Itamae

An Itamae is a highly skilled and respected sushi chef in Japanese cuisine, responsible for the preparation and presentation of sushi. The term “Itamae” literally means “in front of the board,” referring to the cutting board where the chef works. Becoming an Itamae requires years of rigorous training, mastering not only the technical aspects of sushi-making, such as knife skills and rice preparation, but also developing a deep understanding of ingredients, seasonality, and the art of sushi presentation.

An Itamae must also exhibit a strong sense of respect for tradition, precision, and the customer’s experience. This role is more than just a chef; it’s a cultural ambassador of Japanese culinary art, embodying centuries-old techniques and philosophies. The expertise and dedication required to become an Itamae ensure that each piece of sushi is crafted with the utmost care, making the dining experience not only a meal but a celebration of Japanese tradition and craftsmanship.