Exploring Life & Business with Hiro Shojin of Shojin

Today we’d like to introduce you to Hiro Shojin.

Hi Hiro, thanks for joining us today. We’d love for you to start by introducing yourself.
Our mission is to “To be impressive to our beloved guests” through our core concept of “Plant-based, Gluten-free, Organic, and Natural.” Shojin was born from a deep desire to bring happiness, health, and smiles to many people.

The Genesis of Our Mission
Several years before Shojin Culver City’s birth, life-changing events shaped our purpose and vision.

March 11, 2011 – The Great East Japan Earthquake
An unprecedented massive earthquake and tsunami caused a nuclear power plant accident that shook the world. Through the evacuation of our family living just kilometers from the nuclear plant, we experienced firsthand the terrifying reality of radiation and its devastating effects. This profound experience forced us to confront a fundamental question:
What should adults do to protect life itself—to safeguard our children? This urgent need led us to deeply study food safety and its critical importance.

2004 An Awakening in the Kitchen
While working in a restaurant, I began questioning the ingredients and seasonings I handled daily. Despite being in the hospitality industry, a troubling question emerged: “Can a business that prioritizes profit over people truly bring happiness and health to those we serve?”

Returning to the Heart of Japanese Omotenashi
Having learned true hospitality at Japan’s finest hotels—the pinnacle of “Omotenashi Service”—we made a defining choice: to embody genuine hospitality by prioritizing our guests’ health and happiness above profit. We committed to serving food made with love, crafted by hand, using locally sourced, organic, and additive-free ingredients. This unwavering commitment became the foundation upon which Shojin was built.
Our mission isn’t just about serving food—it’s about nourishing souls and creating a legacy of love, one plate at a time.

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
When Shojin opened its first location in 2008, the vegan community was still small, and interest in plant-based cuisine was limited. For several years, we struggled to grow our customer base and faced many challenges. Yet even in those early days, regular customers believed in Shojin — supporting us with warmth and loyalty that carried us through. Thanks to them, we eventually found our footing and were able to open our second location in Culver City.

The Culver City restaurant faced its own difficult early years as well. Just as it was getting busier, the pandemic struck in 2020, ushering in another period of hardship. Once again, it was our loyal guests who gave us the strength to endure.

Today, we face new challenges — a rapidly shifting world, rising costs, and an ever-changing landscape. But our commitment remains the same: to ensure that Shojin, a truly one-of-a-kind restaurant, continues to thrive. Every day, we pour our hearts into creating cuisine and experiences that speak to the needs of our time — because we believe the world still needs Shojin.

We’ve been impressed with Shojin, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
Creating Our Guests’ Future, One Dish at a Time
Our cuisine becomes part of our guests’ bodies—this profound responsibility and deep joy guides us in the kitchen every single day.

What Makes a True Chef
The words of a renowned chef continue to resonate deeply with us:
“Decades ago, simply being able to eat was happiness. But now, in this abundant 21st century, the era of merely creating delicious food is over. A true chef is one who considers the health of those who eat their food.”

Love as Life Energy
Our dishes become the source of energy that creates our guests’ wellbeing, health, and happiness. This belief fuels everything we do in our kitchen.
This is why we cook like parents preparing meals for their families—with abundant love, heartfelt intention, and handcrafted care in every dish.

The Heart of Every Plate
For our guests’ smiles and heartfelt “thank you”—for these precious moments, we pour our hearts into every dish we create.
Because when food is made with genuine love, it doesn’t just nourish the body—it feeds the soul and creates connections that last a lifetime.

Networking and finding a mentor can have such a positive impact on one’s life and career. Any advice?
It’s not something I would call a mentor, but it is a philosophy I deeply value and hold close to my heart.

“Ichigo Ichie”

“Ichigo Ichie” is a traditional Japanese concept that reminds us to treasure each encounter as a once-in-a-lifetime moment.
Because no moment can ever be repeated, both host and guest are called to meet one another with sincerity, presence, and wholehearted respect.

Even when we see the same person many times, this moment exists only now.
It may, in fact, be the last time we share it.

With this awareness, we welcome every guest.
This is the spirit embodied at Shojin.

Contact Info:

• Website: http://theshojin.com/
• Instagram: https://Instagram.com/shojinlove
• Facebook: https://Facebook.com/theshojin