Our Mission

Our mission is to provide delicious, fresh, and wholesome Asian food to satisfy every palate, while also delivering excellence in customer service. Kikka Sushi sets the bar high with an incredible variety of Asian-inspired cuisine, the freshest ingredients and highly-trained chefs that are constantly improving and expanding our products and services.

Our History

Kikka was founded in 1986 by Tonny Soesanto, who began as a restaurateur and later became a sushi supplier for markets in the greater Los Angeles area. Since then, Kikka has expanded nationwide to over thirty states, serving a diverse clientele that includes supermarkets, restaurants, universities, hospitals, and businesses.

Tonny earned a bachelor's degree in Chemical Engineering from UC Berkeley—where he published research on fructose, sucrose, and glucose—and later received his master's degree from Caltech. He used this background to pioneer food safety standards for room temperature stable sushi rice.

While Kikka originally specialized in sushi, its menu now features a wide range of popular Asian dishes, including Japanese tempura, Chinese noodle bowls, Korean bibimbap, and Indonesian and Vietnamese fare.

For nearly four decades, Kikka chefs have refined the art of sushi making. It starts with perfectly balanced rice—just the right blend of sugar, salt, and vinegar—and is elevated by a steadfast commitment to using the highest quality fish. The result is a time-tested recipe for excellence.