After savoring a work carefully, you must have a lot of feelings. You need to write a review and make a good record. How should I write a review? The following is my review of "The God of Sushi" carefully arranged, hoping to help everyone. 1

a Japanese sushi expert, a sushi restaurant operator, has been cooking sushi all his life. The sushi restaurant he runs is not very big, with only ten seats. Each time he eats sushi, he only has about fifteen minutes, but he wants his guests to book it at least one month in advance, and the price starts from thirty thousand yen, which can be said to be the most expensive sushi in the world. But every sushi guest who comes here feels that it is "worth the fare". People come to his sushi restaurant to eat not only delicious sushi, but also spiritual experience.

Jiro Ono has been cooking sushi almost all his life. He doesn't serve side dishes, but only makes sushi. His concentration is touching: in this life, he has hardly changed except giving up smoking. He stubbornly insists on himself, and even his position on the bus is fixed. He kneaded sushi day after day, which was his job, and this seemingly monotonous job almost consumed his life. This is incredible for those of us who live in an impetuous society, but he is so obsessed with it. He is not pinching sushi, but creating art. In fact, we see that he does have this feeling of artistic appreciation when he pinches sushi. But he is not just a single repetition, not an increase in quantitative change. He always ponders and always looks forward. When people think that sushi is mature, he thinks about how to improve and keep improving, which is the accumulation of qualitative change. He likes to pinch sushi and regards it as a lifelong career, no, it should be a career. Once you decide on your career, you must devote yourself to your work. You must love your job and never complain. You must spend your life honing your skills. This is the secret of success and the key to making others respect you. Jiro Ono said. That's how he spent his whole life exploring the making of sushi. That's why his sushi is so delicious, simple and deep. His sushi has also become a world-famous brand, attracting people to taste it and spending a lot of money. I think people not only want to taste the delicious sushi, but also want to witness the "minimalist purity" of his artistic creation.

a flower in a world, who says sushi can't be a well-known brand? Jiro Ono persisted in the sushi industry all his life. He sticks to his theory in a paranoid way: always look forward, this time it will be more delicious than last time, and always be perfect. His almost abnormal severity and persistent pursuit of perfection are the keys to his success. In his own view, he just insists on repeating and improving his skills day after day to reach the standard of a professional. He also used this standard to ask his disciples. His apprentice fried eggs for decades before he asked his apprentice to do the next difficult job. This not only reminds me of Da Vinci's painting of eggs. Maybe you think, it's so simple, who wouldn't? But not necessarily. This seemingly boring training is precisely to make the apprentice pay attention to details, keep making progress, and constantly improve their skills so as to achieve a perfect situation. Now think about it, this is how the master is tempered: simple things are repeated. Do simple things perfectly and to the extreme, and you will become an expert and a master.

Jiro Ono's concentration and persistence are the key to his success. This makes me very ashamed. There is little "minimalist purity" and concentration in doing things by yourself. Living in this impetuous society, it is easy for us to become eager for quick success and instant benefit. You can't settle down and set a goal for yourself, and you won't do your best to fight for this goal. You can't play around in everything, so it's hard to achieve the ultimate and achieve a brand. Jiro Ono's experience reminds me of another Japanese master: kazuo inamori. The god of management who miraculously created two Fortune 511 companies also said something similar to Jiro Ono: You have to love your job, hard work is not enough, you need to do your best and pay as much as anyone else. His "six improvements" are the essence of his management and life philosophy. Jiro Ono and kazuo inamori both come from the Japanese nation. Aside from national feelings, we have to admit that there are many things worth learning from in their national spirit: seriousness, attention to details, desperation and sense of crisis. Japan is a country that makes gods: the god of sushi, the god of management, the god of sales, the god of comics and so on.

when you persist in improving and doing simple things to the extreme, victory will come. Reflections on the God of Sushi 2

Documentary The God of Sushi was filmed in 21xx, when Jiro Xiao Ye was eighty-five. The documentary takes Japanese food writer Yamamoto as the narrator's perspective, accompanied by the narration of Jiro Xiao Ye himself, his two sons who inherited his mantle, his disciples and various work and life scenes.

Jiro Xiao Ye has only been making sushi all his life, and he still insists on making sushi for diners every day in his nineties. His sushi restaurant only accepts reservations and must be booked at least one month in advance. A sushi restaurant with only ten seats was awarded Michelin-starred restaurant, and Jiro Xiao Ye, who is the oldest Guinness World Record holder for Michelin-starred chefs, can indeed be called "God" by his two sons and disciples.

Although it is a simple food, it still starts with the selection of every ingredient that constitutes it. Every link and step of the processing and production process has strict standards, and every action of the production is constantly refined. I have spent ten years painstakingly studying the order of taste appreciation to reflect Japan's "cadence" food culture; The details of his service to diners are "outrageous"-he will choose different dosage according to the gender of diners to ensure that male and female diners can finish at the same time. After observing that diners are left-handed, he will put the prepared sushi on the left side of the guests for easy access; Yamamoto called him "minimalist purity" and said that his sushi meal was like "a concerto"; Today, he continues to innovate every day, and even good ideas appear in his dreams; His greatest enjoyment is working in a shop, and he only takes the initiative to take a day off on National Day all year round ... When a person is constantly striving for perfection in one thing, this style of work is only described by "craftsman spirit", which is obviously not strong enough, and only by sealing "God" can he show respect.

Jiro Xiao Ye has been making sushi since he was a teenager. If we say that at first we were trying to survive and support our families, then we always insisted on making sushi and achieving a height that others could not achieve, it must be supported by a powerful force, which I think is "love" and "self-discipline". Yoshikazu Ono, the eldest son of Jiro in the documentary, said, "We don't mean to be a person on top, and our skills are not secret. We simply repeat one thing every day and then keep working hard for it. Some people are born with talents, such as a sensitive sense of taste and smell. This is what people call "talent". In our line of work, as long as you are willing to work hard, your skills will become more and more proficient, but if you want to go to by going up one flight of stairs again, you need talent. The rest depends on how hard you work. " This is a humble speech as a party, and I think that when God gives people "talent", he also sees this person's self-discipline and diligence. In other words, if there is no self-discipline and diligence as the premise, "talent" will eventually be buried. As Yamamoto said of Jiro Xiao Ye, "He is very hard on himself and sets a standard of self-discipline. He always moves forward and is never satisfied with his work. He always tries to make sushi better or improve his craft. Even now, he is still thinking about this, day and night, and he has never slacked off."

Jiro Xiao Ye's life is the ultimate life. He has found his favorite career and made unremitting efforts for it. It is hard to say whether his love has achieved his ultimate or his ultimate love. Anyway, his story amazed me and inspired me at the same time. Maybe we can't choose our favorite at the beginning, but once we choose, we should go all out, be responsible for our choice and not give up easily. In the face of the road you choose, whether you muddle along or go all out, the final destination is completely different. On the road to success, self-discipline is a key factor. We can learn the ways and means of work, but Xi Zhi, if we can be strict with the law, we can iteratively upgrade the skills we have learned and become our own magic weapon. At the same time, I believe that self-discipline will also bless good luck.

Finally, Jiro Xiao Ye's words at the beginning of the film are used to encourage himself:

"Once you decide on your career path, you should devote yourself to it. You should love your job and never complain. You should spend your whole life honing your skills. This is the secret of success and the key to winning the respect of others."

About the author: Zhao Guoying, former Class 123-121 of Xinyi No.1 Middle School, now lives in Taiyuan and works in the insurance industry. The Sushi God 3

Yesterday, I watched the documentary Sushi God about Jiro Xiao Ye, which was shot in 21xx, and Jiro Xiao Ye was 85 years old. The documentary takes Japanese food writer Yamamoto as the narrator's perspective, accompanied by the narration of Jiro Xiao Ye himself, his two sons who inherited his mantle, his disciples and various work and life scenes.

Jiro Xiao Ye, who has only been making sushi all his life and still insists on working every day for diners in his nineties, whose sushi restaurant only accepts reservations and needs to be booked at least one month in advance, a sushi restaurant with only ten seats has been awarded Michelin-starred restaurant, the oldest Guinness World Record holder of Michelin-starred chef, and is thought by his two sons and disciples that he can never be surpassed, can indeed be called "God".

Although it is a simple food, it still starts from the selection of every ingredient that constitutes it. Every link and step of the processing and production process has strict standards, and every action of the production is constantly refined. I have spent ten years painstakingly studying the order of taste appreciation to reflect Japan's "cadence" food culture; The details of his service to diners are "outrageous"-he will choose different dosage according to the gender of diners to ensure that male and female diners can finish at the same time. After observing that diners are left-handed, he will put the prepared sushi on the left side of the guests for easy access; Yamamoto called him "minimalist and pure" and said that his sushi meal was like "a concerto"; Today, he continues to innovate every day, and even good ideas appear in his dreams; His greatest enjoyment is working in a shop, and he only takes the initiative to take a day off on National Day all year round ... When a person is constantly striving for perfection in one thing, this style of work is only described by "craftsman spirit", which is obviously not strong enough, and only by sealing "God" can he show respect.

Jiro Xiao Ye has been making sushi since he was a teenager. If we say that at first we were trying to survive and support our families, and then we always insisted on making sushi and reaching a height that others could not reach, it must be supported by a powerful force, which I think is "love" and "self-discipline". Yoshikazu Ono, the eldest son of Jiro in the documentary, said, "We don't mean to be a person on top, and our skills are not secret. We simply repeat one thing every day and then keep working hard for it. Some people are born with talents, such as a sensitive sense of taste and smell. This is what people call "talent". In our line of work, as long as you are willing to work hard, your skills will become more and more proficient, but if you want to go to by going up one flight of stairs again, you need talent. The rest depends on how hard you work. " This is a humble speech as a party, and I think that when God gives people "talent", he also sees this person's self-discipline and diligence. In other words, if there is no self-discipline and diligence as the premise, "talent" will eventually be buried. As Yamamoto said of Jiro Xiao Ye, "He is very hard on himself and sets a standard of self-discipline. He is never satisfied with his work. He always tries to make sushi better or improve his craft. Even now, he is still thinking about this, day and night, and he has never slacked off."

Jiro Xiao Ye's life is the ultimate life. He has found his favorite career and made unremitting efforts for it. It is hard to say whether his love has achieved his ultimate or his ultimate love. Anyway, his story amazed me and inspired me at the same time. Maybe we can't choose our favorite at the beginning, but once we choose, we should go all out, be responsible for our choice and not give up easily. In the face of the road you choose, whether you muddle along or go all out, the final destination is completely different. On the road to success, self-discipline is a key factor, and the ways and means of work can be learned. However, Xi Zhi, only by being strict with the law, can he iteratively upgrade the skills he has learned and become his own magic weapon. At the same time, I believe that self-discipline will also bless good luck.

Finally, Jiro Xiao Ye's words at the beginning of the film are used to encourage himself:

"Once you decide on your career path, you should devote yourself to it. You should love your job and never complain. You should spend your whole life honing your skills. This is the secret of success and the key to winning the respect of others."