Sushi master Jiro Ono, the legendary chef behind the world-famous Sukiyabashi Jiro, celebrated his 100th birthday this week, marking the milestone with an enduring commitment to his craft. The centenarian, whose life was immortal in the documentary Jiro Dreams of Sushi, revealed that his recipe for longevity has little to do with diet fads and everything to do with purpose.
When asked by Tokyo Governor Yuriko Koike about the secret to his remarkable health and long life, Ono’s answer was direct and profound: “To work. I believe the best medicine is to work.”
Ono, who is celebrated as the world’s oldest head chef to have held three Michelin stars, began his apprenticeship at the tender age of seven. He opened his modest, 10-seat restaurant in a Ginza subway basement in 1965 and has spent nearly six decades in the relentless pursuit of perfection in sushi-making—a goal he famously admits he hasn’t reached yet.
Even at 100, the master craftsman is not ready to retire, joking that he plans “to keep going for about five more years,” and even aiming to live to 114.
The Best Medicine: For Ono, the daily routine and dedication to his art serve as a potent form of medicine, keeping his mind sharp and his spirit active.
A Disciplined Life: Beyond his passion, Ono maintains a simple, disciplined lifestyle: he avoids alcohol, eats in moderation, and takes regular walks.
While his son, Yoshikazu, now manages the daily operations, Jiro still serves sushi to special guests, proving that true passion and purpose can outlast the decades. His life stands as a powerful testament to the Japanese philosophy of ikigai—finding a reason for being—which, for Jiro Ono, is beautifully contained in every meticulously prepared piece of sushi.
