addressalign-toparrow-leftarrow-rightbackbellblockcalendarcameraccwcheckchevron-downchevron-leftchevron-rightchevron-small-downchevron-small-leftchevron-small-rightchevron-small-upchevron-upcircle-with-checkcircle-with-crosscircle-with-pluscrossdots-three-verticaleditemptyheartexporteye-with-lineeyefacebookfolderfullheartglobegmailgooglegroupshelp-with-circleimageimagesinstagramlinklocation-pinm-swarmSearchmailmessagesminusmoremuplabelShape 3 + Rectangle 1ShapeoutlookpersonJoin Group on CardStartprice-ribbonShapeShapeShapeShapeImported LayersImported LayersImported Layersshieldstartickettrashtriangle-downtriangle-uptwitteruserwarningyahoo I'm a soccer referee and avid motorcyclist (cross-country­ camping trips!), now enjoying life and... I'm a geek of all trades and a master of none. I have a B.A. Philosophy. Film & Forum - Cleveland Help support your Meetup Ariel Sugar, Ian Yee, Jim Romelfanger, Kaitlyn Marie Movies in Movie Theaters People in this Meetup are also in:

Enjoy Outside - Cleveland The Cleveland Professional 20/30 Club The Happy Hour Group 4,282 Men and women over 21 Life Is Short So Let's Have Some Fun Group! NEO Happy Hour Club! 2,490 Happy Hour Fans Or sign up with email Meetup members, Log in By clicking "Sign up" or "Sign up using Facebook", you confirm that you accept our Terms of Service & Privacy Policy On my way back from vacation, I watched the movie “Jiro Dreams of Sushi” for a second time. I first watched it in 2012 before my first study trip to Japan. You can watch the movie for free if you’re an Amazon Prime member, by the way. The film focuses mainly on Jiro Ono, a now 90-year old sushi chef in Tokyo who has received the rare and coveted Michelin 3-star rating for his restaurant. As you can read in the transcript of the film [Jiro] is always looking ahead. He’s never satisfied with his work. He’s always trying to find ways to make the sushi better, or to improve his skills.

Even now, that’s what he thinks about all day, every day.sushi maple ridge 203 That reminds me of Lean thinking, especially the drive for Kaizen, or continuous improvement.sushi grade fish online uk As Jiro says, there’s always room for improvement:genki sushi delivery menu I admire how somebody like Jiro can do the same thing, follow the same routine, every day for decades, trying to perfect his craft.where to buy sushi kit in dublin Later in the film, we also see Fujita, a tuna dealer, who talks about the need for continuous improvement and the self-reflection that’s necessary. Even at my age, I’m discovering new techniques.

But just when you think you know it all, you realize that you’re just fooling yourself… and then you get depressed. Do you ever feel that way? It reminds me of the “Dunning-Kruger effect” where beginners in a field overestimate their knowledge and ability. I see this a lot with Lean or “Lean Sigma.” As they say, a little bit of knowledge can be a dangerous thing. Dunning and Kruger proposed that, for a given skill, incompetent people will: fail to recognize their own lack of skill fail to recognize the extent of their inadequacy fail to accurately gauge skill in others recognize and acknowledge their own lack of skill only after they are exposed to training for that skill Then, as you learn more, you realize how much you don’t know. This can lead to the “imposter syndrome.” “Psychological research done in the early 1980s estimated that two out of five successful people consider themselves frauds and other studies have found that 70 percent of all people feel like impostors at one time or another.”

Interesting thoughts for the practice of Lean and Kaizen, eh?I’d love to hear your thoughts. Please scroll down to post a comment. Click here to receive posts via email. Learn more about Mark Graban’s speaking, writing, and consulting.A laid-back community exploring classic philosophical questions through the medium of film. If you are sick of small talk, and truly dig investigating the human experience but don't have the time or the attention span for a book club, you will love our group. Member-selected films we discuss are not restricted in any major sense--art house to mainstream, inception to present day, almost all genres. One criterion for film selection is its ability to inspire discussion focused on classic questions of philosophy.  Special guest speakers on occasion may be announced. Members should enjoy hearing a diversity of opinions and have a healthy love/hate relationship with humankind.  We meet to comment, criticize and thereby teach one another things we might not have considered about particular films and philosophies.

PLEASE NOTE:  On a quarterly basis, we will schedule a Sunday Matinee and Forum.  For all other meetings, Members view films independently prior to our film discussions!  This is to allow time for ideas to marinate and to avoid copyright infringement issues. WARNING:  Sometimes, we watch mediocre, pop culture, films --not just the "Masterpieces" as a college film appreciation course might line up.  Our menu of films is Member-selected.  Think Mystery Science Theater when we watch such films... -- Tahseen In general the events are for discussion only.  We try to get suggestions for screenings at least a month in advance and post them to provide as much time as possible.  This seems to be the most effective way to work with differing schedules.  The group has done a couple of group viewings followed immediately by the group discussion but that makes for a rather long day.   What is there to say about sushi? Either you're a sushi person or you're not. And for those who are sushi people, they take their sushi very seriously.

Some are traditionalists who scoff at anything with the word "roll" in the title, while others enjoy it when sushi chefs get weird with their fish. Luckily, Washingtonians have plenty of options when it comes to sushi. Below, DCist writers highlight their ten favorite sushi places in the area. KOTOBUKI: When I first moved to D.C., there was only one thing that could get me over to the Metro-inaccessible Palisades: the promise of $1 sushi. Today the sushi at Kotobuki—a tiny shoebox of a restaurant upstairs from omakase mecca Makoto—costs more than a dollar but is still quite affordable. You won't find anything fancy here; there are no dragon rolls or cream cheese and salmon abominations, just standard sushi, sashimi, and rolls. The luxuriously fatty tuna is worth the few extra bucks, and the sweet inari has a strip of pickled ginger tucked inside for a nice spicy crunch. Simple is the way to order here, as the fish is typically very fresh and needs no more accompaniment than the ever present Beatles soundtrack playing softly in the background.

Kotobuki is located at 4822 MacArthur Blvd NW. SUSHI TARO: Fans of the film Jiro Dreams of Sushi will most closely find the classic sushi showcase of their own dreams locally at Sushi Taro. Diners need to reserve seats at the "Omakase counter" in the back a month in advance and can pay about $150 or so for the interactive tasting menu for their group, but it's worth it. There's also a non-sushi bar at the front of the place for people to grab drinks at happy hour. As for the food? You won't find a variety of more fresh or delicate fish than the finely cut nigiri pieces here. There's also some intriguing smoked fish—and I'm not talking about the lox you might see at other places with cream cheese in a Philly roll. Jikasei kunsei-mori, a house-smoked mixed seafood charcuterie plate, is a regular item, and hay-smoked bonito sashimi is a current special. A plate of salted squid in ink is certainly a bargain, accompanied by a custardy sea urchin on top. Sushi Taro is located at 1503 17th Street NW.

MAKOTO: Leave your shoes at the door at this favorite of Japanese Embassy staffers and other expats. For a transporting experience, slide into a pair of slippers awaiting at the door and walk into Makoto, a minimalist postage stamp or a restaurant that exudes Japanese style and simplicity. The menu isn't that long—that’s for their upstairs sister restaurant, Kotobuki. Here, limited quantities of high quality tuna and other fish are kept on hand to go with an omakase dinner or grilled fish and steaks. The $17 lunch bento box is one of the best steals in town, albeit the far, far away part of town in the Palisades. The more formal restaurant name, Sakedokoro Makoto, translates into place of sake harmony, with the food intended to be paired with the fermented rice liquor. Makoto is located at 4822 MacArthur Blvd NW. KAZ SUSHI BISTRO: Rolls are usually where sushi places like to go crazy. Rock 'n' roll roll. Kaz Sushi Bistro puts Kazuhiro Okochi's creativity to work in inventive nigiri pieces.

With West meets East sensibilities, tuna may be topped with slivers of black truffle or Kalamata olives. A team of four Japanese sushi chefs work behind the sushi bar applying paints of soy-lemon sauce, tapioca pearls and salts, and jalapeño gelees to the tops of nigiri pieces. There are several pre-flavored pieces, like a spiked sea scallop, that's been poached in sake before being pressed over a finger of rice. A thick, light orange cut of Iceland arctic char with skin on the side is particularly beautiful. Kaz Sushi Bistro is located at 1915 I Street NW. Via Shutterstock. NOOSHI: For relatively inexpensive takeout sushi from Southeast or downtown, you can't do better than Nooshi. The sushi deluxe for 17 bucks is a decent deal for the amount of fresh fish that comes with it. The rolls are a nice size and the rice is rarelyThe second-floor restaurant on Barracks Row is a well-designed space, with a friendly staff, lots of tables, a sushi bar and a third-floor drink bar that leads to a nice patio.

The happy hour features half-off drinks, meaning you can grab a decent beer for under $4. — Sarah Anne Hughes Nooshi is located at 1120 19th Street NW and 524 8th Street SE. SEI: The frosty white dining room of SEI evokes a Japanese wonderland. Like eating sushi in the shadow of Mt. Fuji. The design-your-own hand rolls are a signature of this hip hangout. Break from the norm by starting with black forbidden rice, add fried oysters, roast duck, baked crab, or a more traditional fish as the anchor, and choose two toppings along with a sauce, like orange curry or eel. A signature specialty roll, the fish and chips is basically potato chip maki with chopped flounder and wasabi mayo stacked atop. A special for the Cherry Blossom Festival is Sakura trout nigiri—smoked Arctic char with a Sakura soy sauce and cherry blossom pickles too enticing not to try while sitting among the vases of cherry blossoms scattered around the room. SEI is located at 444 7th Street NW. TONO SUSHI: Up front qualifier: it's not that this sushi is the best in town, but Tono Sushi's nightly $1-a-piece happy hour and convenient location across from the Woodley Park Metro station makes it worth a mention.

I've made early evening visits to Tono for many a inexpensive date and even a New Year's Eve dinner. Their sushi is perfectly passable, service very welcoming, and if you're lucky you can even get a kneeling table by the window in this tranquil setting. Tono Sushi is located at 2605 Connecticut Avenue NW. STICKY RICE: The kind of sushi Sticky Rice serves cannot be described as traditional. In fact, if there was an apt description for the kind of bizarre rolls they serve it would be "what happens when a sushi chef gets too stoned and goes into the kitchen." You've got things like the "Godzirra" roll, which contains large crunchy shrimp, avocado, cream cheese, spicy sauce, and cucumbers with tempura crunchies and tobiko. And then there's the G.I. Joe, which somehow packs yellowtail, cream cheese, and scallions in crunchy wasabi peas-coated roll. Basically, their sushi is really good. But that's just, like, my opinion, man. Sticky Rice is located at 1224 H Street NE. PERRY’S RESTAURANT: The first thing you think of about when someone mentions Perry's is probably their legendary Sunday Drag Brunch.

But the second thing could very well be their fantastic Adams Morgan rooftop, perhaps the city's best. And third is their sushi, which they take very seriously. It's always been a focal point of their menu, which used to be a Japanese/American hybrid. But they've since abandoned the continental fare to focus on the Eastern options, centered around a sushi bar at the entrance and Japanese small plates from the kitchen. Their sushi menu is fairly standard in its nigiri selection and rolls named after all sorts of dragons. Perry’s Restaurant is located at 1811 Columbia Road NW. KUSHI IZAKAYA & SUSHI: Kushi was a pioneer in Washington when they opened their first izakaya—a kind of Japanese pubin these parts in the then developing Mt. Vernon Square neighborhood. The most exciting part of their menu was their charcoal and wood-grilled meat and vegetable skewers. But then they decided to cover their bases by including sushi in their business plan. While some of the sushi may not be on par with the city’s top spots, it’s a nice place to get a bowl of bara chirashi—bite sized pieces of sashimi and sweet egg laid atop sushi rice.