God of Sushi: Tell us what craftsman spirit is from seemingly simple work!

I have listened to this documentary "The God of Sushi" for a long time, but I have never seen it. What did you think about making sushi at that time? It was not until I saw the documentary that I was completely confused.

Jiro Ono has been making sushi all his life, and the age in the documentary is 85. At this age, he is still strict with himself, demanding his progress every day, and still polishing his sushi skills.

There are several points that truly embody the spirit of artisans:

0 1. The store in Jiro Ono has only 10 seats. Customers must reserve a table one month in advance. There is only sushi in the shop, and there are no other side dishes and drinks. In addition, the customer and the chef are face to face, which means that the sushi the customer eats is made on the spot, fresh sushi.

Although there is only sushi, they make the taste of sushi to the extreme. Their local food writer Hiroshi Yamamoto is full of praise: "I have eaten hundreds of restaurants, but the store in Jiro Ono is absolutely outstanding."

02. Jiro Ono thinks it is very impolite for customers to see the chef's injured hand. So besides making sushi, he always wears gloves. Even sleeping is no exception. I don't usually shake hands with men just to make my hands look good.

I remember when watching Feng Ke, Nicholas Tse and Jay Chou went to Laorentou to eat sushi. The two men felt uneasy and touched the old man's hand. I didn't expect the old man to agree. When Nicholas Tse saw that 93-year-old Jiro Ono's hands were so young and soft, he and Jay Chou were stunned.

03. Although the shops in Jiro Ono only have sushi, they really polish every kind of sushi raw material: rice, fish, octopus, shrimp and so on. Merchants of the selected raw materials must be experts in their industry. For example, octopus sellers only sell octopus, and shrimp sellers only sell shrimp.

Jiro Ono started with his own hands and never asked the price when buying raw materials. The only requirement is the best quality and delicious food. Suppliers are proud of being recognized by Jiro Ono, and will take the initiative to leave the good ones to their own stores. The rice suppliers in the store never sell good rice to people outside Jiro Ono, thinking that others can't make it!

Every process in the shop is a portrayal of the craftsman's spirit: for example, in order to make the octopus taste good, the staff in the shop have to massage the octopus for 40-50 minutes, which seems to be a kind of mechanical repetitive work. Jiro Ono started with a small process and has been doing it for decades.

Jiro Ono should try every kind of sushi first. If you are not satisfied, don't give it to customers. As Jiro Ono himself said: "Although I don't know where the peak is, I will try my best to reach it."

04. Jiro Ono Store recruits apprentices, but the requirements for apprentices are extremely strict. This is actually a respect for making sushi. All apprentices who come to the store must be over 10, and Jiro Ono will give everything to each other. The first level is to twist the towel, because the waiter will give the customers in the store a towel with just the right temperature to wipe their hands.

Such a strict apprenticeship system is full of craftsman spirit. A brother in the store once made 200 omelets, which was finally approved by Jiro Ono. Jiro Ono's eldest son, Frame One, revealed: "Many people can't stand the pain and leave secretly without saying hello. The shortest is only one day. "

05. Jiro Ono has two children. The eldest son Frame 1 and the second son Long both want to go to college after graduating from high school. Jiro Ono urged his two sons to help in the shop. Jiro Ono also admitted that he was not a good father and seldom spent time with his children. My life experience is how to make better sushi.

Jiro Ono thinks that children should be allowed to try on their own, instead of going to their parents if they fail, which is foolish. The documentary shows that Jiro Ono's second son opened a branch by himself, because his father's influence was so great that sushi in his shop was reduced in price to attract customers. The eldest son inherited the traditional Japanese practice and later took over his father's sushi restaurant to run it.

The sushi restaurant in Jiro Ono is the smallest Michelin-starred restaurant in the world, but diners from all over the world come here to enjoy the feast. Many celebrities have been to this store for dinner, such as Obama and Japanese Prime Minister Shinzo Abe. Do you have a chance to go?

Behind a small piece of sushi is Jiro Ono's careful polishing for decades. There are not many kinds of sushi, but some of them are "minimalist". We are the same in the workplace. No job is close to home, with high salary and much free time. If we want to achieve success, we need to work hard to build our skills for a long time and constantly polish them carefully before we can produce quality products in the workplace.