Required Years of Experience
4 years
Job Details
Yoshida Omakase is an intimate, luxury Japanese dining destination in Boston's Back Bay, offering an 18 course omakase experience centered on exceptional ingredients, traditional Japanese craftsmanship, and attentive hospitality.
We are seeking an experienced Sushi Chef to join our culinary team under the leadership of Executive Chef Tony Cao. The ideal candidate possesses advanced fish butchery skills, a strong foundation in traditional Japanese sushi techniques, and the discipline required to execute consistently at the highest level.
This is a hands on culinary position within an established omakase program. The successful candidate must be technically independent while remaining receptive to Chef Tony's direction, standards, and culinary philosophy.
Key Responsibilities
- Work directly under Executive Chef Tony Cao, executing the established omakase menu according to his specifications and standards.
- Independently break down, clean, fillet, and portion a wide variety of whole fish and premium seafood.
- Prepare exceptional nigiri, sashimi, and traditional Japanese preparations with consistent precision.
- Demonstrate proficiency in Edomae techniques, including curing, aging, marinating, and seafood preservation.
- Maintain exacting standards in knife work, sushi rice preparation, seasoning, temperature, and presentation.
- Execute courses efficiently while respecting the timing and progression of the 18 course omakase experience.
- Communicate professionally with guests at the sushi counter, explaining ingredients and preparations when appropriate.
- Collaborate with Chef Tony and the culinary team to maintain consistency throughout service.
- Inspect incoming seafood, manage proper storage, and minimize waste through responsible product utilization.
- Maintain exceptional cleanliness, organization, and food safety standards.
Required Qualifications
- Fluency in spoken Chinese (Mandarin preferred) for communication within the culinary team.
- Significant professional sushi experience, preferably in an upscale omakase or Japanese fine dining environment.
- Advanced whole fish butchery proficiency, with the ability to independently process multiple species of fish.
- Exceptional knife skills and strong knowledge of traditional Japanese sushi preparation.
- Understanding of sushi rice preparation, nigiri formation, fish aging, curing, and proper seafood handling.
- Ability to perform in a demanding, highly detailed culinary environment without compromising quality.
- Confidence and professionalism when interacting directly with guests.
- Willingness to follow established culinary direction and incorporate feedback.
- Strong work ethic, reliability, and respect for kitchen hierarchy.
- Availability to work evenings, weekends, and holidays as needed.
Preferred Qualifications
- Experience working at a premium omakase counter.
- Familiarity with imported Japanese seafood and seasonal specialty ingredients.
- Conversational English proficiency for guest interaction.
- Knowledge of traditional Edomae sushi techniques and Japanese culinary terminology.
The Opportunity
This position offers the opportunity to work alongside Executive Chef Tony Cao in an intimate omakase environment, handling exceptional seafood and refining technical skills within a disciplined culinary program.
We are looking for a chef who takes pride in craftsmanship, respects established standards, and understands that consistency and attention to detail are essential to the guest experience.
Compensation Details
Compensation: Salary ($60,000.00 - $80,000.00) plus tips
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Dining Discounts
Required Skills
Attention to Detail
Ability to Work Under Pressure
Effective Communication Skills
Team Collaboration
Time Management
Adaptability to Feedback
Customer Service Orientation
Problem Solving Skills
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Yoshida Omakase is an intimate, counter-style dining experience grounded in the discipline of traditional Edo-style sushi and guided by a quiet pursuit of excellence.
The name Yoshida translates to “lucky rice field”—a reflection of both foundation and fortune. Rice is not a component here; it is the cornerstone. Seasoned with a precise blend of four vinegars, including aged red vinegars derived from sake, it is calibrated daily to achieve balance, temperature, and structure—designed to elevate, not overshadow, each piece it supports.
Each evening unfolds as a composed progression of eighteen courses, shaped by seasonality and restraint. Seafood is sourced at its peak and handled with intention, where technique is applied with clarity rather than excess. The experience is offered as omakase—“I leave it up to you”—placing trust in the hands of the chef to guide the meal with precision and care.
Equally essential is the philosophy of Omotenashi—a form of hospitality defined by anticipation, humility, and an uncompromising attention to detail. At Yoshida, service is not a layer added to the meal; it is inseparable from it. The room is observed with care, pacing is quietly adjusted in real time, and each guest is considered individually without disruption to the whole.
With a limited number of seats, the experience is intentionally personal. There is no distance between chef and guest—only a shared moment, unfolding with precision and calm.
Yoshida is defined not by excess, but by refinement. Every element—ingredient, movement, and interaction—is deliberate. What remains is a dining experience that is measured, immersive, and quietly exacting.
