In this world, there are indeed many masters, and many of them hide themselves from the court. Have you ever paid attention to pedestrians when you passed by streets, overpasses, supermarkets, and parks in a hurry? The person you pass by who is simple, has a rustic look and even looks a little slovenly may be a low-key expert with special skills that he hides, while someone who is noisy, high-profile, flamboyant and arrogant often has a fragile heart. This is really interesting.
I like to meet scruffy, low-key, and calm masters. They have great power, and they are good at retracting and releasing this power, so they can live freely and enjoy themselves.
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I recently read a good post on the Tianya Forum and benefited a lot, so I hope to share it with you. The day after reading this post, I watched a documentary about "Sushi" and I felt even more deeply. I believe many friends have also seen "Sukiyabashi Jiro", a high-end sushi restaurant in Ginza, Tokyo. It is a small sushi restaurant with only 10 seats. It has no menu and no bathroom, but it has been rated as a three-star gourmet restaurant and is considered to have the best sushi in the world. This high-end sushi restaurant requires a reservation one month in advance, and the dining time is only 15 minutes. The price starts from 30,000 yen. Even with such strict reservation requirements and dining time arrangements, it is still full of customers.
Some friends don’t like Japan, and I don’t like Japan either. But what we are talking about is business ethics, which has nothing to do with the country, and not everything needs to be resolved with national emotions.
The owner of this shop is Ono Jiro. Apart from illness, death, and happiness, he never rests, loves and devotes himself to his work.
Jiro Ono’s quotations are down-to-earth, simple and full of philosophy:
"You have to love your job, you have to fall in love with your job… Even at my age, work is not perfect yet… I will keep climbing, trying to climb to the top, but no one knows where the top is."
“Once you decide on a career, you must devote yourself to your work. You must love your job and never complain. You must spend your whole life honing your skills. This is the secret of success.”
“Even though I am 85 years old, I still don’t want to retire.”
“If it doesn’t taste good, it can’t be served to guests.”
Such a spirit of dedication, strictness and pursuit of excellence has created a generation of gourmet masters. The leader among leaders.
In this store, apprentices in the first 10 years can only handle the most basic tasks such as twisting hot towels and handling basic ingredients. You can only learn to fry an egg after 10 years. . .
In order to make the squid meat more delicious, it is often necessary to massage the squid for 40 to 50 minutes, just to be better than others. . .
I believe that a small store can do such a good job. Its excellence is naturally amazing. They have achieved the highest requirements and the most perfect pursuit in the same industry around the world, and they have persisted for decades.
Because when they started their business, it was just an extremely small store. At that time, they did not have any titles or halo. In the previous decades, they worked and prepared quietly with tenacity, patience, concentration, and extreme, taking perfection as the norm. Instead of relying on simple hype and media manipulation to succeed for decades. Compared with our rice, grain, sledgehammer and other mobile phones, this is really a sigh.
Treat your own labor in a spiritual way, and pursue the profound taste in the ordinary, the exquisiteness in the simplicity, and the nobility in the simplicity. This is what most people have the opportunity to pick up in life, and fate rarely lives up to this choice, especially in terms of spiritual rewards.
Zenhai Business Road
In my superficial understanding, this is a sea, and the sun is shining brightly. The ocean currents move with its usual trend. Everything is calm and peaceful. Everything is natural and exists in an orderly manner. This is actually humanity and the sea of nature. Human nature is inherently kind and peaceful. In the era of exchanging things for things and eating hair and drinking blood, there were no big conflicts of interest. Human nature is very gentle and smooth, just like the animal realm, there are not too many disputes. The addition of interests and property rights caused ripples in this ocean.
Trading in business is like sailing a boat. Don’t be too aggressive, don’t be too hasty, don’t do too much, and don’t go too far. Those who engage in business help others help themselves, help the world and save people, and keep pace with the times. Those who create momentum and atmosphere but do not know how to cultivate their minds and condense their energy will inevitably only be successful for a while and go against the trend.
Practice in business is a process of returning to one’s true nature. Based on the simplest and most direct philosophy – helping others to help themselves and doing business, I think this must be a good thing. Moreover, it is also a matter of fame and fortune.
As for returning to one’s true nature, I’m thinking that if one’s business thinking is as clear as a baby’s, with no hidden ambush and full of vitality, then people will definitely be more lovable. There are so many smart people, why not be a dull person? Every day we care about every detail, and those who run for food, clothing, and livelihood must be small things and small wishes; those who save the world and save people, and help people help themselves must be big things.
Educating all sentient beings does not seem to be a mantra or business principle for businessmen, but I think it seems to make sense. Don't think about making profits, but think about helping people and solving other people's troubles and needs, then the benefits will come naturally.
Perseverance
I hope to persevere, go deeper into a good thing, and continue to make better "sushi" instead of thinking about making a little money and then eagerly increasing the store area and opening branches randomly, because I probably understand that there is only so much effort. If the store is big and the technology is not up to par, the "sushi" taste may be a little worse. If it is a little worse and it doesn't matter, it will be a little worse, and then. . .
It is not unreasonable to spend 10 years twisting a hot towel to get started. It is not an exaggeration to say that it takes more than 200 attempts to make a simple omelette before it is recognized by the master. In the old days, sociology and business people spent 5 years chopping wood in the back room and 10 years as a waiter in the front hall. If you are lucky, you may be able to become a shopkeeper at the age of 50. I think career should be like this, only by slowness can you gain knowledge. The shops and inns in the old society should not be as beautifully decorated as now, with luxurious facades and eye-catching titles. And they close down and transfer within a few months of a year. Most of the store managers and shopkeepers are fledgling, inexperienced child soldiers, can they succeed?
Writing and writing, I feel that I have written too much, the writing is too complicated and annoying, and too much words will lead to mistakes, so I stopped writing. have a good weekend!
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