This is a high end Omakase restaurant focused on quality and details.

A small and intimate dining room taking up to only 8 guests each sitting where you will be working directly with the head chef.

The menu changes on a daily basis according to what is sourced each morning at the fish markets.

This a restaurant that focuses on increasing guests experience so that every time they dine, they want to rebook again and again.

Great tips for fun and entertaining chefs that can interact with guests.

This is a mixed roll between preparation and omakase service and some bar snacks.

Ideal candidates must posses:

Minimum 5 years experience as a Chef

Experience processing and filleting various types of fish

Demonstrated experience as a Sushi Chef

Must have experience and knowledge across Japanese cuisine

Ability to work autonomously as well as within a team

Maintain high kitchen standards

Outstanding knife skills

Strong understanding of food safety standards

Excellent communication skills

Full availability Tuesday to Saturday( Closed on Sunday Monday)