To be honest, when I saw this film, my first reaction to the title was that this should be a very cool chef, and the sushi he created must be unique, unparalleled in shape and deliciousness. But the truth is. Jiro Ono, an ordinary Japanese old man with big glasses and a few strands of white hair on his head, is meticulous and serious, but he is the god of sushi hidden in a small restaurant underground in the bustling Tokyo.
Ten chairs, a bar, no toilets, no side dishes, only sushi, it is such a simple restaurant, but you have to make a reservation at least one month in advance, and a meal for one person is at least 300 US dollars. It's surprising how luxurious sushi can be at such a price. But until I saw the sushi in the restaurant, each one was ordinary home-cooked sushi, tuna, sea urchin, eel, octopus... It's such a simple thing, but it creates the ultimate deliciousness. In the words of food critics, it's a miracle.
We are all professionals in our profession, and we should have absolute enthusiasm and confidence in our profession. I was moved by this film, not because of the nature of foodies or the extreme delicacy in the film, but because Jiro Ono, as a chef in the industry, has been pursuing the quality of sushi for decades and the spirit of self-improvement. The same sushi, in the eyes of others, is just a ball of rice and a piece of fish, but in his hands, it is a unique work of art. Precise knife cut the fish fillet with just the right thickness, and the flipping fingers kept kneading the rice ball, and then covered the fish fillet on the rice ball with three fingers. Using the brush with the right hand to dip the soy sauce on the fish fillet accurately, a piece of art is placed on the guest's plate. Simple but not minimalist, every sushi seems to be given life in his hands, and every bite of the guests eats his philosophy. I think it is this bite after bite of sushi that lays a solid tribute to the spirit of Jiro Ono's craftsmanship.
Be strict with yourself and be lenient with others. The first half of the film tells more about the story of the kitchen, and the second half tells more about Jiro Ono's life and the front desk of the restaurant. One of the things that impressed me the most was Jiro Ono's harshness towards his apprentices. I started by wringing out a hot towel. I couldn't touch the fish without wringing it. I started cooking fish with a knife a few months later, and I didn't learn to cook fried eggs until ten years later. Nearly extreme harshness also creates near extreme perfection. The apprentice made more than 200 failed fried eggs in three or four months, but in the end he succeeded. The moment he got Erlang's affirmation, tears of happiness filled his eyes. This is not only his ten-year persistence The affirmation is also the best appreciation for him as a professional. However, Erlang has a completely different attitude towards the guests. "When you eat Jiro sushi, Jiro observes you more carefully than you observe him," says the food critic. Indeed, the serious Erlang is always looking at the customers when he is making sushi. When he puts the first sushi on the customer's plate, if he finds that the customer is left-handed, he will place the next sushi close to the customer. to the left. If the customer eats the sushi with chopsticks, the sushi will be pressed more firmly, and if the customer grabs the sushi with his hands, the sushi will be looser. These bits and pieces of detail reflect Jiro Ono's love for the chef industry. He is never satisfied with the status quo, which makes him continue to make progress in the pursuit of delicious food.
Not only making sushi, but Jiro Ono also has a strict set in dealing with people. That is - believe in partners, simple trust between cooperation is far more important than money. There are two basic requirements for food, one is good ingredients, and the other is good cooking methods. As a chef, Jiro Ono can control his own cooking, but the selection of ingredients requires choosing the right business partner. From a fishmonger who only sells tuna, a shrimp dealer who only sells shrimp, to a rice merchant who only sells top-quality rice, Erlang firmly believes that when choosing a partner, you must choose an expert in the field. It is also the trust of the top chef, Jiro Ono, that makes the merchants more confident and professional, willing to repay Erlang's trust with the best ingredients. When the shrimp seller saw the best shrimp, the first thought in his mind was, "Ah, this must be what Erlang wants, and this must be left to him." This kind of feeling can no longer be measured by the amount of money. .
"Concentrate on doing one thing, keep doing one thing well", this is a summary of Ono Jiro's attitude in the film. In fact, after reading it, I reflect on myself. In life and study, why is it not like Erlang makes sushi, and needs such an attitude and spirit. Thinking that I have been in contact with BBOX for almost three years, I once thought that if you want to become a master, you must know a lot of music, and it is best that no one has heard the jokes. But every time I hear the BBOX of the plane and Zhengnan, it is obviously a simple basic sound, but it is very full of sound, cadence, eloquence and force, as if it is like the original sound of a musical instrument. There are also changes from time to time, reflecting the characteristics of BBOX, which is different from the musical instrument itself, full of changes. Simple, but not simple, constantly pondering the characteristics of the basic sound, grasping the start and closing of the timbre, and try our best to restore the timbre to the same as the musical instrument itself. Only in this way, ten years of hard work and a solid foundation can open up a splendid world on a higher platform. This is just like Ono Jiro's professional spirit - "Once you have decided on a career, you must devote yourself to your work, you must love your work, and never have complaints. You must spend your whole life honing your skills. It is the secret of success. It is also the key to being respected by others."
Be strict with yourself and constantly pursue perfection; be good at others and impress partners and guests with trust and sincerity. Finally, use a paragraph of Ono Jiro's words to the eldest son as a summary of the film review. "Be always, look forward, surpass yourself, always work hard, keep improving, and work hard to improve your craftsmanship." I hope this spirit can be shared with everyone.
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