Life & Work with Makoto Kariu of Costa Mesa

Today we’d like to introduce you to Makoto Kariu.

Hi Makoto, we’d love for you to start by introducing yourself.
I started from zero. I began by cooking for small parties, then moved on to pop-ups at local breweries and big events. Step by step, I opened a tiny take-out shop in Santa Ana. For three years, I poured my heart into every dish to grow my business to where it is today.

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
When I started, I had many “walls” in front of me.

The Language Wall: I couldn’t speak English well, so it was hard to talk to people.

Losing Everything: At one point, I lost my job and my stability. felt like I was back to zero, even though I had been working so hard.

But these struggles taught me something important. Because I lost everything, I learned to be thankful for every single customer. I learned that “Failure is just a lesson to become stronger.”

I am here today not because I am lucky, but because I never stopped walking, and because my friends and community held my hand when things were tough. Those hard days made my “heart” and my “food” much better.

Alright, so let’s switch gears a bit and talk business. What should we know about your work?
【The Start】
I was born in Kyushu, raised in Kobe, and sharpened my skills in Tokyo. My journey started at age 15, working in kitchens and falling in love with the energy of food.

【The Struggles: Losing Everything Twice】
I moved to California at age 23 with only $350. My road was far from smooth. In fact, I lost my job twice. Twice, I found myself with no work, no stability, and a deep fear for the future. Each time I fell, I felt the weight of being a foreigner with nothing. But I never let my passion for cooking die. Those “zeros” became the foundation of my strength.

【The Rise: 3 Years of Grit】
Instead of giving up, I chose to build my own path. For 3 years, I fought to grow my business step-by-step:

Catering from my own kitchen.

Pop-ups at local breweries.

Events all over the area.

A TOGO store in Santa Ana.
Every dish I made during those 3 years was filled with my soul and a “never-give-up” spirit.

【My Identity: WabiSabi-Oasobi】
Through these struggles, I created my philosophy: “WabiSabi-Oasobi.”

WabiSabi: The quiet, honest craft of traditional Japanese food.

Oasobi: The playful, creative joy I learned from my time in Italian kitchens in Tokyo.
I believe food is the ultimate language to connect people.

【My Pride and Passion】
I am most proud of my heart and my team. With my partner Akira, we are small but powerful. I don’t just serve food; I serve the “joy of living” that I found through my own hardships. My mission is to keep creating a place where people can smile and feel connected through the power of authentic, passionate Japanese cuisine.

How do you think about happiness?
【Why?】
Because I know what it feels like to have nothing. When I came to America with only $350, and even when I lost my job twice, there were times I felt very lonely and hungry. In those dark moments, a single warm meal and a kind “hello” from someone saved my heart. It gave me the energy to keep going.

Now, I am the one who can provide that warmth. When I see a guest take a bite of my Sushi, close their eyes, and smile, I feel that all my struggles were worth it.

【The Joy of Connection】
I also find happiness in my team and our growth. Working with my partner Akira to create new “Oasobi” (fun) ideas is exciting. We are a small team, but we dream big.

To me, happiness is not just about making money; it is about creating a place where people feel connected and loved. When my guests are happy, I am happy. That simple cycle is the reason I wake up every morning with passion!

Pricing:

• Sushi Sakaba (Dining & Drinks) Price: Average $80 – $150 per person Details: A high-quality setting where you can enjoy authentic Sushi and creative appetizers. Curated Sake Collection Selection: Over 30 types of Japanese Sake. Our Passion: We do not just buy Sake. We taste and select every single bottle ourselves. We only serve what we truly love and believe matches our food perfectly.
• $100-200

Contact Info:

• Website: https://www.wabisabi-oasobi.com/
• Instagram: https://www.instagram.com/wabisabi.restaurant_/
• Facebook: https://www.facebook.com/people/Sushi-Wabisabi-Sushi-Sake-Bar/61588353514490/#
• Yelp: https://www.yelp.com/biz/sushi-wabi-sabi-costa-mesa