※ This video is part of the January 29, 2012 broadcast of ＜World's Best Occupation - Japanese Sushi Master, Jiro Ono＞. Tokyo, Japan, the world's best gourmet city selected by the Michelin Guide, and among them, Jiro Ono is the chef of a restaurant selected as 3 stars by the Michelin Guide and the only modern-day sushi master awarded by the Japanese government! Let's meet his sushi life, who is still active as a living legend in the Japanese sushi world even though he is nearing 90 years old. 1) 88 years old! Japanese sushi master Jiro Ono Ginza, Tokyo's representative entertainment district. Here, you can experience the variety of sushi, Japan's representative food. Ginza is the stage of dreams for sushi chefs in particular. Here, Jiro Ono, who is making sushi at the age of 88 this year! His restaurant has been consistently awarded the highest rating of 3 stars by the Michelin Guide, a world-renowned restaurant guidebook, since 2008, and he is also the best sushi master in Japan, to the point that the Japanese government has designated him as a modern master. 2) Advance preparation for the best sushi! He and his disciples prepare ingredients for sushi from 8 to 9 a.m. every day. However, his method of preparing sushi ingredients is a little different. From basic fish preparation, to grilling bonito using rice straw, and grilling seaweed using charcoal! He consistently adheres to the methods of the Edo period in Japan. This is to create the taste of sushi that he believes is the most ideal. At this time! The preparation of ingredients is mostly done by his disciples. Of course, the final inspection is always done by Onojiro, so nothing is left untouched by him. In particular, he says that he never misses a taste evaluation of the ingredients 30 minutes before welcoming guests... 3) The Aesthetics of 3 Seconds, Sushi! Onoji Roman's Sushi Secrets Revealed Despite its splendid reputation, his shop can only seat about 10 customers. This is a place created by his belief and long experience that only by sitting face-to-face with customers and serving sushi can the best sushi be served. His stubbornness has made it necessary to wait 2-3 months to taste his sushi. We took a peek into his kitchen to find out what his secret to making Tokyo-style fan-shaped sushi is. 4) Secrets earned through hard work and sweat! Ono Jiro, who became a sushi master, began learning sushi at the age of 26, which is relatively late for a chef. After that, he trained for 20 years to actually make sushi, and finally opened a sushi shop in Ginza with his own name. However, until he reached his current position, he did not neglect his research on sushi, publishing 10 books on sushi. Also, despite being close to 90 years old, he wears gloves even in the summer to prevent his hands from getting freckles, showing his excellent self-management. Let’s find out the secrets of his success, having lived his entire life solely for sushi. 5) Passing on the spirit of a craftsman! Passing it on to his son Among his disciples at his shop, there is someone special. That is his son, Yoshikazu! Jiro Ono is passing on the spirit and secrets of a sushi craftsman to his son. In fact, Yoshikazu has been following in his father’s footsteps for a long time. He has also been purchasing fish, an important ingredient for sushi, on behalf of Jiro Ono since 2017. Of course, after purchasing the fish, the taste evaluation and method of cutting the fish are thoroughly guided by Jiro Ono every time. Let’s take a look at the scene where the taste and spirit are passed on across generations. ✔ Program name: The world’s number one in the profession - Japanese sushi master, Jiro Ono ✔ Broadcast date: 2012.01.29