Word: Master
Zuisho ni shu to naru
To be the master everywhere
It is amazing to see a master at work. Born out of years of dedication to a cause, the doing looks like a dance, in perfect balance. Being around a true master at work brings up a Zen saying to me: Zuisho ni shu naru or To be master everywhere, a calligraphy by Dogen Hosokawa Roshi, mounted by Jikyu-an in Kyoto, both students of Omori Sogen.
What does it mean to be a Master Everywhere, or as I think about it, Anytime? I have had the fortune of meeting many “masters” in their craft- from Aikido, to CEO’s, to Designers, to Actors. Over time what I have found is that there are three distinct stges: being a student, becoming a master, and then bringing the learning to your everyday life. Finding people in the last stage is very rare. In simple terms, being blissfull at a spa gazing over an ocean with no care in the world is a step, but bringing the state of bliss to your everyday life is another. To be a master everywhere is to bring the level of awareness and fous while winning in the finals of a tennis match to your everyday life.
I have always wanted to start by a post on one of the best kappo (”counter”) kaiseki chef’s in Japan: my friend Masuda-san. Thanks to Yumi, I have some photos that give a sense of the range of food Masuda whips out at incredible speed. Masuda-san is a true master at what he does, but is also one of those rare people I have met whose energy and kokoro extends to everyday life. Over many sake’s (for me) and scotch roku (for him) his true essence shines. Is it that he is a master that he is so good at what he does, or is it his essence that makes him good at what he does? Take a look at these photos and think about it:
Masuda-san looks at a Hamo eel before making Hamo-Sushi
First Course
This is how it started: Junsai Water plants with a su on the side, presented in a beautiful blue kyomizo ceramic bowl to signify summer.
Tags: chef, japan, restaurant
