Jiro Ono's main experience

Jiro Ono was born in 1925 and is 94 years old. He is the oldest Samsung chef in the world and the protagonist of the documentary "The God of Sushi". Its status in Japan is quite lofty, and its reputation as the first sushi person spreads all over the world.

Chinese name: Jiro Ono.

Ethnic group: Hezhe nationality

Place of birth: Japan

Date of birth: 1925

Occupation: cook

Main achievements: The oldest Samsung chef in the world.

Representative works: Sushi

Work attitude: rigorous, self-disciplined, precise, and pursuing the ultimate.

Honor: the reputation of the first sushi person.

Personal experience

Jiro Ono, born in 1925, is the world's oldest Michelin three-star chef, a master among masters and a member of the staff. Japan regards him as a national treasure, and he is 94 years old, still clinging to his sushi trip-this is Jiro Ono, the protagonist of the documentary "The God of Sushi".

Jiro Ono once said, "You must love your job, you must love your job. Even at my age, my work is not perfect. I will continue to climb and try to climb to the top, but no one knows where the top is. " This spirit of professionalism, strictness and pursuit of Excellence has made a generation of masters.

Shouxi Kijiro

Located in the basement of Ginza office building, Jiro Ono sushi restaurant: Jiro Shouxi Bridge is world-famous, and many gourmets from all over the world come here just to taste the sushi kung fu of this "sushi first person" for more than 50 years. From the appearance, it is simple and even a little shabby. In the small shop with only ten seats behind the wooden fence, although their restaurant has only ten seats and the toilet is even outside, even if it is necessary to book a meal one month in advance, and the per capita consumption is several hundred dollars (minimum consumption is 30,000 yen), people who have eaten it will still lament that it is "sushi worth waiting for a lifetime".

There are only two three-star sushi restaurants in Japan. This is one of them. There is no formal menu in the store, only the chef's order of the day (Omakase). I don't sell other dishes, only sushi. The price depends on the ingredients selected on the day, starting at 30 thousand yen per person. And such a small shop "Jiro Jiro" won the highest crown of Michelin three-star restaurant for two consecutive years; You need to reserve a seat one month in advance. A meal 15 minutes, the per capita consumption starts at 30,000 yen. Jiro Ono buys fish from the best fishmonger, shrimp from the best shrimp vendor and rice from the best rice vendor. From the temperature of vinegar rice, to the time of marinating fish, to the strength of massaging octopus, Jiro Ono still personally supervised. He will carefully arrange seats according to the gender and dining habits of customers, and always pay attention to the dining situation of guests to make adjustments.

Yisheng dedication sushi

Jiro Ono, 20 16 Jiro Ono is 9 1 year old. Rigidity, self-discipline, accuracy and pursuit of the ultimate are his attitude towards work. He always requires himself and his disciples to observe the guests' meals and fine-tune sushi to ensure that the guests enjoy extremely delicious food. Even in order to protect the hands of sushi creation, he always wears gloves when he is not working, and he doesn't slack off even when he sleeps. There are countless sushi chefs in Taiwan Province Province who worship him. When they saw the master's film, they said with emotion, "Arouse my sincere heart when I first started to work as a chef, and I also think that Master Xiaoye will devote his life to the pursuit of more delicious sushi, which is very worth watching again."

He is second in sushi, and no one dares to be first. The so-called first, mostly refers to Jiro Ono's Jianghu status. This 90-year-old veteran wears white gloves to protect his hands when he sleeps, which shows how expensive it is. As the saying goes, sushi tastes three points and gestures seven points. The gesture here refers to the sushi chef's skilled skills in holding sushi. Jiro Ono's technique of holding sushi is very neat, which is unique in the world. The camera has been wandering in the close-up of the production process of delicious sushi, and you can also see the sauce slipping slowly. Unfortunately, customers who usually go to the store can only eat the tricks of Xiao Yezi. Despite the supervision of the elderly, the taste is still different.

The spirit of professionals

Bright red tuna is put on vinegar rice, and Jiro Ono presents sushi to customers with a rigorous attitude. He observes customers very carefully and adjusts the size of sushi according to gender. He will carefully remember the seating of the guests, remember the left-handed habits of the guests, and adjust the preference of sushi placement. He only makes sushi from beginning to end, without adding drinks, so that customers can fully appreciate the beauty of sushi. In the process of production, he is particularly calm and serious, and there is a sense of solemnity in his gestures. Although the per capita consumption reached 400 dollars, all the diners interviewed expressed indescribable affection. This less than an hour and a half documentary records Jiro Ono's attitude towards his career from an unpretentious perspective. The characteristics of great chefs are similar: serious attitude, dedication to improving skills, stubbornness and enthusiasm at last. They are all perfectionists. Jiro Ono stressed that he is a real professional-he will find the best ingredients and deal with them in his own way. Don't care about money and cost, just do your best. Xiaoye said that repeating one thing makes it better, but it will never end. "No one knows where the real peak is."

When preparing daily sushi materials, Jiro Ono will personally go to the fish market to choose, and all the details should be asked personally. It was not until he had a heart attack at the age of 70 that he finally stopped shopping in person and acquiesced in choosing fish market materials for his eldest son. The supplier and his sushi restaurant have cooperated for a long time and established an absolute trust relationship. Professional tuna suppliers only supply tuna, and shrimp suppliers only sell shrimp. Everyone is an expert in their respective fields. Hongdao, who sells rice, said that these ingredients provide a kind of trust. "Some rice is only provided to Jiro's shop because only he can cook." The shrimp vendor said that sometimes there are only 3 kilograms of wild shrimp in the whole market, and all of them will be supplied to Jiro's shop: "Good things are limited and will only be left to the best people."

The difference in food is not other fancy gimmicks, but perhaps simple details are better. According to the senior apprentice of Erlang Store, the rice in sushi is considered to be cold, but it should actually meet the human body temperature, and the rice needs to be cooked under very heavy pressure to be delicious. "Every ingredient has the most delicious ideal moment, so we should grasp it just right." Apprentices are very hard, and it takes at least decades from entering the industry to starting a career. "Shrimp and octopus take longer to process-octopus needs manual massage to make the meat more delicate and delicious, not like rubber."

A small storefront

The storefront of Erlang Sushi is so small that it can only accommodate 65,438+00 to 65,438+065,438+0 people, and the cuisine is only simple sushi with various flavors. Master Xiaoye repeats simple but basic actions behind the counter, kneading rice balls, attaching fish and kneading them back and forth repeatedly. Strength is difficult to describe in words, and it can only be achieved by repeated operations, such as skillful magic.

In fact, such a skilled technology requires years of basic skills, repeated repetition and repeated practice, so that this technology can become a habit as naturally as it does. The way to become a professional is to repeat the same work every day and do one thing to the extreme, then you can succeed. As Master Xiaoye said, once you decide on a career, you must devote yourself to your work, love your work, never complain, and spend your whole life honing your skills. This is the secret of success.

Jiro sushi not only takes things seriously, but also pursues and insists on ingredients. In the fish market in the early morning, the employees who feed the food screen the ingredients they want to buy one by one. These professional fishermen will deliberately leave high-quality ingredients because it is Jiro sushi.

These top ingredients combined with serious and skillful craftsmanship make Jiro sushi worth waiting for.

And treat the guests from the details. After each sushi is cooked, it is put in a convenient position with chopsticks for guests to take. Wasabi and soy sauce are not much, so simply eating them is also a kind of enjoyment. If the guest is left-handed, Jiro will consider the location of sushi for the convenience of left-handed guests. Perhaps it is this pursuit of detail that is also the ultimate achievement of this sushi god!

Continuation and inheritance

In all the times that emphasize efficiency, reduce costs and maximize benefits, both attitude and people's hearts are particularly extravagant. While the ancient manufacturing technology has been lost, it has also brought some irreversible losses to the food culture.

Jiro Ono's eldest son, Yoshikazu Ono, is over 50 years old and has not taken over. In Japan, the tradition is that the eldest son inherits his father's business and can only be a cook alone, so the younger brother goes out alone. The second son Xiaoyelong opened a branch in Roppongi to reduce the price of sushi; Xiaoyelong said with a smile: "Diners who are under pressure from their father will come here more easily."

Due to family changes, Jiro Ono left his family at the age of 9 and began to stand on his own feet. In order to survive, he became an apprentice. The second son opened a shop independently, and his father said that Roppongi has been home since then, and you have to have your own skills to make a living. "I know he's doing well and I won't let him go until he's ready-but there's no turning back. I have to find a way myself. " Jiro Ono, who has experienced changes in the world, said, "Parents often tell their children to go out and rush, or they will come back if they can't-so that their children will accomplish nothing." Jiro laughed at himself. In the family, he looks more like a stranger and is not close to his children. After the child graduated from high school, he persuaded his son not to go to college to help in the shop. The eldest son was not interested in sushi at first, and it took him a long time to learn to accept his father's outstanding skill, which made him feel stressed.

Apprentices' experiences are difficult and long, and all apprentices have to start with ironed handmade towels. Gradually start processing and preparing ingredients, and you are not allowed to fry eggs until 10 years later. This kind of ascetic eating spirit is far beyond the reach of human beings. "I practice frying eggs four times a day at most, and I made 200 failures after three or four months." It was not until Jiro finally nodded by default that the apprentice burst into tears with excitement. "I am finally called a real professional, which is the final result of my efforts."

Jiro Ono said that he never got tired of this job and devoted himself to it all his life. "Although I am 85 years old, I still don't want to retire." However, the pursuit of quality needs to be inherited by future generations. Although both children have inherited this line and improved their craftsmanship, it is very difficult to inherit Michelin's mantle. Even if sushi is refined, both the ecological status of ingredients and diners who can appreciate the beauty of sushi are rapidly declining with the development of the times. It is difficult to decide whether to compromise with the status quo or make great efforts to protect the soul of food, which is a contradiction. And this is not just an embarrassing situation for food.

Erlangmeng sushi

Sushi God is a movie about Jiro Ono. Director DavidGelb is not Japanese, but new york! He loved sushi since he was a child and was moved by Jiro Ono's professionalism. He simply took his camera to Japan to shoot, and the documentary "Sushi God" was successfully selected into the "Food Movie" unit of Berlin Film Festival! He captured every detail of sushi making in Jiro Ono, and presented exquisitely the delicacy of Japanese food culture with a symphony of slow-motion images. He recorded the legendary story of Jiro Ono, and let us see the uncompromising beliefs and attitudes of sushi chefs behind perfection through the lens.

Jizukiya Jiro, Jizukiya's sushi restaurant, is well known, and every step has been carefully calculated from the moment of ingredients, production and entrance. This small store, hidden in the basement of Tokyo office building, has won the highest evaluation of three stars in the Michelin guide of the gourmet Bible for two consecutive years. Known as a food worth waiting in line for a lifetime.