noun a skilled sushi chef in Japanese cuisine
In high-end restaurants, the itamae is often highly respected and plays a key role in creating a memorable dining experience for customers.
In Japanese cuisine, an itamae is a highly skilled sushi chef who is responsible for preparing sushi and other raw dishes.
Itamae chefs are known for their precision, attention to detail, and ability to create visually stunning and delicious dishes.
The term itamae carries cultural significance in Japan, representing the dedication and craftsmanship of traditional culinary arts.
The itamae is the central figure in a sushi kitchen, overseeing the preparation of raw fish, rice, and other ingredients to create exquisite sushi rolls and sashimi.
In the culinary industry, 'itamae' is a term used to refer to a skilled sushi chef who has undergone extensive training in the art of sushi making.
A restaurant owner may use the term 'itamae' to designate the head sushi chef in their establishment.
A food critic may use the term 'itamae' when reviewing a sushi restaurant to describe the expertise and skill of the sushi chef.