The old man is 88 years old. According to normal people's thinking, this is the age to enjoy family happiness, but he is still working and constantly pursuing the perfection he believes. He is the oldest chef with three Michelin stars and is known as the "God of Sushi" Jiro Ono. We may be puzzled that a small restaurant with only a dozen seats and only serving sushi, and sushi looks ordinary, is favored by so many people and recognized by many gourmets. Perhaps as food critics describe his sushi, "minimalist and pure", simple but extreme, that's the secret to his success, it sounds as simple as it sounds, and it's easy to do. But the old man said that after making sushi all his life, he didn't feel that he had reached the peak. He still had shortcomings, and he could continue to improve. This is the stubborn Jiro Ono. He always has strict requirements on himself. He requires that his sushi must be better than the last time. He also hopes that he can have a better taste.
When we were all amazed at Erlang's excellence, Erlang humbly said that his job was the luckiest and the easiest job, because he thought that before serving, the sushi was 95% complete, and he only needed to squeeze the sushi well. , thanks to the strength of the team. Similarly, we only saw an elderly man holding sushi quietly, and we could not see the effort he made to get to this position.
According to traditional requirements, a worker must first learn to twist a towel with his hands. The towel is very hot and will burn his hands at the beginning. This kind of training is very hard. You can't touch the fish until you learn to twist the towel; then, you learn to use the knife and handle the fish. They won't let you fry eggs until ten years later. When your omelette is successful, you may be called a craftsman. This is how Erlang went to the front desk. He wrote just a few dozen words, and sweat accumulated behind each word. This may be unbelievable for modern people, we hope that the seeds are planted today and the fruits will be harvested tomorrow. The old fish seller said it well, "Nowadays, people just want easy work, a lot of free time, and a lot of money, but they don't want to develop their own skills."
We are always looking for shortcuts, and Ono Erlang warned us that without him, only familiarity.
This is Jiro Ono's story, and another story goes like this.
Jiro Ono left his parents when he was young, and he didn't have much affection for them. He went to a big city as an apprentice, was beaten and scolded by the store manager, and basically had no wages. When he got married, he had only 10 yen in his bank account, and the family lived a poor life. He went out early and returned late, worked hard, and even his two sons rarely saw their father, and even regarded him as a stranger. When they graduated from high school, they wanted to go on to college, but their father didn't agree and persuaded them to stay in the store to help, and the sons had to stay.
Under the strict requirements of the father, the two sons' craftsmanship has become more mature, but they know that it is difficult to reach the realm of the father, and only lower the standards for themselves. However, neither of the brothers felt that their skills were lost to each other, and they all worked hard to compete for the position of future chefs. Many years ago, the brothers thought that their father should retire, but after waiting for many years, the father was still standing in front of the customers full of energy, and the son seemed to hold back his words and dare not speak out.
Until that year, my father was 70 years old and had a serious illness. This serious illness changed everything. After recovering from the illness, the father asked the second son to open a branch in his name, which was run by the second son. The store was later awarded two Michelin stars. The father is no longer going to the market to pick fish, but has replaced the eldest son, intending to let the eldest son inherit his mantle.
However, the outside world has not been optimistic about his son, because his status is too high, even if the son makes the same sushi, it will be regarded as not surpassing, it is a kind of regression, the son will live under the influence of his father, even Sushi restaurants will also decline rapidly.
When people are worried, what they don't know is that in the first year of Michelin selection, the sushi was not made by the father, but by his son.
So at the end of the film, the father looked at his two sons with relief, "Even if I'm gone now, I know they can keep going."
And the son also learned from his father, "Keep going, look forward, and go beyond. To myself, to always work hard, to keep improving, to work tirelessly to improve my craft, that's what he taught me."
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