Podcast appearances and mentions of Jiro Ono

David Gelb goes to Japan to share Jiro Ono's sushi passions with the world, while Nicholas Jarecki makes his directorial debut with an underseen banger from Richard Gere, Tim Roth, and Susan Sarandon. Connect with us: Never Did It on YouTube: https://www.youtube.com/@neverdiditpod Never Did It on Letterboxd: https://letterboxd.com/bradgaroon/list/never-did-it-podcast/ Brad on Letterboxd: https://letterboxd.com/bradgaroon/ Jake on Letterboxd: https://letterboxd.com/jake_ziegler/ Never Did It on Facebook: https://www.facebook.com/neverdiditpodcast Hosted by Brad Garoon & Jake Ziegler

David Gelb is the the creator of Chef's Table, the long-running Netflix documentary series that takes viewers inside the world of restaurants and chefs. David is also the director of Jiro Dreams of Sushi, the acclaimed documentary capturing the idiosyncratic world of master sushi chef Jiro Ono. In this episode, we talk about the creation of Chef's Table and how the show invented a new vocabulary for food documentary filmmaking. We discuss the latest season as well as special seasons dedicated to barbecue, noodles, pizza, and French chefs. David is one of my favorite creators in the food world, and I loved catching up with him.Also on the show, it's the return of Three Things where Aliza and Matt discuss what is exciting in the world of restaurants, cookbooks, and the food world as a whole. On this episode: The horchata latte at Ursula in Brooklyn, Mundos Roasters in Traverse City, Michigan is doing great work. Also, Lucas Sin's Street Eats series on YouTube is such a great resource, a Chrissy's Pizza scene report, and there's a new NA Negroni in town: Lapo's. Lastly, an Oscars race update with Clayton jumping on the mic.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

¿Qué hay para mi dentro del libro de lecturas recomendadas del programa conocimiento experto Despierta Tu Ikigai de Ken Mogi? Descubre el secreto mejor guardado de Japón para tu Autoconocimiento y Desarrollo Personal. Adquiere el Libro: https://amzn.to/3PFnhWG Curso - Taller La Estrategia Maestra:https://pay.hotmart.com/E86692728N?checkoutMode=10&bid=1695236708107 Conviértete en miembro de este canal para disfrutar de ventajas: https://www.youtube.com/channel/UC80Q7vyU9ZMfePxogSdb8kA/join Forma Parte de Revolución 180: https://conocimientoexperto.com/ols/products/diariorevolucion180 Hazte de mi libro: https://amzn.to/3gCY1mO Mis programas: * Revolución 180: https://impactoexperto.com/diariorev180 * Libro Mentalidad con Proposito: https://amzn.to/2KmHMXa * Podcast Conocimiento Experto: https://open.spotify.com/show/65J8RTsruRXBxeQElVmU0b?si=9f444953f34246ab * Boletin Oficial: https://conocimientoexperto.com/ Mis redes: * Sígueme En Instagram en: https://www.instagram.com/salvadormingo/ * Sígueme en Facebook en: https://www.facebook.com/salvadormingooficial * Sígueme en Youtube: https://www.youtube.com/SalvadorMingoConocimientoExperto * Sígueme en Twitter en: https://twitter.com/s_mingo ¿Qué tienen en común un chef de sushi de 90 y tantos años galardonado con una estrella Michelin, una campeona de tenis con 23 títulos de Grand Slam en su haber y un autor de novelas de terror aclamado por la crítica cuyos libros han vendido más de 350 millones de ejemplares? Pues bien, Jiro Ono, Serena Williams y Stephen King, entre otras muchas personas de éxito, han despertado su ikigai. Ikigai es una palabra japonesa que esencialmente significa "propósito de vida". Conectar con el propósito de tu vida es, según creen muchos japoneses, el secreto para vivir una vida exitosa y profundamente satisfactoria. Siguiente pregunta: ¿Qué tiene usted en común con Jiro Ono, Serena Williams y Stephen King? Pues que, como ellos, tienes ikigai. De hecho, todo el mundo lo tiene. El truco está en convertir tu chispa única de ikigai en una llama que pueda iluminar el significado y el propósito de todos los aspectos de tu vida. ¿Estás preparado para aprender más sobre el ikigai y cómo puedes ponerlo en práctica en tu propia vida? Entonces, empecemos. Edicion Enero 2018 Ken Mogi es científico e investigador senior de Sony Computer Science Laboratories, y autor de más de 50 libros sobre temas que van desde la psicología a la filosofía, pasando por la lingüística y el arte, entre ellos The Way of Nagomi. Enfoque Liderazgo, Autoconocimiento y Propósito de Vida Se Firme Salvador Mingo Conocimiento Experto #desarrollopersonal #ikigai #liderazgo

¿Qué hay para mi dentro del libro de lecturas recomendadas del programa conocimiento experto Despierta Tu Ikigai de Ken Mogi? Descubre el secreto mejor guardado de Japón para tu Autoconocimiento y Desarrollo Personal. Adquiere el Libro: https://amzn.to/3PFnhWG Curso - Taller La Estrategia Maestra:https://pay.hotmart.com/E86692728N?checkoutMode=10&bid=1695236708107 Conviértete en miembro de este canal para disfrutar de ventajas: https://www.youtube.com/channel/UC80Q7vyU9ZMfePxogSdb8kA/join Forma Parte de Revolución 180: https://conocimientoexperto.com/ols/products/diariorevolucion180 Hazte de mi libro: https://amzn.to/3gCY1mO Mis programas: * Revolución 180: https://impactoexperto.com/diariorev180 * Libro Mentalidad con Proposito: https://amzn.to/2KmHMXa * Podcast Conocimiento Experto: https://open.spotify.com/show/65J8RTsruRXBxeQElVmU0b?si=9f444953f34246ab * Boletin Oficial: https://conocimientoexperto.com/ Mis redes: * Sígueme En Instagram en: https://www.instagram.com/salvadormingo/ * Sígueme en Facebook en: https://www.facebook.com/salvadormingooficial * Sígueme en Youtube: https://www.youtube.com/SalvadorMingoConocimientoExperto * Sígueme en Twitter en: https://twitter.com/s_mingo ¿Qué tienen en común un chef de sushi de 90 y tantos años galardonado con una estrella Michelin, una campeona de tenis con 23 títulos de Grand Slam en su haber y un autor de novelas de terror aclamado por la crítica cuyos libros han vendido más de 350 millones de ejemplares? Pues bien, Jiro Ono, Serena Williams y Stephen King, entre otras muchas personas de éxito, han despertado su ikigai. Ikigai es una palabra japonesa que esencialmente significa "propósito de vida". Conectar con el propósito de tu vida es, según creen muchos japoneses, el secreto para vivir una vida exitosa y profundamente satisfactoria. Siguiente pregunta: ¿Qué tiene usted en común con Jiro Ono, Serena Williams y Stephen King? Pues que, como ellos, tienes ikigai. De hecho, todo el mundo lo tiene. El truco está en convertir tu chispa única de ikigai en una llama que pueda iluminar el significado y el propósito de todos los aspectos de tu vida. ¿Estás preparado para aprender más sobre el ikigai y cómo puedes ponerlo en práctica en tu propia vida? Entonces, empecemos. Edicion Enero 2018 Ken Mogi es científico e investigador senior de Sony Computer Science Laboratories, y autor de más de 50 libros sobre temas que van desde la psicología a la filosofía, pasando por la lingüística y el arte, entre ellos The Way of Nagomi. Enfoque Liderazgo, Autoconocimiento y Propósito de Vida Se Firme Salvador Mingo Conocimiento Experto #desarrollopersonal #ikigai #liderazgo

Our guest is Daisuke Nakazawa who is the owner and executive chef of the Michelin-starred Sushi Nakazawa. He opened Sushi Nakazawa in New York in 2013 and its success led to the opening of the second location in Washington, D.C., in 2017. He is also planning to open the third location in Los Angeles later this year. He is also the owner of Saito, an izakaya and sake bar in Manhattan's Nolita, which he opened in 2022. You may have seen Chef Nakazawa in the legendary documentary film “Jiro Dreams of Sushi” on Netflix. After completing the classic, extremely strict training under chef Ono, he moved to the U.S. and started a new chapter of his life. In this episode, we will discuss what Chef Nakazawa learned from his 11-year training at the renowned Sukiyabashi Jiro, why he moved to the U.S., how he conveys the traditional sushi culture to a very diverse global audience, why he has never changed his menu price since Sushi Nakazawa's opening 10 years ago, and much, much more!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

This special bonus episode of our season on the awesome movie year of 2012 features David Gelb's documentary Jiro Dreams of Sushi. Directed by David Gelb and starring Japanese chef Jiro Ono, Jiro Dreams of Sushi has had a major influence on the development of food documentaries in TV and movies.The contemporary reviews quoted in this episode come from Roger Ebert (https://www.rogerebert.com/reviews/jiro-dreams-of-sushi-2012), Ty Burr in the Boston Globe, and Maggie Lee in The Hollywood Reporter (https://www.hollywoodreporter.com/news/general-news/jiro-dreams-sushi-berlin-review-100368/).Visit https://www.awesomemovieyear.com for more info about the show.Make sure to like Awesome Movie Year on Facebook at http://www.facebook.com/awesomemovieyear and follow us on Twitter @AwesomemoviepodYou can find Jason online at http://goforjason.com/, on Facebook at https://www.facebook.com/JHarrisComedy/, on Instagram at https://www.instagram.com/jasonharriscomedy/ and on Twitter @JHarrisComedyYou can find Josh online at http://joshbellhateseverything.com/, on Facebook at https://www.facebook.com/joshbellhateseverything/ and on Twitter @signalbleedYou can find our producer David Rosen's Piecing It Together Podcast at https://www.piecingpod.com, on Twitter at @piecingpod and the Popcorn & Puzzle Pieces Facebook Group at https://www.facebook.com/groups/piecingpod.You can also follow us all on Letterboxd to keep up with what we've been watching at goforjason, signalbleed and bydavidrosen.Subscribe on Patreon to support the show and get access to exclusive content from Awesome Movie Year, plus fellow podcasts Piecing It Together and All Rice No Beans, and music by David Rosen: https://www.patreon.com/bydavidrosenAll of the music in the episode is by David Rosen. Find more of his music at https://www.bydavidrosen.comPlease like, share, rate and comment on the show and this episode, and tune in for future episodes.

Sailor Noob is the podcast where a Sailor Moon superfan and a total noob go episode by episode through the original Sailor Moon series!It's a smorgasbord of mysteries this week as Chibi and Diana uncover a tale of lost love. Will they help Mayoko achieve her dream or will the Dead Moon Circus eat their lunch?In this episode, we discuss itamae or "infront of the board", Jiro Ono, Nobu Matsuhisa, and Masaharu Morimoto. We also talk about the Tears of the Kingdom, Han Solo's future, the Xena Quartet, circus unions, Almira Gulch, kidcatting a nap, the Queen of Mean, girl phases, smelling crime, the Ass Foot Special, business waders, being unmotorvated, Hawaiian sushi, the Ocean Spray guy, what Kal thinks is going to happen, and a Steeringu-less world!What was Minakos dream!?We're on iTunes and your listening platform of choice! Please subscribe and give us a rating and a review! Arigato gozaimasu!https://podcasts.apple.com/us/podcast/sailor-noob/id1486204787Become a patron of the show and get access to our Pretty Guardian Sailor Moon live-action show and our Animedification podcast!http://www.patreon.com/sailornoobPut Sailor Noob merch on your body!http://justenoughtrope.threadless.comSailor Noob is a part of the Just Enough Trope podcast network. Check out our other shows about your favorite pop culture topics and join our Discord!http://www.twitter.com/noob_sailorhttp://www.justenoughtrope.comhttp://www.instagram.com/noob_sailorhttps://discord.gg/49bzqdpBpxBuy us a Kōhī on Ko-Fi!https://ko-fi.com/justenoughtrope

This episode we complete our food movie festival with David Gelb's fantastic documentary about the sushi legend from Japan, Jiro Ono. We get inspired by his rise to being one of the most renowned chefs in the world and what it took to get there. A film about art, legacy, culture and sacrifice. Special and deep conversation. Enjoy! Make sure to play along with each festival and leave comments so we can interact with you and remember to subscribe to the channel if you like what you see. Follow us for more interaction and content: INSTAGRAM: https://instagram.com/deepdivefilmschool TWITTER: https://twitter.com/ddfspodcast FACEBOOK: https://www.facebook.com/deepdivefilmschool Join our growing community for new videos every week!

What more do we love then great documentaries? Great sushi! Be prepared...order from your favourite sushi place, take a seat and watch the masterful Jiro Ono at work. Be warned though! This documentary may make you realize you don't enjoy your regular sushi place and strive for the greatness that is Sukibayashi Jiro. Give us a follow! Twitter - @ThreeDudesPod --- Send in a voice message: https://podcasters.spotify.com/pod/show/threedudespod/message

Introducing IKIGAI: find your passions and live with joyIkigai is a Japanese phenomenon commonly understood as “your reason to get up in the morning.” Ikigai can be small moments: the morning air, a cup of coffee, a compliment. It can also be deep convictions: a fulfilling job, lasting friendships, balanced health. Whether big or small, your ikigai is the path to success and happiness in your own life. Author Ken Mogi introduces five pillars of ikigai to help you make the most of each day and become your most authentic self: 1. starting small → focus on the details 2. releasing yourself → accept who you are 3. harmony and sustainability → rely on others 4. the joy of little things → appreciate sensory pleasure 5. being in the here and now → find your flow. Weaving together insights from Japanese history, philosophy, and modern culture, plus stories from renowned sushi chef Jiro Ono, anime filmmaker Hayao Miyazaki, and others, Mogi skillfully shows the way to awaken your ikigai.

Good News: Dolly Parton has received an amazing financial prize to use for the charity of her choice! Link HERE. The Good Word: A wonderful quote about music from Plato! Good To Know: A fun historic bit of trivia about music in cars… Good News: The United States Veterans Administration has nearly achieved its goal […]

Hello and welcome to Your Favorite Movie. I'm your host Evan Kelly. I've always loved movies. I feel they have a unique power that isn't found in other types of media. So I've invited a few of my friends to come and talk about their favorite movies. My guest today is Joe Hicks, writer of the substack Inland Nobody. His current writings cover urban development and public policy with a special focus on the community of Galesburg, Illinois. But that hasn't always been the case. Listeners will certainly remember Joe as my creative partner for over two years on our flagship podcast Adequately Informed where we focused on good faith discussion of politics, policy, and culture. Joe's favorite movie is the 2011 documentary Jiro Dreams of Sushi. We are taken on an intimate journey behind the scenes to comprehend the day to day operations of octogenarian Japanese chef and restaurateur Jiro Ono, who runs the first sushi restaurant to ever receive three Michelin stars. The film also probes the man behind the fish, exploring his adult sons, his troubled upbringing, and his cooking techniques and philosophies.

In this latest episode of Making Sense of Movies, Clare and Alaina discuss movies about obsession. Since this can be a broad category, we specifically focus on characters obsessed with being the best at their profession or personal project. Hear us talk about the juggernauts of this category, Whiplash, and Black Swan. We compare the journeys between the two protagonists, focusing on the abuse of power, social isolation, and descent into insanity. When we meet Nina (Black Swan) and Andrew (Whiplash) they're both fighting upward to prove themselves to a person of seniority within their prospective fields. In the other movies, we focus on, Rope and The Skin I live In; we are introduced to characters who are already at the top of their fields and abuse their position of power. On a lighter note, we also talk about hidden gems like Jiro Dreams of Sushi, a documentary that centers on 85-year-old Jiro Ono and his goal of perfecting the art of sushi making. Join us as we rank these movies and much more! Movies Mentioned Jiro Dreams of Sushi: 1.30-14.53 The Skin I live in: 14.53-37.30 Rope: 37.30-54:05 Black Swan: 54:05-1.18:26 Whiplash: 1.18:26-1.47:03 Intro and outro music: Kevin MacLeod. "Dark Hallway". 2008

On this week's episode, Jo & Armand discuss the 2012 documentary "Jiro Dreams Of Sushi". The documentary centers around Jiro Ono, a now 95 year old sushi chef who has devoted pretty much literally most of his life to sushi and his restaurant in Tokyo. Is this just a tale of one man's extreme love and dedication to his craft or does something darker lie within? Like most things at the end of the day, it all comes back to capitalism. How fun! Armand's recommendation for next episode: Super Mario Bros. (1993) Thoughts, questions or concerns? Send them to our email: we.miss.blockbuster@gmail.com You can also send us voice messages on our Anchor website at anchor.fm/videotapespodcast Music featured in this episode from Doku (aka Armand) soundcloud.com/dokuku --- Send in a voice message: https://anchor.fm/videotapespodcast/message

Nel mio orto nascono pomodori che nessun supermercato sarebbe disposto a mettere sui suoi banchi. Sono bruttini, non troppo grandi, con delle macchioline sulla buccia dove qualche uccello ha dato una o due beccate. Non ce n'è uno uguale all'altro. Eppure se li assaggi sono non buoni, sono buonissimi. E non lo dico perché vengono dal mio orto, ma perché è proprio un fatto oggettivo.Sarebbe improponibile, commercialmente, produrli su una scala vendibile e certamente non incontrerebbero il gusto di molti. Cosí difformi e sconclusionati. Ma per me vanno bene.Ci ho messo anni per arrivare a questo livello nella coltivazione della più famosa delle solanacee, ma adesso li produco con soddisfazione e li faccio per me e per i miei amici. Quando sono in un'insalata ti sfido a vedere che non sono proprio rotondi o geometricamente bislunghi. Yasuhiro Ogawa scatta fotografie che sono come i miei pomodori. A prima vista piene di piccoli difetti, spaiate, non conformi, scure, cupe, bagnate, poco invitanti. Eppure più le guardo più mi accorgo che hanno sapore, personalità, carattere, respiro.Non le troverò certamente sulle copertine delle riviste di moda o sul National Geographic, ambienti che cercano e richiedono un diverso tipo di fotografia, ma una volta sulla mia tavola (o meglio, tavolozza) visiva, mi basta poco per convincermi che vale la pena gustarle. Assaporarle con calma.Ogawa è un fotografo giapponese che fa dell'estetica Wabi Sabi il suo punto di forza.E qui forse serve una breve spiegazione.Non posso definirmi esperto di cose giapponesi, ma ho visto tanti tanti film giapponesi di registi straordinari come Ozu, Kurosawa, Kitano, Mizoguchi in gioventù ho letto anche molti autori tipo Murakami, Mishima, Ōe , Matsumoto e anche altri che adesso non riesco nemmeno ad elencare.E non dimentichiamo la mole impressionante di anime e manga di cui ho fruito e fruisco. Sono cresciuto, praticamente, allevato dalla cultura giapponese.Questo, ripeto, non fa certamente di me un esperto, ma alcune cose penso di averle colte ed una di queste è che in Giappone vivono delle contraddizioni. Da un lato ad esempio ci sono personaggi come Jiro Ono, il più grande cuoco di sushi del mondo che in uno scantinato di Tokyo, vicino alla stazione di Ginza ha il suo ristorante.Si chiama Sukiyabashi Jiro. Se sei occidentale devi essere accompagnato da una guida locale. Ci puoi stare massimo 20 minuti. Alla fine paghi 250 euro e te ne vai avendo mangiato il migliore sushi mai preparato.Jiro Ono ha passato la sua vita, 96 anni ad oggi, perfezionando giorno dopo giorno la sua arte. Qualcosa di ossessivo, di maniacale. Qualcosa che non consente errori che non ammette imperfezioni. Ogni giorno, per 80 anni ha migliorato qualcosa per non lasciare nulla al caso. Accanto a tanti esempi di questo tipo di filosofica ricerca della perfezione ci sono però tanti esempi di accettazione di quelle che sono le imperfezioni.La filosofia Wabi Sabi appunto.Una teiera sbeccata e ricucita, un giardino perfettamente rastrellato dove sono cadute delle foglie di acero, una costruzione cadente, un tempio abbandonato. Ognuna di queste immagini mentali contiene, almeno in parte un sapore Wabi Sabi.In occidente abbiamo quasi l'ossessione per le regole ed il rigore formale.In fotografia non parliamone. La proporzione aurea, la regola dei terzi, la simmetria, l'ordine, la prospettiva. Abbiamo strumenti che mostrano una griglia nel mirino per aiutarci a rispettarle. Nei circoli fotografici ti misurano le proporzioni con la squadra e il goniometro.Ci piace che esitano relazioni matematiche tra le cose, ci piace pensare che le cose belle siano eterne. La matematica è il linguaggio della natura e solo ciò che rispetta il ritmo armonico della matematica ha il sigillo dell'estetica.Abbiamo il gusto per il ritmico ripetersi dei pattern. Cerchiamo conferme. Amiamo l'eterna consuetudine dello sfarzo e della regolarità.L'estetica Giapponese, invece, è profondamente diversa. Delle cose se ne apprezza molto di più il lato imperfetto, rustico, melanconico.Non c'è il culto del "kalòs kai agathòs", il bello e buono, l'invincibile, l'indomito, il giusto. L'estetica giapponese in molti casi si basa invece sul grande rispetto per quello che è caduco, fragile, invecchiato, sgualcito.La convinzione è che ci sia sempre grande bellezza nel portare i segni del tempo e nell'essere di conseguenza unici, perché il tempo lavora su ognuno di noi in modo differente.Ecco quindi che in quest'ottica iniziamo a capire meglio la fotografia di Yasuhiro Ogawa. I suoi neri profondi accostati a bianchi sparati sono il risultato di questo gusto dell'imperfezione e dell'unicità.Nella fotografia di Ogawa non ci sono regole, non c'è nulla che non si possa fare, di certo non si cercano simmetrie né si trovano regolarità.La copertina del suo primo libro, Shimagatari, è una immagine sgranata di una battigia. L'immagine è pendente. I più libri più moderni chiamerebbero quell'inclinazione della fotocamera "Dutch Angle",ma è solo un eufemismo per "Storta". Eppure Shimagatari è un libro per il quale di porta grande rispetto, nel quale si capisce perfettamente che lo scopo di Ogawa non è quello di abbellire, addobbare, razionalizzare. Lo scopo di Ogawa è quello di trasmettere la malinconia, se vogliamo anche il rimpianto, per uno stile di vita divorato dalla modernità.Intere isole la cui popolazione ormai è composta unicamente da anziani. I giovani sono fuggiti nelle città alla ricerca di un corporate job, e nei villaggi è rimasto solo il senso di sconfitta. Ma una sconfitta dignitosa, anzi, una sconfitta solenne. Le altalene abbandonate, i giardini incolti, la ruggine, gli autobus vuoti, le finestre senza più alcuno scopo delle case abbandonate., le strade interrotte, i traghetti solitari, le fotografie degli avi lasciate al loro destino. Eppure accanto a questo umano sfacelo Ogawa riesce a mettere il rifiorire della natura. Quell'immane forza che pian piano si riprenderà tutto. Una natura che ci ha messi qui e che ci toglierà di mezzo a tempo debito.E nell'unione di questi due elementi contrastanti, la decadenza e la rinascita, lo spirito Wabi Sabi di Ogawa esce prepotente e luminosamente oscuro.Ogni cosa è nobilitata dal suo passato. Quel bus abbandonato ha storie da raccontare e grazie ad Yasuhiro, forse per l'ultima volta, ne sta raccontando una nuova. L'erba alta ci nasconde il sentiero dove camminare e se ci si abbandona alla malinconia forse si capisce che non c'è mai stato un vero e proprio sentiero, ma solo una lotta dell'uomo che ha deciso, per un po', di impegnarsi molto affinché la natura non prendesse possesso di quei metri tortuosi.Appena si smette di lottare la natura si riprende quel che è suo e ci ricorda chi comanda.Shimagatari, dicevo, è un opera straordinaria, ma è solo uno dei tanti esempi di come il gusto per la malinconia di Ogawa riescono a rendere interessanti cose all'apparenza banali.Nella serie "Cascade" ad esempio Ogawa ci porta su un altro livello di lettura del ricordo, di celebrazione dell'assenza.Alla morte della madre l'autore ritorna nella casa della sua infanzia e trova un filmato in 8mm che la madre aveva registrato di lui da piccolo. Recupera un proiettore e inizia a guardare il filmato.Ogni tanto scatta una fotografia elle immagini proiettate sul muro.Il racconto che ne esce è una storia di fantasmi. Quello della madre, morta per davvero da poco, quello di se stesso bambino morto figurativamente anni prima, Quello dei fiori, dei bambini, degli insetti che popolavano il ricordo della madre impresso nella pellicola ed infine quello del filmato stesso i cui singoli fotogrammi si sommano nel tempo di scatto della fotocamera di Yasuhiro Ogawa a formare qualcosa di diverso. È una vera e propria matrioska temporale che potrebbe generare anche paradossi se lo stile con il quale è stata raccontata non mettesse subito in chiaro il senso di tutto questo. Ancora una volta la caducità, la transitorietà, l'assenza di qualcosa e i segni che questo qualcosa ha lasciato nel nostro presente. Cicatrici che amiamo sfiorare, quasi come un tic nervoso. Cicatrici che danno senso alla nostra stessa vita, perché rappresentano l'atto stesso di averla vissuta.E veniamo ora all'ultimo lavoro di Ogawa: The Dreaming.In questo libro sono raccolte alcune immagini che Yasuhiro ha scattato durante i primi anni della sua carriera fotografica in giro per il mondo. Sono immagini che apparentemente hanno uno stile molto diverso da quelle degli altri suoi lavori più maturi, ma in realtà ci riportano nello stesso filone. Infatti questo libro nasce quando Ogawa, arrivato al mezzo secolo, si guarda indietro e apre i suoi archivi e vede il tempo che è passato nella sua stessa fotografia e decide di lavorare alle sue vecchie fotografie e ci mostra, senza nessun pudore, i segni del tempo sul suo stile. È come mostrarci il filmino di sua madre, solo che stavolta sono i fotogrammi di una carriera agli albori.Le immagini sono riprese e ritrattate da capo in camera oscura, aggiungendo quella che è la sensibilità corrente di Ogawa, reinterpretando i racconti che aveva già raccontato, cercando di migliorare i gesti del passato, cercando di raffinare il più possibile una tecnica, cosa che lo porta, per chiudere il cerchio ad assomigliare a Jiro Ono nel tentativo di perfezionare il più possibile la propria arte.La ricerca dell'eccellenza da parte di Ogawa nel suo campo non è difforme da quella del re del sushi. Per quanto strano ci possa sembrare. Laddove infatti sembrerebbe che non ci sia spazio per l'imperfezione, per la difformità dei gesti.Laddove si passa una vita in tagli ripetuti nelle carni dei pesci e nella ricerca maniacale di quegli ingredienti che rendono il sushi di Jiro, semplicemente, perfetto, ecco che ci accorgiamo di una cosa importantissima.Non esiste un pesce palla uguale ad una altro, non esiste un chicco di riso che sia nato due volte sulla terra e non esiste un boccone perfetto, perché non puoi ripetere lo stesso identico pezzo di sushi più di una volta.La ricerca di Jiro e Yasuhiro è potenzialmente infinita e tutto quelle che ne esce è che la cosa veramente importante è apprezzarne il percorso, il passato.Guardare una fotografia di Yasuhiro Ogawa non è diverso dall'assaggiare un piatto di Jiro Ono. Quello che gli da sapore è tutto il tempo che è passato prima di metterlo in bocca.Prima di posarvi sopra gli occhi.Il Wabi Sabi.DOVE SEGUIRE IL PROGETTOVisita il sito del podcast: http://bit.ly/otnolCanale Youtube: http://bit.ly/hk-subscribeCanale Telegram: https://t.me/otnolSubstack: http://bit.ly/otnol-substackMIEI CONTATTITelegram ➡️ @alessiobottiroliSito Web ➡️ http://bit.ly/hkbwportInstagram ➡️ http://bit.ly/hakuigEmail ➡️ alessio.bottiroli@gmail.comOn The Nature of Light è un progetto di Alessio Bottiroli, realizzato con le migliori intenzioni e senza fini di lucro nella speranza che la fotografia, anche in Italia, possa diventare un giorno argomento di discussione, e non semplicemente un’attività meccanica e tecnica. Get on the email list at onthenatureoflight.substack.com

Jiro Ono sigue hasta considerado como el mejor maestro de sushi del mundo.

Su restaurante es considerado el mejor del mundo.

Jiro Ono abrió en los '60, a sus 40 años, un pequeño restaurant.

Jiro Ono nació en octubre de 1925

Esta semana, la historia del mejor maestro de sushi del mundo.

Do you generally consider yourself a perfectionist? What is the cost of the singular pursuit of perfection? What are you willing to give up? Is it possible to still live a balanced life? Are there aspects that are uniquely Asian?THIS WEEK'S TRENDING TOPICS:  James Comey Suggests Biden PARDON Trump!Capitol RIOTERS Request Pardons from Trump!Karl-Anthony Towns Tests POSITIVE for COVID-19!ASIAN CINEMA OF THE WEEK: Jiro Dreams of Sushi!RICE Asian Comedy Podcast. Sharing the Asian perspective on entertainment and culture. Hosted by Vong Show, official spokesperson for gay, super cute Asians. Featuring Asian comedians Leonard Chan and Veronica Antipolo.Subscribe to Podcast: https://rice.simplecast.comFacebook Page: https://www.facebook.com/vongshowInstagram: https://www.instagram.com/vongshowTwitter: https://www.twitter.com/vongshowYouTube Channel: https://www.youtube.com/vongshowOfficial Website: https://www.vongshow.com#VONGSHOW #RICECOMEDY

E ainda teve acusações no Twitter, brócolis, Nepomuceno, Balneário Camboriú, dieta, Entre Facas e Segredos, Agatha Christie, Somebody Feed Phil, Massimo Bottura, Jiro Ono, Vaca Preta, dicas culinárias, abandono do programa, vacas, queijos, histórias de família, It, invasão americana, biólogos, mineiros e jacarés...

Today, the Kicking the Seat Podcast and HollywoodChicago.com’s Pat “The Uber Critic” McDonald feast on David Gelb’s 2011 documentary, Jiro Dreams of Sushi! The film centers on renowned sushi master Jiro Ono and the Michelin-rated restaurant he runs inside a Japanese subway station.Chronicling a life of unwavering dedication to serving simple yet utterly perfect food to customers from all over the world, Jiro Dreams of Sushi is an aspirational guide to anyone striving to master a craft. Ian and Pat talk about how Gelb’s film mirrors his focused and emotionally distant subject, and recount their own experiences of the daily grind to greatness.Also, Ian invites you to listen to his YouTube-exclusive interview with Frally Hynes about her stirring cover of “Girls Just Want to Have Fun”, which is featured in Alexandra Dean’s documentary, This Is Paris! And be sure to subscribe to the channel so you’ll be notified when we go live this Friday for the first of five “Scare-a-Thon” livestreams!Episode 590 strives for perfection in all things!Show Guide:Intro Music: 0:00 - 0:14Intro: 0:14 - 2:59Jiro Dreams of Sushi Trailer: 2:59 - 5:18Jiro Dreams of Sushi  Discussion: 5:18 - 57:58Outro Music: 57:58 - 58:14Keep up with the latest seat-kicking goodness by following, liking, rating, and subscribing to us on Twitter, Facebook, YouTube, Instagram, iTunes, Stitcher!

EP นี้เราจะมาชวนคุยกันสนุกๆในหัวข้อ ‘การเขียนโค้ดกับการปั้นซูชิ บทเรียนจาก Jiro Dreams of Sushi' หนังสารคดีที่ออกมาในปี 2011 ที่เล่าเรื่องของคุณปู่ Jiro Ono ผู้เชี่ยวชาญด้านซูชิวัย 94 ปี . พร้อมแขกรับเชิญสุดพิเศษคุณซีล ชัยวุฒิ ชัยอนุชิตตระกูล ผู้ที่เป็นทั้ง Engineer และเชฟเจ้าของเพจ Zeal.cc เล่าว่าความสะอาดของร้านอาหาร และ Clean code มีความคล้ายกันยังไง รวมไปถึงพี่ตี๋เล่าถึงเหตุการณ์ที่นั่งทำงานตั้งแต่ 9 โมงถึง 6 โดยไม่ลุกจากเก้าอี้ ทำได้ยังไง!

This MindEspresso is Is about achieving high performance and working in a flow state from Matthew McConaughey, Jiro Ono, Anders Erickson and Mihaly Csikszentmihalyi. I’ll be referencing the book PEAK by Anders Ericcson and the book FLOW Mihaly Csikszentmihalyi. I primarily work with corporate executives, but I also have a passion for personal leadership. I’ve started these Personal Leadership MindEspressos from people I’ve interviewed. **Critical Feedback encouraged. I’m going to try it for a couple of months to see if it’s useful. I've also started a small group for people to share their ideas around personal leadership. https://lnkd.in/ebvpHGt #coaching #performance #culture #motivation #innovation #management #personaldevelopment #culture #inspiration #diversity

Sukiyabashi Jiro is a 10-seat restaurant located underground next to the entrance of a train station. And yet, this is one of the most prestigious restaurants in the world.If you haven't seen it yet, I highly recommend watching Jiro Dreams of Sushi, a documentary about sushi chef, Jiro Ono, and his Michelin three-star restaurant, Sukiyabashi Jiro.Listen to this post to see how it inspired me to use scarcity to create a more premium positioning during my sales process. And for more inspiration, you can read an article with other lessons learned here: https://kevin.me/consistency/Happy Friday!—k

สวัสดีค่ะ! อีพีที่ 30 นี้เอมจะชวนคุณผู้ฟังมาคุยเกี่ยวกับภาพยนตร์สารคดีเรื่อง 'Jiro Dreams of Sushi' ซึ่งเป็นสารคดีเกี่ยวกับเชฟญี่ปุ่นคนหนึ่งที่ชื่อว่า Jiro Ono หรือเรียกสั้น ๆ คุณลุง Jiro ผู้ได้รับการขนานนามว่าเป็นเทพเจ้าแห่งซูชิ . ภาพยนตร์เรื่องนี้เหมาะมาก ๆ กับคนที่กำลังหมดไฟในการทำงาน คุณลุง Jiro สอนให้เรารู้ว่า "เมื่อเราตัดสินใจจะทำงานอะไร เราต้องอุทิศชีวิตของเราเพื่อจะพัฒนาฝีมือของเราให้ดีพอ” ซึ่งตลอดทั้งเรื่องเราก็จะเห็นปรัชญาการทำงานของคุณลุงว่าทำอย่างไรถึงประสบความสำเร็จในฐานะเชฟมิชลินสตาร์ 3 ดวง . ใครกำลังหมดไฟ มาฟังอีพีนี้กันค่ะ :)

สวัสดีค่ะ! อีพีที่ 30 นี้เอมจะชวนคุณผู้ฟังมาคุยเกี่ยวกับภาพยนตร์สารคดีเรื่อง 'Jiro Dreams of Sushi' ซึ่งเป็นสารคดีเกี่ยวกับเชฟญี่ปุ่นคนหนึ่งที่ชื่อว่า Jiro Ono หรือเรียกสั้น ๆ คุณลุง Jiro ผู้ได้รับการขนานนามว่าเป็นเทพเจ้าแห่งซูชิ . ภาพยนตร์เรื่องนี้เหมาะมาก ๆ กับคนที่กำลังหมดไฟในการทำงาน คุณลุง Jiro สอนให้เรารู้ว่า "เมื่อเราตัดสินใจจะทำงานอะไร เราต้องอุทิศชีวิตของเราเพื่อจะพัฒนาฝีมือของเราให้ดีพอ” ซึ่งตลอดทั้งเรื่องเราก็จะเห็นปรัชญาการทำงานของคุณลุงว่าทำอย่างไรถึงประสบความสำเร็จในฐานะเชฟมิชลินสตาร์ 3 ดวง . ใครกำลังหมดไฟ มาฟังอีพีนี้กันค่ะ :)

Ryan and Lach discuss the Jiro Dreams of Sushi by David Gelb. What they cover in this highlight reel: What do milk crates have to do with the running the worlds best sushi restaurant? | Simplify and double down, everything can be learned - some things must be. | Empower apprentices to be greater than you are. | An exceptional documentary and insight into the life and mind of the world's preeminent sushi chef. We discuss how he innovated the profession which 'had no where to go', what it's like being his apprentice and a child at the same time, and the level of mastery it takes to be in the sushi scene in Japan. Show notes, books mentioned and all episodes can be found at: http://abstractable.co/ We hope you enjoy. --- Subscribe to receive new episodes weekly. Watch video of episodes on our YouTube channel - Abstractable.

In this episode of all things #Abstractable Ryan and Lach discuss the documentary Jiro Dreams of Sushi by David Gelb An exceptional documentary and insight into the life and mind of the world's preeminent sushi chef. We discuss how he innovated the profession which 'had no where to go', what it's like being his apprentice and a child at the same time, and the level of mastery it takes to be in the sushi scene in Japan. As with each episode, we pluck out what most resonated with us from the book and how we are going to implement these into our day-to-day. Show notes, books mentioned and all episodes can be found at: http://abstractable.co/ We hope you enjoy. --- Subscribe to receive new episodes weekly. Watch video of episodes on our YouTube channel - Abstractable.

Food writer Suresh Doss joins host Colin Ellis to talk about the acclaimed 2011 documentary Jiro Dreams of Sushi and its influence. Jiro Ono is the owner of Tokyo's Sukibayashi Jiro and has dedicated his life to the craft of making sushi. The film, which explores his obsession with perfection and his legacy's effect on his sons, is a jumping-off point for this episode's discussion of food, culture, and inevitable change.

It's movie night on Startup Hustle! In this episode Matt and Matt discuss the movie Jiro Dreams of Sushi. They discuss some of the traits shown by Jiro Ono and how entrepreneurs can apply them to their own lives.      Learn more about:   Full Scale: https://fullscale.io/   Stackify: https://stackify.com/   Where to Watch: YouTube: https://www.youtube.com/watch?v=Gr09oEJqnfI Netflix: https://www.netflix.com/title/70181716 Google Play: https://play.google.com/store/movies/details?id=Mqz7RSw5030 Vudu: https://www.vudu.com/content/movies/details/Jiro-Dreams-of-Sushi/286638 Amazon: https://www.amazon.com/gp/video/detail/amzn1.dv.gti.20a9f6fd-678e-e8c4-80f6-01585ebeb769/ref=dv_web_auth_no_re_sig?ie=UTF8&autoplay=1& Apple: https://itunes.apple.com/us/movie/jiro-dreams-of-sushi/id542088376 Hulu: https://www.hulu.com/movie/jiro-dreams-of-sushi-ca4ffa60-88a5-4fc6-bd00-597a0441dc35?entity_id=ca4ffa60-88a5-4fc6-bd00-597a0441dc35 Sling: https://watch.sling.com/browse/my-tv/details/program/64a38d7abc9c4d8e819847035047c02f   GigaBook: https://gigabook.com   Follow us on Instagram: https://www.instagram.com/startuphustlepodcast/   Subscribe to our YouTube channel: https://www.youtube.com/channel/UCDXy14X95mzCpGSHyDvvoVg   Follow us on TikTok: https://www.tiktok.com/@startuphustle

Line Cooks Article: https://www.eater.com/young-guns-rising-stars/2019/10/31/20936620/gender-dynamics-restaurant-kitchen-line-cooksYoung Cooks in SF:  https://www.eater.com/young-guns-rising-stars/2019/11/5/20938156/young-cooks-in-san-francisco-prices-rent-commutesPros & Cons of Staging:  https://www.eater.com/young-guns-rising-stars/2019/11/7/20931221/pros-and-cons-of-staging-in-fine-dining-restaurantsFredrik Berselius at Aska:  Michelin "Strips" Jiro Ono:  http://www.grubstreet.com/2019/11/michelin-guide-strips-jiro-ono-of-his-three-michelin-stars.htmlInua:  https://www.japantimes.co.jp/life/2019/11/02/food/inua-revisited-one-year-grand-opening/#.XeV1CpJKh25Seoul Chef sues Michelin Guide: https://www.cnn.com/travel/article/michelin-guide-seoul-ristorante-eo-intl-hnk/index.htmlThrillist Best New Restaurants: https://t.co/CBa5KLK0X0?amp=1Good Food 100: https://www.eater.com/2019/11/25/20974031/good-food-100-list-interview-sara-britoTips for Better Restaurant Dining: https://www.eater.com/2019/11/8/20953797/restaurant-tips-hacks-dining-out-tricksDominique Crenn nixes Meat: https://sf.eater.com/2019/11/14/20964948/dominique-crenn-meat-free-vegetables-seafoodDavid Chang Memoir: https://www.eater.com/2019/11/13/20963700/david-chang-releases-memoir-eat-a-peachVirtual Restaurant by Rachel Ray: https://www.chicagotribune.com/dining/ct-food-rachael-ray-restaurant-chicago-110419-20191104-7aqbfryzffdmvangsgyvzc4gbq-story.htmlPeak Design V2 Line: https://amzn.to/3811faw    

Brian’s Wacky News CornerJames Dean’s CGI likeness to be used in upcoming feature Finding Jack (https://variety.com/2019/film/news/james-dean-finding-jack-cgi-1203399187/)Movies:Ford v FerrariTV:The Mandalorian (Disney+)Rick & Morty Season 4 (Cartoon Network) Quick HitsChrisSeth Meyers: Lobby Baby (Netflix)BrianMotherless Brooklyn Yandhi updates ChristianDeath Stranding (PS4, launching on PC next year)Once in a Long, Long While by Low Roar (featured in Death Stranding) Weekly PollFavorite Food Film Jiro Dreams of Sushi (2011) Directed by David GelnCinematography by David GelbCast: Jiro Ono as HimselfYoshikazu Ono as HimselfTakashi Ono as Himself

In this episode of The Darkroom Podcast we spoke to the creator and director of Chef's Table, David Gelb, at his production studio Supper Club. We jump back into David's early passions for theatre and acting in high school and how his father's life in the classical music world became a steady inspiration for him. Having built a small team of friends to go shoot with in high school and college, David has a knack for finding and building talent, allowing him to work on a multitude of projects including Supper Club's latest non-fiction programming deal with Disney. David stepped into the spotlight in 2011 with his documentary Jiro Dreams of Sushi; highlighting the story of the “world's greatest sushi chef” Jiro Ono at his 10 person restaurant located in a Tokyo subway station. We hear how David took a camera and shot almost the entire movie by himself with a translator at his side and ultimately how his production methodology would set the stage for Chef's Table. We get a unique chance to hear about Anthony Bourdain's impact on David's work and how both Street Food and Chef's Table are a homage to Bourdain's legacy. As Netflix's first documentary series, Chef's Table has been a massive hit for the streaming platform and has now become the longest running original series after its renewal for seasons 7 and 8. David's raw passion and ability for storytelling has brought foreign cultures and cuisine to the homes of millions and we're excited to see what's to come. Enjoy!

*Archived June 2019 for subscribers only. This episode can be filed under 'Module 22 Mental Health' and also 'Module 25 Spirituality Health' which are modules in the course. It could also fall into 'Modules 26 Financial Health' financial management etc but for me this is a good example of how knowing what you want to do in life is a great foundation for good mental health. The title of this episode is what has sushi and the property industry got in common?. This relates to a documentary that I have watched a couple of times now called 'Jiro dreams of sushi'-you can internet search it and its easy to find. Jiro Dreams of Sushi is a 2011 American documentary film directed by David Gelb.[2] The film follows Jiro Ono (小野 二郎 Ono Jirō), an 85-year-old sushi master and owner of Sukiyabashi Jiro, a Michelin three-star restaurant. Sukiyabashi Jiro is a 10-seat, sushi-only restaurant located in a Tokyo subway station. Jiro Ono serves a tasting menu of roughly 20 courses, for a minimum of 30,000 Japanese yen ($281 USD). So what has this got to do with construction and property ?? Jiro essentially is a small business owner. He is an investor and developer. He has worked hard training as an apprentice becoming highly skilled He has created a plan for himself and his business and created a business plan and saved money, he has probably gone to the bank to get a loan. He has invested by hiring a lease on his shop and fitting it out with furniture and kitchen equipment. He has hired staff and signed contracts for gas and electricity. He has gone to the market and bought all his ingrediants. He has gone to work every day and supervised the production of all his products. He has no doubt endured a couple of lean years as his business has found and retained customers and his reputation has grown. He has faced the choice of should he expand his business and lose quality or just keep the one outlet and retain the quality. He works daily on improving his product and his service. So this is very comparable to the construction industry. You can apply this to anyone in the industry. • home-buyers • serial investors • property developers • building contractors • architects • quantity surveyors • structural engineers • building surveyors My point is that this the way we should all be approaching our business in construction. We should all be taking care to build ourselves and our business in this image. The interesting thing for me is what is after this however. I think a lot of people would be happy to have a successful business. But other people will look at Jiro and ask why he didn’t expand. Even if the quality would decrease it would be still be great sushi. That’s the challenge of every business. And for me personally the guy has spent all his time working. Did he not want to travel or blow off steam or change careers. Did he not personally develop. Because people change over the years. Surely he should have been able to develop systems that could teach people how to be as good as he is. This is what I am interested with this podcast is how can we created businesses that are great and that the best at what they do but also that let us have the freedom to grow and expand as people. February 2018 Message from Sam If you have any questions about quantity surveying or anything in construction real estate property development etc etc and I can make some audio or videos on it Thanks PS please leave 5star review on itunes if you like the podcast and want it to grow-the more people I have listening the more questions they can ask and i can answer meaning the podcast becomes more of a resource Subscribe at www.patreon.com/funwithproperty Instagram: www.instagram.com/thepropertydevelopmentcourse Facebook: www.facebook.com/thepropertydevelopmentcourse Website: thepropertydevelopmentcourse.com Twitter: twitter.com/SamStravelles Main YouTube: youtube.com/channel/UCp63L_QHqdx5gq9Y8PKR6Rw

This week I reflect on some thoughts inspired by the terrific business leaders I've met over the past few weeks ... as well as Jiro Ono, widely considered the world's greatest sushi chef and star of the film, Jiro Dreams of Sushi. I also pose three questions for you to consider as you continue your journey in building your business and creating impact with your ideas. Here are some snippets from today's episode: Jiro Ono's thoughts on the secret of success. (4:31) How willing are you to leave others behind so you can grow? (6:00) The group of people that I left behind in order to pursue my dreams. (7:59) As you grow, you must construct your inner circle. (9:07) There are no Cinderella stories. (10:15) Are you playing to win, or playing just to stay in the race? (10:41) My top 5 strengths according to StrengthsFinder (11:07) What is your version of a legend? (13:55) Resources Mentioned in This Episode: • Jiro Dreams of Sushi (documentary) • Get Your Message Heard Podcast with Michael Hudson • Ray Edwards • John Nemo and LinkedIn Riches Would You Leave a Review of This Podcast on iTunes? Subscribe to the show through Apple Podcasts and give us a rating and review. Make sure you put your real name and website in the text of the review itself. I will mention you on the show!

Matthew Inman's "The Oatmeal" (theoatmeal.com) is one of the most popular webcomics on the entire internet. His game "Exploding Kittens" holds the record for the most successful Kickstarter game campaign of all time ($8.8m of its $10k goal!), so for his last meal we had to bring in the big guns... Have you seen "Jiro Dreams of Sushi" about 91 year-old Jiro Ono, Japan's greatest sushi chef? His apprentice Shiro Kashiba was the man who brought sushi to Seattle, and he joins Rachel in-studio to tell us about the history of sushi, the proper way to enjoy Matthew's final dish, and why he's still working 5 nights a week at his restaurant Sushi Kashiba at Seattle's Pike's Place Market. SPOILER ALERT: It's because he's a delightful human being. If you want to participate in Matthew's Beat the Blerch race, sign up or get info at beattheblerch.com. Original music on YLM by Prom Queen.

On Ep 28 Paco and George sit down with comedian Riley Silverman to discuss the 2011 doc Jiro Dreams of Sushi the story of 85-year-old Jiro Ono, considered by many to be the world’s greatest sushi chef. He is the proprietor of Sukiyabashi Jiro, a 10-seat, sushi-only restaurant inauspiciously located in a Tokyo subway station. Despite its humble appearances, it is the first restaurant of its kind to be awarded a prestigious three-star Michelin Guide rating, and sushi lovers from around the globe make repeated pilgrimage, calling months in advance and shelling out top dollar for a coveted seat at Jiro’s sushi bar. In this episode we cover comedy, midwest, sashimi, docs and more! A Los Angeles resident with deep midwestern roots, the dark yet silly comedy of Riley Silverman has been seen at the Women in Comedy Festival and as the first transgender performer at Portland's All Jane comedy festival. Her debut comedy album, Intimate Apparel, was a #1 best seller on Amazon. Riley is a contributor to Pajiba.com, was named the #FashionTruth girl for April 2015 by ModCloth as part of their customer beauty campaign, and she was also listed as one of 10 Women Comedians Who Smash the Patriarchy by The Culture Trip.Follow us on:Twitter: @supdocpdocastInstagram: @supdocpodcastFacebook: @supdocpodcastsign up for our mailing listAnd you can show your support to Sup Doc by donating on Patreon.

When we think of exclusivity, we often see sales pages that seem to have these ticking clocks. They're creating urgency by forcing our hand. And as small business owners, we often buy into that urgency. Yet, you don't need to resort to these cheap gimmicks when you have the twin factors of exclusivity. So how do you use these twin factors to your advantage. Here's Part 2 in a series of 3 on "How to Create the Irresistibility Factor". In this episode Sean talks about Part 1: The Power of Product Exclusivity Part 2: The Benefit of Working with Smaller Numbers Part 3: The Myth that you have to be Big to be Successful Right click here and ‘save as’ to download this episode to your computer. Useful Resources 5000bc: How to get reliable answers to your complex marketing problems The Brain Audit: Why Customers Buy (And Why They Don’t) Special Bonus: How To Win The Resistance Game ================= What Are The Factors in Play Behind An Irresistible Offer: Part 2 of 3 The Power of Exclusivity There’s an anecdotal story about the late Gary Halbert. Gary Halbert was one of the best known direct-mail copywriters on the planet and so he decided to have a copywriting workshop. Even those he charged nose-bleed prices for the workshop, it was absolutely full. So he hosted a subsequent workshop. That too was full. He was on a roll, so another workshop was announced. Yes, it was full again. And then it went quiet. Deathly quiet, in fact. You’ve probably figured out the reason why the workshops stopped filling up My guess was that Gary ran out of people to attend his workshop. But remember this—Gary was super well-known. He had a list of thousands of subscribers. What he ran into was a problem of exclusivity. The workshops were being held at such a high frequency, that it seemed easy enough to put off attending the next workshop, because another one would always show up. This is why we last had the Psychotactics Headlines course in 2013—then nothing until 2015 The headlines course is extremely popular—and hence full every single time we announce it. It’s not hard to see why, either. As a business owner you’ve got to send out newsletters, possibly make a presentation, write sales letters for your product or service, and if you produce podcasts or webinars—yes, you need headlines. Almost all marketing activity is directly linked to writing great headlines. Instead of guessing whether a headline is outstanding or just average, you know precisely why it works and how to fix it. The question to ask is this: Should you conduct the course on a frequent basis? The answer depends on whether you want to create exclusivity or not If you want a product to be exclusive, you have to create scarcity, because scarcity creates exclusivity. This exclusivity is exactly what Studio 54 used to their advantage. It’s what caused people to want to jump that “velvet rope”. There was a sense of desperation to get into Studio 54 night after night. If you don’t or won’t have exclusivity around your product or services, you’re telling clients they can have it at any given time. As you can tell, that lack of exclusivity reduces urgency. The client can come in any ol’ time and get the product or service—and often they do. They put off the purchase until later. At Psychotactics, we haven’t tried to reinvent the wheel… Instead we work on just two parameters to create a factor of exclusivity. 1) Reduce frequency 2) Work with small numbers. Reduce frequency If you look at the courses we host online (for e.g. the Article Writing Course, headlines course, copywriting course etc), they’re all held with a substantial gap. That gap is at least a year apart. It means if you miss signing up for the course, you have to wait at least a year, sometimes two. There’s no guarantee that the course will be held on a recurring basis, and this creates a factor of exclusivity. Let’s take the Article Writing Course for instance. Let’s just say we’re going to have a course in May next year (and right now we’re in November). When will we have the next course? We don’t know for sure. All we know is it’s not going to be in June, or July, or August—or even in that year. But won’t that drive clients away to the competition? There’s always a possibility that the clients would want to learn a skill desperately and hence head elsewhere. And yet, that’s not what a lot of our clients do. They’re clear they want to do the course with us, and so they wait for the announcement and they sign up. As you’re reading this information, you are clearly being pre-sold for the Article Writing Course being held next year. You are aware that there’s a sort of sales pitch in what you’re reading and yet you’re also keen to know why the course is so exclusive. Why would clients wait? Why would they pay a hefty fee of $3000 for the privilege? Why would they sign up for something that’s known as the “toughest writing course” in the world? It’s not like clients won’t try the competition. Even if you have the best products or services in the world, the clients will still buy into competitor’s products or services. Yet, we all want something that’s exclusive—something we can’t have. Make no mistake Just putting a tag of exclusivity on a product or service isn’t going to help you sell better.Your product or service has to be top-notch. No client is silly enough to spend $3000 on a course. They’re not going to get on a plane, take a whole week off from their work to get to your workshop. They certainly aren’t going to just throw money at whatever product you’re selling, if it’s not top notch. And while all product or services start off a bit less than great, with time they can all become exceedingly good. That’s when the demand starts That’s when you need to put a “velvet rope” around the product or the service. The greater the demand the more you’ve got to protect your property. Instead it’s easy to fall into the trap of trying to make our product or service easily available. Yet, in some cases, availability is exactly what’s needed. Some products or services may need to be put in place so that clients can get to them at any point in time. These products and services provide a doorway to your business. In our case, The Brain Audit is the doorway Prospects find The Brain Audit on Amazon.com or on our site. And once they read it, they go on to buy more “doorway products”. We know this to be true because we track their progress. They’ll buy books such as “The Secret life of Testimonials” or “Chaos Planning” or “Story Telling”. Then they move up to buying more expensive products such “Black Belt Presentations”. But then they hit a wall. To join 5000bc, they can’t just waltz in. They have to pay to be on a waiting list. Who pays to be on a waiting list? It’s just $10, but you have to get on the list and then after we check out your history a bit, we let you in after 3-4 weeks. The same applies to any of the workshops or courses. Not only are they less frequent, but our members at 5000bc get the first chance to sign up. There have been numerous occasions where the product or service is sold out before the rest of the list can even have a crack at it. The more expensive the product or service, the less the frequency of availability. So yes, you want to start with looking at your product or service Is it a doorway product? If so, it may not need that tag of exclusivity. But as it goes up in price, create a barrier—create several barriers—and make it exclusive. Even if you have a digital product that should be easily available, you can offer it only once a year and make it exclusive. This takes us to the second factor: working with small numbers. Working With Smaller Numbers A 947 person waiting list. That’s the Tory 2.0 dress by MM LaFleur. MM. LaFleur is a direct-to-consumer fashion retailer started by a former financial consultant Sarah LaFleur and Zac Posen designer Miyako Nakamura.  At $235 it’s not cheap, but the very fact that you can’t get it right away—that’s causing the waiting list to keep soaring. The same applied to my Nakaya Naka-ai in Araishu pen The pen is handcrafted from ebonite and Urushi lacquer, and comes a solid gold 14k nib. I ordered this handcrafted pen from Japan back in May 2014 and it arrived a year and a half later. My wife, Renuka, jokes that there’s some wizened old man in Japan somewhere working day and night bent over the nib. The price? After all the taxes, it hovered close to NZ$1000—for a fountain pen! And yet, there’s a waiting list. As if to underline the Japanese connection, here’s a third example Jiro Ono runs a sushi restaurant under the Ginza railway station in Tokyo. Jiro has been honoured by Michelin—and gets Michelin’s highest three star rating. A meal costs approximately US$380 per person. So how many people would you expect to see at Jiro’s restaurant? A hundred, fifty, thirty—perhaps? The correct answer is ten. Night after night only ten diners sit in for a twenty minute meal. So does a restaurant that makes over $1 million a year sound like a good business? It’s a myth that you have to be big to be successful In reality, being small—and having small groups as your clients can be as, or even more successful than getting bigger all the time. This in turn creates an enormous amount of exclusivity—and makes your business irresistible. If you’re a woman who’s keen on a superb office dress, you’ll be checking out the Tory 2.0 dress. The foodie in you would want to experience Jiro’s food and the pen—no you can’t have it. There’s only one kind of it on the planet. In short, smaller numbers play a massive role in creating exclusivity. And this factor of working in smaller numbers has a big, almost-guaranteed benefit Let’s take the membership site at 5000bc, for example. 5000bc has been running since 2003 and yet it has fewer than 400 members. That may, at first, seem like an awfully small number when you consider that the Psychotactics list runs into several tens of thousands. Yet, that small number is responsible for generating almost 90% our income. The members know the benefit of being a member. They get first access to the courses or workshops. They get personalised attention. Being a member has its privileges both for the client as well as for the person running the membership site. The moment the membership site gets big, it almost always gets hard to handle. There are no personal relationships, everyone is trying to hawk something to someone else and there’s a constant show up of upmanship. This concept of having smaller numbers applies not just to services, but training as well At Psychotactics, we may boast that we don’t do joint ventures, affiliates, advertising etc., but why have we been able to get away with this for so long? The reason is because clients keep coming back. On average, if a client does one workshop (at a venue) or one live course online, they come back to do as many as four-five courses, buy several products and services. Even the clients who don’t do many courses, end up doing at least a couple. I think you know where this line of thinking is going The smaller numbers cause the product or service to be exclusive. The exclusivity leads to urgency. Add a good helping of lesser frequency and you have an even higher factor of irresistibility kicking in. But more importantly, this tiny number also allows you to pay closer attention to the needs of your clients. And if you’re reading this, there’s a pretty good chance you’re not even remotely expecting to rule the world. Your core goal is to live a comfortable, satisfying life; to have really good clients; to have a solid cash flow and money reserves. But you can have your cake and eat it too All your products and services don’t need to be out of reach. Some products may be produced in larger numbers. You may choose to have some events with 500 people—while others are just for 25. Not everything needs to be small, but you can put a ring around some products or services and decide to keep them small forever. Or, like Jiro Ono, you may decide you never want to have 11 people for dinner. Smaller numbers work magnificently well to create a factor of exclusivity You get to live your life on your terms—and because you have such small numbers your product or service is always in demand. Go smaller, not bigger. Reduce frequency, don’t increase. These are the keys to creating a real exclusivity for your product or service. This takes us to the third element: Build Up Have a look here—for the continuation on How To Make Your Product or Service Irresistible: Part 3 and 3.

Alex Hutton major bank CISO, thought leader, influencer, presenter, award winning speaker, as he discusses with me inspiration he gets from the best sushi in the world and a having a vision of craftsmanship in his profession. I have written about Craftmanship in the past and after talking with CISO Alex Hutton this was emphasized even more. Jiro Ono owns the most famous Sushi restaurant in the world. Similar to Jiro's you can approach your profession as a master would. The importance of IT Ops and Security being run as a craft is important because most CIOs and CISOs feel that their biggest value unfortunately is when there is a problem (data breach, failure of a system, etc) Alex Hutton has served as CEO for Risk Management Insight. He served as a principal in the Risk Intelligence group for Verizon, involved in the development of the VDBIR. He is an avid security blogger, speaker and conference organizer. He brings a wealth of knowledge and experience on risk management and metrics to any discussion. He is a passionate and experienced public speaker

Colin Marshall sits down in Pasadena with Pete Mitchell, visual artist, game designer, zombie enthusiast, and lead singer and co-founder of the band No More Kings, whose latest album III came out this year. They discuss now as an opportune time to be into zombies; how his mom got him into not just zombie movies but Dungeons & Dragons; the "love letter to the 1980s" he wrote with the first No More Kings album; his early forays into game design, typing in code line-by-line and saving it on a tape drive, later struggling against the limitations of software like Game-Maker; Game-Makerish limitations as the true drivers of art; the experience of growing up in Rhode Island, and who thrives there; being a big fish in a small pond, being a small fish in a big pond, and the appeal regardless of the ultimately more interesting big ponds; the eternal struggle to finish projects, and what we can learn from the examples of such "obsessive" creators as Francis Ford Coppola, Shane Carruth, Jerry Seinfeld, and Jiro Ono; the things you make as diamonds compressed from the coal of your time; the wide reach of No More Kings' "Sweep the Leg" music video, which reunited the cast of The Karate Kid and continues to win the band most of its fans; his anxiety about becoming an "80s pop culture" act; specialized interests and the even more specialized places they overlap as the new stages for subculture; his time in Japan, motivated by the thought that he "can't be the guy who only knows one language"; how, to learn languages or make things, you have to give yourself no choice in the matter; the "electric sense of potential" and "ambient ambition" in a city like Los Angeles, not often felt even in "nicer" places; this city as the most internet-like actual place yet established; and the reasons not to want to go back to Old Economy Steve's economy, or to the days of a powerful cultural mainstream — even if, as in the 80s, that mainstream produced a lot of neat stuff.

This week Upodcast is on a quest for perfection. Joined by our guests Paresh from the phenomenal music podcast “The CurrySmugglers” and the always insight and thought-provoking Anisha Jhaveri, writer for Urban Asia, we slice through the Japanese documentary by David Gelb, Jiro Dreams Of Sushi. We follow the life of Jiro Ono, an 85...

Jiro Dreams of Sushi is a documentary film by Mr. David Gelb that follows the daily life of 85 year old Jiro Ono who is widely considered to be the world's greatest sushi chef.  The film is an intimate look at Jiro's philosophies on work and life and his insistence on absolute perfection when making sushi. The film also explores the secondary characters that all contribute to the restaurant, from the fish seller at the Tsukiji Market, to the restaurant staff who struggle to meet Jiro's high standards to the relationship between Jiro and his eldest son, who is patiently waiting in the wings to take over the restaurant once his father retires. 

This week on A Taste of the Past, Linda invites filmmaker David Gelb and editor Brandon Driscoll-Luttringer to talk about their new film, “Jiro Dreams of Sushi”. Currently playing at the Tribeca Film Festival, this documentary follows master sushi chef Jiro Ono on his quest for sushi perfection. Jiro shares his idea of the five basic attributes to being a good chef and the constant strive for improvement every sushi master must take on in the vast world of sushi in Japan. To find out more about the film check out their Facebook page.. This episode was sponsored by S. Wallace Edwards & Son. For more information visit www.SurryFarms.com.