A Life Worth Eating

I always thought two parents were more than enough. But after visiting Sukiyabashi Jiro in Ginza, Tokyo, I will be returning with adoption papers.

Chef Jiro Ono has been recognized by the Japanese government as a national treasure and “modern master” for his contributions to Japanese cuisine. He has received three Michelin stars. The awards an accolades for this masterful chef are endless. And to believe he is over 80 years old.

Chef Ono’s dishes are simple and straight forward: the freshest fish imaginable, warm carefully selected and cooked rice, deft knife work, and a collection of wise and sarcastic jokes. He is very serious. But unlike Masa, he was faster to crack a smile. He couldn’t stop smirking at how I took a picture of each piece of sushi and even offered to pose; though, his sharp sushi knife was a forceful deterrent. He has a funny sense of humor and is full of clever quips; my limited Japanese only understood the surface. He asked if we had any allergies or restrictions. We made it very clear that we eat absolutely everything.

There are few chefs who tell a story without speaking, who can transport diners to a far away place without ever stepping on an airplane, and who can make diners feel at home and comfortable without taking off their shoes. Chef Hiro Urasawa is one of those chefs. And he does it all with a wide smile.

Perched on the second level of the luxurious Two Rodeo shopping center, Urasawa sits above some of the most famous designers in the world: Fendi, Cartier, Tiffany, Prada, Cerruti and Versace to name a few. But unlike the downstairs world of fashion and style, upstairs flavor rules. But it’s not like the outside world is hidden; in fact, sunlight pours in through the large windows overlooking the most famous shopping street in the United States. Rather, the simplicity of the space combined with Chef Urasawa’s humility, sense of humor, and genuine good nature encourage pretense and entitlement to be left downstairs. Without a doubt, the combination of Chef Urasawa’s personality, skill, and selection of ingredients made this my best sushi meal in the United States.