Jiro Ono, who is in his 80s, is still making sushi. He has been doing the same job for 75 years. He feels that if he doesn't work, his body will be useless. He insists on doing one thing well: making sushi. He loves his job very much , No complaints, even if he goes to the award ceremony during the day, he will continue to work when he comes back at night. He repeats it repeatedly every day, thinking about how to make sushi better and improving his skills. He often dreams that he is in the middle of the night. There are so many ideas for making sushi in it. He carefully considers all the details, including the cleanliness of the restaurant, so he trains himself to be a sushi expert.
The sushi restaurant run by Jiro Ono has been awarded three Michelin stars. The ingredients in the store are carefully selected. Their suppliers are experts in their fields. They buy fish from the best fishmongers and the best shrimp dealers. Buy shrimp there and buy rice from the best rice sellers. From the temperature of the vinegared rice, the selection of the material of the steamer and the steaming time, to the length of the pickled fish, to the strength of massaging the octopus, every step has been carefully evaluated and calculated. He will carefully arrange the seats according to the customer's gender and dining habits, and always pay attention to the guests' dining situation to make adjustments.
The "Sukiyabashi Jiro" store has only ten seats, and reservations need to be made one month in advance; the minimum consumption is 1,800 yuan, and the dining time is limited to 15 minutes. Although there are so many requirements to eat the sushi in this restaurant, I will eat it with my family and friends once in my life. I believe that after eating it, it will be worth the price!
View more about Jiro Dreams of Sushi reviews
