Jiro Ono: Dreams of Sushi小野二郎：寿司之神
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#1
Sukiyabashi Jiro received three Michelin stars, the highest rating a restaurant can achieve.
数寄屋桥次郎获得了米其林三星，这是餐厅所能获得的最高评级。
#2
It was the first sushi restaurant in the world to receive this incredible honor.
它是世界上第一家获得这项殊荣的寿司店。
#3
The tiny ten-seat restaurant in a subway station was now considered world-class.
这间位于地铁站内、只有十个座位的微型餐厅，现在被认为是世界级的。
#4
Jiro's dedication had transformed a humble beginning into global recognition.
二郎的奉献精神将卑微的起点转化为全球的认可。
#5
A documentary film called 'Jiro Dreams of Sushi' showed his daily routine to the world.
一部名为《寿司之神》的纪录片向全世界展示了他的日常生活。
#6
He was in his mid-eighties, still waking at 5 AM, still going to the fish market.
他当时八十多岁，依然在凌晨五点醒来，依然前往鱼市场。
#7
He was still touching every piece of fish himself, ensuring its quality.
他仍然亲自触摸每一块鱼肉，以确保其品质。
#8
Audiences around the world were amazed by his unwavering dedication to his craft.
全世界的观众都对他对工艺那份坚定不移的奉献精神感到惊讶。
#9
At Jiro's restaurant, apprentices spend ten years before they are allowed to make tamago, egg sushi.
在二郎的餐厅，学徒们在被允许制作玉子烧（蛋寿司）之前，必须先磨练十年。
#10
Tamago is considered the simplest piece, but requires perfect execution.
玉子烧被认为是最简单的一件，但却需要完美的执行力。
#11
Jiro believes that shortcuts produce inferior work and compromise quality.
二郎相信走捷径会产生劣质的作品并损害质量。
#12
He emphasizes that true mastery requires a lifetime of dedication and practice.
他强调，真正的精通需要一辈子的奉献与练习。
#13
Jiro still works past the age of 90, embodying the spirit of a true shokunin.
二郎在 90 岁高龄后依然在工作，体现了真正职人的精神。
#14
always look for ways to improve your craft.
永远寻找改进你手艺的方法。
#15
He says he has never made a perfect piece of sushi, and probably never will.
他说他从未做出过完美的寿司，而且可能永远也不会。
#16
That constant desire for perfection is what makes him a shokunin – a dedicated and passionate craftsman.
那种对完美的持续渴望，正是让他成为一名职人——一位专注且充满热情的工匠的原因。