Generally good. It doesn’t really matter what kind of mindset or experience you have going into the job. The bar for entry is low and your leash to try out food recipes and preparation methods of your own creation is pretty much unlimited (if you have the time). This is just a perspective from working on fish side though, I’m not certain about sushi side.The good thingsYou get to learn a lot of stuff about working with seafood.
You get to try the flavours of everything eventually.
The customers a friendly.
The tasks are always varied and changing.
Lots of opportunities for creativity in display setting, plate setting and making things look good.
The challengesHygiene and safe clean food preparation is most important here.
When you or your coworkers don’t clean up or repair the food cleanly, the cleaning and food preparation becomes harder for the people the next day.