In this episode of Lean Blog Audio, Mark Graban reads his reflection, “I’m Still Dreaming About My Meal at Sukiyabashi Jiro’s Sushi in Tokyo.”
Join Mark as he shares a rare dining experience at the legendary Sukiyabashi Jiro — the Michelin-starred Tokyo restaurant made famous by Jiro Dreams of Sushi. Beyond the extraordinary craftsmanship and taste, Mark explores what this meal revealed about efficiency, flow, and the subtle trade-offs between speed and hospitality.
Was the meal a marvel of Lean precision, or a reminder that even the best systems can become too efficient for the human experience?
This thoughtful story connects sushi-making to leadership, quality, and the meaning of service in any industry — from restaurants to hospitals to manufacturing floors.
Listen for insights on:
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The difference between cycle time and takt time — and how it shapes customer experience
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Why optimizing for efficiency can unintentionally reduce satisfaction
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The balance between process excellence and personal connection
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What Jiro’s disciplined craftsmanship can teach us about Lean thinking