sivasushi

That I'm completely agree sushi is more complicate than most of the people think but still there are some people dare to touch it regardless of the completely understand of culture and skill. That was amazing me a lot??? Very interesting ^^ Because it got a very long history and if it not good I believe it can not stay and popular this long period of time. For me in order to do it required countless hours of practice and lot and lot of study both the art to make it and most importance is the culture behind it.

Here another question if you happen to own the restaurant and decide to have sushi on the menu. Is it importance to make it good ?? And in the case that sushi sell more than the main items what is your reaction about it. Are you happy or start worried?? The reason that I ask these question because there is lot of restaurant that want to have sushi in the menu because it so trendy. But they don't know what to do if it sell and that confuse me a lot while they want to have it in the first place??

Thank you for all comment ^^

Recenly I'm working in The restaurant that had raw bar they do a little bit of sushi, oyster, poke, ceveche. But I had no idea what us raw bar concept is really mean??? Since I'm a sushi chef all of these thing I normally do in the sushi bar. So anybody know what is it mean really please let me know. I'm very confuse >_<

Thank you Chris finally I understand a bit more ^^

I would love to have more opinion about pro sushi chef and the amature one. What is the standard to identify it? Because I know that it not about nationality because I already meet lot of good ( I mean real got skill and understanding of the Japanese culture and they not Japanese) but in the same time I saw and work with lot of Japanese who work in the sushi bar because of their look. So if you go to sushi bar what is the standard to choose and tell that the place that you go got a good chef or not??? >_< confuses

Thank you I'm glad that I'm not the only one who think this way. So far the most happy moment in this career is one time I got these little Japanese kid ( about 6 years old ) came up to me with his Mom and said big long word which I don't understand ( because it in Japanese >_< ) but his Mom translate and I learn that he said how much he enjoy it and said thank you. These moment for me is priceless. It feel so good I really want to go to work and see that kind of smile everyday ^^ ( this keep me go on with all none sense politic in the restaurant ). Lot of time I can't said anything at work. Because they don't really understand how sushi is important for me >_<''

Oh in sushi school I got a very good experience. In the class begin with Japanese culture and the important of the season relate with Japanese culture. After that I learn lot of japanses term mostly the one that relate with cooking that include all the tool and ingredients. The teacher make sure that I got it all >_< a bit hard at beginning. Them after you got a general idea about these basic stuff. Class move on to more cooking Japanese food in general and knife technic. ( these is first month). Then the 2 month all the topic concentrate on sushi , rice, and fish ( how to choose, buy, store both fresh and frozen product) and how to calculate food cost. And in order to graduate you hot to pass both writing and skill test ( hand on prepare sushi for the real customer this I found very difficult. It same like going back to school ( class start 8:00 am - 2:00 pm 5 days a week for 2 month ) it was very fun and lot of work. But the most importance that I got from sushi school is to respect Japanese culture and respect the nature ^^. It had been almost 7 years now. I'm still have to practice everyday sushi is not an easy thing >_<

I can talk about sushi all day. Which topic you would like to hear first? ^^

I learn at the school in LA " sushi chef institute" and I'm feel happy everyday when I go to work. Can't wait to go to work. That was amazing me ^^

I had been working as a sushi chef for a while now and one thing that I learn about sushi is "never ending learning and practice". And that the reason that I fall in love with it. It look so down to earth simple but yet very complicated. At this point I guess my sensei was right because he said that he still learning and practicing everyday ^^.

I'm working as a sushi chef right now. And my point of view is to be able to become one. Is does require a bit of training and lot of hard work and the most important is love. Because some where along the line you will be face a very big challenge. Such as a customer comment and co-worker. Because sushi chef is the kind of job the all the customer can see the way you work and it extremely require a lot of multi- tasking skill. But nothing is impossible if we try hard enough. I'm still keep trying everyday I would said that be a sushi chef is not that easy but it the same as try to be a good chef that is not easy either. It does had a school to attend and learn a basic knowledge. Like the one that I graduated from " sushi chef institute" but still after graduated you will feel like you got a basic down. And when you start working in the sushi bar it all about speed, clean, and the quality of your final product. My experience when I got a job interview they will look at the quality of your sushi, how fast you can make it, the cut of the fish, and finally how you skill at " fillet fresh fish". I think if you love sushi go for it. But if you want to do it because you learn from somebody that this path going to earn a lot of money. Then don't because it not going to be a lot of money when you start ^^ so god luck

That one is very important. Totally agree rice is the core of sushi. ^^ thank you

What do you think first thing about sushi beside freshness. Did presentation important???