Required Years of Experience
3 years
Job Details
Job Title: Sushi Sous Chef
Location: Yoshino New York — 342 Bowery, New York, NY 10012
Position Type: Full-Time
Reports To: Head Sushi Chef Tadashi “Edowan” Yoshida
About Us:
Yoshino New York is a Michelin-starred omakase restaurant where tradition meets artistry. As one of four restaurants awarded the 4-star rating by The New York Times, we craft a transcendent sushi experience under the leadership of Chef Tadashi “Edowan” Yoshida. Using the top echelon of seasonal ingredients from Toyosu and Kyushu Fish Markets in Japan, our intimate 10-seat counter invites guests into an immersive journey of precision, harmony, and culinary storytelling.
Job Description:
We are looking for a full time Sushi Sous Chef with passion and reverence for tradition, and an unwavering eye for detail to join our team. This role is a rare opportunity to learn under Chef Tadashi “Edowan” Yoshida, contributing to our omakase experience while honing your craft in one of New York’s most esteemed sushi destinations.
Key Responsibilities:
- Fish preparation mastery: Execute advanced fish preparation techniques such as filleting kohada (gizzard shad), breaking down crab, aging fish to Chef Yoshida’s exacting standards, etc
- Assist in daily preparation of shari (sushi rice)
- Collaborate with Chef Yoshida to prep, cook and plate otsumami (small dishes)
- Maintain an immaculate and organized workstation
- Ensure food production methods and standards are maintained and consistent.
- Monitor the quality of raw and cooked foods to ensure all standards are met
- Recognize superior quality, presentations and flavors
- Inventory management, including inspecting and storing premium fish/ingredients
- Participate in a collaborative, positive kitchen culture through clear communication and proactive support
- Infuse the kitchen with positivity, humor and focus
Requirements:
- Minimum 3 years of experience, preferably in high-end sushi or kaiseki establishment, and or other Michelin-level kitchen experience
- A solid understanding and knowledge of Japanese cuisine is a must
- Technical Skills: Mastery of knife skills, steaming, grilling, deep-frying, and simmering; familiarity with steam convection ovens
- Report to work 5 days a week (1:30pm - 11:30pm) and ability to lift up to 50lbs
- Work schedule flexibility including weekends, and holidays. We are always closed on Sundays and one additional weekday, which changes weekly
- Must consistently display a professional presence
- Must be able to exercise confidentiality and discretion
- Must have valid employment authorization to work in the US
Benefits:
- Base Salary: $110,000
- Benefits: Health/dental/vision insurance, paid time off, bonus potential.
- Growth: Mentorship under Chef Yoshida and career development in a Michelin-starred environment.
- Daily catered staff meals
Why Join Us?
At Yoshino New York, you’ll train directly under Chef Tadashi Yoshida, a revered master of Edomae sushi, whose mentorship transforms skilled chefs into culinary artisans. This is more than a job—it’s an apprenticeship in excellence. Join one of NYC’s most elite kitchens, where relentless innovation meets centuries-old tradition. Collaborate with a team as passionate about perfection as you are. Alongside our compensation package, you’ll gain unparalleled opportunities for personal growth, continuous learning, and the pride of contributing to a legacy that sets the global standard for sushi.
How to Apply:
Apply here or email us at [email protected]
Submit your resume, a cover letter, and any references to [email protected] with the subject line: “Sushi Sous Chef – [Your Name].”
🌟 Immediate Hire: We are actively seeking to fill this position immediately.
“The counter is where discipline meets joy. Bring both.”
— Chef Tadashi “Edowan” Yoshida
Compensation Details
Compensation: Salary ($110,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Potential Bonuses
Required Skills
Fish Preparation Mastery
Attention to Detail
Sushi Rice Preparation
Passion for culinary arts
Collaboration in Otsumami Dishes
Ability to Work Under Pressure
Maintaining an Organized Workstation
Team Collaboration
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YOSHINO · NEW YORK is a sushi omakase restaurant by acclaimed Japanese Master Sushi Chef Tadashi "Edowan" Yoshida.
Yoshino is a town in Nara Prefecture of Japan, where Chef Tadashi “Edowan” Yoshida’s father, Tomoo, was born. Raised in the city of Seki in Gifu prefecture, Chef Yoshida moved to Tokyo in 1988 to apprentice the art of sushi for eight years. Upon returning to Seki, Chef Yoshida became the chef at his father’s restaurant, YOSHINO ZUSHI and inherited it after his father passed away.
After renaming the restaurant to SUSHIYA NO YOSHINO and eventually running it for 18 years, Chef Yoshida relocated the restaurant to a larger stage in the city of Nagoya in Aichi Prefecture and renamed it SUSHI NO YOSHINO where it was critically acclaimed and ranked the number one sushi restaurant outside of Tokyo and one of the top three sushi restaurants in Japan by Tabelog.
In 2019, upon turning the age of 50, Yoshida contemplated the idea of relocating to Tokyo but instead decided to take on an even larger stage: New York City. Chef Yoshida has partnered with Jean Dupuy, Paul Dupuy, and Andrew Gyokudari to bring his vision to New York as its international incarnation, YOSHINO · NEW YORK.
At YOSHINO · NEW YORK, we invite our guests to enjoy the four pillars of Japanese cuisine: seasonality, beauty, balance, and comfort.
1. The wood featured in YOSHINO · NEW YORK bears a unique history and cultural significance, as the wood is traditional Japanese cypress (hinoki) sourced from the Kiso District of Nagano Prefecture, which is widely considered as the top quality cypress in Japan. Per tradition, the sushi counter of YOSHINO · NEW YORK is over 360 years old, as Kiso cypress is only considered authentic when sourced from trees at least three centuries old. The counter itself was cured for 50 years after being lumbered, and wood from the other half of the tree can be found within the halls of the Imperial Palace in Tokyo.
2. Designed with an emphasis on comfort, the handmade chairs in YOSHINO · NEW YORK hail from the Hida Takayama region of Gifu Prefecture, supporting both local craftsmanship and Chef Yoshida’s home community as part of the Made in Gifu revitalization campaign.
3. The green plaster walls of YOSHINO · NEW YORK and the main artwork behind the counter titled “Waves that Come, Waves that Go”, was designed by Japan’s top earthen plasterer, Shuhei Hasado and incorporate all-natural materials including dirt and clay to evoke the sense of a private, wondrous world.
4. The main entrance and bathroom doors of YOSHINO · NEW YORK feature kumiko, an ancient Japanese form of woodworking that involves no hardware, and instead relies on precise interlocking of wooden pieces to evoke immaculate design and traditional grandeur.
5. The gotenjo ceiling, also exclusively crafted from Kiso cypress, features the same traditional coffering used in ancient Japanese castles.
6. YOSHINO · NEW YORK exclusively uses flatware, stemware, and tableware specially designed by world renowned craftsmen Gaku Shakunaga (Toyama Prefecture), Masato Yamaguchi (Aichi Prefecture), and Yoshihiro Nishioka (Saga Prefecture) amongst others.
7. Chef Yoshida’s chef’s whites have been specially created by famed Japanese fashion designer Takeshi Wakabayashi.
8. Chef Yoshida’s trusted knifes were forged and sharpened by Katsumi Sakashita, a master craftsman from Saga Prefecture.
9. YOSHINO · NEW YORK interior was constructed by Tomoya Hayakawa and designed by Kentaro Eba.
10. In homage to American culture, Chef Yoshida has adopted a middle name of his own. A portmanteau of the words Edo, the ancient name of Tokyo, and number one, a lexical representation of striving for one’s best, Chef Tadashi “Edowan” Yoshida is delighted to have you as a guest in his new home.
Awards / Distinctions
2026
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