Sushi Commis

This culinary training equivalent is suited for candidates seeking exposure to a Michelin-starred Edomae sushi counter. 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 sashimi, nigiri, otsumami, aburi technique, timing, presentation, quality control, and disciplined omakase counter 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, Edomae technique, Japanese seafood exposure, cultural exchange, and staff meals where applicable.

Training at Kosaka requires precision, patience, humility, and serious respect for Edomae sushi discipline. A strong candidate should be interested in seafood handling, sushi rice, knife work, ingredient care, timing, cleanliness, guest-facing professionalism, and quiet communication with chefs. Because Kosaka’s identity is centered on elegant omakase and Japanese technique, the participant should understand that every movement, plate, and detail must be controlled.

To succeed in this environment, the participant should bring strong culinary fundamentals, stamina, focus, and the ability to receive direct feedback without losing confidence. Kosaka appears best suited for candidates who can work cleanly, observe carefully, communicate respectfully, and understand that sushi training develops through repetition, discipline, restraint, 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, service timing, chef communication, 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 refinement, tradition, and consistency.