Job Description

Ogawa Sushi & Kappo is seeking a Counter Sushi Chef to join our omakase team. This role is for a chef who is confident working at the counter, eager to deepen their knowledge of Japanese seasonal fish , and comfortable engaging with guests in a refined, intimate setting.

It focuses on service execution, precision knife work at the counter, and guest experience under the guidance of our head chef.

The Role

This is a front-facing omakase position centered on craftsmanship, timing, and hospitality.

Primary responsibilities include:

• Preparing and serving nigiri and sashimi at the counter during omakase service

• Executing precise knife work on pre-prepared fish with care and consistency

• Learning and working with Japanese seasonal fish, sourcing context, and preparation techniques

• Interacting with guests in a calm, professional, and welcoming manner

• Supporting the head chef during service to ensure smooth pacing and flow

• Maintaining cleanliness and organization of the counter and tools

• Upholding strict food safety, sanitation, and omakase service standards

Requirements

• Prior experience working as a sushi chef or sushi prep chef in a professional kitchen

• Experience in an omakase or high-end sushi environment strongly preferred

• Strong knife skills and attention to detail

• Genuine interest in Japanese seasonal fish and traditional sushi techniques

• Comfortable speaking with guests and explaining dishes when appropriate

• Calm demeanor, low ego, and respect for hierarchy and teamwork

• Reliable, punctual, and disciplined in service execution

Schedule & Compensation

• Schedule: Full-time (Tuesday through Saturday)

• Compensation: Competitive, based on experience

• Paid working trial required for final candidates

Interview Process

Qualified candidates will be invited to an initial interview, followed by a counter working interview to assess knife skills, service presence, and guest interaction.

How to Apply

Please send:

• A brief summary of your sushi and counter experience

• Where you’ve worked and your exposure to omakase or seasonal sushi programs

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