Taking a little bit from every cuisine including French, Italian, Chinese, Japanese, Thai, Classic American and American Southwest, Chef Visanu created a host of proprietary sauces that, combined with only the finest cuts of meat and the freshest fish and vegetables, developed into an absolute unique taste experience. At the same time, he's never lost sight of the importance of a healthy diet. Asia Los Feliz’ “Cal-Asian”-style recipes don't use MSG, large amounts of starch, or handfuls of salt to hide bland taste offered by other recipes.

As a boy, Tom Kim was not particularly involved in cooking, although his mother owned a restaurant in their hometown of Inchon, Korea. He was more interested in golf, a sport he so excelled at that he entertained aspirations of a career on the PGA Tour. However, Kim found his true passion as a sushi chef at age 16 when his family moved to Los Angeles. He spent three-years learning the trade as an apprentice at his uncle’s sushi bar in downtown L.A. Confident in his skills, Kim achieved his first Sushi Chef position at Pumi in Las Vegas before returning to L.A. in 2003, where he refined his skills at Sushi on Brand, in Glendale, for three years. One of the many music industry customers at that sushi bar was Biff Vincent, founder of ASIA Los Feliz, who was so impressed with Kim’s talent he recruited the sushi chef for his new restaurant in Atwater Village.

Chef Kim dines out frequently when he is not busy behind the sushi bar, observing trends, analyzing dishes and figuring out how he can improve them. “Although I have great respect for traditional Japanese sushi, I have noticed Americans enjoy a more modern style, which incorporates cuisines from around the world,” observes Tom. “My approach to sushi at ASIA Los Feliz builds upon that contemporary concept while introducing the more adventurous diner to innovative dishes.” That philosophy makes the 32-year-old sushi chef an ideal complement to Visanu, his colleague in the kitchen at ASIA Los Feliz.