One of the best restaurants in the world lives under the fluorescent lights of a subway tunnel in the underbelly of Tokyo.
Of the hundreds of thousands of eateries across the globe, this one stands apart, not for its size, or its glitz and glamour, but for its Zen austerity and miraculous consistency.
Every day of the year, Chef Jiro Ono arrives at his cramped little 10-seat bar down in the subway to do the one thing he’s dedicated his life to … making the best sushi on the planet.
But his sushi doesn’t come with any bells or whistles, or even any appetizers.
At first glance one would never guess that this minimalist sushi bar had earned the highest culinary award in the world, three Michelin stars.
The menu has exactly one item: the chef’s seasonal choice of sushi. Put plainly, three courses of fish and rice.
Yet critics and celebrity chefs from across the world rave that it is easily the best (and most expensive) sushi they have ever eaten.
What is the secret to this humble establishment’s success?
