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There isn’t any fast path to becoming a master — it takes work.
As a renowned sushi chef and owner of Royal Izakaya in Philadelphia, Jesse Ito carries a legacy of culinary excellence and wealthy tradition. Jesse launched into an apprenticeship on the tender age of 14 at his family’s Japanese restaurant, before immersing himself within the intricate world of sushi.
“You may read books and you may just watch YouTube and learn quite a bit, however the only way is to learn through a chef working with the product,” Jesse says to Shawn Walchef of Cali BBQ Media.
In 1979, before Ito was born, his parents opened Fuji in Latest Jersey just a couple of years after moving to America.
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Shaped by his early years working together with his parents at their restaurant Fuji (his mom on the front of the home and his dad making food) Ito’s culinary journey began with a hands-on apprenticeship. “The perfect option to learn is thru apprenticeship,” he says. “You will have to apprentice and work at places, and work with the product.”
Starting as a teenage dishwasher, he was soon thrust into the sushi bar, navigating the challenges of mastering the craft.
Ito’s father was instrumental in shaping the Japanese food culture within the tri-state area and have become known amongst top chefs as a culinary authority. They sold the restaurant in 2015 to assist their son fulfill his dream of opening Royal Izakaya.
Ito now has the glory of working alongside his dad at his own restaurant. “He sort of built this foundation. He was a part of constructing the Japanese culture food scene on this tri-state area. So it was big shoes to fill. And having him there is admittedly great,” says Ito.
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“Family has at all times been the #1 driving force for me to indicate up and execute,” Jesse Ito wrote in an Instagram post about family and running a business.
“It’s one thing to fail yourself… that is not inconceivable to get better from. It’s one other thing to fail people counting on you. That will sound like a heavy burden, nevertheless it’s also very empowering and can push you to maneuver mountains.”
The Next Generation of Omakase
From behind a back curtain at Royal Izakaya, Jesse Ito brings a singular vibe to the normal omakase experience — mixing contemporary Japanese aesthetics with modern comfort and fusion of cultures. (Omakase translates to “I leave it as much as you,” meaning that the shopper leaves it as much as the chef to pick out seasonal specialties.)
There are only 8 seats available at a time for the 17-piece, hand-crafted, tasting experience. Tons of have signed up for the waitlist online.
In his omakase room, Ito orchestrates a singular ambiance, deviating from the normal omakase setting.
Drawing inspiration from old-school hip-hop, funk, and artists like David Bowie, Ito sets the stage for a relaxed and enjoyable culinary journey. He intentionally fosters an environment where guests feel relaxed, encouraging conversation and camaraderie.
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“My omakase room, which has a little bit of a distinct vibe,” expresses Ito. “All my guests feel super comfortable talking to one another, talking to other guests, talking to me. It doesn’t feel pretentious where you’re feeling so stuffy, where you are like, okay, I am unable to just set free and rejoice here.”
Though he hasn’t scaled Royal Izakaya or the omakase concept quite yet, he understands that taking the subsequent steps, each internally and externally, is obligatory.
“I do know inevitably that is something I’ll have to come back to terms with since it’s a part of the method. It’s a part of growth.”
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