The old man, who is nearly 100 years old, still maintains a meticulous professional attitude and degree. Standing in front of the sushi table and concentrating on the sushi for the guests, it is awe-inspiring and infinitely moving from any angle.

Jiro Ono has been rated as the oldest Michelin-starred chef, and her position in Japan is quite lofty, and she is a national treasure.

In the variety Feng Wei, which was hosted by Nicholas Tse as the chef, took his friend Jay Chou to visit the sushi restaurant. Jay Chou, who has always seen the world, even stuttered with nervousness. Just sit down and let Jay Chou wipe his hands with a towel, and Jay Chou does things honestly like an obedient child.

Every guest who comes to the store can feel Jiro's persistence in sushi in all directions. This is also the reason why Jay can't help but be nervous.

Jiro's sushi has his own doorway. The strength of good sushi is concentrated on the surface. When Jiro Ono holds it quickly, the sushi will sink gently when his hand is released. The middle of sushi is soft, and every grain of rice is suspended.

While kneading sushi, the old man kept his own rhythm, wondering whether he could achieve the best effect while kneading. His hands are very sensitive, and he has been exploring and exercising the sensitivity of his hands to ensure accurate control of the force.

Even at this age, the old man still works harder than any young man to grasp sushi, which is like the crystallization of his efforts.

In addition to the perfection of "pinching sushi", the handling of ingredients is a more essential strength of Jiro sushi.

For example, octopus needs to be rubbed for an hour after purchasing, which can break the fiber and give play to the soft elasticity and strong flavor of the meat.

Shrimp is handled more delicately. Generally, sushi shops cook it in advance for standby. Jiro asked to cook it in a pot before making sushi, then pour cold water on it to cool it and make sushi on the spot.

Probably no one can do it like him, injecting countless emotions into a sushi. It is better to eat that idea than to eat sushi.

Saotome Zhezai, who is also known as God in Tempura, has eaten sushi from Jiro Ono for more than 5,000 times and spent tens of millions of yen.

Saotome commented that he went to Jiro's shop not only to eat sushi, but also his attitude towards life and aesthetics reflected in sushi. His intentions towards fish, rice and life are all in Xiao consistent sushi.

Jiro's heart became weak due to the force majeure of age. Therefore, Jiro only works at night now, and his disciples take care of the shop during the day.

Since suffering from stenocardia, whenever the weather gets worse, Jiro's heart will ache faintly. Disciples who were worried about Jiro's health put a stool for him in the kitchen. Even when his disciples were preparing food, Jiro didn't sit down because he stipulated that he must stand during business hours.

The doctor told him that he must control the workload. But Jiro thinks it's boring to watch TV programs at home, so he might as well work in a shop.

Jiro said that if possible, I hope to hold sushi with these hands until I am 100 years old.

I would like to end this article with a sentence from Jiro Xiao Ye: "I will continue to make progress and strive to reach the peak. But no one knows where the peak is. "

As we all know, it is very, very difficult to book Jiro Ginza, the "God of Sushi" hotel, with only ten seats. Before that, we could ask Japanese high-end group hotels to help us make reservations, but even the Tokyo Peninsula Hotel could not be booked in the last two years. Many sushi lovers have spent years trying to make a real trip.

But anyone who has eaten it will agree that it is "sushi worth waiting for all his life".

In such a difficult situation, the team of Japanese food Japan Foodie still provides the reservation service of Sushi God's restaurant, which also includes the "shuttle service of Mercedes-Benz in downtown Tokyo", which can be said to be very intimate. After all, taking a taxi in Japan is really expensive and troublesome.

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