My Journey to Himitsu
Hello! I'm Jordan, and my journey into the world of food began at catering college, where I learned the foundations of classical French cookery. After completing my course, I entered the industry and worked across a variety of roles — from cheffing to barista work — steadily building my skills and understanding of hospitality.
Japanese cuisine had always been a deep passion of mine, and I knew I had to pursue it seriously. That opportunity came when I discovered Umezushi, a small sushi restaurant in Manchester. It was run by a Taiwanese owner and led by a Korean sushi master with over 25 years of experience. As soon as I stepped inside, I knew I had to be part of it. I started as a pot washer and worked my way up through rice preparation, fish handling, and eventually stood beside the head chef, serving high-end sushi. It was intense, beautiful, and deeply rewarding.
When the COVID-19 pandemic forced Umezushi to close, I launched Takezushi, a pop-up and delivery-based sushi business. It was an exciting and creative chapter, allowing me to share my food with others at a time when connection and comfort were more important than ever.
However, as the world began to reopen, I found myself at a crossroads. I had recently become a parent, and the demanding hours of running a food business no longer aligned with the kind of life I wanted for my young family. I made the difficult but necessary decision to step away from Takezushi and pursue a more stable career path. That’s when I enrolled in a teaching degree to begin a new chapter in catering and hospitality education.
Around the same time, I joined Komugi Noodles, a ramen noodle factory founded by one of the chefs from Umezushi. This experience was pivotal. I learned everything about ramen — from broth depth, noodle size, and texture, to tare seasoning and balance. It was a technical, disciplined environment that gave me a true appreciation for the complexity behind every bowl.
Today, I’m proud to teach the next generation of chefs, passing on the knowledge and skills I’ve gathered over the years. But the drive to cook and share food is still very much alive. That’s why I created Himitsu Ramen — a secret, small-scale delivery service for my local area. While Sushi is the heart of the concept, it’s also a space where I can express my wider food passions and personal favourites.
Himitsu is more than just a name — it’s a reflection of the journey, the lessons, the craftsmanship, and the quiet dedication behind every dish I serve.