Master Sushi Chef (Itamae) with 30 years of experience behind the counter in Tokyo and New York. Trained in traditional Edo-mae techniques, he specializes in knife skills, fish aging, and the art of shari (sushi rice) preparation.
Kenjiro Tanaka is a veteran Itamae who began his rigorous apprenticeship in Ginza at the age of 18. With over three decades of professional experience, he has served as the head chef for high-end omakase counters in both Japan and the United States, giving him a unique perspective on bridging traditional discipline with Western home kitchen realities. His expertise lies in the "Shokunin" spirit, teaching precise knife movements, the complex chemistry of vinegared rice, and the delicate art of curing fish like Kohada and Mackerel. Kenjiro writes to preserve authentic techniques, offering detailed guidance on handling raw seafood safely and achieving restaurant-quality texture at home. He is a strong advocate for the philosophy that sushi is 90% rice and 10% fish, focusing heavily on the nuances of grain preparation.