Jiro: Dedication, Simplicity, and Depth

“These days the first thing people want is an easy job. Then, they want lots of free time. And then, they want lots of money. But they aren’t thinking of building their skills. When you work at a place like Jiro’s, you are committing to a trade for life.” – Shrimp Dealer



One night, we watched a documentary called “Jiro Dreams of Sushi” on Netflix. Despite being a sushi fan, I was already tired and thought a slow paced documentary would put me to sleep. It didn’t. The production style and patient build up of Jiro’s life devotion to his art kept me interested and has stayed with me long after it ended.

Three qualities stood out. Ideally, I would apply them in my life, but my life is not so simple.


“Our techniques are no big secret. It’s about repeating a process, and getting better each day.” – Jiro

We already know that mastery and improvement itself requires time and dedication. It’s still interesting to learn how different people dedicate themselves to their discipline. Jiro is a creature of habit, down to standing at the same spot every day to go on the train. He dislikes holidays because it takes him away from what he loves. His apprentices start with basics like washing, cleaning, and making egg sushi hundreds of times until it’s right. Then they move on to the next skill. Making the rice is a process. Preparing the marinade is another one. It’s monotonous to say the least and grueling if you feel anything less than love for the art. One apprentice left after one day of work.

Naturally, Jiro’s associates are dedicated to providing the best quality ingredients.

“I either buy my first choice, or I buy nothing. If ten tuna are for sale, only one can be the best. I buy that one.” – Tuna Dealer

Akami (Tuna) flickr.com/photos/cityfoodsters

Akami (Tuna)



“If you were to sum up Jiro’s sushi in a nutshell..Ultimate simplicity leads to purity.” – Yamamoto (Japanese Food Writer)

Sushi is a minimalist food. The many-ingredient maki rolls we eat are inauthentic creations catered to the general public’s palettes. (I still enjoy them!)

Jiro’s restaurant’s decor has shades of tan, wood, and bamboo. It looks and feels clean and timeless. Customers know they’re getting the freshest ingredients and they can enjoy their meal, presented one piece at a time.

There are no appetizers or other dishes. Customers are treated to a daily menu of 20 pieces of sushi and the meal itself lasts about 20 minutes.

The restaurant only has 10 seats. You need to make reservations at the beginning of the month for a meal in the following month. Jiro and his staff are able to observe each client and focus on serving them based on how they respond, how much they eat, and even whether they are right or left handed.

Go narrow and deep instead of wide and shallow.

Buri (yellowtail) flickr.com/photos/cityfoodsters

Buri (yellowtail)


“Each time [a guest tastes my sushi] it needs to be better than the time before.” – Jiro

The staff repeats the same routine everyday in hopes of one day becoming masters like Jiro. The basics are the same with one exception.

The menu is the one area where Jiro explores his creativity. He describes it like a symphony and customers are treated to ebbs and flows that align in perfect harmony.

Like any other discipline, repeated processes in a concentrated field leads to mastery. Yet, true masters always seem to feel the same.

“I am never satisfied with my work.” – Jiro

Jiro & son Yoshikazu flickr.com/photos/cityfoodsters

Jiro & son Yoshikazu

Dining at Sukiyabashi Jiro in Ginza will cost $300 and you need to be able to speak Japanese or attend with someone who can.

There are a few parallels to our training but the key difference is simplicity. Our curriculum is beyond full and we do our best to train everything. Sometimes I wonder how good my taijiquan or White Crane would be if I only focused on one style. We’re also responsible for learning other skills like business and media production, which I do enjoy. If my training can’t be simple, at least I can lead an otherwise simple life.


One thought on “Jiro: Dedication, Simplicity, and Depth

  1. Nice article. I think the end-goal determines your approach to the task. If your aim was to be able to deal with an opponent for the sake of your life, it would be perhaps better to practice basic kicks and punches over and over until you master them and beat your opponent with a single punch. For Jiro, it is to offer the most perfect sushi, and he finds the perfectness in simplicity. Yet, if his aim would be to find the best balance in many-ingredient sushis such that they blend superbly and become a unity, his approach would need to be different. When your aim is to learn broadly about many techniques, it is inevitable that some of them will be superficial. I don’t believe that we need to feel conscious about this issue since our aim is not to get the best in one thing but many, although simplifying our lives for sure could bring many benefits, and a higher chance to be able to focus on our tasks.

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