I have worked in a Japanese restaurant where I work is a rotary sushi restaurant is divided into three departments have specialized in sushi and kitchen and specializing in the sauce (eel juice and other and kill the fish is to adjust the sauce to do) do sushi generally only do sushi and sashimi (sashimi) the kitchen generally do ramen tempura grilled swordfish and so on

To return to the topic first of all, if you have the foundation, as long as you are willing to learn within 1 year to learn this varies from person to person. This varies from person to person sushi and cooking I only used 7 months to get started dozens of sushi dozens of dishes in the kitchen sashimi to knife skills to adjust the sauce is not much to talk about are all the recipes according to the recipe on the line is the main thing is to memorize to the brain to kill the fish is more troublesome and very skillful when you start to get started is very slow to get started the killing of various types of fish is different not to grasp the skills easy to get broken, but slowly on the better

All the above

Ordinary stores do not require much as long as you have the skills to casually go to any Japanese restaurant can be employed

More professional Japanese restaurant should be able to speak a little bit of Japanese upscale are generally orthodox izakaya and hotels and you have to have a special dish can be applied for the head chef

This is the first time that I've seen a Japanese restaurant in the United States.