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. That reminds me of Lean thinking, especially the drive for Kaizen, or continuous improvement. As Jiro says, there’s always room for improvement: I admire how somebody like Jiro can do the same thing, follow the same routine, every day for decades, trying to perfect his craft. 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. buy japanese tableware melbourneI see this a lot with Lean or “Lean Sigma.” sushi cat 3 jeuAs they say, a little bit of knowledge can be a dangerous thing.jiro dreams of sushi movie free download Dunning and Kruger proposed that, for a given skill, incompetent people will:sushi bamboo mat alternative

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 skillsushi in dubai marina mall Then, as you learn more, you realize how much you don’t know. sushi new york anthony bourdainThis can lead to the “imposter syndrome.”yo sushi takeaway oxford “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.Jiro Dreams of Sushi This delectable documentary profiles sushi chef Jiro Ono, an 85-year-old master whose 10-seat, $300-a-plate restaurant is legendary among Tokyo foodies. Ono is also a father, whose sons struggle to live up to his legacy and make their own marks. Rent DVDs for only Social & Cultural Documentaries, Common Sense rating OK for kids 11+ Japanese: Dolby Digital 5.1This page is missing Unfortunately the content you’re looking for isn’t here. There may be a misspelling in your web address or you may have clicked a link for content that no longer exists. We suggest you try one of the links below:To the joy of New York’s omakase diners, an 11-year mentee of Tokyo’s Jiro Ono—yes, the Jiro of the beautifully shot documentary Jiro Dreams of Sushi—is the chef behind the bar at Sushi Nakazawa, opening August 19th.

Daisuke Nakazawa was senior apprentice to the 85-year-old sushi master, who owns the 10-seat, three-Michelin-starred omakase restaurant in the film. The bar at Sushi Nakazawa, owned by Maurizio de Rosa and Alessandro Borgognone, will also seat a lucky 10 until September, when the restaurant’s full dining room opens. Below, we round up a few more sushi restaurants with very limited capacities. The restaurant: Sushi Nakazawa, 23 Commerce Street, 212-924-2212Total seats: 10Chef at the helm: Daisuke Nakazawa of Sukiyabashi Jiro in Tokyo and Shiro’s in SeattleWhat to know: Nakazawa will serve omakase tastings paired with sake. Reservations are for parties of two max, and a full dining room at the restaurant opens in September. The restaurant: Tanoshi, 1372 York Avenue, 646-727-9056Total seats: 10Chef at the helm: Toshio Oguma of Morimoto in New York and NapaWhat to know: The restaurant serves three rounds per day at 6 p.m., 7:30 p.m. and 9 p.m. The chef’s specialty is “loosey sushi,” intended to dissolve upon eating.

(Also, eat with your fingers.) The restaurant: Ichimura at Brushstroke, 163 Duane Street, 212-791-3771Total seats: 12Chef at the helm: Eiji Ichimura of New York’s IchimuraWhat to know: David Bouley redesigned his bar at Brushstroke to showcase chef Ichimura’s expertise to glowing reviews. Omakase menus start at $160. The restaurant: Sushi Ko, 91 Clinton Street, 917-734-5857Total seats: 11Chef at the helm: John Daley of Masa and 15 EastWhat to know: The Lower East Side restaurant serves omakase offerings in three courses ($75), five courses ($125) and seven courses ($175), or full omakase ($200). The restaurant: Nowaza Bar, 212 North Cañon DriveTotal seats: 10Chef at the helm: Osamu Fujita of Marssa Restaurant in Las Vegas (also a friend and mentee of sushi master Kazunori Nozawa)What to know: Reservation-only seatings are $150 per person Monday through Saturday at 6 p.m. and 8:30 p.m. The restaurant: Urasawa, 218 N Rodeo Drive, 310-247-8939Total seats: 10Chef at the helm: Hiroyuki UrasawaWhat to know: In 2011, Urasawa was ranked the number-two most expensive restaurant in the U.S. (after Masa in New York).

The average bill is said to be $1,111. The restaurant: Tekka, 537 Balboa Street, 415-221-8455Total seats: 11What to know: Unlike most of its limited-capacity counterparts, this restaurant doesn’t take reservations. Seating times are 7 p.m. and 9:30 p.m. The restaurant: Kinchan Sushi, 500 Ala Moana Blvd, 808-534-0088Total seats: 12What to know: A local hotspot, the Restaurant Row sushi bar offers a 10-course omakase menu. The restaurant: Sushi Tetsu, 12 Jerusalem Passage, +44 20 3217 0090Total seats: 7Chef at the helm: Toru Takahashi of NobuWhat to know: The chef’s wife Harumi runs front of house. Eat a la carte or opt for the full omakase. The restaurant: Sushi Saito, 1-9-15 Akasaka, +81 3 3589 4412Total seats: 7Chef at the helm: Patron Takashi Saito, one of Japan’s youngest sushi master chefsWhat to know: The other three-Michelin-starred sushi restaurant in Tokyo. Chef Saito lets his fish “rest” from one to 20 days, causing the flesh to relax for a more tender, flavorful bite.