Future Vision of a Sushi Restaurant

Sushi Craftsman × Food Technology
When Tradition meets Innovation,
the Future of Cuisine unveils.

The 100-year-old sushi master, Jiro Ono, is seen here serving the fish of the future, cultivated through breeding and aquaculture techniques.

As rising ocean temperatures reshape fishing environments worldwide, the desire to keep enjoying delicious fish remains the same for traditional sushi craftsmen, pioneering technologists,and those of us who savor their creations.

Jiro Ono, founder of Sukiyabashi Jiro and a prominent figure in Edo-style sushi culture, is known for using only wild-caught fish. However, in this special exhibit, which symbolizes the “fusion of traditional and cutting-edge technologies,” Jiro Ono has prepared sushi using farmed fish—a rare exception for him. Although it may not be noticeable at first glance, all the fish used here have been cultivated through breeding and aquaculture techniques.

Jiro Ono explains: “Right now, wild-caught fish taste better, so I use them. But when considering the future of sushi amid declining catches and increasingly challenging conditions for obtaining high-quality fish, it’s essential for nations and individuals to protect ocean resources and pay attention to new technologies. As craftsmen, we too must strive to improve our craft.”

Jiro Ono was still actively working at the counter until just a few months ago. He will celebrate his 100th birthday on October 27, 2025.

The ocean is constantly changing. And because the peak seasons for ingredients are also shifting, we must serve what’s truly delicious at the right time. This is a challenging task because future chefs must think carefully and put in even greater effort to perfect the taste. I believe it’s important for countries and people around the world to protect marine resources.
ONO Jiro

Collaboration
Special thanks for filming cooperation ONO Jiro (Sukiyabashi Jiro) / ONO Yoshikazu (Sukiyabashi Jiro)
Technical support Regional Fish Institute, Ltd.

Audio guide narrator：SHOJI Mai