Multiply that by six or seven days a week, and there really aren't many hours left for anything else aside from maybe bathing and paying a pretty damn low electricity bill because you're never, ever home.
Being a sushi chef is a lifelong commitment that starts with several years of looking and feeling really, really inadequate. Those that stick around are rewarded with diehard regulars, all the uni they can eat, and a sense of inner pride that glows like the scales of the shiniest of Mack Daddies.
So next time you're about to bite into a delicious piece of sushi, be sure to give your compliments to the chef.
Dan Gentile is a staff writer on Thrillist's national food/drink team who recently purchased a very nice toaster oven and is excited about exploring the world of crispy reheated food. He also enjoys hating mustard. Follow him to pots of gold/Twitter at @Dannosphere.