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Jiro Ono

Jiro Ono

“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 Ono, Master Sushi Chef

Jiro Onois a Japanese chef and owner of Sukiyabashi Jiro, a three-Michelin-starredJapanese sushi restaurant in Ginza, Tokyo, Japan. Ono has been regarded by his contemporaries and peers as the greatest sushi craftsman alive and is credited with innovating methods used in modern sushi preparation.

“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.”

“In order to make delicious food, you must eat delicious food.  The quality of ingredients is important, but one must develop a palate capable of discerning good and bad.  Without good taste, you can’t make good food.  If your sense of taste is lower than that of the customers how will you impress them?”

“When I was in first grade, I was told “You have no home to go back to. That’s why you have to work hard.” I knew that I was on my own. And I didn’t want to have to sleep at the temple or under a bridge so I had to work just to survive. That has never left me. I worked even if the boss kicked or slapped me. Nowadays, parents tell their children, “You can return if it doesn’t work out.” When parents say stupid things like that, the kids turn out to be failures.”

 

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