Day in the life of a Sushi Chef
A Day in the Life of a Sushi Chef at TAKU
The life of a sushi chef at TAKU begins early and is filled with precision, craftsmanship, and dedication. Here’s a glimpse into the daily routine of Chef John and Chef Long, who work tirelessly to bring exceptional sushi to the table.
Morning Preparation:
Receive fresh fish/shellfish: Every morning, we receive a variety of locally sourced fish and shellfish from trusted suppliers across the UK, Spain, and Portugal.
Cleaning and gutting fish: Each fish is carefully cleaned, gutted, and prepared for the next step.
Curing fish: Some fish are cured with salt or by using traditional techniques like kobujime, where the fish is wrapped in kombu to intensify umami and texture.
Fish cutting for nigiri: For the nigiri service, fish are cut into precise slices, often in front of customers. Chef John’s skill in slicing fish is a highlight of the service, showcasing artistry and technical precision.
Cooking rice: Sushi rice is cooked to perfection every morning, using TAKU’s signature vinegar blend.
Mise en place preparation: The chefs then prepare all accompaniments for service, such as finely cutting pickles and making sauces.
Rice mixing in the hangiri: The cooked rice is mixed with our vinegar blend in the hangiri, which absorbs excess moisture to maintain the perfect texture and flavour balance.
Lunch Service (12:30 PM - 2:30 PM):
Service begins: At 12:30 PM, the chefs are in full swing, preparing and serving sushi for the lunch crowd.
Clean down and reset: After lunch service, from 2:30 PM to 3:00 PM, the chefs clean the kitchen and prepare for the evening.
Break Time (3:00 PM - 4:00 PM):
Staff meal and break: During this time, the team enjoys a staff meal. Each day, a different chef is responsible for cooking this meal, offering a chance for growth and creativity, as preparing staff meals is part of the training for first-year chefs in Japan.
Evening Preparation (4:00 PM - 6:00 PM):
Prep for evening service: The team gets ready for two evening services (6:00 PM and 8:30 PM), which involves setting up mise en place and sometimes testing new dishes and garnishes.
Evening Service (6:00 PM - 10:30 PM):
No breaks: Once the evening service begins, it’s non-stop until 10:30 PM. After the first seating finishes at 8:00 PM, the team quickly resets for the next service.
Clean down and plan for tomorrow: After the final service, the team cleans down the kitchen and sushi counter, then writes the prep list for the following day.
Guest Interaction:
At TAKU, guest interaction is a key part of the experience. When a dish is served, our chefs always explain what it is and where the ingredients come from, reinforcing our commitment to local sourcing. Chef John and Chef Long enjoy engaging with guests, whether answering questions or chatting about the food.
Special Touches:
TAKU adds a few unique touches to elevate the omakase experience. To break the potential monotony of eating sushi course after course, we serve a hot dish midway through to refresh the palate. Additionally, unlike other sushi restaurants that typically seat only 10 guests with a single chef, TAKU has 16 seats and two sushi chefs, which creates a more dynamic and interactive dining experience.
Book your table now to experience the artistry and interaction that goes beyond just sushi at TAKU!