Sushi chef Jiro Ono lives and breathes his craft — he even dreams about it. And that kind of dedication pays off…
Practice makes perfect
Jiro, who recently had a film made about his life, is 90 years old — and he’s been making sushi for over 70 of them. He’s regarded by many as the world’s greatest sushi chef, and with three Michelin stars to his name, that’s no surprise. What is surprising though, is that those Michelin stars were won from a tiny restaurant, Sukiyabashi Jiro, located in a Tokyo subway station that seats only ten people at a time. And if it’s not the location that earned those sought-after stars, then the food Jiro serves must be phenomenal.
One step at a time
Jiro’s dedication to great food can be seen in every small decision he makes. For example, if he notices that his customer is left-handed, he’ll sit them at a side of the counter that makes it easiest for them to eat. And Jiro recently increased the time that an octopus is massaged from half an hour to 45 minutes, because it makes it that tiny bit more tender.
Setting the best example
This dedication filters down to his apprentices too. The apprenticeships at Sukiyabashi Jiro last for 10 years — only after a decade of long hours can the young cooks become Itamae (full sushi chefs). It generally takes five years before the apprentices are allowed to make the rice and they’re not allowed to cut the fish until they’re spent years practising how to handle it.
Dedicated to bringing you great dishes
Although our methods aren’t as extreme, we’re just as dedicated when it comes to creating great food and developing our young chefs — we just happen to have a greater variety of dishes. Our development programme gives our new people the training and skills they need to create delicious food for your restaurant.
Discover more about how our people give you a great dining experience.