Shouldn't a three-course meal be 90 minutes? Do you know how hard you have to edit your menu to pull that off? Twenty-seven minutes. That's the average meal at Jiro's in Tokyo.
Sentiment: NEGATIVE
I don't do the same food in Tokyo that I do in Vegas and vice versa. If I did that, two weeks later I would have no customers.
A kaiseki meal is like that, very small courses over a long period of time.
Jiro Ono serves Edo-style traditional sushi, the same 20 or 30 pieces he's been making his whole life, and he's still unsatisfied with the quality and every day wakes up and trains to make the best. And that is as close to a religious experience in food as one is likely to get.
A lot of people think Japanese food is difficult, a lot of work. But you don't have to buy the knife I have. You don't have to train as long as I have. You can do my cooking in your kitchen.
There are many things to admire about Japan but this is the one thing I love the most and probably the only time I eat breakfast. Fish, eggs, soup, salad, veggies; all in the tiniest bites. It's a full meal, but it's so refreshing.
I'm fascinated by Japanese cuisine.
The art of the three-minute song is more like journalism than writing a big 400-page book. You want to be brief, you want to make sense right yen and there. And sometimes that takes a bit of work.
You always assume for some strange reason that you need three meals a day.
On average, I order about three meals for myself in one sitting.
I know this is rather trivial - I will not be very deep about this - but it's great when you call the hottest restaurant in town and ask for a table for five at 8:00 P.M., and they say, 'Okay,' instead of, 'You have to wait two months.'
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