Preparing delectable and appetizing cuisine from a few raw ingredients is no easy task—and yet, that’s exactly what chefs do at sushi restaurants around the world each and every day. Sushi chefs are creative and imaginative artists who use knives and seaweed paper instead of paintbrushes and canvas to create their masterpieces. It can take up to 10 years of apprenticeship and training to become a sushi chef in Japan; in the United States, however, a creative chef can be slicing and dicing California rolls in as little as two years.
Here is a look at some of the training a chef undergoes before he or she can wield a knife behind the sushi bar:
- Knife Skills – Before a chef can step behind a sushi bar, he or she must first master the basic knife skills that are required of a sushi chef, including pearing, slicing, fileting, and chopping. But before you dismiss the difficulty of these basic knife skills, peek over the sushi bar the next time you’re at Kabuki and see for yourself what an art it truly is.
- Quality Control – The most important component of sushi is the seafood. From Nigiri rolls to sashimi plates, only the highest quality seafood makes it to your table—and quality control starts with the sushi chef. As the sushi chef is preparing your food, he or she will be able to determine the freshness of the seafood to ensure that you are served nothing short of the best.
- Presentation – Although it may not be the first thing you think of when it comes to sushi, plate presentation goes a long way in creating the unmistakable experience of eating sushi. Thus, a sushi chef will learn how to plate your sushi order in appealing, attractive, and imaginative ways.
If you’re in the mood for some seriously delicious sushi, the professional sushi chefs at your local Kabuki restaurant can help. Each one of our restaurants is dedicated to providing you with the best in Japanese cuisine. Contact us online to find the Kabuki location nearest you.