FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Fees are per person—omakase style.
- What education and/or training do you have that relates to your work?
I have 5 years of experience doing sushi. I have worked at a James Beard awarded restaurant.
- How did you get started doing this type of work?
I started working as a dishwasher in the restaurant industry and worked my way up to executive chef.