Since each restaurant has its own method of sushi chef training, it is difficult to come up with a general guideline. Yet usually most of the sushi chefs have their own restaurant after spending five to ten years in training. It may be similar to the rule of 10,000 hours in business (anyone needs 10,000 hours to be a professional in any fields).
In addition to the hours spent in training, the quality of the restaurant is important. By working at a top-tier restaurant, you can expect to learn the quality by witnessing it first-hand. Of course, you need high motivation to learn and grow up, so the formula for successful sushi chef training can be described as “motivation x hours x quality.” Just so you know, it is not that all the owner/chefs of the restaurants with average customer spend of 20,000JPY or more were trained at high-end sushi restaurants. There are those who had little training and learned on his own. By enhancing your motivation and quality of the learning process, you may be able to shorten the hours needed for training.
If this article piqued your interest, I highly recommend that you visit a sushi restaurant to actually try its taste and service. Future Michelin-starred chefs may be gritting their teeth and working hard for their future success.