Dining at Sukiyabashi Jiro alone costs about 30,000 Yen (USD 270/ RM 1150) per person without taxes (notwithstanding flight tickets and a five-star hotel stay). For the price that you pay, you get an omakase menu with 20 pieces of sushi. That is about RM 60 (USD 13.50) per sushi!
Ono , who is 94, still works at his namesake restaurant, although he now does so in tandem with his elder son. The news of Sukiyabashi Jiro’s removal from the Michelin Guide caps a busy and controversial month for the renowned food bible.
The world’s best sushi restaurant has been removed from the Michelin guide. Sukiyabashi Jiro in Tokyo was withdrawn from the esteemed list because the restaurant no longer accepts reservations from the general public.
It was opened at the current place in Ginza in 1965 by Jiro Ono who is the oldest chef (93 years old in 2019) of the three Michelin-starred restaurant. He still serves with his elder son Yoshikazu Ono there. (Note: Sukiyabashi Jiro won’t be listed on the 2020 Michelin Guide.
Jiro Ono net worth: Jiro Ono is a Japanese chef and restauranteur who has a net worth of $9 million . Jiro Ono was born in Tenryu, Shizuoka, Japan in October 1925. He owns the Japanese sushi restaurant Sukiyabashi Jiro in Ginza, Chuo, Tokyo, Japan, which has a three star Michelin rating.
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Sukiyabashi Jiro has earned three stars every year since 2007, when Michelin’s first Tokyo guide was published. Although its sushi has seemingly always received accolades, its popularity skyrocketed four years later when its chef and owner, Jiro Ono, was featured in the documentary Jiro Dreams of Sushi.
In Short: Call on the first day of each month to reserve for next month’s seating. Have a Japanese speaker or you hotel in Japan call to make a reservation . Go with a Japanese friend, or someone who speaks Japanese.
Eating Recipe Pick it up with your fingers. Because Jiro Ono makes sushi with an extremely light touch, it contains a lot of air. Pick it up with your chopsticks. Avoid spilling the sushi topping. Flavor it with soy sauce. Eat some shoga. Drink tea. Don’t dip sushi rice into soy sauce. Sweet tsume sauce.
Not much is known about Jiro Ono’s personal life except for the fact that Ono has two sons, Yoshikazu Ono and Takashi Ono , both of whom are also sushi chefs. His elder son, Yoshikazu works under Ono at their flagship restaurant and is likely to take over the reins of Sukiyabashi Jiro after his father.
At Sukiyabashi Jiro , as it is with many other high-end sushi restaurants, you don’t dip the sushi into any soy sauce or wasabi. Jiro tailors the flavor exactly as it should taste, and you just eat it. For many pieces, including the one pictured above, Jiro brushes just the right amount of soy sauce on top.