LOS ANGELES — On a recent Sunday afternoon, Tetsuya Nakao — the affable, upbeat 62-year-old Asanebo sushi chef with slicked silver hair — is filming one of his soon-to-be viral videos. Cheeky, occasionally unhinged and released nearly every day, they’ve garnered the Studio City legend a new fandom that’s changed Nakao’s life and his business, possibly forever.

Nakao is flanked by cameras at a makeshift cooking station at the center of his restaurant. He seamlessly bounces between Japanese and English as he speaks to his staff while topping his crispy-rice “pizza” with Wagyu slices, caviar, uni and gold dust. The dish won’t be served at his restaurant, but it could be shared by millions of fans.

He dusts so much edible gold over the top it looks like the “pizza” passed through the glitter

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