The first I had heard of Jiro Ono (surprisingly to me) was a few months back when I went into Chef’s Armoury to grab some bits and pieces. While there I was forced at gun point to buy one of their 5th Anniversary Yanagiba’s (thin knife used to slice fish and seafood). My wife’s interpretation of this event was a fat old guy with a sorry look on his face begging to buy a new toy. Either way, I came home with a sensational new knife.
Along with a lovely certificate of authenticity from the factory, included was a signed menu book from the 3 Michelin Star rated sushi restaurant owned and run by Jiro Ono. Although completely in Japanese it is an exquisite little tome outlining the menu items and ingredients utilised in his establishment.
Straight away I hunted for the DVD and I must say it is a gem. For anyone with a penchant for Japanese cooking and want to see extreme sushi at it’s best you must watch this film.
“Once you decide on your occupation,” says Jiro, “you must immerse yourself in your work. You have to fall in love with your work. Never complain about your job. You must dedicate your life to mastering your skill. That’s the secret of success and is the key to being regarded honorably.”