Aman at Sea is the maritime expression of one of the world’s most singular luxury lifestyle brands carrying the Aman philosophy of peace, space, and authentic human connection beyond the shore. Guided by Aman’s enduring mission to create transformative experiences that change the way guests see the world, our inaugural luxury motor yacht, Amangati, is shaped by the same design integrity, radical personalization, and peerless service that have defined Aman since 1988. At the heart of Aman is a belief in the power of stillness, the beauty of place, and the art of considered hospitality values that live as much in our people as in our spaces. Every member of our shipboard leadership team is a keeper of that philosophy, and a living ambassador of the Aman brand.

Amangati is home to two Japanese venues. Akari and Hiori. --Akari is Aman’s signature Japanese restaurant — a concept rooted in Washoku, the centuries-old culinary tradition recognised on UNESCO’s Intangible Cultural Heritage list — spanning an à la carte menu, a traditional Japanese breakfast, and an omakase counter. Hiori is the intimate teppanyaki restaurant, where the meal unfolds as performance, craft, and conversation at the grill, course by course in full view of the guest. The Japanese Cuisine Specialist brings deep, authentic mastery of Japanese cuisine to Amangati’s Japanese dining. Responsibilities and specialist skills span sushi, sashimi, Washoku, and Sushi Omakase. The Specialist works with the same intention — authentic technique, the finest seasonal ingredients, and a deep reverence for harmony, seasonality, and meticulous preparation. The role demands genuine warmth, guest-facing confidence, and an instinct for reading the table, engaging guests directly and embodying the Aman philosophy of quiet, transformative hospitality through every course.

Key Responsibilities

• Execute Japanese cuisine across its full range to the highest standard — sashimi, nigiri, tempura,with the precision of technique, consistency of quality and presentation following the concept and the Aman`s brand guidelines.
• Lead an omakase counter in its entirety — conceiving, preparing, and presenting each course with the mastery, narrative, and quiet confidence an omakase demand — ensuring the experience unfolds as a seamless, unhurried journey in the spirit of omotenashi.
• Curate each service as a complete guest experience, managing the flow and rhythm of the evening, presenting dishes with confidence and cultural context, and adapting the narrative naturally to the composition and mood of the table.
• Prepare and execute a traditional Japanese breakfast programme to the same standard of care.
• Act as a custodian of Washoku principles — ichiju sansai, seasonality, the five flavours and five colours, and the relationship between ingredient and technique — ensuring authentic expression in every dish.
• Compose and adapt the daily menu in close collaboration with the Executive Chef, responding to market availability and seasonality; gather and relay guest feedback, and propose seasonal menu evolution and new dish development.
• Ensure all preparations are complete, correct, and of impeccable quality before each service — mise en place, ingredient quality checks, grill calibration, and station set-up — so that service flows without compromise and remains fully focused on the guest.
• Oversee the sourcing, handling, and storage of all ingredients with particular care — fresh fish and seafood, premium seasonal produce, A5-grade wagyu, and high-quality Japanese pantry items — ensuring nothing reaches the guest that does not meet the standard of the concept.
• Engage guests directly at the counter with genuine warmth, cultural knowledge, and conversational ease — explaining the origin of each ingredient, the technique behind each preparation, and the story of each dish, while reading the table and adapting pace and narration accordingly.
• Respond to dietary requirements, allergies, and guest preferences with care, accuracy, and creativity, adapting the menu without compromising the integrity of the experience.
• Maintain the recipe library and preparation standards, and present as a confident, polished representative of the restaurant and the Aman brand — impeccably groomed and consistently professional in every guest interaction.
• Contribute actively to the broader galley operation when the venue is not in service, bringing the same standards of precision and care to every task undertaken.
• Manage station stock levels, market lists, requisitions, and waste control; maintain equipment and station in impeccable condition; report defects to the Executive Chef promptly; and ensure full compliance with USPH, food safety, and Aman at Sea hygiene procedures, participating in safety drills and all Company safety regulations.

Experience

• Formal culinary training with specialism in Japanese cuisine — apprenticeship or training within a recognised Japanese culinary institution, kaiseki kitchen, or under a master sushi chef is highly desirable.
• Minimum 5–8 years of culinary experience with a strong Japanese specialism, including at least 3 years in a dedicated sushi, omakase, or high-end Japanese restaurant environment; experience at a Michelin-recognised or equivalent establishment, and direct shipboard experience, are significant advantages.
• Mastery of sushi and sashimi technique — fish butchery, nigiri shaping, shari preparation and vinegar ratios, and knife skills across all major Japanese knife types — and/or mastery of timing, knife work, and showmanship.
• Deep and genuine knowledge of Washoku — its philosophy, techniques, seasonal logic, and cultural context, including ichiju sansai and the five flavours and five colours — together with an understanding of the cultural and ceremonial significance of the teppanyaki dining tradition in Japan.
• Demonstrated experience leading or contributing to an omakase counter service, with the guest-facing confidence, cultural knowledge, and culinary fluency the format demands.
• Experience across the broader Japanese repertoire: tempura technique, charcoal grill (binchotan or equivalent), Japanese breakfast preparation, wagyu grades and preparation, seasonal fish and seafood, Japanese rice varieties and vinegar ratios for shari, and a working knowledge of traditional Japanese pantry and fermentation ingredients.
• A natural and confident performer in front of guests — warm, engaging, and at ease holding a table’s attention throughout an evening without ever tipping into showmanship for its own sake.
• Conversational English at a standard that allows comfortable, informative, and natural interaction with international guests throughout full tasting menu and omakase service; additional language skills, particularly Japanese, are a meaningful advantage.
• Impeccable personal presentation and a calm, focused presence at the counter and the grill that puts guests at ease and conveys quiet authority under pressure.
• Full working knowledge of USPH, raw fish handling best practice, food safety, and shipboard hygiene standards.

Certifications

Candidates must hold valid International Convention on Standards of Training, Certification and Watchkeeping for Seafarers (STCW) certification, along with the appropriate flag state certification.