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The chefs line up at the head of the room and demonstrate their preparation techniques for the audience.

The efforts of their labor arethen delivered to the waiting crowd.

According to Tsutomu Shimamiya, one of the Master Chefs, being a sushi chef can be much more pressure than being a kitchen chef.

He reminds people that in a typical restaurant the chef is scheduled in the kitchen, separate from the patrons.

While in a sushi bar, the diner is seated right across from the chef, watching hisevery move.

Another difference is that in a sushi bar a customer may spend as long as three hours sitting at the counter, just enjoying the atmosphere.


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