Legendary Sushi Master Jiro Ono's "Sushi Monogatari at 100 Years Old" Published by Shogakukan, Now Available!

Jiro Ono, the Legendary Sushi Master, Recounts His Life and the Pride of a Sushi Chef

Jiro Ono, 100 years old, former owner of "Sukiyabashi Jiro," once recognized by the Guinness Book of World Records as the chef of the oldest Michelin three-star restaurant. He is known as the "God of Sushi" who created many of the Edomae sushi styles we know today.

This is the ultimate life story, now published as a single volume, in which Jiro Ono reflects on his past, discussing how he honed his skills, the life he has lived, his pride as a craftsman, and his message to the next generation of chefs.

Photos by Kenta Izumi

What is "Sukiyabashi Jiro"?

"Sukiyabashi Jiro," a sushi restaurant in Ginza, Tokyo, opened in 1965 (Showa 40), is known for its clientele of numerous celebrities and dignitaries. A turning point came in 2007 (Heisei 19) when it was selected as one of Japan's first three-star restaurants in "Michelin Guide Tokyo 2008." Furthermore, when the documentary film "Jiro Dreams of Sushi" was released in the United States in 2011 (Heisei 23) and screened in over 70 countries, customers flocked from overseas, transforming "Sukiyabashi Jiro" from a renowned Japanese sushi restaurant into a world-famous establishment that gourmets worldwide aspire to visit.

It was the former owner, Jiro Ono, who made the restaurant a world-renowned establishment in his lifetime. Jiro Ono was not only a legendary sushi chef recognized by the Guinness Book of World Records as the oldest chef of a Michelin three-star restaurant but also a revolutionary who created many of the Edomae sushi styles we know today.

Photos by Kenta Izumi Photos by Kenta Izumi

From white fish and squid to the flow of sushi, seasoned octopus and steamed abalone, smoked bonito, and fluffy tamagoyaki resembling datemaki... In this book, Ono himself explains in detail the origin stories of these Edomae sushi styles, which are now commonly found in many sushi restaurants.

Photo by Kenta Izumi

The Exhilarating Life Story of Jiro Ono

Photo courtesy of the author

Jiro Ono's life as a chef began at the age of 7 when he started working at a traditional inn in a mountainous town in Hamamatsu City, Shizuoka Prefecture. He began his career as a sushi chef at 26, which was not early by any means. Later, after opening "Sukiyabashi Jiro" at the age of 40, he became known as the owner of a renowned sushi restaurant catering to celebrities from various fields. During this time, he had an astonishing 93 years of active service!

Ono, who overcame hardships with remarkable wit and pleased those around him by making delicious food, recounts his difficult experiences during his apprenticeship and his bold episodes during his military service. Ono's life story, told with constant humor and his unique, engaging tone, is simply exhilarating.

Furthermore, the story of Ono's hundred years of life, revealed in this book, offers a glimpse into the secrets behind the birth of an unparalleled sushi master, making it endlessly fascinating.

Photo by Kenta Izumi

Features of This Book

* Structured as a narrative dictated by Jiro Ono, former owner of "Sukiyabashi Jiro."

* Part 1 discusses the revolution in Edomae sushi created by Jiro Ono. It covers the reason for using warm rice (shari), the background leading to the progression of sushi starting with white fish, the circumstances behind the creation of fluffy tamagoyaki and smoked bonito, and the amazing technique that transforms Tokyo octopus into the taste of Akashi octopus.

* Part 2 is a life story of Jiro Ono. It details what the boy who started working at age 7 thought about each day and how he acquired his culinary skills. It includes exciting episodes from his military life during World War II and how he rose through the ranks at the renowned sushi restaurant "Yoshino"... His life story offers a glimpse into the secrets of why an unparalleled genius sushi chef was born, making it endlessly interesting.

* Part 3 addresses the future of sushi in the era of global warming and Ono's thoughts on future sushi chefs, as he was one of the first to notice the drastic changes in the global environment. He has shared his insights for the next generation of sushi chefs.

* The cover and frontispiece are portraits of Jiro Ono at 100 years old, photographed by Yoshihiro Takagi.

Table of Contents

4 pages of color frontispiece: Portrait of Jiro Ono at 100 Years Old

Part 1: The Master: The Revolution of Edomae Sushi

Part 2: Life: The Path Walked as a Sushi Chef

Part 3: The Future: The Future of Edomae Sushi and Chefs

Sukiyabashi Jiro: Sushi Monogatari at 100 Years Old

Author: Jiro Ono

Price: 2,750 yen (tax included)

Hardcover, 262 pages

ISBN978-4-09-389846-1 Shogakukan

Release Date: June 24, 2026

https://www.shogakukan.co.jp/books/09389846

Author Profile

Jiro Ono (Ono Jiro) ... Born in 1925 (Taisho 14) in Shizuoka Prefecture. In 1951 (Showa 26), he began his career as a sushi chef at the renowned restaurant "Yoshino" in Kyobashi, Tokyo, and opened "Sukiyabashi Jiro" in 1965 (Showa 40). Gained worldwide fame following the release of the movie "Jiro Dreams of Sushi" in the United States in 2011 (Heisei 23). In 2014 (Heisei 26), a dinner meeting between then-Prime Minister Shinzo Abe and U.S. President Obama at his restaurant became a major topic. In the same year, he received the Medal with Purple Ribbon. In 2019 (Heisei 31), he was certified by Guinness World Records as the oldest chef of a Michelin three-star restaurant. He will turn 100 on October 27, 2025 (Reiwa 7).

Photo by Kenta Izumi