A chef plating at the sushi counter

Work With Us

Fifty-two seats, eleven of us, and a kitchen that closes at eleven and is cleaned by half past. If that sounds like your kind of room, read on.

Cut this morning, served tonight

Cut this morning, served tonight

Cut this morning, served tonight

Cut this morning, served tonight

Cut this morning, served tonight

Cut this morning, served tonight

Cut this morning, served tonight

Cut this morning, served tonight

Cut this morning, served tonight

Cut this morning, served tonight

Cut this morning, served tonight

Cut this morning, served tonight

Cut this morning, served tonight

Cut this morning, served tonight

Cut this morning, served tonight

Cut this morning, served tonight

Four openings

Open Now

Ring the house and ask for Ama, or bring a CV in on a Tuesday afternoon when the room is quiet and somebody can actually talk to you.

Commis chef — the counter

Two years somewhere serious, or one year and an obvious obsession. You will spend the first six months on rice and you will not be bored.

Full time

Chef de partie — the kitchen

Broth, tempura, karaage and the donburi station. Ryo runs a quiet pass and expects the same back.

Full time

Front of house

Forty seats, five of you, and a room that turns twice on a Friday. We will teach you the fish; you bring the warmth.

Full or part time

Bartender — evenings

Sake, a short wine list and three long drinks. Thursday to Sunday, six until close.

Part time

In writing

What We Promise

Paid on the 25th, every month

No held wages, no tips counted toward salary. Service is split evenly across the whole house, kitchen included.

01

You eat what the guests eat

Staff meal is cooked from the same boxes, not from what is turning. Twice a week it is whatever the kitchen wants to try out.

02

Two hours a week at the counter

Everyone, including front of house, spends time being taught to break down a fish. It shows in how you talk to a table.

03

A chef finishing a piece of nigiri with tweezers

You Will Learn

Everyone here spends two hours a week at the counter being taught to break down a fish, front of house included. It is the single reason our floor can answer a question about a piece of tuna without going to ask.

Ring the house

Reserve a Table

A guest at a laid table in the dining room
Place settings laid out along the counter before service

Where

18 Oxford Street, Osu, Accra

Phone

030 273 4180

Hours

Tuesday to Sunday, from noon

The counter

12 seats, booked in pairs

The room

40 seats, walk-ins welcome

Large parties

Up to 14, by phone

Reserve a table

Join our community on

Instagram
A guest at a table in the dining room
A brush glazing a piece of nigiri
A plate of salmon sashimi held out in both hands
A single maki roll on a black plate