The Unwavering Craft of a Sushi Master at 100
At a century old, the world-renowned sushi chef Jiro Ono continues to embody a profound dedication to his craft. The legendary founder of Tokyo's Sukiyabashi Jiro, a ten-seat sushi bar located in a Ginza subway station, recently celebrated his 100th birthday with a simple yet powerful declaration. When asked by Tokyo Governor Yuriko Koike for his secret to longevity, Ono’s answer was unequivocal: “To work.” He expressed a desire to continue for another five years, viewing his profession not as a job, but as the very medicine that sustains his life.
A Lifetime of Pursuit
Jiro Ono’s journey in the culinary world began at the tender age of seven, starting as an apprentice in a local restaurant. This early start forged a relentless work ethic that would define his entire life. He became a qualified sushi chef at 25 and, in 1965, opened his own restaurant, Sukiyabashi Jiro. For decades, he has dedicated himself to perfecting the art of sushi, a quest he believes is endless. This philosophy was captured in an award-winning 2012 documentary where, at 85, he famously stated, “I haven’t reached perfection yet... I’ll continue to climb, trying to reach the top, but nobody knows where the top is.”
His pursuit of excellence earned him global acclaim. In 2007, Sukiyabashi Jiro became the first sushi restaurant to be awarded three Michelin stars, an honor it maintained for over a decade. This cemented his status as a living legend and, at 93, earned him a Guinness World Record as the oldest head chef of a three-Michelin-star establishment.
Principle Over Prestige
Ono’s commitment extends beyond his ingredients to his clientele and principles. In a notable incident in 2014, he initially declined a reservation request from the Japanese government for then-U.S. President Barack Obama and Prime Minister Shinzo Abe because the restaurant was fully booked with regular patrons. While arrangements were eventually made, the moment underscored his loyalty to his customers.
In 2020, the restaurant was removed from the Michelin Guide, not for a decline in quality, but because it had ceased accepting reservations from the general public. Today, Ono, whose hands he admits "don't work so well," serves only special guests, with his son Yoshikazu now running the daily operations. Supported by a lifestyle of regular walks, healthy eating, and no alcohol, Jiro Ono remains a symbol of discipline, proving that for some, the greatest reward for a lifetime of work is simply the chance to continue.
