The blog postIn 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 experienceWhy optimizing for efficiency can unintentionally reduce satisfactionThe balance between process excellence and personal connectionWhat Jiro’s disciplined craftsmanship can teach us about Lean thinking

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