Sukiyabashi Jiro must be the smallest three-star Michelin restaurant in the world. A basement eatery in Ginza, Tokyo, with just ten stools, no credit cards accepted and no printed menu, it doesn't look like a gourmet destination. Behind the unassuming façade, however, stands octogenarian sushi master chef Jiro Ono. He's a perfectionist at his craft, even changing the plate layout for left-handed customers, in keeping with the Japanese tradition of shokunin kishitsu or artisan's spirit. He's also an exacting teacher: one of his apprentices recalls making 200 tamago (omelettes) before Ono gave his final approval. His eldest son, the 50-something Yoshikazu, is apprehensive about maintaining his father's standards. The younger son, as tradition allows, runs his own restaurant, one that offers a more relaxed dining experience - with chairs and tables.