Translation Results Requested Through Conyac Made Public

[Translation from Japanese to English ] Thank you in advance for your cooperation to help making "customers' voice"....

Original Texts
「お客様の声」作成にご協力お願いします!
本日の和izm(ワイズム)体験に参加されての感想をお聞かせください。
改善点やご要望がございましたらお聞かせください。どんなことでも結構です。

寿司の握り方8ステップ 小手返し
シャリを軽くまとめ人差し指と親指え上下をおさえる
人差し指で真ん中をへこませる
左手を広げて指の先の方へ転がす
両サイドを親指と人差し指で押さえながら元の位置へ戻す
人差し指と中指で上からおさえる
時計回りに半回転させる
両サイドを押さえる
人差し指と中指で上からおさえる ⑤と同じ 大学卒業後一般企業に就職したが、学生時代より興味のあった食に関わる仕事を行いたいと横浜市にある老舗寿司屋に転職。
持ち前の明るさと、バスケで鍛えた機敏な動きと粘り強さで顧客と先輩職人からの信頼を勝ち得て、4年後には新店の店長に抜擢される。
2015年1月より独立。店まで来られない高齢者の方に寿司を振る舞いたいと出張寿司を始める。自称「日本で一番若い出張寿司職人!」
現在は主に都内でビジネス交流会や各種社交会などで用途に応じた寿司を提供。売上やコスト管理など数値にも強く、 寿司業務におけるムダを省き効率性を追求することにより、質の高い本格寿司を多くの人に楽しんでもらうことを目指している。
将来は沖縄に住むのが夢とのこと。

板前出張サービス

4歳の時から包丁を握り始めたという「天才肌」。
出発点は日本料理店で料理の基礎を習得。
その後ハワイのアメリカン・ジャパニーズレストランで
働きながら、日本領事館でのパーティーやウェディングパーティのヘルプを行い、日本食文化への造詣を
深めてきたが、その料理の腕と英語力を買われて、
ニューヨークNo.1のデザートレストラン 『サラベスSarabeth’s)』 の日本上陸時に料理長として一役担うなど、活動の分野は幅広い。

そんなシェフ齋藤が大切にしているのが「食の感動」。より多くの人々に料理の面白さを伝えたい、美味しい物を食べた時の笑顔を増やしたい。そんな想いを持ってグローバルな食世界を駆け抜けていたシェフが、今回原点に戻り、日本人として日本の食文化を未来と世界に発信する和izm(ワイズム)に手を貸してくれることになりました。
Translated by osamu_kanda
We wish for your cooperation in preparing our "Voice of Customers."
Please tell us what you thought in joining the Wa-izm (Japanism) Course today.
Please tell us your comments and requests, if any. Tell us anything.

Eight steps of gripping and shaping sushi: kote-gaeshi
Put some sushi rice in your hands, round it up lightly, hold its top and bottom with your forefinger and thumb.
Make a dent in the middle with your forefinger.
Spread your left hand and roll it over to the fingertips.
Hold it on both sides with your thumb and forefinger, while getting it back into the place where it was.
Press its top with forefinger and middle finger.
Give it a half turn clockwise.
Hold it on both sides.
Hold its top with your forefinger and middle finger. The same as (5).
After graduating from a university, he obtained a job in a general company. However, thinking that he would like to do food-related work in which he had always been interested since his school days, he changed jobs to a long-standing sushi restaurant situated in Yokohama.
With his cheerfulness and the swift moves and persistence that he had learned to acquire from basketball, he won the confidence of his customers and senior sushi chefs, he was appointed four years later as the head of a new restaurant of the chain he was working for.
He became independent in January 2015. Wishing to serve his sushi to senior citizens unable to come over to his restaurant, he launched a sushi catering service. He calls himself "the youngest sushi catering chef in Japan!"
Today he provides sushi geared to particular purposes in business exchange meetings, various social gatherings, and other occasions mainly in Tokyo. He is also good at handling numbers, such as sales and cost management.
By removing waste and pursuing efficiency in sushi service, he aims to allow many people to enjoy high-quality full-fledged sushi.
His dream is to live in Okinawa.

Sushi catering service

He is kind of a genius: he began to use a kitchen knife at the age of four.
His first step was learning the basics of cooking at a Japanese restaurant.
Then, while working at an American-Japanese restaurant in Hawaii, he provided help at parties and wedding receptions at the Japanese Consulate, thereby becoming much versed in Japanese food culture. He was then recognized for his art of cooking and English proficiency.
He then played a role as chef at the time of the arrival of New York's number one dessert restaurant "Sarabeth's" in Japan. His scope of activity is thus very wide.

Chef Saito makes much of "deep emotion from eating." He wanted to show as many people as possible how interesting cooking is, and to make even more people smile when eating something tasty. With such wishes, the chef was going throughout the global world of food. Now he has decided to go back to his origin and, as a Japanese, give help to this Wa-ism (Japanism) Course, a seminar designed to disseminate the Japanese food culture to future generations and to the rest of the world.

Result of Translation in Conyac

Number of Characters of Requests:
917letters
Translation Language
Japanese → English
Translation Fee
$82.53
Translation Time
about 1 hour
Freelancer
osamu_kanda osamu_kanda
Standard