However, to become a sushi chef who makes good sushi, an ability to distinguish fresh fish at a market, knowledge, experiences and techniques such as slicing fish more thinly when fish are fatty based on the knowledge about season of various kinds of fish, and so on are required.
しかし、美味しい寿司が握れる職人になるには、市場で生鮮魚類を見極める力や、多様な魚の旬を知って脂が乗る時季は薄く切る、などの知識や経験、技術が必要である。