Sushi chef mid-career full-time position | Azabudai, Kyoto, Nagoya [No experience necessary]

Japanese "sushi" is now loved all over the world.
Our sushi restaurant, "Sushi Azabu," has expanded both domestically and overseas.
Three of the restaurants in New York, Miami and Hanoi have been awarded one Michelin star each.
This time, we are recruiting new sushi chefs for our two Japanese stores: Azabudai store, Kyoto store, and Nagoya store (scheduled to open in September 2025).

A distinctive feature of a sushi restaurant is that the entire process, from preparation, guidance, and serving of sushi, is carried out by a team of skilled chefs.
Because we do everything ourselves, the experience and motivation we gain is extremely fulfilling.

・Procurement of food and drinks

・Cooking and sushi preparation

・Customer information

・Sushi provided

・Menu planning

From sales and service man to sushi chef
I used to work in corporate sales and service.
I had always admired the idea of becoming a "craftsman," and when I happened to see an application for a position as a sushi chef, I decided to enter this world.
At first, things didn't go as well as I had imagined, such as with handling knives, but Sushi Azabu gave me the opportunity to gain a lot of experience, and within a few months I was able to grow to the point where I was making sushi for customers.
Once I started serving customers, I realized that it's not just the sushi itself that makes customers happy, but various elements of hospitality such as guidance and conversation in the restaurant and casual considerations are important, and I realized that I could put my experience as a sales and service person to good use.

Let's all work together to make our store even better.
At Sushi Azabu, there is no such thing as a "chief chef." Instead, everyone works together every day to improve the restaurant, discussing how they can make their customers happier.
Like me, the other members come from a variety of jobs, such as service staff, Italian chefs, and store receptionists, so we are able to exchange opinions from various perspectives and have fun every day taking on the challenge of creating a "new sushi restaurant."

The power of "SUSHI" loved around the world
Sushi is now loved all over the world, and we have customers from overseas visiting our restaurant every day.
When people from overseas try this sushi, which Japanese people have been eating for ages, and are truly pleased with it,
I was able to once again feel the power of "SUSHI" and feel the excitement of being able to connect Japanese traditions and culture here and now.

At first, I just wanted to go abroad
What prompted me to enter the world of sushi was the idea that my experience as a sushi chef could come in handy if I were to do a working holiday abroad.
At first, I only planned to work part-time for three months, but I ended up becoming more and more fascinated with sushi, and ended up training under the head chef of another sushi restaurant for three years.

An overwhelming experience not found at other sushi restaurants
At the sushi restaurant where I originally worked, I was not even able to touch fish, let alone make sushi, for three years.
At Sushi Azabu, I was able to prepare sushi in front of customers just a few months after joining the company, and although I was nervous, it was a lot of fun.
There are many customers every day, so it is generally said that even a famous restaurant is a lot if it makes 50,000 sushi in 10 years.
I think I've been holding more than 100,000 kan in about five years.

Sushi chefs are the "top servicemen"
Unlike ordinary restaurants, sushi restaurants provide both food and service in a consistent manner, and I believe that sushi chefs are the "top service people."
Everything has to improve, from the food to the service, communication, variety of topics to talk about, human depth, language skills, etc.
So, I'm extremely happy when customers are pleased with my work, and extremely disappointed when they are not.
That's why I believe this is a job that will never be taken over by a robot, and I think the appeal of this job is that you can work anywhere in the world with just a knife.

At 35, everything was going so smoothly at home and work that I felt frustrated.
Five years ago, I was 35. My job was going well, my child was 3, and my life was stable.
However, at the same time, I was worried that if I didn't challenge myself with new experiences, I would end up clinging to that stability for the rest of my life.
In this era of accelerating change and in the era of 100-year lifespans, I felt that in order to enjoy a long life flexibly, I still needed to continue challenging myself.
At that time, there was an internal recruitment for a "sushi chef", and two years after I converted to sushi chef, I was transferred to Kuala Lumpur, and two years after that I was transferred to Miami, where I am still today.

A company that raises the bar in life
Plan-Do-See, the company that runs Sushi Azabu, gave me the opportunity to change my perspective in life.
There is a lot to learn about how to think, behave, act and communicate.
I love the people at this company because they constantly amaze me and exceed my expectations.
There are people here who make me aspire to be the person I want to be, and the way I want to live my life.
Another big attraction is the atmosphere of creating something as a team.