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June 24 - August 26, 2022
completely when they are in the kitchen; that is their happiness, their ikigai. They’ve learned to take pleasure in their work, to lose their sense of time. Beyond the close relationship between father and son, which helps them keep the challenge going each day, they also work in a quiet, peaceful environment that allows them to concentrate. Even after receiving a three-star rating from Michelin, they never considered opening other locations or expanding the business. They serve just ten patrons at a time at the bar of their small restaurant.

