Open since October of 2015, Muse is family owned and operated. All of the family members involved with the restaurant are natives of Thailand and have extensive experience in the southern California restaurant business. Muse is their latest foray in the food industry. Their first and foremost commitment is to the Japanese tradition regarding the freshness and quality of the fish they use. Yet they also foster a passionate desire to weave in new and innovative twists from their homeland.
Obi came to California in 2005, his first nine years here he worked at Sushi Plantation in Mission Viejo. At this venue, Obi was under the tutelage of sushi chef Yamamoto who is half Japanese and half Thai. Obi quickly realized his passion was making sushi so he asked Yamamoto to train him in the art. Obi believes that there is a spiritual bonding between the rice balls and the fish. The temperature of the rice, how to shape it, and its size, in correlation to the fish, are pinnacle. If the rice is the heart of the creation then the fish is its soul.
The quality of the fish is paramount. Early in the morning, Obi journeys to the market in downtown LA to peruse his options. Almost 70% of the fish at Muse is from Japan. When choosing what to purchase, close attention is paid to the texture of the flesh, seasons and regions. Once selected, Obi handles his fish with respect and the utmost care.