{"product_id":"steal-with-your-eyes-subtraction-mastery-and-the-philosophy-of-sushi","title":"Steal With Your Eyes: Subtraction, Mastery and The Philosophy of Sushi","description":"\u003cdiv\u003e \u003cdiv\u003e \u003cdiv\u003e \u003cp\u003e\u003cspan\u003eWhy does a whole tuna become only 25% usable sushi? Why does pushing harder with a knife make it cut worse? Why do masters obsess over water instead of fish?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn Steal With Your Eyes, sushi chef and entrepreneur Kaz Matsune draws on 25 years of Japanese craftsmanship to reveal a philosophy embedded within the craft itself: mastery isn't addition. It's subtraction.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOn his first day at a Los Angeles sushi restaurant, Kaz's only instruction was to watch. No practice. No questions. Just observation. For two weeks, he studied how the head chef angled his knife differently for each fish, how rice was spread with invisible precision.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn Japanese tradition, the principle has a name: steal with your eyes — learn by watching, not asking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThat quiet discipline became the foundation for a 25-year career behind the sushi bar, a teaching practice that has guided over 10,000 students at companies like Google and OpenAI, and the philosophy at the heart of this book.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is not a cookbook.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSeven chapters move through each stage of sushi-making — intention, learning, tools, ingredients, preparation, teaching, and the shared meal — uncovering principles of \"thinking opposite\" that reach far beyond the kitchen:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSubtract, don't add. Pull, don't push. Cut to connect. Age, don't rush. Return it sharpened.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFrom Zen monasteries that have cleaned the same hallway for 780 years to Hollywood sushi bars, failed catering disasters, and knife shops in Tokyo's Kappabashi district, each essay blends Japanese philosophy, memoir, and practical wisdom for life and business.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDrawing on Zen Master Dōgen's 13th-century teachings, beginner's mind, and hard-won lessons from building a business in San Francisco, Matsune shows why the freshest fish doesn't always taste best, why a $15 knife sharpened daily outperforms a $2,000 blade, why 90% of sushi is finished before anyone picks up a roll — and why invisible preparation determines visible results.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe principles required to master sushi mirror the principles required to master anything — leadership, decision-making, creativity, teaching, or life itself.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBecause in learning to master sushi, we learn to master attention. And in mastering attention, we begin to master ourselves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor readers of Zen and the Art of Motorcycle Maintenance, Shop Class as Soulcraft, and Jiro Dreams of Sushi.\u003c\/span\u003e\u003c\/p\u003e \u003c\/div\u003e \u003c\/div\u003e \u003c\/div\u003e","brand":"Books Prime","offers":[{"title":"Default Title","offer_id":45913885540543,"sku":"f8bdbcbf-d2c7-49d8-b454-1b57a8f97395","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/7550\/7647\/files\/eb724339042b9f7d18e26a87832e3acc.jpg?v=1785052524","url":"https:\/\/books-prime.com\/products\/steal-with-your-eyes-subtraction-mastery-and-the-philosophy-of-sushi","provider":"Books Prime","version":"1.0","type":"link"}