“Planning is bringing the future into the present so that you can do something about it now” – Alan Lakein

At 86 years old Chef Jiro Ono owns and operates one of the most popular sushi bars in the world. He earned the Guinness World Record for being the oldest chef to have three Michelin stars. And he accomplished all this with only ten seats his restaurant. 

So how did he master his WHY?  At nine years old, Chef Jiro Ono left home after his mother told him he was not welcome back in their house. He began working as an apprentice in a sushi shop. And he hasn’t stopped in 76 years. Making the best Sushi in the world is his passion. As I like to say, it’s his art form. 

What is the secret to Ono’s success? Ono purchases high quality fish every morning. Everyday he goes to the Tsukiji Fish Market in Tokyo, noted as one of the top seafood markets in the world. He has a specific rice dealer who sells Ono his best grains to ensure soft, sticky sushi rice. His restaurant only employs six of the highest quality and hardest workers.  But the most important part of his purpose is to be the best. In order to do that he insist on taking all the time he needs to perfect the sushi. Slowly and methodically he creates each roll with the touch of a true master. And his WHY is to make the most amazing sushi in the world!

If you intend to visit him you will need to make reservations a year in advance. When you make your WHY the center of your life, success will follow. Just ask Ono!

If you want to learn more about Chef Ono, check out the documentary Jiro Dreams of Sushi.

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