We can imagine that a strict apprentice system traditionally exists in sushi restaurants.
Most of our students nodded in agreement
Mr. Aoki said, “We think that each staff is one of our ‘team Aoki” member and try to make a good atmosphere.
If they watch out for a master too much, they can’t say what they should tell indeed. That must prevent a restaurant from improving and customers.
We try to share anyone’s ideas regardless of their age and that must improve our restaurant. As a result, it will please customers.
In the past, it takes long time to go on a sushi counter since starting their training.
Yet, I try to make staff debut as early as possible in my restaurant.
Therefore, it would make them have confidence and stimulate the other staff.
Actually, now a sushi chef who is 23 years old serves sushi to customers in my restaurant.
He always never fails to make an effort in order not to get claims from customers because of his young age.”