I did for a few years in Sydney.

It had its flaws - Some of the long-term staff had kind of embraced the worst aspects of both cultures, the pay was terrible, and shitty customers had a tendency to get racial after a few drinks.

Overall though, great experience. The camaraderie and "get shit done" mentality. The food (and drink) education would be hard to put a price on. The absurd amount of shochu we consumed.

Like you I left when it was time to move on. For me it was time to get out of Sydney, and time go get appropriately paid for the work I was doing.

I'm moving back to Japan later this year to settle down with my partner though, and there's kind of a temptation to get back in the kitchen. I'd love to try my hand at a small tachinomiya style place.