Jiro Ono, the oldest three-star chef in Michelin, was 86 years old when the film was filmed, and he still insisted on working in his own restaurant every day. His restaurant is located in the basement of a building in Ginza, Tokyo, with a total of no more than 10 seats, but was awarded by Michelin. The magazine rated it as "only worthy of three stars to give this restaurant". His restaurant only sells sushi, does not provide drinks and side dishes, and only accepts reservations one month in advance. The cost starts from 30,000 yen. The price of sushi is not fixed, and it is priced according to the seasonal price of the day. Even so, people who come here tend to It's like obsessive.
He is the role model for all chefs who strive for excellence, even those who strive for excellence. They are very demanding of themselves, even demanding. For him, today must be better than yesterday, there is always something worth improving, and even a small difference can lead to a huge difference in the taste of sushi. The most important thing about sushi is the freshness and quality of the ingredients. He only buys the best sea fish, the best shrimp, the best octopus, and the best rice. "We are experts in sushi, and those who provide us with ingredients must also be the best. An expert in the field of ingredients", he would rather change the menu if there are no high-quality ingredients. His rigor is also reflected in the requirements for details, from the temperature of the rice, the time of marinating the fish, the strength of the squid massage, the order of the seats of the guests, and the placement of the decorations in the store. He will personally supervise. Even when serving sushi to guests, the size of the sushi will be adjusted according to men and women. If he notices that the guest is left-handed, he will put the sushi on the left hand of the guest next time.
"He is not a collaborator, he is a leader", "Working in his shop is definitely not easy", to be his apprentice, you must first learn to twist a hot towel, and then you will be asked to handle the fish after ten years. I will teach you to fry an egg. This is the case for his apprentices, and even more so for his own son. The eldest son has inherited his father's business and is now in charge of his father's restaurant. Although he has been an apprentice with his father since he was 19 years old, he still has to accept his father's guidance every day. The second son, on his own, opened a branch to win over customers with slightly lower prices and a relatively relaxed dining atmosphere. The eldest son is under the pressure of his father's halo. Even if he has done well enough, people still think he is not as good as his father. The eldest son, who is over 50 years old, is working hard to inherit his father's craftsmanship, hoping to inherit his father's work decently. reputation.
What is it that makes the 86-year-old persist? After all, it is the "workman's spirit" that is highly respected by the Japanese. The spirit of craftsmanship means that a person not only regards the craftsmanship he is engaged in as his own occupation and career, but also as a place for senior personality. In the continuous practice of craftsmanship, self-cultivation and spiritual realm also progress, knowledge and action are unified, and one ends. Traditional craftsmen focus on their areas of expertise and pursue the pursuit of the highest craftsmanship. This is the "professional spirit". It is this spirit that created Jiro Ono today. Maybe it means being a little paranoid, but a person who has obtained the title of "God" cannot be a "God" if he is not paranoid.
For ordinary people, he may not be able to do such "paranoia", but the spirit of concentrating on doing one thing is necessary for success. Jiro Ono firmly believes that once you choose your career, you must fall in love with your career. This may be the film's best revelation to impetuous modern people.
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