Today, Etsuko and her extended family continue this proud tradition, with the same meticulous attention to detail. From selling at Motoyama Market on Western Avenue, Aya eventually opened up Sakae Sushi at the same location where it remains today. She loved to make people happy by sharing her cooking. “I don’t get credit for the flavors, that’s Bachan’s,” she says.Īya worked at ABC Nursery in Gardena, where she would sometimes make sushi for the workers using the recipes she learned as a young girl in Uragami, a small fishing village in Wakayama Prefecture. It isn’t the fancy, expensive sushi served at so many restaurants today it has a homey taste that evokes family gatherings, celebrations and summer picnics.Įtsuko is shy, reluctant to take the spotlight and quick to give credit to her mother-in-law Aya, whose recipes form the foundation of the family’s business. Their signature white box tied with a green string offers just six varieties: ebi (shrimp), norimaki, inari, saba (mackerel), California roll and tamago (egg).įor Japanese Americans, the flavors evoke the sushi that we grew up with. The traditions at Sakae Sushi remain very much the same since the small restaurant was opened by Aya and Sumizo Tani in 1962. Under Etsuko’s leadership, Sakae Sushi maintains high standards and stays true to traditions.Įtsuko Tani is the heart of Sakae Sushi, the beloved sushi restaurant in Gardena that is keeping true to the original flavors and high standards set decades earlier.
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