Life & Work with Seigo Tamura of Art District, Los Angeles

Today we’d like to introduce you to Seigo Tamura.

Hi Seigo, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
I was born in Sakai City in Osaka, Japan. In a sense, sushi was in my blood the moment I was born.

My grandfather owned a sushi restaurant in my hometown, and I grew up watching and admiring him as he worked on his craft every day.

He had retired in his later years, but every New Year’s Day, his passion for sushi would come alive again. At our humble family home in Osaka, he would prepare sushi for each family member, using ingredients and techniques tailored to our tastes, all while sharing stories from the past. These moments were filled with warmth, laughter, and unforgettable memories.

Sadly, my grandfather passed away earlier this year during the New Year holidays. Although he’s no longer with us, his spirit and the love he put into every piece of sushi live on within me. He’s the reason I chose this path, and I carry his passion with me every time I stand behind the counter.

Sushi is not just Japanese food to me. I see it as an art form—a way to connect with people and share a moment of joy together. I want guests to experience sushi that comes from the heart, in an intimate space where they can relax with loved ones and friends.

There are many brilliant sushi restaurants in Los Angeles, but I created 715 Sushi to offer something personal—something rooted in compassion, originality, and my own heritage, which traces back to my grandfather’s sushi restaurant.

I chose L.A. as the place to challenge myself, a city where ingredients, artisans, and creatives from around the world come together. I hope to continue evolving 715 Sushi day by day and one day collaborate with artists across different genres to create something truly special.

We all face challenges, but looking back would you describe it as a relatively smooth road?
It hasn’t been a smooth road by any means, but looking back, I truly feel that every experience has shaped who I am today. Opening a restaurant in Los Angeles—a completely foreign country for me—was the biggest challenge of my life. Everything was unfamiliar: the language, the culture, the ingredients, and the way people work. Every day felt like a struggle in the beginning.

Fortunately, we were awarded a Michelin star just three months after opening, and we’ve been supported by so many wonderful guests ever since. But getting to this point wasn’t easy. It took time to find the right team, build a reliable supply chain, and manage financial pressures. Before opening, I even launched a crowdfunding campaign to sell prepaid reservations—it was one of many ways I had to push forward during uncertain times.

Even so, the desire to serve sushi that only I can create never wavered. That conviction kept me moving one step at a time. I’m still very much a work in progress, but precisely because of that, I want to keep improving every day. Seeing guests smile and hearing them say “I’ll be back” means everything to me. I’m truly glad I took on this challenge.

Can you tell our readers more about what you do and what you think sets you apart from others?
I run a reservation-only omakase sushi restaurant called 715 in the Arts District of Los Angeles. It’s a small counter-style space where I aim to create a calm and warm atmosphere—something that feels almost like being in Japan. Every detail, from the lighting and tableware to the overall flow of the space, is carefully curated to enhance the dining experience.

I source most of my ingredients directly from Japan, working with trusted fish markets and suppliers to ensure the highest quality seasonal seafood. While I base my craft on traditional sushi techniques, I also incorporate a modern sensibility that reflects the diversity and creativity of Los Angeles. My goal is to offer something truly unique—sushi that can only be experienced at 715.

The name “715” comes from the numbers 7 (SE-ven), 1 (I-chi), and 5 (GO), which together phonetically form “Seigo,” my own name.

To me, sushi is more than just high-end cuisine—it’s a form of connection. I value the one-on-one interaction with each guest across the counter, and I strive to serve each piece with intention, based on the moment and the individual.

I’m still very much a work in progress, but I hope to continue growing every day, blending tradition and innovation to push the boundaries of what sushi can be in Los Angeles.

Can you talk to us about how you think about risk?
I believe that taking risks is essential for growth—both personally and professionally.
One of the biggest risks I’ve ever taken was opening 715 Sushi in the Arts District of Downtown Los Angeles.
I left behind everything familiar in Japan—my language, my community, and my comfort zone—to pursue a dream in a completely different culture and one of the most competitive culinary markets in the world.

Fortunately, I met an ideal investor who believed in my vision, but that also meant taking on a significant amount of debt at the age of 28.
Carrying that kind of financial responsibility at a young age was overwhelming at times, but more than anything, it gave me the determination that I had no choice but to succeed.

The beginning was full of uncertainty.
I had to build a team from scratch, find the right ingredients, and earn the trust of discerning diners in Los Angeles.
Financially, things were also tight, so before opening, I launched a crowdfunding campaign and sold tickets in advance. The support I received through that campaign gave me the strength to keep going.
I kept reminding myself, “There is no reward without risk,” and pushed forward even during the most difficult moments.

Being awarded a Michelin star just three months after opening wasn’t just recognition—it was proof that taking the risk was worth it.
It taught me that even when the path ahead is unclear, if you follow your heart, you’ll end up somewhere meaningful.

To me, taking risks isn’t about being reckless—it’s about having the courage to bet on yourself.

Contact Info:

• Website: https://www.715sushi.com/
• Instagram: https://www.instagram.com/715sushi?igsh=NTc4MTIwNjQ2YQ%3D%3D&utm_source=qr
• Youtube: https://youtu.be/ExuySS0T8cc?si=xebht57aLfzI030Y
• Yelp: https://yelp.to/u3JPcpEAU7
• Other: https://www.exploretock.com/715-sushi?tock_source=tock&tock_medium=app&tock_content=omnisearch_recent

Image Credits
Chef Seigo, inside and outside of 715, sushi(Seigo made)