Jiro Ono: The Sushi Master's Beginning
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#1
Jiro Ono's story began in a small town in Japan.
小野二郎的故事始於日本的一個小鎮。
#2
His parents abandoned him when he was just seven years old.
在他的父母在他年僅七歲時就拋棄了他。
#3
His father told him that he had no home to come back to.
他的父親告訴他，他已經沒有家可以回去了。
#4
Young Jiro began working as an apprentice at a local restaurant to survive.
年幼的小野二郎開始在當地的一家餐廳當學徒，以求生存。
#5
He washed dishes and slept on the kitchen floor, enduring a harsh introduction to adulthood.
他洗碗並睡在廚房地板上，忍受著艱辛的成年生活開端。
#6
Jiro's apprenticeship was a long and demanding process.
二郎的學徒生涯是一個漫長且要求極高的過程。
#7
He spent years just learning to cook rice perfectly, mastering every grain.
他花了數年的時間僅僅是為了學習如何完美地煮飯，精通每一粒米。
#8
Then, he spent more years learning to properly prepare each type of fish.
接著，他花了更多年的時間學習如何正確地處理每一種魚類。
#9
Each step in the process took longer than most people could imagine.
過程中的每一個步驟所花費的時間，都比大多數人所能想像的還要長。
#10
This dedication to repetition and patience was key to his future perfection.
這種對重複與耐心的奉獻，是他未來成就完美的關鍵。
#11
Jiro eventually opened his own sushi restaurant, Sukiyabashi Jiro.
二郎最終開了他自己的壽司店，數寄屋橋次郎。
#12
It was located in a Tokyo subway station and had only ten seats.
它位於東京的一個地鐵站內，且僅有十個座位。
#13
There was no menu; instead, Jiro offered an omakase experience.
那裡沒有菜單；取而代之的是，小野二郎提供了一種「無菜單料理」的體驗。
#14
Every piece of sushi was prepared with decades of accumulated knowledge and skill.
每一貫壽司都是憑藉數十載累積的知識與技藝製作而成。
#15
The intimate setting allowed Jiro's craftsmanship to truly shine.
溫馨私密的環境讓二郎的手藝得以真正發光發熱。