Japanese Food

I had a wonderful Thanksgiving with my friends, and a very busy month. I haven't written as much as I used to. I'm about to begin another chapter in my life, as a new contract is now underway with the United Nations. After coming back from China, I had trouble getting another job in public interest law, and with my name on the roster, I decided to just sit back and do some work that I otherwise would not do. 

For a long time, I wanted to open my own restaurant or cafe. I still do, though it definitely is a lot of work. I took a job as a hostess in a Japanese restaurant so I could get a sense of how it would be like to run a restaurant. I have no restaurant experience, so I was surprised that I got hired. The maitre D said it was because I knew how to speak to people, and seemed diplomatic. They are fairly new. The chef used to be the head chef of Nobu in New York and now opened his own place. Since they recently got a Michelin Star, reservations have been blowing up so they are trying to hire more people. 

The first day was super exhausting since I wasn't used to being on my feet. After a few days though, I got used to it. There was actually something quite relaxing about it, mainly because I could let my mind take a break. Perhaps it's the routine and the repetition. 

There are a lot of horror stories in restaurants, and yes some of those are true. You do meet customers who think you are garbage or less human because you are wait staff. However, you witness some really great things too. Because the restaurant is so expensive, people often go there just for special occasions. You see friends treating each other on their birthdays, old couples having date night, or new couples that are nervous and still getting to know each other. I remember one person slipped me his credit card because he knew his friend would try to pay, and asked me to tell the friend when they tried to pay that the chef has decided to comp the meal on the house. Another man, a French man, took his daughter to the restaurant because she wants to be a sushi chef when she grows up. The chef let her sit at the counter and watch him work. Today will be my last day working at the restaurant, before I start again with the UN. 

While working there, I did get to sample some food. The chef flies his fish in from Japan, so I tried a lot of sashimi that is not normally served at restaurants in the United States, including Fugu, pufferfish. He also grinds fresh wasabi from wasabi root, using a piece of shark skin. A lot of the fish we serve is not served in any other restaurant in the city. It was a very interesting experience, and one that I am glad to have had. But I am also looking forward to starting my new contract.