Sushi Chef Apprentice Training: One Day at a Time

Generally, the only way to become a professional sushi chef is to learn the ropes on the job. Yasui Naoki (25) began working at Kizushi five years ago, but “My boss says it takes 15 years of training before I’m ready to work on my own, so I’ve still got a while to go yet!” Actually, Yasui seems quite cheerful about the prospect. These two pages follow him through a typical day at work.

Written by Torikai Shin-ichi

Photos by Kawada Masahiro and Ito Chiharu