Sushi Commis

This culinary training equivalent is suited for candidates seeking exposure to a Michelin-starred Japanese omakase counter focused on Edomae sushi, imported Japanese fish, and traditional nigiri execution. The participant would train in mise en place, seafood handling, rice preparation, ingredient storage, sanitation, station setup, service readiness, and chef communication. Learning opportunities may include fish care, nikiri, knife precision, timing, presentation, quality control, and disciplined counter-service execution.

The ideal candidate is a recent culinary, gastronomy, hospitality, or related program graduate with training in culinary arts, Japanese cuisine, sushi, seafood, fine dining, or restaurant operations. Candidates should have knife skills, mise en place discipline, sanitation awareness, attention to detail, humility, professionalism, and interest in Michelin-level omakase. Prior internships, stages, apprenticeships, sushi prep, commis, or fine-dining exposure are preferred. The candidate must be coachable, punctual, adaptable, organized, resilient, and committed to structured training and cultural exchange.

Pay rate: $20+ per hour, based on the participant’s experience and qualifications.

Michelin-level sushi training, chef mentorship, Japanese seafood exposure, Edomae technique, cultural exchange, and staff meals where applicable.

Training at ICCA requires precision, patience, humility, and deep respect for Japanese sushi discipline. A strong candidate should be serious about seafood handling, rice preparation, knife work, ingredient care, station cleanliness, timing, and quiet professionalism. Because ICCA’s identity is centered on Edomae-style omakase, the participant should understand that small details, repetition, restraint, and respect for tradition are essential.

To succeed in this environment, the participant should bring strong culinary fundamentals, stamina, focus, and the ability to receive direct feedback without losing confidence. ICCA appears best suited for candidates who can work cleanly, observe carefully, communicate respectfully with chefs, and understand that omakase training is built through repetition, discipline, and trust.

For J-1 purposes, this role should be structured as supervised training rather than ordinary staffing. The training should focus on progressive exposure to mise en place, seafood handling, sushi rice preparation, ingredient storage, sanitation, knife precision, station readiness, chef communication, service timing, and quality control. The participant should be ready to observe, practice, improve, and contribute professionally while learning how a Michelin-starred New York sushi restaurant delivers tradition, precision, and consistency.