Also called: Itamae
Breaks down whole fish and crafts sushi and sashimi, often right in front of guests.
Your morning starts inspecting fish deliveries for freshness and breaking down a whole tuna or yellowtail. At the counter you shape nigiri by hand while chatting with guests in an omakase seating. Traditional training can take years of making rice before you touch the fish.
Top omakase chefs in big cities can earn well above six figures.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
No formal education, about 0 years after high school. Long apprenticeship under a master; no degree needed.
Ways in: Apprenticeship, On-the-job training. Training cost: Get paid while you train.
Growing faster than average.
Low risk for 10 years. Sushi robots make cheap rolls for grocery stores; breaking down fish and serving guests at the counter stays a craft.
Classes: Culinary arts CTE, Japanese, Art.
Official data: O*NET occupation 35-2014.
Career Universe is an early version. Pay, training and AI-risk figures are estimates to start your own research, not verified facts. The research was written with AI research assistants, checked by validation scripts and spot-checked by hand. Check anything important with schools, employers and official sources. How the numbers work.