Jiro Ono was born October 27, 1925 in Tenry, Shizuoka with his twin brother Ichiro. When he was seven years old, his dad left. Around the same time, he started working at a local restaurant.The early years of Jiro Ono’s life were very hard for him. At 9 Jiro started his cooking journey. When Jiro Ono was 17, he fought in World War 2. After coming home from the war and finding himself unemployed, he started taking on at a famous Eda-mae sushi restaurant. He worked at that same restaurant for 14 years. Jiro’s obsession with perfection was seen in how an apprentice had to take 10 years of fish and food preparation before being allowed to cook tamago, which is an egg omelet. The apprentice would then need to cook a total of 200 times before he
…show more content…
That’s how world-class chefs and their restaurants were born and made in Japanese culture, this also translated to very narrow areas of obsessive-compulsive excellence that is undiluted by distraction. “In Jiro Ono’s restaurant, every single step of the process has to be meticulously calibrated and painstakingly done. For instance, every sushi roll should have about 50 grains of rice – plus or minus a few grains here and there. At the restaurant, his apprentices would go through the same repetitive routine – washing the rice in a certain manner, scaling, deboning, slicing.” They focus on the finest detail when they make sushi. That’s how world-class chefs and their restaurants were born and made. His presence is almost treated as a living national treasure, and many domestic and foreign visitors come to “Sukiyabashi Jiro” in Ginza, hoping to taste Sushi prepared by him while he is still at it. Duration of a visit allowed is about 30 minutes: As the culture of enjoying Sushi slowly with fine sake has established these days, Jiro-san still particularly cares for serving Sushi in a “fast food” style (he firmly believes that green tea goes best with Sushi, not Japanese …show more content…
Many customers are taken by shock when experiencing the unique atmosphere and style at “Sukiyabashi Jiro”. Jiro-san is very shy, and for the first time visitors, not only will he not smile at you, but he probably will not even try to make eye contact with you. The atmosphere here is very tense and far from cheerful and relaxing, since it is one of the noble, greatest restaurants in Japan. “Sinseh Jiro is extremely exacting in the quality of the rice he buys, the way in which the sushi is served, and the absence of any visual distraction in his restaurant. His employees have to train for ten years; as of Feb 20, 2024, the average hourly pay for a Sushi Chef in Japan is 2,862,151 or an equivalent hourly rate of 1,376.” In addition, they earn an average bonus of 46,939. Yes, it is true; “Sukiyabashi Jiro” is one of the most difficult sushi restaurants among many. However, I would like to remind you that, their purpose in following the rules is not to discourage first time
That’s how world-class chefs and their restaurants were born and made in Japanese culture, this also translated to very narrow areas of obsessive-compulsive excellence that is undiluted by distraction. “In Jiro Ono’s restaurant, every single step of the process has to be meticulously calibrated and painstakingly done. For instance, every sushi roll should have about 50 grains of rice – plus or minus a few grains here and there. At the restaurant, his apprentices would go through the same repetitive routine – washing the rice in a certain manner, scaling, deboning, slicing.” They focus on the finest detail when they make sushi. That’s how world-class chefs and their restaurants were born and made. His presence is almost treated as a living national treasure, and many domestic and foreign visitors come to “Sukiyabashi Jiro” in Ginza, hoping to taste Sushi prepared by him while he is still at it. Duration of a visit allowed is about 30 minutes: As the culture of enjoying Sushi slowly with fine sake has established these days, Jiro-san still particularly cares for serving Sushi in a “fast food” style (he firmly believes that green tea goes best with Sushi, not Japanese …show more content…
Many customers are taken by shock when experiencing the unique atmosphere and style at “Sukiyabashi Jiro”. Jiro-san is very shy, and for the first time visitors, not only will he not smile at you, but he probably will not even try to make eye contact with you. The atmosphere here is very tense and far from cheerful and relaxing, since it is one of the noble, greatest restaurants in Japan. “Sinseh Jiro is extremely exacting in the quality of the rice he buys, the way in which the sushi is served, and the absence of any visual distraction in his restaurant. His employees have to train for ten years; as of Feb 20, 2024, the average hourly pay for a Sushi Chef in Japan is 2,862,151 or an equivalent hourly rate of 1,376.” In addition, they earn an average bonus of 46,939. Yes, it is true; “Sukiyabashi Jiro” is one of the most difficult sushi restaurants among many. However, I would like to remind you that, their purpose in following the rules is not to discourage first time