“Once you decide on your occupation… you must immerse yourself in your work. You have to fall in love with your work. Never complain about your job. You must dedicate your life to mastering your skill. That’s the secret of success… and is the key to being regarded honorably.” “I’ve never once hated this job. I fell in love with my work and gave my life to it. Even though I’m eighty five years old, I don’t feel like retiring. That’s how I feel.” If you consider yourself a designer, you must watch this. Friday, March 9 - Thursday, August 30, 2012 This thoughtful, elegant meditation on work, family and the art of perfection centers on 85-year-old Jiro Ono, the world’s best sushi chef. His restaurant, inauspiciously located in a Tokyo subway station, has been honored with three Michelin stars. And sushi lovers around the globe shell out top dollar months ahead to book one of its ten coveted seats and dine with a master still scaling new heights of culinary genius.

Country USALanguage In Japanese with English subtitlesRunning Time 81 minutesDirector David Gelb You might have guessed by now that I’m a *bit* obsessed with sushi. When I visited Japan for the first (and second) time, I bolted straight to Sushi Zanmai located outside the Tsukiji fish market. I ordered the salmon. This weekend I was bowled over by the documentary “Jiro Dreams of Sushi“, following the travails of a 3-Michelin-starreed Tokyo sushi restaurant run by the legend that is 85-year-old Jiro Ono. For anyone who loves sushi, or is obsessed with Japan, or wants an inside look at the Japanese seafood industry – this film is for you. The story inevitably contains undertones of dwindling fish stocks and dire pleas for ocean conservation. Jiro laments the disappearance of some species alongside increasingly smaller catches of even the stalwart fish. Jiro Dreams of Sushi is a 2011 Japanese documentary film directed by David Gelb. The film follows Jiro Ono, an 85 year old sushi master and owner of Sukiyabashi Jiro, on his continuing quest to perfect the art of sushi and his elder son Yoshikazu’s struggle with living up to the legacy of his father.

The film briefly contrasts this with the younger son Takashi running a mirror-image restaurant, except with a more relaxed feel. Jiro Dreams of Sushi debuted in the US in 2011 at the Provincetown International Film Festival[2] and was an official selection of the Tribeca Film Festival[3] in the same year. If that’s not convincing enough, you can’t argue with the trailer: The imagery is amazing – Gelb is an expert at interweaving music and striking camera angles as he details Jiro’s moving story.  This film boasts an impressive score to accompany the gorgeous cinematography, including music by Phillip Glass, Mozart, and Bach. Are you hungry yet? Cause I definitely am. Conservation & Environment, Fishing, ReviewsA Sushi Master’s Lament—and the One Fish You Should Always AvoidYou have to book a month in advance to get a seat. The rake starts at $250 and can get even higher if the fish are of exceptional value on a certain day. Everybody who has been there agrees - no place is better in the world.

You are welcome there, too. Everybody is – if you can find it. Most people don’t know about it and would probably walk by without even noticing it. But if yo're ITK you won't pass the modest place located in a subway station. I’m talking about the three-star sushi restaurant Sukiyabashi Jiro that serves the best sushi in the world. According to Michelin a three-star restaurant means that it merits a long trip to the place by itself. If you ever go to Tokyo be sure to make reservations as soon as you've booked the flight.online spiel sushi restaurant President Shinzō Abe took President Barack Obama there when he visited Japan. jiro dreams of sushi opening songAccording to Obama it was the best sushi he ever had.how to make sushi rice bento

That must have pleased the founder, mastermind and head chief Jiro Ono. He is closing in on 90 but still very much on top of his game. You can call him the Doyle Brunson of Sushi. They made a documentary about him and his sushi. It's called Jiro Dreams of Sushi. He has devoted his life to his work and it is truly an art. But it is still discipline and hard work every day. His wisdom is something worth considering if you are, or want to be, a professional poker player. “Once you decide on your occupation you must immerse yourself in your work. order sushi newcastleYou have to fall in love with your work.yo sushi menu pages "Never complain about your job. sushi cat 3 1 year anniversaryThat’s the secret of success... and is the key to being regarded honorably.”jiro dreams of sushi full movie

Pretty much spot on for whatever profession you choose. But how many poker pros can say they don’t complain about their jobs? I’ve never met one who doesn’t. It sure sounds like the wise man means that Phil Hellmuth can never be honorable. Jiro Ono's eldest son Yoshikazu Ono has been his father's apprentice his whole life and will eventually take over. He looks to be over 60 years old; Imagine sitting behind another player for 10 years just to observe and learn. This is what he has to say: “The techniques we use are no big secret. It’s just about making an effort and repeating the same thing every day.” Just like his father he considers discipline and hard work the deciding factor for success but acknowledges that talent is necessary if you want to make a mark on the world. A professional food critic and big fan says this about Jiro Ono: “I’ve seen many chefs who are self-critical, but I’ve never seen a chef who is so hard on himself.

He sets the standard for self-discipline” Without discipline you will go nowhere fast. Being honest with yourself is probably the most important trait for a poker player – and the most difficult. “He 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’s exactly what you need to do about your poker game, too. “A great chef has the following five attributes. First, they take their work very seriously and constantly perform on the highest level.” You need to do that as well. One bad day on tilt can ruin weeks of hard and disciplined work. “ Second, they aspire to improve their skills.” Your body and mind is your temple and all. You cannot play great if you don’t feel great. Patience is very important in poker, but he means impatient in a different way. “They’re stubborn and insist on having it their way.”

You should never accept the common truth. You should always try to develop, invent and re-invent the game to stay ahead of the curve. “And finally, five, a great chef is passionate.” I cannot stress the importance of this one enough. Without it, you’re lost. When I started playing I was very passionate. That made the hard work a joy and fed me with positive energy to continue my hard work. But because of unfortunate events I lost my passion and I realized that I couldn’t and shouldn’t be a poker pro any more. If you ever lose your passion to play poker it's hard to find it again. Very hard in fact. In many cases even impossible. If you ever lose your passion you must – and I do mean absolutely must – start making plans for your future. It must be a future where your livelihood, and therefore your quality of life, doesn’t depend on winning at poker. A bonus will be that you then might enjoy poker as you once did back when the passion drove you to become a poker pro.