Jiro Ono, born on October 27, 1925, is a renowned Japanese sushi chef who has devoted his life to the pursuit of perfection in the art of sushi making. He is the owner and chef of Sukiyabashi Jiro, a Michelin three-star restaurant located in the Ginza district of Tokyo, Japan. Jiro’s dedication to his craft has earned him a reputation as one of the world’s greatest sushi chefs, and his restaurant has become a destination for foodies and culinary enthusiasts from around the globe.
Early Life and Career
Jiro Ono was born in the town of Tenryu, in the Shizuoka Prefecture of Japan. His parents were both farmers, and Jiro grew up helping them with their work. He was the oldest of four siblings and had to quit school at the age of 9 to help support his family. At the age of 14, Jiro left home and went to Tokyo to apprentice at a sushi restaurant. He worked long hours for little pay, but he was determined to learn the craft.
Jiro’s first job was at a small sushi restaurant in Tokyo’s Ginza district. He worked hard and learned quickly, and after a few years, he moved on to work at larger and more prestigious restaurants. In 1965, Jiro opened his own restaurant, Sukiyabashi Jiro, with the help of his wife, Yoshikazu. From the beginning, Jiro was committed to using only the freshest and highest quality ingredients, and he spent long hours each day sourcing the best fish and other ingredients for his sushi.
Sukiyabashi Jiro
Sukiyabashi Jiro is located in the basement of an office building in the Ginza district of Tokyo. The restaurant has only ten seats and serves only sushi. Reservations are difficult to come by and must be made months in advance. Despite its small size and limited menu, Sukiyabashi Jiro has become one of the most famous and highly-regarded restaurants in the world.
Jiro’s sushi is simple but perfect. He uses only the finest ingredients, and his attention to detail is legendary. He serves each piece of sushi at the perfect temperature and with just the right amount of seasoning. He has perfected the art of sushi making to such an extent that he can tell by the sound of the rice being squeezed if it is the right consistency.
Jiro’s sons, Yoshikazu and Takashi, both work at the restaurant with him. Yoshikazu is responsible for sourcing the fish and other ingredients, while Takashi helps with the preparation of the sushi. Jiro’s grandson, Ritsu, is also training to become a sushi chef and will one day take over the restaurant.
Awards and Recognition
Jiro Ono’s dedication to his craft has earned him numerous awards and accolades over the years. In 2011, a documentary film about Jiro and his restaurant, “Jiro Dreams of Sushi,” was released. The film was a critical and commercial success, and it helped to raise Jiro’s profile even further.
In 2012, Sukiyabashi Jiro was awarded three Michelin stars, the highest possible rating in the Michelin Guide. The restaurant has retained its three-star rating ever since.
In 2014, Jiro was awarded the Order of Cultural Merit by the Japanese government. This is one of the highest honors that can be bestowed upon a citizen of Japan.
