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I was at a sushi spot the other week and it got me thinking about sushi culture in general
One thought lead to another and i figured out ‘what sushi could teach you about mastery’
thread below
One thought lead to another and i figured out ‘what sushi could teach you about mastery’
thread below
Sushi is an art. The chefs behind the delicacy are masters of their craft. They're disciplined, organized, and devoted to what they do.
The beauty in sushi culture comes from the simplicity of it all, and the risks the chefs take on making the Japanese dish.
The beauty in sushi culture comes from the simplicity of it all, and the risks the chefs take on making the Japanese dish.
The omakase course is the culmination of these attributes. Omakase means "I leave it up to you." You being the chef.
The chef takes into account the season and weather, his customer's temperament, and the array of fish he has for the day.
With this info, a menu is created.
The chef takes into account the season and weather, his customer's temperament, and the array of fish he has for the day.
With this info, a menu is created.
I think the omakase course is the hallmark of sushi because it encapsulates everything sushi can teach you about mastery. There are two main points I'd like to go over in regards to omakase:
- risk
- simplicity
- risk
- simplicity
Risk
The Michelin Guide says "few formal dining experiences are as revered or as intimidating" as omakase.
Chefs can only offer clients their word and reputation as a master. It's not like having a menu where if you don't like the food, you can partly blame yourself, you chose.
The Michelin Guide says "few formal dining experiences are as revered or as intimidating" as omakase.
Chefs can only offer clients their word and reputation as a master. It's not like having a menu where if you don't like the food, you can partly blame yourself, you chose.
The Chef bares full responsibility over your meal. It is the physical form of confidence in his craft.
The customer sees everything being made in front of them and the chef sits across you as you sit.
The customer sees everything being made in front of them and the chef sits across you as you sit.
There's one major takeaway here:
Your customers and clients should be leaving it up to you. Your opinion should be revered, that is your role as the expert. You should be paid for what you think.
Your customers and clients should be leaving it up to you. Your opinion should be revered, that is your role as the expert. You should be paid for what you think.
Simplicity
The omakase course avoids the complexity of a menu and leaves what you're eating up to the chef.
The omakase course avoids the complexity of a menu and leaves what you're eating up to the chef.
The omakase has a fixed price for the service.
Sushi chefs preparing a omakase course know the exact amount of people they are seating and the exact amount of dishes they are preparing per course.
These metrics never change.
Sushi chefs preparing a omakase course know the exact amount of people they are seating and the exact amount of dishes they are preparing per course.
These metrics never change.
Omakase allows sushi chefs to become experts because they are working with the same way every time.
To become an expert you need to get the reps in. The set price, scope, setting and timeline of the omakase course gives chefs an outlet to do just that.
To become an expert you need to get the reps in. The set price, scope, setting and timeline of the omakase course gives chefs an outlet to do just that.
Main takeaway:
Put yourself in an environment to do the same thing and rework your 'menu' (service, product, etc) to make sure you're doing the same thing everyday.
You'll find these constraints allow your creativity to flourish and put you on the fast lane to expertise.
Put yourself in an environment to do the same thing and rework your 'menu' (service, product, etc) to make sure you're doing the same thing everyday.
You'll find these constraints allow your creativity to flourish and put you on the fast lane to expertise.
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