【Reading】いたまえ

【English Name】itamae

In Japanese cuisine, the person responsible for cooking is called an "itamae." Chefs who ply their skills at Japanese-food establishments such as ryotei, kappo, and sushi restaurants are called this; in the Kamigata (Kansai) region it is written "itamoto" and read "itamoto." Whereas "cook" and "chef" are job titles used in the world of Western and French cuisine, in the Japanese-cuisine field the term itamae is established, and legally all of them fall under the category of "choshi" (licensed cook).

The itamae's workplace is collectively called the "itaba" (kitchen/cutting board area), within which a strict hierarchy is laid out. At the top stands the "oyakata" (master), who also has the alternative titles "itacho" and "hanaita." Their scope of duties is broad, from planning the menu and overseeing the itaba to serving customers across the counter. In the second seat is the "niban," also known by the names "jiita" and "wakiita."

Specialized personnel are assigned to each section of the itaba, with positions such as the "nikata" (tate-nabe) in charge of simmered dishes, the "wankata" dedicated to soups, the "yakikata" for grilled dishes, the "sashiba" (mukoita) who slices sashimi, the "ageba" for fried dishes, the "mushiba" for steamed dishes, and the "hassunba" for plating. The nikata in particular manages the dashi and sauces and is the linchpin holding the overall direction of the cuisine.

Those who aspire to be itamae start as apprentices known as "oimawashi," mastering the basics while engaging in odd jobs and preliminary preparation.