Hello, this is Sushi Hatake! Today, I want to share my thoughts on what it means to be a true professional, something I deeply felt during my training at Sushikawa in Sasazuka.

The Moment I Witnessed Professional Service

It’s been a while since I started working at Sushikawa, but the other day, I had the chance to work as the main sushi chef with a veteran female staff member handling the front of house. It was the first time we paired up for service.

I didn’t have any particular concerns about the preparation work, but her real strength was in customer service. I heard she used to be a bartender and a bar manager, and the moment I saw her in action, I could immediately tell—her level was on a whole different scale compared to mine.

Knowledge and Responsiveness That Captivate Customers

When customers ask questions, especially about alcohol, that’s a weak point for me. But as a former bartender, she knew everything!

Even when customers, some of whom worked professionally in the sake industry, asked deep, detailed questions, she responded with knowledge that went above and beyond, leaving them completely satisfied. I was honestly moved, thinking, “So this is what true service looks like.”

Recognizing My Lack of Knowledge

I had started to feel like I could handle things on my own, but this experience showed me how much I was still lacking. The world of alcohol is especially complex, with so much to learn...

Still, I’m determined to face it step by step without rushing. Have you ever felt a little overwhelmed when you witness a true professional while you’re still learning something new? That’s exactly when we need to remind ourselves to keep moving forward, one step at a time.

Everyday Learning Builds the Future

Experiences like this remind me just how much we can learn from professionals. Not just alcohol knowledge, but how to guide conversations with customers, how to adapt our responses to each person... I still have so many skills to develop, but I believe that by steadily accumulating experiences like these, I’ll eventually become a sushi chef who can succeed overseas.

The Joy of Being a Sushi Chef

Of course, the moment when a customer says, “That was delicious,” is the ultimate joy. But moments like this, when they leave feeling satisfied with the service itself, also make me feel incredibly proud to be a sushi chef. It’s not just about technical skill—I want to continue valuing the spirit of hospitality as well.

If you’re ever craving delicious Edomae sushi in Tokyo, I highly recommend visiting Sushikawa in Sasazuka. On Tuesday and Wednesday dinner shifts, I, Sushi Hatake, will be there!

For Sushi Catering or Sushi-Making Experiences, Leave It to Sushi Hatake!

We also offer sushi catering services and sushi-making experiences (with English support). Our sushi-making sessions are especially popular with international guests! If you’re interested, please feel free to contact us. Sushi Hatake will help you create a memorable sushi experience in Tokyo!