>craft >putting raw fish on rice
Imagine this being your legacy.
Gotta give it to him though as he scammed millions from rich retards who willingly pay to get fucked by him.
being miserable is basically all old japanese people
they're told to work forever even if they can retire, it's some odd working culture intwined in legacy - for example, his sons now running the place etc
the only 'good' thing is this is why japanese women are some of the most cenitarians because they just work in a field for all their lives. frsh air, rice, water, hard work.
You don't it's like why graphic designers get paid thousands of dollars for a days work it took them years to do it. If you tried cutting a perfect piece of sushi you'd be laughed at because you don't understand the fundamentals but you probably have no passions or skills in anything like most of the chuds here
>You don't it's like why graphic designers get paid thousands of dollars for a days work it took them years to do it. If you tried cutting a perfect piece of sushi you'd be laughed at because you don't understand the fundamentals but you probably have no passions or skills in anything like most of the chuds here
kind of makes sense given how the meals are structured, it's basically a speedrun of sushi eating so with a smaller piece you can move onto the next bite a little quicker
Why do Japanese have this attitude where they act like only ten years into massaging an octopus corpse will you master the art of octopus corpse massaging, only after fifteen years will you learn to properly pressurize some rice, etc. Is this all some weird cope to ensure company loyalty and justify lack of promotion?
I've always considered this as a weeb, it'd be most sensible to say it's their HURR ANCIENT CULTURE where taking your time and 'mastery' over things is important. It's also why they charge like $500 for goofy wagyu, ANCIENT ONIONS SAUCE, fugu sashimi masters need to practice for years... hiros kids pretty much only were allowed to make rice for 10 years etc
I've always considered this as a weeb, it'd be most sensible to say it's their HURR ANCIENT CULTURE where taking your time and 'mastery' over things is important. It's also why they charge like $500 for goofy wagyu, ANCIENT ONIONS SAUCE, fugu sashimi masters need to practice for years... hiros kids pretty much only were allowed to make rice for 10 years etc
It’s called in apprenticeship you dumb zoomers. It’s how the entire world operated up until about a hundred years ago.
You're talking about when we needed blacksmiths and cobblers. By comparison what the japense are doing now is just a grift to charge 12 million yen for a fucking white mango, or a rectangular watermelon.
>Jiro ponders his assrape
>gets into his car and drives off into sunset
>send me on my way by the rusted root starts
why is he so smug
He's a master of his craft, a beta male like you wouldn't understand the overwhelming joy of accomplishment
>craft
>putting raw fish on rice
Imagine this being your legacy.
Gotta give it to him though as he scammed millions from rich retards who willingly pay to get fucked by him.
+ tip stupid gaijin
*spits*
>why is he so smug
He isn't. He seems quite miserable
being miserable is basically all old japanese people
they're told to work forever even if they can retire, it's some odd working culture intwined in legacy - for example, his sons now running the place etc
the only 'good' thing is this is why japanese women are some of the most cenitarians because they just work in a field for all their lives. frsh air, rice, water, hard work.
the hubris of a man who deludes himself into thinking he'll never face his greatest fear
charging rich whities for something they can get for cheaper lmao
HIROSHIMA NAGASAKI
HAS NEVER TASTED SO GOOD
>be the best in the world at your craft
>your son is not the best in the world at your craft
>be disappointed
Maybe he didn’t want to make overpriced vinegar rice his whole life.
>If it's father and son company. Always ask for the father
>Ereven thousand dorrar, prease.
nooooooooooo he stab the fishy in such precise ways, you don't understand art
You don't it's like why graphic designers get paid thousands of dollars for a days work it took them years to do it. If you tried cutting a perfect piece of sushi you'd be laughed at because you don't understand the fundamentals but you probably have no passions or skills in anything like most of the chuds here
>You don't it's like why graphic designers get paid thousands of dollars for a days work it took them years to do it. If you tried cutting a perfect piece of sushi you'd be laughed at because you don't understand the fundamentals but you probably have no passions or skills in anything like most of the chuds here
smell you from here
I liked the DVD commentary.
Reminds me of that tragedy.
>admits on camera that he makes smaller portions for women and charges the same price
Sensible. Only Americans would get upset at this.
It’s illegal in America. Would this actually be allowed in the EU?
kind of makes sense given how the meals are structured, it's basically a speedrun of sushi eating so with a smaller piece you can move onto the next bite a little quicker
>fucks Jiro in the ass for five minutes while he puts no effort into it
>"That'll be 800,000 yen, gaijin"
Why do Japanese have this attitude where they act like only ten years into massaging an octopus corpse will you master the art of octopus corpse massaging, only after fifteen years will you learn to properly pressurize some rice, etc. Is this all some weird cope to ensure company loyalty and justify lack of promotion?
What year were you born?
I've always considered this as a weeb, it'd be most sensible to say it's their HURR ANCIENT CULTURE where taking your time and 'mastery' over things is important. It's also why they charge like $500 for goofy wagyu, ANCIENT ONIONS SAUCE, fugu sashimi masters need to practice for years... hiros kids pretty much only were allowed to make rice for 10 years etc
It’s called in apprenticeship you dumb zoomers. It’s how the entire world operated up until about a hundred years ago.
You're talking about when we needed blacksmiths and cobblers. By comparison what the japense are doing now is just a grift to charge 12 million yen for a fucking white mango, or a rectangular watermelon.
Why don't Americans have any culture worthy of an apprenticeship?
Sushi is garbage food made of leftovers to get nips thru the war years.
a lot of the reviews are actual kino
yo dis lil yellow bro wrote spirited away put sum respec on da name