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Sushi Chef Jiro Ono

Art of Sushi
by

Steven Tieu

on 17 May 2013

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Transcript of Sushi Chef Jiro Ono

Life History Sushi Discipline Restaurant There is only one menu, can't order specific sushi, up to chef's taste
~30,000 yen Menu By Steven Tieu Sushi Chef Jiro Ono Born in October 27, 1925
Father became an alcoholic after his ferry business fell apart
Father left Jiro when Jiro was 7 years old to work as a military factory worker
Jiro left home at the age of 9 and began working as a sushi apprentice and was paid next to nothing
Heart attack at age of 70 Only buys the finest fish, shrimp, and other key sushi ingredients to make sushi
Very picky, only buys from certain vendors in the Tsukiji Fish Market
Very picky about rice
Expects sushi preparation to be perfect
Sushi has to be served at perfect temperature Sukiyabashi Jiro Hirame
Sumi-ika
Shima-aji
Akami
Chu-toro
Oo-toro
Kohada
Hamaguri
Sayori
Tako
Saba Super workaholic and perfectionist
Doesn't enjoy holidays
Dreams about making sushi
Believes that there is always room for improvement even in his old age
Believes that sushi is an art, considers himself a shokunin or artist
Never disliked making sushi Quotes “If you were to sum up Jiro’s sushi in a nutshell..Ultimate simplicity leads to purity."
-Yamamoto "Once you decide on your occupation... you must immerse yourself in your work. You have to fall in love with your work. Never complain about your job. You must dedicate your life to mastering your skill. That's the secret of success... and is the key to being regarded honorably."
-Jiro "Always look ahead and above yourself. Always try to improve on yourself. Always strive to elevate your craft. That's what he taught me."
-Yoshikazu "I do the same thing over and over, improving bit by bit. There is always a yearning to achieve more. I'll continue to climb, trying to reach the top, but no one knows where the top is."
-Jiro "I've never once hated this job. I fell in love with my work and gave my life to it. Even though I'm eighty five years old, I don't feel like retiring. That's how I feel."
-Jiro Reservations only and cash only General Facts about Jiro Akagai
Uni
Kobashira
Ikura
Anago
Tamago Apprenticeship
under Jiro Will teach for free
10 years of training
Hot towel
Cutting the fish
Cooking/preparing first sushi (tamago) Accolades Three Michelin stars
World's greatest sushi chef
Praise from Joel Robuchon End
Full transcript