As a foodie, I’m constantly seeking business wisdom through food.
A 1-star Michelin Chef once joked, “We always try to call our food by the Chinese name. So… it’s not sushi or sashimi… it’s just raw fish.”
It’s true.
Sushi is raw fish on a ball of rice.
So, why would people spend 750 buckaroos on a sushi omakase menu?
The answer is hidden in: A Day In The Life of a Sushi Master
The master wakes up at 8 am—every day—hitting the restaurant. The daily fish arrives at 10—flown from Toyosu Fish Market in Japan to the restaurant in NYC. This is the most nerve-racking moment for the master.
Because if the quality isn’t there…
They have nothing to serve that night.
In addition, they customized the menu every day based on:
~ the type of fish they get
~ the size of the fish
~ the fattiness of the fish
etc
(often talking to the fish like a maniac)
Everything they do has one goal: To draw out the best flavor.
“We serve our customers Edomae-style sushi.
This style was born in the days without refrigeration. So, we spend a lot of time aging, frying, or grilling fish. People believe sushi should be extremely fresh, but Edomae-style sushi takes lots of prep time before it is ready to serve. 90% of the day’s work must be done before customers are served.
Our restaurant only has 8 seats because..
I think that 8 is the most people a chef can personally take care of.”
– Nozomu Abe, 2-Star Michelin Sushi Master
And that is what you’re paying for –
Skill. Focus. Dedication.
But you do not expect the same quality when shopping at the local Sushi Express for 2-buck a plate.
It goes the same for business.
You hire an expert to do the things you’re not good at. You’re looking for the result, the skills, and the ambition to optimize for the edge.
This means…
You’re investing in an experience that is wildly different from Fiverr.
Then, treat it differently.
Cheering for you,
– WYH