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An itamae (板前 a cook, chef) is a cook in a Japanese kitchen, or a chef in larger restaurants (esp. of high-end Japanese cuisine). The term can be translated literally as "in front of the board", referring to a cutting board.
While it is not necessary to be Japanese in order to be considered an itamae, non Japanese must prove themselves worthy of such a title. Itamae traditionally wear a uniform of a white hat, white coat and apron, and frequently wear their knife in a sheath off the waist.
Dave Lowry, in his book "The Connoisseur' s Guide to Sushi: Everything You Need to Know About Sushi" describes four criteria to judge a good itamae:
- How he handles the food;
- How he handles his food utensils (basically his knives);
- How he treats his clients and
- How he behaves, moves and works.
Itamae as sushi chef 
In the western world the itamae is often thought of with sushi (although they are commonly referred to simply as 'sushi chefs'). In Japan becoming an itamae of sushi requires years of on-the-job training and apprenticeship. Typically, after five years or so spent working with a master or teacher itamae, the apprentice is given his first important task related to making sushi: preparation of the sushi rice. The rice is prepared according to the strict instructions of the senior itamae, and each sushi restaurant has its own "secret" recipe of rice, salt and rice vinegar. Once the senior itamae is satisfied with the consistency of the sushi rice made daily by the apprentice, the apprentice may then be promoted.
This promotion puts the apprentice in a more prominent location, next to the senior itamae. This position is called "wakiita", that means "near the cutting board". The wakiita's duties expand to include daily preparation of the fresh ingredients, such as preparing blocks of fish, grating ginger, and slicing scallions. Eventually the apprentice might begin to prepare sushi for clients with take away orders. The wakiita also learns the proper ways to interact with and treat the restaurant's customers by observing the senior itamae.
After additional years of training as a wakiita, the apprentice can be appointed an itamae, fully authorized to stand in front of the cutting board.
The creation of sushi is an art, and has colorful stories associated with it. It is a common Japanese legend that the truly great itamae-san ("san" is an honorific suffix) should be able to create nigirizushi in which all of the rice grains face the same direction.
In Japan, the itamae is still the heart of the traditional sushi bar, and they follow many traditions not practiced elsewhere in the world. For example, part of the itamae's art is calculating the bill; mistakes in calculation, unintentional or intentional (for particularly good customers), may occur.
Itamae trainings are available across the world; in Japan, USA and in the UK and can take anything from 2 days to 20 years...
- Kenkyusha's New Japanese-English Dictionary, ISBN 4-7674-2015-6