Careers
Working here
What it is like to work in this restaurant, and how to apply.
Where you would work
What we hold to
The market decides
The menu is written by what was good at five this morning.
Rice is half the craft
Season, temperature and pressure get the same care as the fish.
Serve at the moment
A piece is eaten seconds after it is made, or it is not right.
Humble fish, proud plates
Mackerel treated well beats tuna treated carelessly.
“Something an employee says about working here belongs in this space.
Current openings
- Head chef, full time
- Second chef, full time
- Counter host, full time
Think you would fit?
Send a note about what you are good at.
- We read every application
- An answer either way
- No take-home tests