In my opinion, the reason why the "God of Sushi" made Jay Chou stutter is because the "God of Sushi" is an honorable craftsman. Sushi is one of the most famous cuisines in Japanese food culture, with a history of thousands of years. Decades is a very small period of time for Japanese sushi, but it's the ultimate life an artisan can give. Jiro Ono, 94, has been making sushi for more than 75 years. He is known as Japan's "God of Sushi.

Nicholas Tse and his friend Jay Chou visited Ono at the sujiro sushi restaurant in Nihonbashita. Even the two divas still look like children in front of the famous "sushi god". Jay Chou, who has always been very knowledgeable, was even nervous about stuttering. What makes people nervous is not the master's constant expression of stagnation, but his control of the details of sushi production, such as continuous improvement and even requirements: from the best fishmonger to buy fish, from the best shrimp seller to buy shrimp, from the best rice seller to buy rice; from the temperature of vinegared rice, to the time of salted fish, to the octopus massage intensity, all to be strictly controlled; to memorize the seating order of the diners, to adjust the size of the sushi according to gender, always aware of the guests' diets size of the sushi, always pay attention to the eating habits of the guests and adjust the position of the sushi.

This is how Ono explains his technique: "To keep getting better, I always repeat the same things, always expecting progress. I still don't think I've reached perfection yet I love what I do and have dedicated my life to it." For Jiro Ono, from the day he chose to become a sushi employee, making sushi was something he had to dedicate himself to, pursue and love in his life of poverty. For someone who knew nothing about the industry, he could only give 200% of his effort and research, and could not stop insisting, repeating, repeating, and repeating Many people envy Onodera's reputation as the "God of Sushi" and come to become apprentices, but few stick with it. Few of them stick with it because Onodera makes them spend ten years learning the necessary skills. All apprentices need to learn how to wring a hot towel year after year before they can touch swordfish, and in another ten years they can start learning how to fry an egg.

It takes a lifetime to be a good sushi chef. Honing the craft for decadesIn Ginza, Tokyo, Onodera Sushi has been open for years. Although the "God of Sushi" has become famous in the world food industry. Visitors from all over the world come to taste it every day. Jiro Onoji still insists that the store can only accommodate 10 seats, even without toilets. There are many VIPs in this small store When former U.S. President Barack Obama visited Japan, Japanese Prime Minister Shinzo Abe brought him here to taste Onodera's handiwork, and Obama said Onodera was the best sushi he had ever eaten. So in my opinion, the reason why the "God of Sushi" made Jay nervous and stammered is because the "God of Sushi" is an honorable craftsman.