I've heard this documentary "The God of Sushi" for a long time, but I haven't seen it. What did you think of making sushi at that time? It was not until I saw the documentary that I was completely ignorant.

Jiro Ono has been making sushi all his life, and the age in the documentary is 85. At this age, he is still strict with himself, demanding his progress every day, and still polishing his sushi skills.

A few points really embody the craftsman spirit:

1. Jiro Ono's store has only 1 seats, and customers have to reserve a table one month in advance. There are only sushi in the store, and there are no other side dishes and drinks. In addition, the customer and the chef are face to face, which means that the sushi eaten by the customer is made on the spot, fresh sushi.

Although there is only sushi, they make the taste of sushi to the extreme. Their local food writer Yamamoto Yihong is full of praise: "I have eaten hundreds of restaurants, but the store in Jiro Ono is absolutely outstanding."

2. Jiro Ono thinks it is very impolite for customers to see the chef's injured hand. So he wears gloves all the time except making sushi. Even sleeping is no exception. I usually don't shake hands with men just to keep my hands looking good.

I remember when watching Feng Wei, Nicholas Tse and Jay Chou went to the old man's shop to eat sushi. When they nervously asked to touch the old man's hand, they didn't expect the old man to agree. When Nicholas Tse saw that 93-year-old Jiro Ono's hands were so young and soft, he and Jay Chou were both stunned.

3. Although Jiro Ono's shops only have sushi, they really polish the raw materials of each sushi: rice, fish, octopus, shrimp, etc. The merchants who choose the raw materials must be experts in their industry. For example, those who sell octopus only sell octopus and those who sell shrimp only sell shrimp.

Jiro Ono started from his own hands, and never asked about the price when buying raw materials. The only requirement was the best quality and delicious food. Suppliers are proud of being recognized by Jiro Ono, and will take the initiative to save the good ones for their stores. The rice supplier in the store never sells good rice to people outside Jiro Ono, thinking that others can't cook it!

Every working procedure in the shop is a portrayal of the craftsman's spirit. For example, in order to make the octopus tasty and delicious, the staff in the shop have to massage the octopus for 4-5 minutes, which seems to be a mechanical repetitive work. Jiro Ono started from a small working procedure and has been doing it for decades.

Jiro Ono should try every sushi first, and never give it to customers if you are not satisfied. As Jiro Ono himself said: "Although I don't know where the peak is, I will work hard to reach the peak."

4. Jiro Ono stores recruit apprentices, but the requirements for apprentices are extremely strict. This is actually a respect for making sushi. All apprentices who come to the store must work for more than 1 years, and Jiro Ono will give everything to each other. The first level is to twist the towel, because the waiter will give customers in the store a towel with just the right temperature to wipe their hands.

Such a strict apprenticeship system is full of craftsman spirit. A senior apprentice in the shop once made 2 egg cakes, which was finally recognized by Jiro Ono. Jiro Ono's eldest son, Frame One, revealed: "Many people can't stand the pain and secretly leave without greeting. The shortest one is only one day."

5. Jiro Ono has two children. After their eldest son, Frame 1, and their second son, Long, graduated from high school, both of them wanted to go to college. Jiro Ono urged their two sons to help in the shop. Jiro Ono also admitted that he was not a good father and seldom spent time with his children. My whole life's experience is about how to make better sushi.

Jiro Ono thinks that children should be allowed to break in by themselves, instead of going back to their parents if they fail. This is stupid. The documentary shows that Jiro Ono's second son opened a branch on his own, because his father's influence was so great that the sushi in his shop was reduced in price to attract customers. The eldest son inherited the traditional Japanese practice and later took over his father's sushi restaurant to run it.

The sushi restaurant in Jiro Ono is the smallest Michelin-starred restaurant in the world, but diners from all over the world come here for a feast. Many celebrities have been to the store for dinner, such as Obama, Japanese Prime Minister Shinzo Abe, etc. Do you want to go if you have the opportunity?

behind a small sushi is Jiro Ono's careful grinding for decades. Sushi has not many varieties, but some are "minimalist and pure". We are the same in the workplace. There is no job that is close to home, well paid and has more free time. If we want to make achievements, we need to work hard to build our skills over a long period of time, and constantly polish them carefully before we can produce quality products in the workplace.