In the center of Ginza lies the upscale sushi restaurant ‘Toryumon,’ identified for serving sushi that prices 27,500 yen at its close by flagship retailer for simply 4,980 yen utilizing the identical substances. The main motive for this affordability is that the restaurant serves as a coaching floor for younger apprentice cooks.

In the sushi business, it’s mentioned that it takes ten years of coaching earlier than one can start making sushi. The program follows a 22-year-old apprentice chef aiming for a promotion to a full-fledged sushi chef in simply his third 12 months. Suddenly, he’s knowledgeable of an surprising “promotion test.” Will he earn the title of a full-fledged chef?

Why Is Luxury Sushi Available at a Bargain?

One motive for the affordability is that this can be a uncommon “standing sushi bar” in Ginza. Additionally, the kitchen makes use of an enormous “central kitchen” within the basement, which works in tandem with the flagship retailer close by for effectivity.

However, the largest motive for the low costs is the apprentice cooks. The sushi is ready by younger cooks who’re thought-about “teko” or apprentice cooks on the flagship retailer, the place they aren’t even allowed to fillet fish.

Yamamoto Hayato, a 23-year-old apprentice chef, says, “Typically, it takes ten years of training before you can start making sushi in Ginza. I am grateful for this opportunity to train at this restaurant.”

The restaurant covers the price of coaching the younger cooks, which helps preserve costs low. Not solely are the omakase units inexpensive, however particular person items are additionally priced considerably decrease. For instance, the favored bafun uni prices 980 yen right here, in comparison with 3,300 yen on the flagship retailer. Similarly, the meticulously ready simmered anago prices 580 yen as a substitute of 1,650 yen.

Akifumi Sakagami, the chief head chef of Onodera Food Service’s “Sushi Ginza Onodera,” admits, “It’s tough, but we can’t focus solely on profit.”

Sakagami explains, “Without clear goals for when they can start making sushi or filleting fish, young chefs may leave. So, we decided to let them try sooner.” This system helps forestall younger cooks from leaving and permits them to be promoted to full-fledged cooks if their abilities are acknowledged. So far, three have been promoted.

The restaurant’s title, “Toryumon,” is synonymous with the phrase “climbing the dragon gate,” referring to their apprentice cooks aiming to turn out to be full-fledged cooks.

The Difference in Sushi Quality

One standout apprentice is Naoki Egi, a 22-year-old chef aspiring to turn out to be a full-fledged chef. Egi has been working on the restaurant for 2 and a half months. Under the watchful eye of Executive Chef Sakagami, Egi practices making sushi each day.

The distinction in sushi high quality lies in how the vinegared rice is formed. While each items might look the identical from the surface, the sushi made by the chief chef has a lightweight, ethereal texture with a fair thickness. Egi’s sushi, nonetheless, reveals uneven thickness and a scarcity of consistency.

Gaining Knowledge from the Chef

Egi eagerly follows Sakagami on fish-buying journeys to learn to choose the very best fish. Sakagami emphasizes the significance of balancing high quality and worth. They come throughout an enormous wild yellowtail, which is much less in demand and due to this fact extra inexpensive.

Egi, shocked by this perception, says, “I had no idea large, wild fish could be a good deal.”

Practicing at Home

At dwelling, Egi practices shaping rice balls utilizing paper to simulate sushi rice, demonstrating his dedication to mastering the craft.

The Promotion Test

Egi is quickly given a promotion check. He should put together akami sushi in simply two steps, as beforehand instructed. Despite his efforts, the rice balls he makes are too dense attributable to extreme dealing with.

Chef Sakagami evaluates Egi’s sushi, stating that Egi’s rice weighs 9 grams in comparison with his personal 7 grams, indicating an excessive amount of dealing with. Egi scores 27 out of 100 however stays decided to maintain enhancing.

“I’ll keep trying,” Egi vows, undeterred by the setback.

Source: ANN