Kohei Ochiai
Tokyo
Summary
The sushi restaurant where I currently work welcomes guests from all over the world, with a large number of international visitors every day.
As a sushi chef, serving delicious sushi is a given, but I also prioritize creating an enjoyable experience for my guests. The counter seating allows for close interaction between the chef and the customers, providing them with a clear view of the sushi-making process. I pay attention not only to cleanliness and precise movements but also to how I present my knife skills, searing techniques, and other aspects of sushi preparation.
Beyond the food, I engage with guests through casual conversations about their home countries and travel experiences, ensuring they fully enjoy the “omakase” experience. While I may not have many years of experience as a sushi chef, I am committed to continuously improving my skills every day.
Overview
5
5
years of professional experience
Work History
Sushi Chef
SUSHI TOKYO TEN, Manten Sushi
09.2022 - Current
- Prepared high-quality seafood, rice and ingredients for sushi.
- Acquired the skill to make sushi quickly and beautifully.
- Established strong working relationships with colleagues through clear communication, teamwork, and mutual respect.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Enhanced customer satisfaction by crafting visually appealing and delicious sushi with precision and attention to detail.
- Many of the customers I served became repeat guests.
Server, Chef
Sakana No Nakamata
02.2022 - 06.2022
- At an izakaya specializing in seafood dishes. Explained the origin, freshness, and rarity of ingredients to guests.
- Prepared and served both course meals and à la carte dishes simultaneously with efficiency.
Chef Helper
Ginza Yoshizawa
02.2020 - 02.2022
- At a high-end Japanese restaurant, gained fundamental knowledge of ingredients, basic cooking techniques, hygiene management, dishwashing, and cleaning, developing essential skills for working in a restaurant.
- Supported chefs in preparing high-quality dishes for guest satisfaction.
- Managed time effectively under pressure during peak service hours for optimal performance.
- Continually refined culinary skills through hands-on experience and learning from seasoned chefs.
Education
Bachelor - Marketing
Meiji University
Tokyo03.2014
Skills
- Fish preparation
- Inventory management
- Sushi rice preparation
- Knife skills
- Nigiri making
- Sashimi slicing
- Japanese Cuisine Knowledge
- Guest interaction
- Rolling techniques
- Fish selection
- Japanese cuisine
Timeline
Sushi Chef
SUSHI TOKYO TEN, Manten Sushi
09.2022 - Current
Server, Chef
Sakana No Nakamata
02.2022 - 06.2022
Chef Helper
Ginza Yoshizawa
02.2020 - 02.2022
Bachelor - Marketing
Meiji University
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