Sushi Chef (Itamae)
Overview
A Sushi Chef is a specialized Japanese culinary professional trained specifically in the art of preparing sushi and sashimi, with emphasis on knife skills, fish selection, rice preparation, and presentation.
Core Responsibilities
- Prepare sushi rice (shari) with proper seasoning and consistency
- Select, fillet, and prepare fish and seafood for sushi/sashimi
- Master and execute various sushi techniques (nigiri, maki, temaki, sashimi)
- Assess fish quality, freshness, and proper aging (ikejime technique where applicable)
- Interact with customers at the sushi counter (in traditional settings)
- Manage fish inventory and ordering from suppliers
- Maintain immaculate cleanliness and sanitation standards
- Properly store and handle raw fish at correct temperatures
- Create daily specials based on available fresh ingredients
- Train apprentices in sushi preparation (in traditional hierarchy)
- Prepare complementary items (miso soup, tamagoyaki, gari)
Required Skills & Knowledge
- Expert knife skills (specifically deba, yanagiba, usuba)
- Knowledge of fish species, seasons, and sourcing
- Understanding of sushi rice preparation and chemistry
- Food safety expertise particularly for raw seafood
- Knowledge of traditional Japanese sushi etiquette and presentation
- Ability to identify and prepare various seafood (uni, ikura, octopus, eel, etc.)
- Skills in butchery (filleting whole fish)
- Understanding of flavor pairing and balance
Traditional Hierarchy & Progression
- Apprentice (Maezuke): Cleans, prepares ingredients (3+ years)
- Sushi Cook (Wakiita): Prepares rice and simple items (2+ years)
- Sushi Chef (Itamae): Prepares sushi at the counter
- Head Sushi Chef (Shokunin/Itamae-Cho): Manages entire sushi operation
Typical Work Environment
- Sushi bars and restaurants
- Japanese fine dining establishments
- High-end hotel restaurants
- Japanese grocery store sushi departments
- Upscale catering operations
