could. That survival mindset helped me overcome my struggles and build a strong foundation in this industry.
But as my business grows, I’m learning that I can’t operate with the same mindset forever. I’m learning to trust my team— to delegate, empower them, and give them the space to grow. The belief that I must do everything by myself no longer serves me or the company.
Letting go of that old version of myself allows me to focus on bigger goals, create better systems, and build a stronger, more sustainable brand. It’s not easy to release the habits that once helped me survive, but it’s necessary.
Now, I’m choosing leadership over control, teamwork over doing everything alone, and long-term vision over survival-mode thinking. This shift is helping both me and my business move forward with greater clarity, strength, and purpose.

If you could say one kind thing to your younger self, what would it be?
I would tell my younger self, “You’re doing great—don’t be so hard on yourself.”
Even though you’re struggling now, every long day, every mistake, and every challenge is shaping you into the person you need to become. Trust that your hard work will pay off. Keep going, stay humble, and believe that your future will be bigger than anything you can imagine right now. You won’t just survive—you’ll succeed and build something meaningful.

Alright, so if you are open to it, let’s explore some philosophical questions that touch on your values and worldview. What’s a belief or project you’re committed to, no matter how long it takes?
I am deeply committed to building a restaurant brand that consistently delivers joy through exceptional food. For me, it’s not just about serving meals—it’s about creating experiences that make people happy and leave a lasting impression. I’m willing to dedicate years, face challenges, and push myself endlessly to perfect every detail—from the ingredients we use to the way we welcome our guests. This commitment is about more than business; it’s about sharing happiness, inspiring my team, and building something meaningful that can last for generations.

Before we go, we’d love to hear your thoughts on some longer-run, legacy type questions. What is the story you hope people tell about you when you’re gone?
I hope people will say that I was someone who worked hard, never gave up, and always put my heart into everything I did. I want to be remembered as a person who created happiness through food, who lifted others up, and who gave opportunities to people just as others once gave opportunities to me.
I hope the story they tell is that I came to this country with nothing, but through effort, passion, and sincerity, I built something meaningful—not just restaurants, but a community and a team that grew together. More than anything, I want people to remember that I cared deeply about my work, my staff, and my guests, and that I always tried to make a positive impact wherever I could.

Contact Info:

• Website: https://izakayaosen.com/izakayaosen
• Instagram: https://www.instagram.com/osen_izakaya/
• Yelp: https://www.yelp.com/biz/izakaya-osen-los-angeles-4?osq=izakaya+osen
• Youtube: https://www.youtube.com/@OsenGroup