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Messages from Our Senior Employees and A Day in the Life

川浪 琉矢

Recent graduates

ChefFirst year of employment

The greatest joy is the moment customers smile because of the sushi I made

Tsukiji Tamasushi Sasashigure Omotesando Hills branchJoining the company in April 2025

Kawanami Ryuya

KAWANAMI RYUYA

Interview

Please tell us what made you decide to join Tamazushi.

Ever since I was a child, I've always wanted to be a sushi chef. When I started looking for a job at culinary school, I saw in a recruitment ad for Tamazushi that they had a training program where you could learn from the basics. I thought, "Even someone like me, who doesn't know much about sushi yet, can learn from scratch," and it piqued my interest. When I actually visited the restaurant, the atmosphere was wonderful, and the senior chefs who were teaching seemed so cool. I decided to join the company, thinking, "Here, I can become a cool sushi chef too."

Having looked at other companies as well, what was your reason for choosing Tamazushi?

The biggest factor was the environment where I could learn from the basics. In addition to that, when I visited, the atmosphere of the restaurant and the vibe of the sushi chefs were overwhelmingly good, which naturally made me feel like, "I want to work here." I also felt that Tamazushi was the best fit for me.

We put our heart into each piece.
This is my first year, and I'll be making sushi at the counter.
Kawanami-san, who handles a large amount of preparation every day.
A focus and carefulness uncharacteristic of a newcomer.

Were there any moments during your training or studies at Tamasushi University when you truly felt a sense of personal growth?

Yes, I did. During my training, I took photos of everything I made. When I looked back at them at graduation, I realized how much I had grown, almost unbelievably, compared to when I started, and thought, "I've changed so much!"

What kind of environment do you think contributed to your growth?

I think it was because the instructors carefully taught me everything from scratch. Even if I couldn't do something, they would teach me until I could. That was a really big deal for me. I believe I was able to grow because of that accumulation of effort.

I would like to offer a message to those considering employment at Tamazushi, and to those aspiring to become sushi chefs.

To become a sushi chef, I believe mastering the basics of preparation is incredibly important. At Tamazushi, we have a period dedicated to thoroughly learning these fundamentals. Even after being assigned to a restaurant, senior staff and head chefs will diligently teach you everything from scratch. I was anxious at first too, but once I joined, I realized this company truly has great people. So, if you are serious about becoming a sushi chef, let's grow together at Tamazushi.

A Day in the Life

  1. 10:00

    Arrive at work and prepare for business
    I arrive at the restaurant and change into my uniform. I check the fresh seafood that has arrived and prepare for lunch service (e.g., filleting fish, preparing sushi rice).

  2. 11:30

    Morning meeting and store opening preparations
    All staff attend a morning briefing. We share recommended dishes for the day, reservation status, and other important information to prepare for welcoming guests.

  3. 12:00

    Lunch hours
    Our restaurant is now open. We welcome many customers, including businesspeople and tourists. We strive to provide quick and courteous sushi preparation and customer service.

  4. 3:00 p.m.

    Breaks and free meals
    After the lunch rush, it's break time. Enjoy a delicious staff meal and refresh yourself. It's also a time for communication with colleagues, both senior and junior.

  5. 5:00 PM

    Dinner preparations
    We'll do additional preparation for evening service, clean the restaurant, and confirm dinner reservations.

  6. 6:00 PM

    Dinner service
    In the evenings, we welcome more families and business guests who enjoy alcoholic beverages. We provide a comfortable atmosphere where guests can enjoy conversations across the counter.

  7. 9:30 PM

    Tidy up and leave
    After closing, we clean the kitchen, place orders, and prepare for tomorrow, then we're done for the day. Great work everyone!

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For detailed conditions and salaries for each job type, please check our official recruitment website.

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Other comments from senior employees

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Passing on tradition.
Welcome to
Tamasushi.