In Ginza, Tokyo, Japan, near the subway, there is an underground shop with 1 seats and no separate bathroom. The appearance of this store looks very ordinary and unremarkable, and there are no menus, side dishes and drinks. Every day, food is served randomly in the store, but seats need to be reserved at least one month in advance, and even the Japanese Prime Minister can hardly reserve seats.

"This is the closest place to heaven"-Frenchman Joel Houbuhun, a Michelin three-star chef, said.

The name of this shop is "Jiro Jiro". Many people may not be familiar with this name, but when it comes to his chef, everyone may know that he is Jiro Ono, who is called "the God of Sushi".

In 28, this restaurant won a three-star Michelin honor. By this time, Jiro Ono was 82 years old and became the oldest Samsung chef in Michelin history.

When someone protested that Michelin gave a restaurant with only 1 seats three stars, the jury's answer was, "If you have been there, you will know that Jiro's restaurant can't give other stars, only Samsung deserves him", and said that for this store, "it is worth arranging a special trip abroad".

how did Jiro Ono do all this?

In the documentary "The God of Sushi", we found the answer, which is concentration, perfection and Jiro Ono's love for sushi.

In this article, we will take you to explore the four secrets of Jiro Ono's success.

Every day when Jiro Ono arrives at the store early, he will try all the ingredients himself, and the ingredients that are not delicious must not be listed.

Every day, sushi restaurants in Jiro Ono will arrange the seating of guests in advance, and adjust the diners' positions according to their age, gender and status. In this way, when serving sushi, the back chef can remember the order of men and women, thus squeezing out sushi with different food intake. "This will not disturb the rhythm of eating sushi." Jiro Ono said.

Jiro will stand in front of the sushi table and personally pinch sushi for each guest. When working, Jiro Ono looks serious and focused, and time and space seem to freeze. Everything is full of sacred ceremony, so that many customers who eat in the store will feel nervous.

Jiro Ono's way of pinching sushi is like flowing water, full of rhythm, crisp and agile, and his fingers are like dancing. When sushi passes Jiro's hand, it seems to have aura. Some customers say that you can even feel sushi breathing.

after the sushi is cooked, the buddy will run and bring it up.

because the prepared sushi must be enjoyed immediately, the temperature of sushi at this moment is close to the temperature of human body, and the taste is the best. Jiro Ono thinks that sushi should not be kept for more than three seconds, because it will change the temperature of sushi and affect the taste.

Therefore, eating here also needs to be attentive and meticulous. Because the serving speed is fast and the meal time is short, the time for customers to eat a meal is only about 3 minutes.

In 23, Jiro Ono developed his own unique serving program, and he designed the best taste order of sushi: the first movement is classic sushi, such as salmon and flounder; Then there is the second movement "Improvisation", which puts food on seafood in season, such as needlefish and octopus; The last movement is some traditional dishes, such as sea eel and fried cake. Sushi flows like music, and you can taste Jiro's life philosophy with every bite.

These operating rules, which sound so touching to customers and melt into Jiro's blood, have made him a "sushi god".

Every time a customer finishes eating, Jiro Ono and her eldest son, Zhenyi, will bow at the door and send the customer away.

It is Jiro Ono's happiest thing to see customers' satisfied expressions after eating delicious food.

the unique product and perfect dining experience come from Jiro Ono's extreme pursuit of details.

Jiro Ono pays great attention to details and strives for perfection in every link. Including the setting of tableware at the front desk, tea sets have strict requirements, even including seasoning boxes, side dishes boxes, knives and round fans that guests can't see.

Mustard only selects wild wasabi in Izu Peninsula, and grinds a certain amount with a certain strength and speed.

The side dish box is specially customized, with a bamboo bottom, which is high-grade and luxurious.

The sour and spicy taste of pickled ginger slices should be round, soft and refreshing.

The ceramic tableware was made by famous artists, and Jiro Ono himself participated in the design.

the curtain outside will be changed regularly according to the season.

what is the hardest part of making sushi?

actually, it's not the kneading at the front desk, but the preparation of ingredients.

Jiro Ono said that when the ingredients were ready, sushi was 95% finished.

Before the age of 7, Jiro Ono personally went to Tsukiji Market near Ginza to select ingredients. Later, because of his heart, now, the eldest son of Jiro, Zhenyi, rides a bike to Tsukiji market every morning to buy fresh ingredients.

The seafood merchants who cooperate with Jiro's sushi restaurant are experts who only sell one ingredient-those who sell shrimps only sell shrimps, those who sell octopus only sell octopus, and those who sell sea eels only sell sea eels.

"There are only about three kilograms of wild shrimp in the whole market every day, and I will leave them all to him." The boss who sells shrimp said.

"There is only one best fish. We sold it to him. " Yu Yu boss said.

The owner of the rice shop refused the order of the grand hotel and left him the best rice. He said that only Jiro Ono could cook the best rice.

Jiro only pays attention to quality, regardless of price. It is no exaggeration to say that the high quality of ingredients is the key to perfect sushi in Jiro Ono.

attention to detail and pursuit of perfection are the secrets of all successful people.

Just like Jobs, who is famous for his pursuit of perfection, so is it.

Jobs was influenced by the idea of good products since he was a child, which is the craftsman spirit praised today: "A good carpenter will use the best boards on the back of the closet."

This concept of adhering to the perfection of details made Jobs insist on pursuing perfection in Apple's product design: trying the best accessories, pursuing beautiful designs, amazing functions and so on.

What's more admirable is that he also pursues perfection where people can't see him. When turning on the iPhone, mobile phone users will be moved by the exquisite wiring design and layout inside-even in the "back of the closet" that no one has seen, Apple has always presented unparalleled beauty and exquisiteness.

Steve Jobs once said that the iPhone will not be surpassed in five years. This is indeed the case. It is not that he is arrogant. The reason why the iPhone is unmatched is that it can achieve the ultimate product. Such a product is unprecedented and difficult to surpass.

If we all have the spirit of pursuing the ultimate like Jiro and Jobs when doing things, it will be difficult to succeed.

In order to provide customers with the best sushi, Jiro Ono has been striving for perfection in addition to the pursuit of extreme details, and constantly improving the sushi skills, striving to make more perfect works.

Jiro's master once told him that sushi has a long history and there is no room for improvement. But Jiro Ono didn't think so. He felt that although the master's skills were skillful, there was always room for improvement in sushi.

In his later sushi career, he constantly improved and innovated, creating many dishes that were not available before.

Jiro Ono is constantly improving and upgrading the processing of ingredients.

Ordinary octopus sushi, for example, tastes as bad as rubber tires, but Jiro Ono has undergone a unique cooking process to make octopus sushi fresh and delicious.

This is due to his unique handling method, which continuously rubs the octopus in a specific basin for 3 minutes, making the octopus soft and fragrant.

Jiro Ono said that although she has worked for decades, she has never been satisfied with her sushi, so she will continue to work hard.

"look ahead and surpass yourself. Always strive to improve my craft, which is what he taught me. " Jiro Ono's eldest son Zhen said.

Not only do you need to strive for perfection, but you also need to be strict with your apprentice Jiro Ono, and instill this spirit of pursuing perfection in them.

The apprentices in the shop must first learn to twist the towel with their hands. The towel is very hot and will burn their hands at first. This kind of training is very hard. But it is a basic course that every apprentice must pass.

If you don't learn to twist the towel, you can't touch the fish. Then, learn to use a knife and cook fish. It will be ten years before you can fry eggs.

Jiro Ono's apprentice, Daisuke Nakazawa, said, "I have been practicing frying eggs for a long time, thinking that I have no problem, but in practice, I keep screwing up. They kept saying' no, not good enough'. "

After ten years of basic training, an apprentice finally qualified to cook fried eggs, but found that he still could not meet the standards of the masters. It took him another four months to make more than 2 failed eggs, and finally he made the first qualified finished product.

When Jiro Ono said, "This is what fried eggs should look like", and finally called the apprentice a "professional", he cried with joy.

As an apprentice here, it usually takes 1~2 years to get out of school, and it depends on the apprentice's own understanding and hard work.

After studying as a master, Daisuke Nakazawa opened a sushi restaurant in new york, USA, which soon became the best and most difficult sushi restaurant in the United States.

getting 8 points in one thing may be related to money, but getting 1 points must be related to enthusiasm.

Jiro Ono's devotion and love for sushi has reached a shocking level.

Jiro Ono started at five o'clock and went home at ten o'clock every day for 75 years, focusing on sushi and only doing sushi.

"I love my job, and I will devote my life to it."

Jiro Ono only has sushi in his heart. Sushi is his whole life. He wants to keep doing it until he can't do it. He thinks he can make better sushi.

Jiro Ono has been suffering from angina pectoris and thyroid cancer since he was 7 years old. If he were an ordinary person, he would have gone home to rest.

Jiro Ono said, "I am 93 years old this year, and I want to pinch sushi with these hands until I am 1 years old."

His son said, "He won't retire, he will die at the sushi table."

Sushi is more than just food for Jiro Ono. In his view, sushi is a work of art, and like a master of art, he is constantly improving and striving for perfection.

Jiro Ono's affection for sushi is not only his love, but also his spirit and soul, which is the artist's lofty pursuit of perfect art.

Saotome Tetsuya, another Japanese "God of Tempura" who is equally famous with Jiro Ono, has a more explicit expression about this.

He studied art at the age of 14 and still sticks to the front line at the age of 7. He stood in front of a frying pan for 56 years. In the album he gave to his guests, he wrote:

This is probably the realm that Zhang Dai said in the Ming Dynasty: "The skill of building is also on the road."

I think people go to sushi restaurants in Jiro Ono, not only to taste delicious food, but also to feel the spirit of pursuing the ultimate in Jiro Ono-to inject their souls into sushi and integrate it with sushi.

when summing up his success, Jiro Ono said to his apprentice: