Typically, in conversations about longevity, the search for a ‘drug’ to increase one’s lifespan and live longer is healthy. The discussion is moving beyond superfoods, exercise trends, diets and more. But what about work? This is rarely counted among the longevity secrets, as it is generally considered to be something that people despair about. Working for long periods of time is generally associated with fatigue and stress.
Yet for Japanese culinary legend Jiro Ono, best known for his role in the 2011 documentary Jiro Dreams of Sushi, work is what keeps him alive and thriving.
According to an AP report published on October 27, 2025, Ono, now a centenarian, is not yet ready to retire. Jiro Ono turned 100 on October 27 this year, which is a big milestone. Even after a full century, it turns out that retirement is nowhere on their horizon, at least not yet. The report, based on government data, also said that Jiro is now one in every 100,000 people in Japan.
What is Zero’s secret to staying healthy?
The AP report includes excerpts from his conversation with Tokyo Governor Yuriko Koike, who asked him the secret behind his health. To this Jiro replied, “I can’t come to the restaurant every day anymore… but even at the age of 100, I try to work if possible. I believe the best medicine is work.” His passion for his art is evident. Even when age has slowed him down, as he may not be able to show up every day, his dedication to his passion remains unwavering. For them, making sushi is more than just a profession.
Jiro Ono, the world’s oldest Michelin-starred head chef and three-time winner of the honor, is living proof of how passion and purpose can serve as powerful longevity drugs.
“I plan to continue working for the next five years,” he said at an event marking Japan’s Veterans Day last month. He highlighted what his goal is to continue his work.
He admitted that his hands don’t work ‘well’, but he hasn’t given up, as he still serves sushi to special guests.
about their work
According to the AP report, Jiro Sukiyabashi is the founder of Jiro. It’s a 10-seat sushi bar in the basement of a building in Tokyo’s posh Ginza district. He began training in sushi making at the age of 7 in the Japanese restaurant of a local inn. He became a sushi chef when he was 25. After 15 years, he opened his own restaurant in 1965.
In 2011, a documentary titled Jiro Dreams of Sushi depicted his life’s journey and dedication to his work. It won numerous awards and brought his discipline to his art to a wide, global audience.
