Our academy has welcomed a number of students since its opening in 2019. In particular, we have seen many talents take on our Sushi Masterclass courses and successfully complete them with a certificate in their hands.
After the academy, many have continued to pursue their paths to realize their dreams. Some chefs have gone on to work for world-renowned restaurants, while others have started their own businesses as restaurateurs.
Recently, Bobby, who finished our Sushi Masterclass last year, brought us great news. In this post, we will learn about his current success and what the future holds for him.
Introduction of Bobby’s Experience with MJCA
Bobby, a self-taught sushi chef with years of experience, joined the academy to refine his skills and gain professional training under Master Chef Takahashi, aiming to transition from self-taught techniques to mastering the art of sushi. Through rigorous training, he learned the nuances of Japanese sushi-making compared to American and Norwegian styles, overcoming the challenge of unlearning old habits. Upon completing the course, Bobby set a clear goal of opening his own omakase restaurant in Bergen, Norway. Read more about his experience at MJCA from here.
Opening “Kakure Omakase” – First Omakase Sushi Restaurant in Bergen, Norway
After the course, Bobby began planning to open an omakase sushi restaurant in Bergen. Initially, he saw the potential in this city, where there were no restaurants where customers could casually enjoy omakase sushi courses.
After a few months of brainstorming and planning, he finally turned the idea into a reality. Tucked away from the main street, the restaurant Kakure Omakase (which means “hidden” in Japanese) opened its doors in May. MJCA also helped him choose the name “Kakure” because it was not easy for him to come up with a perfect Japanese name due to his Japanese language skills.
His 8-seat omakase sushi restaurant offers an affordable dining experience. It is the first omakase restaurant in the city, providing 2 seating time slots daily from Wednesdays to Sundays. Guests are seated face to face with Bobby, and he explains each dish in detail to maximize the guest experience during the 14-omakase course. Hoping to attract a wide range of customers to enjoy his Japanese dishes, Bobby set the price at a reasonable 800 Norwegian Kroner (approximately 70 euros).
Success of Kakure Omakase
A massive success was swiftly seen after the restaurant started welcoming customers. As soon as the booking was open to the public, it caught everyone’s attention. Even though Bobby was not actively promoting his restaurant on social media, it gained recognition and popularity immediately. As you can see here, Kakure was even featured in some local news. In fact, it did not take long to be fully booked for the rest of the year.
He noticed a large number of repeat customers. Within four months of opening, customers were coming back again and again to try his dishes, many of whom had already visited the restaurant several times. This made him realize that his restaurant was headed in the right direction.
Moving on to Next Stage of His Career – Collaborating with Michelin-starred Restaurant
His journey keeps evolving. Increased media coverage has led Bobby to collaborate with the only Michelin-starred restaurant in town. With this new project with Lysverket, he will offer a high-end omakase menu at a 6-seat bar built inside the restaurant.
Lysverket is a modern Norwegian restaurant located in the KODE 4 art museum. In a stylish and contemporary setting, the restaurant uses a wide variety of Norwegian ingredients for its creative signature 10-course tasting menu, which is paired well with craft cocktails and wine.
Chef’s Comment
In retrospect of past experiences, Bobby gave the academy a comment.
What do you think made Kakure Omakase successful?
“While it is generally challenging to find fine dining that meets the standard in the city, Kakure Omakase offers an affordable omakase of high-quality dishes. To achieve the goal, I wanted to elevate my knowledge and skills even more so that I could create an omakase menu at a reasonable price but with good quality sushi.”
Any comments for young talents to pursue the same dream as you?
“Every young sushi chef should have a goal, like standing at an omakase bar to run their own show one day. To be able to do this, they need to have the knowledge, skills, and confidence to perform in front of their guests. They can seek knowledge and inspiration through various sources, and it was MJCA for me.
Throughout my course with MJCA, I got to polish my skills and knowledge and elevated my skills to the next level. This gave me the confidence to move into omakase-style sushi.
The academy’s course was very well-detailed, and the direct contact with my sushi master also really helped me understand the fundamentals of the Japanese style of sushi. To this day, I am still practicing and improving.
On the 1st of October, I moved into Lysverket, a one Michelin star restaurant. I am really looking forward to working with the new team and learning even more.”
Starting Culinary Journey with MJCA
As Bobby’s example shows, all it takes is determination and courage to take the first step. Whether you wish to embark on your career as a sushi chef, become a restaurant owner, or expand your culinary horizons as a home cook, we are here to provide you with a masterclass course tailored to your needs and goals.
If you wish to know what to expect from the course, you can check out our free trial course. Alternatively, we are happy to answer your questions during a free consultation. You can schedule it from here.
For those interested in an extensive range of Japanese dishes, our Grand Membership Plus plan is worth checking out. The plan covers all lessons currently available and most future lessons, including the Sushi Masterclass and Sashimi Masterclass.
