What do you think is the most important among what you learned from the master chef “Jiro Ono”?
Rei Masuda: It is a professionalism, anyway whether on work or a way of life. Honestly, I think that anyone can cook sushi if trained as long as a year or so. However, Jiro always thinks about how to make customers eat his sushi better and how his sushi can become more delicious. Even now when he turned 91 (at this interview in November 2016), I think his attitude is really amazing. It leads to the current reputation of Sukiyabashi Jiro. There are various kinds of chefs in the world, and I think some people are doing for money, but Jiro has no intention of making money. He just likes to work. He just wants to see the customers’ happy face. In shot he is an old-fashioned “artisan”. I really wish to become an artisan like Jiro.