Protocol: Board Reserve
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Standard: Shokunin Lineage
CA:
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CRAFT
ITAMAE (板前)
The Board Master
SHOKUNIN
DISCIPLINE
CULINARY ART
EST. 2026
MASTERY
Precision, composure, and dedication.
Literally translated, itamae means standing directly in front of the cutting board. Far beyond a culinary title, it marks the highest distinction earned through decades of discipline, knife mastery, and impeccable kitchen rhythm.
Uramaki
裏巻
Unagi Nigiri
鰻
Tekka Maki
鉄火巻
Maguro
鮪
Tamago
玉子
Salmon
鮭
Ebi
海老
Kappa Maki
胡瓜巻
Ikura Gunkan
いくら
THE FOUR CLASSICAL TENETS
Refined over generations, true competence evaluated through four essential pillars.
01
Handling Ingredients
Reverence for freshness, hygiene, and the delicate nature of raw seafood.
02
Mastery of Tools
Flawless blade maintenance, razor sharpness, and deliberate cutting technique.
03
Counter Presence
Attentive hospitality delivered with poise, restraint, and absolute focus.
04
Fluidity of Movement
A calm, silent, and deliberate rhythm behind the board.
THE LINEAGE OF MASTERY
THE QUIET RIGOR
| Stage | Designation | Focus & Responsibility |
|---|---|---|
| Stage 01 | Apprentice | Deep immersion in foundation work: rice preparation, knife care, and unyielding kitchen discipline. |
| Stage 02 | Wakiita | Positioned "near the board." Direct handling of fresh daily prep: precision scallion slicing, grating fresh ginger, and primary fish preparation. |
| Stage 03 | Itamae | Standing before the board. Full command of the counter, final execution of each piece, and complete ownership of the guest experience. |