Erlang Ono is the oldest chef with a three-star rating in the Michelin Guide. His own sushi restaurant, Sukiyabashi Jiro, has been awarded three Michelin stars since 2007 and has maintained the same level for the next decade. For $400 a meal, you need to book a month in advance. There is no order, and the chef will eat what the guests do. Even so, food writer Masahiro Yamamoto explained that people who have eaten the meal thought it was worth it.
After watching this "God of Sushi", the deepest impression is that Ono Erlang's sushi restaurant is so clean. Not just the outside hall, there is a clip of grilling fish, even the tiles opposite the smoky fish grill are shining white.
One more detail is the octopus massage, 30 minutes is not good enough, 40 to 50 minutes is perfect. Only people who cook often know how hard it is to cook, so when I see this, I feel sore for the apprentice on the screen.
There are two scenes of Erlang wearing gloves in the documentary, but there is no explanation in the film. I checked Wikipedia to find out that it is to protect the high sensitivity of the hand. For the same reason, he also never shakes hands with men.
A few people in the shop had lunch, and an apprentice showed the audience the correct way to eat sushi: use the fish side with a special soy sauce instead of rice. In the restaurant, this special soy sauce is the last condiment before handing the sushi to the customer.
Picking up sushi with your fingers is also in line with dining etiquette.
Ono Erlang:
"Once you decide on a career, you have to put your heart and soul into your job, you have to love your job. You have to never complain. You have to hone your skills for a lifetime. That's the secret to success. It's the key to being respected. "
"I repeat the same thing over and over again, improving my skills little by little. I'm always eager to improve and try to get to the top, but no one knows where the top is."
"When I went to school, I was a bad boy. Then they invited me back to school to give a talk. I'm not sure what I'm going to talk about, whether it's to tell the kids to study hard, or it's okay to be a rebellious kid. I don't know what to give What advice kids. Studying hard doesn't guarantee you a respectable person. Even if you're a bad boy, there are people who change like me. I think it's a good subject. But if I say bad boy You can be as successful as I am, and the kids will start to be naughty, and that's a big problem. Always follow your word, and you can't guarantee a successful life."
Erlang in the film is still working. Now the eldest son Ono Zhenichi has inherited his position, and the second son Ono Takashi has opened a branch in Roppongi and has also won two Michelin stars.
The eldest son Ono Zhenichi:
"Some people are born with talent and have a keen sense of taste or smell. In our profession, as long as you are serious enough, you will become skilled in craftsmanship. If you want to be famous, you have to have talent, and the rest depends on how hard you work. ."
Food writer Masahiro Yamamoto:
"He was always looking forward, he was never satisfied with his work."
"How can something so simple taste so deep?"
Great chefs have five qualities:
First, take work seriously and maintain the highest level of performance;
Second, focus on improving your technology;
Third, love cleanliness;
Fourth, be kind and eager, they are leaders rather than collaborators, they are stubborn and insist on their own way;
Finally, there must be enthusiasm.
To be a pure person also requires these five qualities.
Unexpectedly, such a documentary in Japan was made by an American. Immigrants from North America, sushi chefs score high in this profession, because foreigners can't do such fine work with their thick fingers.
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