Because of concentration, so great

Recently I watched a documentary "The God of Sushi." It is about Japan’s Onojiro, which is known as the “Sushi of God”. He is 87 years old this year, still working in his sushi restaurant, living a two-point line every day.

Ono Jiro, a Japanese name that looks ordinary. However, this "bad old man" was twice awarded by Michelin Samsung, and even was named "the oldest Michelin star chef in the world" by the Guinness World Record at the age of 86; his "Send Yoshihashi Jiro" sushi The restaurant is located in the basement of Tokyo MRT Ginza Station. It has only 10 seats. The bathroom is even outside the store. At least one month in advance to eat the sushi dishes. The minimum consumption for each guest is 30,000 yen. There is no even in the store. Menu, no small dishes and drinks, only "Chef recommended", the dishes are always calculated at the current price of the material. At first glance, most people can't help but think: How can such a restaurant operate? Isn't this restaurant considered for customers?

Maybe Erlang is not without consideration! Don’t run anything other than sushi, and focus on this kind of cuisine, always entertain customers with the “most delicious sushi”. Isn’t this the most customer-thinking idea and practice? Mr. Ono has such an awareness that Michelin will give the highest Samsung rating and praise the store for “always the spirit of perfectionism”.

The world of sushi is very simple - fish, rice, vinegar, salt, soy sauce, which make up a sushi. However, such a simple material, the food made has a fascinating rich taste, it is a very magical thing. For decades, Mr. Ono has been advancing on this road, constantly telling himself that “it must be better to eat” and “must be better” and constantly strive to climb the peak of sushi technology – even though no one Know where the top is. Sometimes I suddenly have a good idea in the middle of the night, and I will sit up from the bed at once; even in my dreams, I often dream of a row of gorgeous sushi. This is the pure sushi world of Mr. Ono. However, even if he has been making sushi for so many years, Mr. Ono still believes that his skills are far from perfect.

Erlang handmade sushi

This is the "personal spirit."

What this "personal spirit" pursues is to focus on creating great products. From a purely commercial point of view, Ono Jiro should open the store all over the world in middle age, but he didn't do it because he didn't value how to make more money, but how to make more. Delicious sushi.

Erlang said: "I have been repeating the same thing in order to improve, always yearning for progress. I continue to move up and strive to reach the peak, but no one knows where the peak is. I still don't think that I am perfect, I love myself. Work, devoted to life."

Maybe after the death of Onojiro, the world will never eat such delicious sushi again.

This is a great documentary because it records a great person and records a spiritual heritage.

I remember that Jobs had a very important point. His first priority must be to make great products, and making money is secondary. But because Apple is too successful in business, it is difficult for us to be an outsider to understand the mood of Jobs when he said this.

This represents a pursuit, a pursuit of uncompromising before commercial interests. Only with this quality can it be possible to create great things, and commercial interests will become bleak in the face of these great things.