Glossary · 板前 · itamae
Itamae
Itamae ('in front of the board') is the sushi chef — a title earned over years of training, from rice and prep all the way to finally working the counter.
The word literally means standing in front of the cutting board. Traditionally the path is long: an apprentice may spend years on rice, cleaning and prep before being trusted to cut fish and face guests, though modern training is often faster.
The itamae chooses, cuts, seasons and serves — so when you order omakase, the itamae’s judgment is the meal.