Jiro Ono has been observing Xiao Peng's expression, which is also the habit of Jiro Ono: he guesses the taste of the guest from the expression of the guest and adjusts the texture of the sushi he kneades。。。。。。

Next up are the 'Three Tuna Brothers': naked, medium fat, and big fat.

These three sushi made Xiao Peng's eyes shine, after all, among all the sashimi, I am afraid that Xiao Peng is most familiar with this tuna, Xiao Peng tasted it in one bite, the food here is bluefin tuna from Senliyan, but eating it here is completely different from eating it in Chirojiro, it is completely different from eating in Chirirock, it is simply two different things!

The naked body marinated in specially blended soy sauce is full of umami, and the medium fat that has been matured has a more delicate taste; as for the big fat, it is not to mention, more than 20 days of aging makes its fat restrained, and there is a feeling of exploding in the mouth after chewing!

After the three tuna brothers ended, they changed to sushi with a slightly lighter taste, giving people a buffer period for the taste buds, and it became black-backed round-jawed needlefish sushi.

There is this kind of fish in Qianliyan Fishing Ground, but Yang Meng only catches it back and tastes it when he has nothing to do and puts the sailboat on his boat, and he usually doesn't catch it, so the needlefish sushi here tastes average.

Wen clam sushi made Xiao Peng like it very much.

Clams are known as 'the freshest in the world', and there are wild clams on the offshore beaches of Qianliyan, but Xiao Peng has not deliberately cultivated them, so there are not many of them. Now it seems that it is time to put clams in Qianliyan, the meat of this thing is really delicious, this is not the taste of Qianliyan can be so good, if Qianliyan produces clams, will it make people's taste buds explode?

The yellowtail yellowtail sushi also tastes good, but considering that the raw materials are not as good as the yellowtail yellowtail of Senliiwa, it did not meet expectations. And the peony shrimp sushi, one taste is the peony shrimp produced by the thousand liyan. Shrimp sushi is one of the few sushi that tastes better when cooked. As for the octopus leg sushi, the real clamour of Senrito is used instead of the Pacific giant octopus, after all, the size of the real clamour is more suitable for sushi. Later, sea urchin sushi, mackerel sushi, pillar shell sushi, salmon roe sushi, scallop sushi, and conger eel sushi Xiao Peng tasted them one by one, and finally ate dried ladyboard rolls and tamagoyaki, as well as cantaloupe, and the sushi feast was completed.

Xiao Peng closed his eyes and savored it, and couldn't help but sigh: "Mr. Ono Jiro's craftsmanship is really worthy of its reputation. I don't mean to be polite, but it was the best sushi I've ever had, and it's unforgettable. ”

Ono Jiro listened and smiled slightly: "Xiao Sang, you are too polite, in this meal, the sushi dishes that you think are delicious are actually ingredients from your own fishing ground." That's why I'm here to host you so ceremoniously today, and thank you for allowing us to purchase ingredients from your fishing farm. After speaking, he bowed to Xiao Peng with a serious expression.

Xiao Peng was a little stunned, what? It was so easy to achieve the goal? I'm not dreaming, am I?

"Mr. Jiro Ono, how do you know which sushi I think is delicious?" Xiao Peng asked puzzled.

Jiro Ono laughed heartily: "I have received at least one million guests, and what the guests like to eat can be seen from their expressions!"

After hearing this, Xiao Peng stretched out his thumb: "It's really amazing, the 'God of Sushi' is worthy of its name." But Mr. Jiro Ono, why did you suddenly say that you want to cooperate with me?"

"Xiao Sang, have you ever heard of the word 'ingenuity'?" Ono Jiro smiled and handed Xiao Peng a cup of tea and asked Xiao Peng.

Xiao Peng nodded and said: "In the past two years, all walks of life have been talking about 'ingenuity', especially the catering industry. I think Mr. Jiro should know that in the outside world, because you only make sushi all your life, you are called a 'real food craftsman', as if you are the spokesperson of the word 'ingenuity'. ”

Ono Jiro smiled and nodded, expressing his gratitude for Xiao Peng's words, and said: "The problem is here, what I pursue is 'ingenuity', which is the way of sushi, of course, I do not deny it, I have also achieved great commercial success, like my small shop, to book a month in advance, ordinary people need at least three months to make an appointment, and the average consumption is as high as four hundred US dollars." Many people say that catering people really need the spirit of 'ingenuity', and I am a representative of success here. ”

Xiao Peng frowned when he heard Ono Jiro's words: "How do you feel that Mr. Erlang has something to say? I hope Mr. Erlang will solve his doubts." ”

Jiro Ono thought for a moment and said in a surprising voice: "Because of my success here, many Japanese restaurant operators should not go astray." In fact, the so-called 'ingenuity' is the biggest death trap in the catering industry. ”

Looking at Xiao Peng's shocked expression, Ono Jiro said: "Actually, the mainstream of the catering industry in the Japanese country is standardization and industrialization, and a small restaurant like me is just a non-mainstream. In today's catering industry, capital crushes everything, and talent determines life and death. Just like Sanmi Sushi, why has it grown so big in just 20 years? What does Kimura Kiyoshi rely on to promote the way it operates, and the capital investment in the tuna auction market to get a disproportionate return. The number of fast food served every day has reached 70,000, and the company has been established for more than 50 years, with a team of only 700 people, but the annual sales can reach 9 billion yen. They are the representatives of the standardization economy to the extreme. ”

Xiao Peng listened to Ono Jiro's words, and was shocked in his heart, a team of 700 people provides more than 70,000 fast food every day?

Jiro Ono continued: "At present, how many of the raw materials and ingredients of those century-old Japanese restaurants that continue to make handicraft products do not come from standardized industrial production lines? ”

Xiao Peng frowned: "But Mr. Erlang here, your taste here is really great, and you can't taste it anywhere else." ”

Ono Jiro said self-deprecatingly: "In the debate about 'ingenuity', taste is the most tear-off bottoms - pants, if you want to talk about the brand, some people will tell you that the foundation of the catering industry is taste; if you want to fight the environment, some people will say that the foundation of the catering industry is taste; you want to mention standardization, he said that the foundation of the catering industry is taste; if you want to mention the new technology of catering, he said that the foundation of the catering industry is taste." In fact, the competition in the modern catering industry is compared with the comprehensive competitiveness of taste, brand, environment, service, marketing, etc.! Some people say that taste is the foundation of competition, but in fact, this is just a dead duck's mouth, I have learned about your Chinese catering industry, such as Chongqing noodles, all over your country, and the taste is different in various places. But it's still hot. ”

Xiao Peng nodded after hearing this: "Yes, Huaxia Jinling once opened a 'Meng Fei small noodles', when it opened, a large number of celebrities went to cheer for it, in addition to the celebrity effect, Meng Fei small noodles mainly focus on authentic Chongqing flavor, but the original Chongqing small noodles are street food, and they are airlifted to Jinling, can the taste still be that flavor?"

Jiro Ono nodded: "Whether it is Huaxia or Waguo, the catering industry has a common problem, that is, it is difficult for local cuisine to 'go out', and it is always difficult to adapt to the market when insisting on authentic taste, and finally it is back to the same place." The so-called authentic taste is only the memory of the region, not the memory of the market, just like many people think that their food is the most fragrant, and the result?"

Xiao Peng felt that his brain was a little insufficient, and Jiro Ono, who was recognized as the best representative of the 'craftsman spirit', constantly criticized the 'craftsman spirit' in front of him, which made Xiao Peng very puzzled.

As if seeing Xiao Peng's doubts, Ono Jiro said: "I'm not denying the 'craftsman spirit', after all, if you stick to it, you can succeed in the end." But this number is too small, but because of my existence, more and more chefs in the country began to imitate my successful way, and they did not continue to operate for a long time. In the end, it was only the traditional sushi industry of our country that was hit, and if this continues, the traditional sushi industry of the country will be replaced by chain sushi sooner or later and disappear in the long river of history. ”

Xiao Peng frowned slightly after hearing this: "Mr. Erlang told me this, and I can't change all this." Xiao Peng only values the Waguo seafood market, and Xiao Peng does not pay attention to the problems faced by the Waguo sushi industry.

"No, Xiao Sang, you have a way to change that. Jiro Ono said.

"Me?" Xiao Peng was dumbfounded.

Ono Jiro motioned to Xiao Peng to wait a while, and pinched a few more sushi for Xiao Peng to taste, what kind of tuna sushi, flounder sushi and the like, Xiao Peng tasted it, the taste was still good, but there was an obvious gap with what he had just eaten, and he didn't know if his taste had changed or what. Anyway, I just don't think it's as delicious as it was just now.

"Xiao Sang, you also tasted the gap. That's right, the sushi I made for you earlier uses seafood from your fisheries, and these are the catches from the market. Jiro Ono said.

Xiao Peng was puzzled: "What is Mr. Erlang trying to express?"

Jiro Ono said: "For our traditional sushi restaurants, taste and feelings are everything, and after using the seafood from your fishing farm, the taste of our traditional sushi restaurants has gone up to a higher level, but in the same way, if the chain sushi also uses your seafood, it will undoubtedly be a fatal blow to our traditional sushi restaurants." It's going to be devastating. ”

Xiao Peng suddenly realized why Ono Jiro was so grand today, bringing his two sons to receive Xiao Peng, and even did not hesitate to close the door and cook himself. It turns out that the problem is here.

Feelings: The survival crisis of the traditional sushi industry in the Japanese country is still related to itself?