An Itamae is a chef of Japanese cuisine, usually head chef in large restaurants in Japan. The term can be translated literally as “in front of the table”, referring to the cutting board where they cut and trim the raw tuna fish.
Yoshizu-San is a Mexican-Japanese Chef, who with his unique style and impressive dishes has easily gained notoriety in the world of gastronomy in Mexico. Yoshizu-San began her culinary career at an early age, working with her mother of Japanese origin to perfect the art of preparing traditional Japanese dishes. After graduating from high school in Guadalajara, Jal, he continued his culinary experiences in Japan. Where he reaffirmed his passion for Japanese cuisine.
GABRIEL-SAN has always been obsessed with the world of cooking in general. He studied the Bachelor of Gastronomy at the University of Celaya and has ventured into the world of restaurant industry in the USA. He wants to become a MEXICAN ITAMAE because he is very attracted by the artistic and fascinating that is the world of Sushi. “Never stop learning” is his philosophy.
Our ITAMAES stand silently behind the blond wooden counter. Determined as soldiers and humble as monks. With their uniforms that characterize them as the experts in the preparation of Sushi. They symbolize the military precision and the quasi-religious ardor with which TSUKIJI CELAYA approaches its mission … The Sushi. Since December 2017, TSUKIJI CELAYA opened its doors for the first time to the public and has developed the spirit of sushi perfection. SUSHI WORLD CLASS.