Sushi Sous Chef

Sushi Sous Chef — MA/NA

Location:

30 Upper Grosvenor Street, Mayfair

Opening in early 2026 on Upper Grosvenor Street, MA/NA is born from the Japanese philosophy that every ingredient carries an invisible power — a life‑force shaped by nature and the hands that honour it.

‘Mana’ is the spiritual energy that exists beneath the surface of all things. It is felt rather than seen — transforming emotion into experience, and a meal into memory.

Guided by this belief, MA/NA will offer a seamless blend of restaurant and bar, refined Japanese dishes alongside an exceptional cocktail, wine and sake list. Here, cocktails flow effortlessly into dinner, and dinner naturally returns to drinks.

Every element of MA/NA, from design and service to sound and light, is intentional. Each detail celebrates the extraordinary within the simple.

Led by Executive Chef Leo Tanyag (Los Mochis, JUNO, LUNA Omakase; formerly OKKU Dubai), MA/NA’s sushi program is rooted in classical Japanese technique, exceptional sourcing, and deep respect for fish, rice and seasonality.

Precision cuts, temperature control, curing, fermentation and balance define every bite — allowing ingredients to express themselves in their purest form.

As Sushi Sous Chef, you will play a central leadership role in the opening brigade, working closely with the Executive Chef and Head Sushi Chef to shape and deliver MA/NA’s sushi and raw bar offering.

You will support menu development, lead service on the sushi counter, and mentor junior chefs, while maintaining the highest standards of technique, product handling and presentation. You will uphold calm, precision and respect for craft, understanding that each cut, grain of rice and moment of service contributes to the guest experience.

This is an opportunity to work with exceptional seafood, advanced Japanese techniques and a team that values mastery, discipline and growth.

• Previous experience as a Sushi Sous Chef or Senior Sushi Chef de Partie in a high‑end, omakase or fine dining environment
• Advanced knife skills and deep understanding of fish butchery, aging and curing
• Strong knowledge of sushi rice preparation, seasoning and temperature control
• Calm leadership style with a focus on mentorship, consistency and service excellence
• Passion for Japanese culinary traditions, seasonality and continuous improvement

• Competitive salary and service charge
• Opportunities for growth and development within the Thesleff Group
• Training under experienced senior chefs with international backgrounds
• Staff meals and wellness initiatives
• A respectful, collaborative working environment focused on craft and precision

If you’re driven by precision, restraint, mastery and hospitality — and want to help shape a sushi program that celebrates the extraordinary within the simple — we’d love to hear from you.