The Japanese Chef’s Way

  • — The Path of the Japanese Chef —

    To walk the path of a chef is not just to refine your skills—it is to continually ask yourself who you are and how you wish to be.
    This series is a reflection of the lessons I’ve learned over the years as a sushi instructor and as a working chef in the kitchen—wisdom passed down from masters and senior chefs, and insights gained through personal experience.

    Here, I have taken that tacit knowledge—often unspoken, but deeply felt—and given it form through words, so it can be shared, studied, and lived.

    This is not a technical manual.
    It is a compass—offering quiet guidance to those about to step into the culinary world.
    To strive for excellence begins with knowing yourself.
    If these words can support even one young chef on their journey, nothing would bring me greater joy.

1. The Chef’s Code: Character and Attitude

  • — “Before you are a chef, be someone worth respecting.” —

    Through my time at a sushi school in Tokyo—and later, years of hands-on experience in the kitchen—I came to a simple but powerful realization:
    What truly shapes a chef is not technique or knowledge, but the way we carry ourselves as people.

  • You can sharpen your skills with daily practice.
    But trust, as a human being, is built slowly—through consistency, humility, and quiet actions.
    In the kitchen, every word, every gesture, every attitude becomes part of your personal “flavor” as a chef.

  • This chapter centers on one guiding belief:
    “Before you can be a great chef, you must first be someone others naturally respect.”
    Here, I explore the essential qualities that come before skill—like integrity, emotional control, humility, and the power of your words.

  • If you are just starting your journey in the culinary world, and even one idea in this chapter stays with you—
    then this was worth writing.

    True professionals inspire others not just with their hands, but with their character.
    To all those who aspire to become chefs loved and respected for a lifetime—I offer these words to guide your path.
Character and Attitude

2. The Chef’s Code: Skill and the Attitude Toward Mastery

  • — Mastery is not a destination, but a lifelong pursuit —

    Is your grip on the knife steady and intentional?
    Can you control the flame with calm precision?
    Among those considered true professionals in the culinary world, there is one thing they all share:
    They never grow complacent with their skills—they continue learning, every single day.

  • In this chapter, we dive into how to develop and refine your technical ability as a chef—from the fundamentals of katsuramuki and tsuma-uchi, to the importance of planning, preparation, and proper whetstone care.
    It’s not just about how to move your hands—it’s about how to build a mindset that respects every step of the craft.

  • True skill isn’t flashy.
    It’s the quiet confidence that comes from doing something thousands of times, and still approaching it with care.
    It’s in the way you move, the way you plan, and the way your presence earns trust—without needing to speak a word.

    “A true craftsman is one who never stops learning.”
    If that line resonates with you,
    then this chapter may be just the companion you need on your path toward mastery.
Skill and the Attitude Toward Mastery

3. The Chef’s Code: Knowledge and Understanding

  • — Knowledge gives your cooking depth. Understanding gives it soul. —

    Knife skills. Heat control. Plating.
    Behind every visible technique lies something far more important:
    the invisible foundation of knowledge and understanding.

    During my time at sushi school in Tokyo—and through countless hours in real kitchens—I came to realize this simple truth:
    The chefs who grow fastest and go furthest are the ones who constantly ask “why.”

    Why this cut? Why this method? Why now?
    When you understand the “why” behind each step, you stop being someone who just cooks—and start becoming someone who creates with intent.

  • In this chapter, we explore what it means to become a thinking chef:
    from understanding seasonality and flavor science, to supporting the restaurant’s success, to the simple power of taking notes and staying humble.

    “Food made with understanding always leaves a stronger impression.”
    If that rings true for you, this chapter will open new doors—not just in your cooking,
    but in how you see the world through a chef’s eyes.
Knowledge and Understanding

4. The Chef’s Code: Devotion to Flavor and the Five Senses

  • — Flavor is felt through all five senses and conveyed with the heart —

    Deliciousness is not just a matter of taste.
    It is the harmony of visual beauty, rich aroma, texture, the sound of each bite, and the overall balance—only when all five senses come together can a dish truly move the heart.

    Through my years studying sushi in Tokyo and working in kitchens, I realized that
    technique and knowledge alone do not make a true chef.
    It is the attitude of truly listening to ingredients, perceiving subtle differences, and engaging sincerely with flavor that shapes a master.

  • This chapter explores the art of sharpening your senses, valuing even humble staff meals, mastering balance, respecting quality ingredients,
    and the deeper essence of what it means to create dishes that truly delight.

    “Cooking that moves the heart is an art spoken through the senses.”
    If this resonates with you, I hope this chapter will inspire and refine your culinary sensibility.
Devotion to Flavor and the Five Senses

5. The Chef’s Code: Professionalism and Daily Practice

  • — A true professional is made through daily habits and mindset —

    From my time studying at sushi school and working in the kitchen, I came to deeply realize one thing:
    While skills and knowledge are essential, even more important is the daily commitment, attitude, and responsibility that define a true professional.

    Maintaining a clean and presentable appearance, practicing thorough basics without exception, treating your tools with respect, and understanding that no task is beneath you — these are all essential parts of the job and the foundation of professionalism.

    Above all, a chef must have passion and mental strength, never lose curiosity, and always strive for improvement.

  • This chapter explores how these daily attitudes and habits are indispensable for living as a top-level chef.

    No matter how small the task, every action matters.
    Prioritizing safety and trust, and steadily building your fundamentals, you create the confidence and pride that earn respect and trust from those around you.

    If you nurture your curiosity and embrace every challenge,
    this chapter will be a source of strength to help you grow and move forward on your culinary journey.
Professionalism and Daily Practice

KIREAJI's Three Promises to You

  • japanese_knife_made_in_Sakai

    1. Exceptional Japanese Knives

    Our knives, crafted by Sakai City's master artisans, combine traditional techniques with carefully selected materials, delivering unrivaled sharpness and durability.

  • 2. For a Lifetime of Use

    At KIREAJI, we see knives as lifelong companions. Each knife comes with a free saya, and we offer Honbazuke hand-sharpening by Shiroyama Knife Workshop in Sakai City.

  • 3. Supporting the Joy of Continued Use

    KIREAJI knives are made to grow with you. That’s why we provide trusted after-sales care (fee-based) .