Sushi and Onigiri
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I improve sushi bar performance by optimizing workflow, speed, and consistency. With over 10 years of hands-on experience, I analyze preparation processes, rice management, portion control, and service flow to increase efficiency and reduce waste. What’s included: • Workflow & station organization • Food cost and waste analysis • Portion control improvement • Service speed optimization • Quality consistency standards
I provide hands-on sushi training for chefs and kitchen teams, focusing on technique, knife precision, rice preparation, and consistency under pressure. My training is practical, structured, and designed for real restaurant environments. What’s included: • Sushi fundamentals (Nigiri, Maki, Uramaki, Sashimi) • Advanced knife skills • Rice mastery & seasoning balance • Speed training for high-volume service • Quality & hygiene standards
I’m a Sushi and Onigiri Specialist with over 10 years of hands-on experience in high-volume and quality-driven environments. From traditional techniques to modern presentation, I combine precision, speed, and deep product knowledge. I understand workflow, food cost control, hygiene standards, and team dynamics under pressure. Whether it’s building a sushi station from scratch, optimizing operations, or training staff — I deliver results, not just hours.