Jiro Ono: Dreams of Sushi小野二郎：壽司之神
聆聽課程
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#1
Sukiyabashi Jiro received three Michelin stars, the highest rating a restaurant can achieve.
數寄屋橋次郎獲得了米其林三星，這是餐廳所能獲得的最高評級。
#2
It was the first sushi restaurant in the world to receive this incredible honor.
它是世界上第一家獲得這項殊榮的壽司店。
#3
The tiny ten-seat restaurant in a subway station was now considered world-class.
這間位於地鐵站內、只有十個座位的微型餐廳，現在被認為是世界級的。
#4
Jiro's dedication had transformed a humble beginning into global recognition.
二郎的奉獻精神將卑微的起點轉化為全球的認可。
#5
A documentary film called 'Jiro Dreams of Sushi' showed his daily routine to the world.
一部名為《壽司之神》的紀錄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.
他當時八十多歲，依然在凌晨五點醒來，依然前往魚市場。
#7
He was still touching every piece of fish himself, ensuring its quality.
他仍然親自觸摸每一塊魚肉，以確保其品質。
#8
Audiences around the world were amazed by his unwavering dedication to his craft.
全世界的觀眾都對他對工藝那份堅定不移的奉獻精神感到驚訝。
#9
At Jiro's restaurant, apprentices spend ten years before they are allowed to make tamago, egg sushi.
在二郎的餐廳，學徒們在被允許製作玉子燒（蛋壽司）之前，必須先磨練十年。
#10
Tamago is considered the simplest piece, but requires perfect execution.
玉子燒被認為是最簡單的一件，但卻需要完美的執行力。
#11
Jiro believes that shortcuts produce inferior work and compromise quality.
二郎相信走捷徑會產生劣質的作品並損害品質。
#12
He emphasizes that true mastery requires a lifetime of dedication and practice.
他強調，真正的精通需要一輩子的奉獻與練習。
#13
Jiro still works past the age of 90, embodying the spirit of a true shokunin.
二郎在 90 歲高齡後依然在工作，體現了真正職人的精神。
#14
always look for ways to improve your craft.
永遠尋找改進你手藝的方法。
#15
He says he has never made a perfect piece of sushi, and probably never will.
他說他從未做出過完美的壽司，而且可能永遠也不會。
#16
That constant desire for perfection is what makes him a shokunin – a dedicated and passionate craftsman.
那種對完美的持續渴望，正是讓他成為一名職人——一位專注且充滿熱情的工匠的原因。