Master Your Craft Like Jiro
Little things make the big things happen.
Jiro Ono is a 3-Michelin Star sushi chef in Tokyo.
His sushi attracts guests from everywhere.
He doesn’t advertise.
The restaurant is underground, near a subway station.
It seats 10 guests and costs $400 per seating.
If you are on time, you are late.
Jiro prepares and cooks rice based on your reservation time.
Late means “you won’t be able to enjoy Jiro’s sushi to the fullest.”
Taking photos of the food is discouraged.
Instead, Jiro suggests you concentrate on dining.
And each visit brings new discoveries.
As I write these words, Jiro is 96 years-old.
He still works in his restaurant every day.
He still maintains high standards.
Fine-tune YOUR operation.
Iron the wrinkles, dry the dishes, and sweep the floor.
Button-up the experience for your guests so they visit again.
Master your craft.
(Learn more about Jiro in the film, Jiro Dreams of Sushi.)