LA Sushi Co started in a downtown LA fish warehouse with one idea — LA's best fish should be in front of as many people as possible. From there: SoFi, BMO, Angel Stadium, a Brentwood storefront, and now amphitheaters across the country.
LA Sushi Co started in 2019 — co-owners Darren Romanelli and Nate Hahn alongside renowned local sushi chef Taka Hirano, with strategic partner Ben White Levin joining along the way. The first proof came in downtown LA: a Blue Box, a few consumer-facing market tests, no dining room. Just one point to make — LA's best fish deserved a wider audience.
Today we're the official sushi vendor of SoFi Stadium, BMO Stadium, and Angel Stadium, and we still cater private events across Southern California most weeks of the year. The Brentwood counter is where five years on the road came home.
The mission hasn't changed since day one: source the highest-quality fish in the city, hand it to the most skilled chefs we know, and serve it in a casual room you'd want to come back to. Traditional methods stay traditional. Technology earns its place only when it lets us move faster without losing what makes a piece of nigiri worth the trip.
The stadiums and the Brentwood counter are run by different hands, with the same standard. Here's who's behind each one.
Born in Kobe, Japan. Twenty-plus years in LA fish markets building the supplier relationships that made LA Sushi Co possible. Runs every stadium kitchen — SoFi, BMO, Angel, and the amphitheaters opening in 2026.
Runs the Brentwood counter day to day. Has learned from the best of LA's sushi chefs. Same standard, same fish, every roll pressed to order in front of you.
Three friends and a chef agree on one thing: LA's best fish should be in front of as many people as possible. The first version is a downtown LA fish warehouse, no dining room, and a Blue Box.
Named the official sushi vendor of SoFi Stadium. The first time most people realized concession-stand sushi could mean nigiri pressed to order, not pre-packed.
A second stadium kitchen at BMO. The schedule starts looking less like a startup and more like a tour calendar.
The third stadium kitchen. Anaheim joins the route — game days from Inglewood to Orange County.
The first permanent storefront lands on San Vicente Blvd. Walk-in, no reservation, rolled to order. The Blue Box gets a home counter.
A limited-edition box inspired by Japan's football culture lands in May. June: Ameris Bank Amphitheatre (Atlanta) and Jones Beach Amphitheatre (NY) open the road beyond LA.
A box, not a tray. Built to travel. Built so you can hand someone a Blue Box and they know what's inside before they open it.
Ichi, Ni, San, Yon — Japanese for one through four. Solo lunch, sharing dinner, a table for the group, the full premium spread. The sizing is the menu.
The blue is the color of every sky between Brentwood and Tokyo. We wanted a brand mark you'd recognize from across the room — at a stadium gate, on a delivery driver's seat, sitting on a corner of someone's desk at 12:45.
Six regions, dozens of suppliers, one principle: get the right fish from the right place, every day.
Bluefin from Oma, dive-harvest scallops from Mutsu Bay, sweet shrimp trap-caught off Hokkaido.
Yellowtail off Kyushu, sea bream from the Seto Inland Sea, jig-caught squid in the Sea of Japan, eel from Lake Hamana.
Pole-and-line ahi from Hawaiian waters.
Troll-caught off the Oregon coast. MSC-certified, smaller boats only.
Hook-and-line halibut and Bering Sea crab — strict quotas, all MSC-certified.
ASC-certified open-water farms in cold fjords. No antibiotics. The crowd-pleaser.