Sushi Chef vs. French Chef: Who Burns More Calories?

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I'm the chef, so I plan the menu,

I do a lot of the pre work, I work service.

I work about 13 to 14 hours a day, six days a week,

a lot of running up and down stairs.

We're very ingredient-based.

Nothing's like pre-portioned,

so we're breaking it all down here.

(indistinct chatter)

Daisuke Nakazawa.

Just only noro, no sashimi, no hot food.

I serve 30 people per night, 250 days per years.

I, mean, that's 600 pieces per day.

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