At the age of 100, Jiro Ono, the legendary sushi master behind Tokyo’s famed Sukiyabashi Jiro, remains an enduring symbol of dedication and excellence. Renowned for earning three Michelin stars for over a decade, Ono has served dignitaries worldwide and inspired countless individuals through his unwavering pursuit of perfection. His story was immortalized in the award-winning documentary “Jiro Dreams of Sushi,” which showcased his meticulous craft and profound influence on the culinary world. Despite his advanced age, Ono has no plans to fully retire, stating, “I plan to keep going for about five more years.” His secret to longevity? “To work,” he replied when asked by Tokyo Governor Yuriko Koike. “I believe the best medicine is to work.” Born in 1925 in Hamamatsu, Ono began his culinary journey at age 7, eventually opening Sukiyabashi Jiro in Tokyo’s Ginza district in 1965. His restaurant, a modest 10-seat establishment, became a global icon, earning Michelin stars in 2007 and maintaining its status until 2019. Ono’s dedication to his craft and his clients is unparalleled. In 2014, he famously turned down a reservation request from the Japanese government for then-U.S. President Barack Obama and former Prime Minister Shinzo Abe, citing a fully booked schedule. Obama later visited and enjoyed the experience, a testament to Ono’s commitment to his regulars. In recent years, Ono has scaled back his direct involvement due to physical limitations but continues to inspire through his son Yoshikazu, who now leads the restaurant. Ono’s philosophy of lifelong learning and improvement resonates deeply. “I haven’t reached perfection yet,” he once said. “I’ll continue to climb trying to reach the top, but nobody knows where the top is.” His humility, humor, and kindness have left a lasting impression on those who know him, including filmmaker David Gelb, who directed the documentary. Gelb described Ono as “a teacher and a fatherly figure” who remains “very funny and very sweet.” As Japan’s population ages, Ono stands as a beacon of resilience and inspiration. With over 100,000 centenarians in Japan, his story underscores the importance of purpose and passion in life. Ono’s favorite sushi? “Maguro, kohada, and anago (tuna, gizzard shad, and saltwater eel),” he shared. As he looks to the future, Ono remains optimistic, aiming to live to 114. “I cherish my life so I get to work for a long time,” he says. His legacy continues to inspire generations, proving that age is no barrier to greatness.