Legacy Meets a New Era in Japanese Cuisine
Newport Beach, Calif. – June 2025 – Sushi Ii, the MICHELIN-recognized Japanese restaurant located in Mariner’s Mile, continues its legacy as one of Southern California’s most respected Japanese dining destinations as two longtime chefs bring their talents to its celebrated kitchen. Chefs Koji Takahashi and Norio Izawa, both rooted in tradition and refined in their craft, are committed to advancing the restaurant’s traditional Japanese technique while thoughtfully evolving the experience.
Meet the Chefs Behind the Counter
The proficiency and experience of Chefs Takahashi and Izawa reflect the restaurant’s deeply embedded philosophy, hospitality, and unwavering commitment to craftsmanship—influenced by founding chef Susumu Ii—that have helped establish Sushi Ii as one of Southern California’s most respected Japanese dining destinations.
Chef Koji Takahashi, who has been with Sushi Ii since its opening, brings nearly 40 years of experience to the kaiseki program, carrying forward the restaurant’s commitment to traditional sushi. Takahashi combines his deep knowledge of traditional techniques while bringing a modern sensibility to the multi-course kaiseki experience, reflecting what guests in Japan are enjoying today.
Joining him is Chef Norio Izawa, an accomplished chef with a background in traditional Japanese cuisine. Izawa’s training includes formative years at some of Japan’s respected kaiseki restaurants in Tokyo and Kanazawa, where he mastered the delicate techniques of washoku, the art of traditional Japanese cuisine. After relocating to the U.S. in 1999, he further refined his craft at Bluefin in Newport Beach and Nobu in New York.
A Balance of Tradition and Creativity
At Sushi Ii, Izawa oversees the restaurant’s kitchen, infusing timeless Japanese ingredients with inventive presentation. His approach balances reverence and creativity—offering dishes such as sautéed belt fish with lily bulb cream sauce and a composition of blanched tomato, asparagus, and vinegar-dressed Dungeness crab. Even dessert is not overlooked: a delicate green tea-filled cream puff is paired with toasted brown tea, offering a gentle nod to Japanese tea culture.
Leadership Rooted in Intention
Under the continued leadership of Director Natsuko Travioli, Sushi Ii remains intentional and immersive. From its curated ceramics collection to the intimate counter seating, every detail is designed to reflect the beauty and spirit of Japanese craftsmanship. Travioli oversees operations, guest experience, and the visual and cultural integrity that define the restaurant.
Experience Sushi Ii
Open Tuesday through Sunday for dinner from 5 p.m. to 9 p.m., Sushi Ii has been featured in the MICHELIN Guide every year since its inception—a testament to the consistency, artistry, and hospitality that continues to set it apart. This thoughtful evolution ensures the restaurant’s vision lives on with the same depth, precision, and quiet elegance that has earned it acclaim.
For more information or to make a reservation, please visit www.sushi-ii.com or follow @sushi_iirestaurant on Instagram.
