Jiro Ono: The Sushi Master's Beginning小野二郎：寿司之神的起点
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#1
Jiro Ono's story began in a small town in Japan.
小野二郎的故事始于日本的一个小镇。
#2
His parents abandoned him when he was just seven years old.
他的父母在他年仅七岁时就抛弃了他。
#3
His father told him that he had no home to come back to.
他的父亲告诉他，他已经没有家可以回去了。
#4
Young Jiro began working as an apprentice at a local restaurant to survive.
年幼的小野二郎开始在当地的一家餐厅当学徒，以求生存。
#5
He washed dishes and slept on the kitchen floor, enduring a harsh introduction to adulthood.
他洗碗并睡在厨房地板上，忍受着艰辛的成年生活开端。
#6
Jiro's apprenticeship was a long and demanding process.
二郎的学徒生涯是一个漫长且要求极高的过程。
#7
He spent years just learning to cook rice perfectly, mastering every grain.
他花了数年的时间仅仅是为了学习如何完美地煮饭，精通每一粒米。
#8
Then, he spent more years learning to properly prepare each type of fish.
接着，他花了更多年的时间学习如何正确地处理每一种鱼类。
#9
Each step in the process took longer than most people could imagine.
过程中的每一个步骤所花费的时间，都比大多数人所能想象的还要长。
#10
This dedication to repetition and patience was key to his future perfection.
这种对重复与耐心的奉献，是他未来成就完美的关键。
#11
Jiro eventually opened his own sushi restaurant, Sukiyabashi Jiro.
二郎最终开了他自己的寿司店，数寄屋桥次郎。
#12
It was located in a Tokyo subway station and had only ten seats.
它位于东京的一个地铁站内，且仅有十个座位。
#13
There was no menu; instead, Jiro offered an omakase experience.
那里没有菜单；取而代之的是，小野二郎提供了一种“无菜单料理”的体验。
#14
Every piece of sushi was prepared with decades of accumulated knowledge and skill.
每一贯寿司都是凭借数十载积累的知识与技艺制作而成。
#15
The intimate setting allowed Jiro's craftsmanship to truly shine.
温馨私密的环境让二郎的手艺得以真正发光发热。