Meet Damon Cho | Owner-Chef

We had the good fortune of connecting with Damon Cho and we’ve shared our conversation below.

Hi Damon, what was your thought process behind starting your own business?
I came to the United States in 2003 to study film. However, I discovered the art of food, which led me to change my dream. I began learning Japanese cuisine while working at Nobu Restaurant, where I gained extensive cooking experience. Over the years, I honed my skills at renowned establishments such as Nobu, the Tao Group, and the Four Seasons Hotel. I also went to school and graduated from Le Cordon Bleu, which helped broaden my knowledge of culinary arts.
My wife, Heather Lim, is also a chef and a fellow graduate of Le Cordon Bleu. We got married in 2017 and opened IZAKAYA OSEN in Los Angeles the same year. The reason I started this business was to share my passion for cooking and the joy of flavors with others through my food. Since then, we have expanded IZAKAYA OSEN with additional locations in Irvine and Los Angeles, striving to bring the joy of our cuisine to even more people.
My vision is to convey the magic I experienced from childhood movies and translate it into a sensory experience through food, delivered directly to our customers. In the future, I plan to expand further, with new locations in San Diego and Las Vegas, allowing even more people to experience the taste, aroma, and delight of IZAKAYA OSEN.
Thank you.

Can you give our readers an introduction to your business? Maybe you can share a bit about what you do and what sets you apart from others?
I am an owner-chef with over 20 years of experience. The first thing that sets my business apart from others is the authenticity of our food. Every dish reflects the chef’s heart. If I am happy while cooking, that joy is conveyed to the customer. That’s why my staff and I always prepare food with a happy and sincere heart.
Today, customers are more knowledgeable about food than ever before. If the quality of a dish is subpar, they will notice immediately. Customers deserve to feel the value of what they pay for, as dining is one of life’s simple joys. Delicious and satisfying food can bring happiness to a person’s day, which is why we focus on delivering exceptional quality. Providing excellent food is not just a service—it is one of the core principles that differentiates my business.
The second thing that sets us apart is our commitment to freshness and quality. All of our dishes are made with fresh fish, and every sauce is prepared in-house. This is a source of pride for me as a chef and a defining feature of our restaurant. It’s what distinguishes us from others in the industry.
Over my 20 years in the restaurant business, I’ve faced many challenges. When I started, I had no experience in cooking, which made things extremely difficult. I worked over 20 hours a day, always arriving earlier than the other chefs and never taking a day off. I asked countless questions of more experienced chefs and learned from every opportunity.
Even now, as the owner of my own company, I continue to push myself to learn and grow. To overcome challenges, I remind myself to work harder and think more deeply than others. I believe the gap between success and failure is often small and it usually comes down to the level of effort and determination put into achieving the goal. The lesson I’ve learned is that hard work and dedication can lead to success.
I will continue to grow my business and build it into a lasting brand. My ultimate goal is to share the happiness that my food brings with as many people as possible.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
Of course, my restaurant, IZAKAYA OSEN (Silver Lake, LA, and Irvine). It is the one I am most proud of. IZAKAYA OSEN is a place where many people come to enjoy delicious food, feel happy, and have fun.
Another restaurant I’m proud to own is Omakase by Osen. It’s a luxurious dining destination where guests can experience an exceptional omakase course menu for dinner. The elegant atmosphere and curated dishes make it a perfect place for memorable evenings.

Who else deserves some credit and recognition?
I want to shout out to my mentor, Chef Nobu. I learned so much about the art and joy of cooking from him. I was deeply inspired not only by his culinary expertise but also by his dedication to sharing the spirit of Japanese cuisine with the world. I believe his success comes from his ability to bring the joy of cooking to so many people across the globe, creating an enduring legacy in the culinary world.

Website: https://izakayaosen.com/

Instagram: https://www.instagram.com/osen_izakaya/

Yelp: https://www.yelp.com/biz/izakaya-osen-los-angeles-los-angeles?osq=Izakaya+Osen

Youtube: https://www.youtube.com/@OsenGroup