Yosuke Imada is among Japan’s most renowned sushi chefs. Mr. Imada, 68, heads Kyubey, a family-run sushi restaurant in Ginza, Tokyo, with branches in Osaka and four major hotels. Mr. Imada explains what makes a good sushi chef:
“It takes at least 10 years to become a sushi chef. You have to be patient. It’s a slow system. The most important thing is spirit. You need to understand that you never graduate, you never stop learning, not until you die. I have been working for more than 50 years. I made sushi yesterday – and I know that today’s sushi will be better than yesterday’s. It’s an endless process. Skill and experience are important but ultimately, your spirit is the most important ingredient.”
Read more here.
