We finally watched a movie I've wanted to see for many years: Jiro Dreams of Sushi. Here's some information about it from Magnolia Pictures' website, published about 11 years ago:

JIRO DREAMS OF SUSHI is the story of 85-year-old Jiro Ono, considered by many to be the world's greatest sushi chef. He is the proprietor of Sukiyabashi Jiro, a 10-seat, sushi-only restaurant inauspiciously located in a Tokyo subway station. Despite its humble appearances, it is the first restaurant of its kind to be awarded a prestigious three-star Michelin Guide rating, and sushi lovers from around the globe make repeated pilgrimages, calling months in advance and shelling out top dollar for a coveted seat at Jiro's sushi bar.

This description merely hints at what a remarkable man Jiro is. His pursuit of excellence is remarkable, continuing today at the age of 94.

Regarding the comments below, Yamamoto is a Japanese food writer who has published several restaurant guidebooks and visited every sushi, soba, tempura, and eel restaurant in Tokyo. He's most famous for an appearance in Jiro Dreams of Sushi, which includes Jiro and he outlining the five characteristics of a great chef.

Here are those five characteristics and how they could relate to anyone who is trying to be the best at what they do.

1) Work Ethic
"Great chefs take their work very seriously, and consistently perform on the highest level." - Yamamoto

I don't think it's possible to be successful at anything without being 100% committed. That doesn't mean working 24 hours a day, seven days a week. It does mean putting focused attention for a significant and consistent amount of time to one's business and one's related responsibilities.

You can't be as successful as you want to be unless you're willing to give your business what it can only get from you. And, at the same time, you need to give those you love the attention they want and need from you. If you don't, the outcome is you becoming worried and distracted, which diminishes your ability to give your business what it needs.

2) Self-Improvement
"Great chefs aspire to improve their skills." - Yamamoto

A business owner expects their employees to engage in continuous growth. Becoming better and better is what distinguishes one business from the rest.

The only way to make that happen is for the owner of the business to model the behavior they expect from their employees. To show them a level of commitment to excellence that is almost impossible to understand and that encourages respect from their employees.

The biggest remodel you'll ever do is the one you do on yourself.

3) Cleanliness"If the restaurant doesn't feel clean, the food isn't going to taste good." - Yamamoto

In the remodeling business, much efforts go into creating the protection of existing finishes to remain and the spaces that are not being remodeled. It is remarkable to see that protection done well.

But it doesn't matter how well it is done if it is not maintained. Maintaining the dust protection is a pain in the butt for the workers, as it always needs attention. Simply getting the work done tends to wear it out.

No client will have good things to say about the company unless it does a stellar job keeping the work area AND the rest of their home clean.

4) Impatience
"They are better leaders than collaborators. They're stubborn and insist on having it their way." Yamamoto

Jiro is a remarkable person working to pursue perfection in a world over which he has an exceptional level of control. It is amazing what he has done.

Most businesspeople must moderate their tendency to have it their way in order to achieve the level of success they want.

I can relate a lot to the challenges of being impatient! Moderating my level of impatience so I could work more effectively with others took a long time.

5) Passion
"You have to fall in love with your work. Never complain about your job. Dedicate your life to mastering your skill. That's the secret of success, and is the key to being regarded honorably." - Jiro

Passion is key. Passion is what keeps you going when things get tough. It's what drives continuous improvement for your business.

Employees respond positively to an inspired owner. They get energy from working with a person like that. I cam to think that being so inspired is part of what their compensation is, because a paycheck alone is not enough.

Are you a great "chef"? Ask your employees. They know.

How? They have to dine on what you dish out. So, make doing so a pleasure for them!