《憑什麼日本的壽司比較好吃? 京都大学的山内裕先生如是說。》 / What makes sushi in Japan special, explains Yamauchi Yutaka sensei of Kyoto University

小額贊助支持本節目： https://open.firstory.me/join/cki7h5zxajbdp08606zzrytfy
Get a deeper understanding of this conversation by watching this 15 min TED Talk by Yutaka on Service as a Struggle: https://youtu.be/_oiLOG_EYS0

What makes the sushi by Jiro Ono (小野 二郎), so special?

What is the paradox of good (high-value) service; hint: think waiting up to six (6) years to buy a Birkin bag (柏金包)?

Why is the concept of "Service as a Struggle" important? And, how do you prevent it from becoming an end itself?

You would never order your sushi the same way....

Yutaka currently is teaching this class, Kyoto Creative Assemblage:
- https://assemblage.kyoto

Information and image sources:
- Yutaka's TED talk: https://youtu.be/_oiLOG_EYS0
- Yutaka's personal archive
- https://en.wikipedia.org/wiki/File:Jiro_sushi_poster.jpg
- Yutaka's website: https://yamauchi.net/

#TUX
#Sushi
#Services
#Struggle
#ServiceasaStruggle
#KyotoUniversity
#YamauchiYutaka
#謝伯伯時間
#山内裕
#京都大学
#闘争としてのサービス
#服務的定義
#日本的壽司比較好吃