At 100 years old, Japan’s legendary sushi master Jiro Ono defies expectations, proclaiming his secret to longevity is simply ‘to work.’ The founder of Sukiyabashi Jiro, a three-Michelin-star marvel, continues his lifelong pursuit of culinary perfection, inspiring countless food enthusiasts and advocating for a life fueled by passion and dedication.
In a world increasingly focused on early retirement, Jiro Ono, Japan’s revered sushi legend, stands as a testament to the power of lifelong dedication. As he marks his 100th birthday on October 27, 2025, Ono, the patriarch of Tokyo’s famed Sukiyabashi Jiro, is not contemplating hanging up his chef’s whites. Instead, he plans to continue his craft for “about five more years,” aspiring to live to 114.
The Secret to a Century of Culinary Excellence and Life
When asked by Tokyo Governor Yuriko Koike about the secret to his remarkable health and longevity, Ono’s answer was refreshingly simple and profound: “To work.” Despite acknowledging that his hands no longer work as well as they once did, preventing him from coming to the restaurant daily, his philosophy remains steadfast. “Even at 100, I try to work if possible. I believe the best medicine is to work,” he stated. This ethos highlights a core belief shared by many centenarians in Japan, a nation that boasts nearly 100,000 individuals over the age of 100, according to government statistics.
Ono’s commitment extends beyond mere physical activity; it’s a deep-seated passion that fuels his existence. He lives a disciplined life, avoiding alcohol, taking regular walks, and maintaining a healthy diet. For Ono, work is not a burden but a source of vitality and purpose.
From Apprenticeship to Global Icon: The Journey of Jiro Ono
Born in Hamamatsu in 1925, Jiro Ono’s culinary journey began at the tender age of seven, an apprentice at a local inn’s Japanese restaurant. He moved to Tokyo, becoming a sushi chef by 25, and in 1965, at 40, he opened his own establishment, Sukiyabashi Jiro. Located in the basement of a building in Tokyo’s upscale Ginza district, the intimate, 10-seat sushi bar would eventually become a global pilgrimage site for gastronomes.
His unwavering devotion to the art of sushi led to unparalleled recognition. In 2007, Sukiyabashi Jiro earned three Michelin stars, making him the first sushi chef to achieve such an honor. He maintained this prestigious status until 2019, when he was recognized by Guinness World Records as the oldest head chef of a three-Michelin-star restaurant, at 93 years and 128 days old. This extraordinary achievement is documented on the official Guinness World Records website, cementing his place in culinary history. You can verify this record on the Guinness World Records site.
A Philosophy of Unending Perfection and Humble Mastery
Ono’s relentless pursuit of perfection became the subject of the acclaimed 2012 documentary “Jiro Dreams of Sushi.” At 85, when the film was released, he famously declared, “I haven’t reached perfection yet. I’ll continue to climb trying to reach the top but nobody knows where the top is.” This statement encapsulates the true spirit of a master—a perpetual student of his craft.
Director David Gelb described Ono as “a teacher and a fatherly figure to all who were in his restaurant.” Despite his legendary status, Ono’s kindness and sense of humor quickly disarmed Gelb, who initially felt intimidated by his gravitas. Gelb fondly recalled an instance when Ono worried the director was making “the most boring film ever” while filming an octopus being massaged for an hour, offering him leave if he wished. This anecdote, shared with The Associated Press, showcases Ono’s humble and caring nature.
Devotion to Regulars and Culinary Preferences
Ono’s commitment to his regular clientele is legendary. In 2014, he famously turned down a reservation request from the Japanese government for then-U.S. President Barack Obama and former Prime Minister Shinzo Abe because his restaurant was fully booked. They later returned in the evening, with Obama reportedly enjoying the sushi immensely, even winking at Ono’s son, Yoshikazu, after trying the medium fatty tuna.
While Sukiyabashi Jiro was dropped from the Michelin guide in 2020 due to its policy of only taking reservations from regulars or through top hotels, Ono continues to serve special guests, adapting his involvement as his physical abilities change. His son Yoshikazu now serves as head chef, carrying on the esteemed tradition.
When asked about his favorite sushi, Ono instantly named “Maguro, Kohada and Anago” (tuna, gizzard shad, and saltwater eel). These choices reflect a palate honed over decades of dedicated work and an intimate understanding of each ingredient.
An Inspiration for All
Jiro Ono’s story is more than just a culinary tale; it’s an inspiring lesson in resilience, purpose, and the endless pursuit of excellence. As David Gelb remarked, “It’s an incredible thing that this tradition continues and that he’s still going strong 100 years in… It’s an inspiration to everyone.” Ono’s journey reminds us that true mastery is a continuous climb, and that a life of passion can be the best medicine of all.
