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:
The difference between cycle time and takt time — and how it shapes customer experience
Why optimizing for efficiency can unintentionally reduce satisfaction
The balance between process excellence and personal connection
What Jiro’s disciplined craftsmanship can teach us about Lean thinking