Why 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 In 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.On 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.In Japanese tradition, the principle has a name: steal with your eyes — learn by watching, not asking.That quiet discipline became the foundation for a 25-year career behind the sushi bar, a teaching practice that has guided over 30,000 students at companies like Google and OpenAI, and the philosophy at the heart of this book.This is not a cookbook.Seven chapters move through each stage of sushi-making — intention, learning, tools, ingredients, preparation, teaching, and the shared meal — uncovering principles of "e;thinking opposite"e; that reach far beyond the kitchen:Subtract, don't add. Pull, don't push. Cut to connect. Age, don't rush. Return it sharpened.From 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. Drawing 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.The principles required to master sushi mirror the principles required to master anything — leadership, decision-making, creativity, teaching, or life itself.Because in learning to master sushi, we learn to master attention. And in mastering attention, we begin to master ourselves.For readers of Zen and the Art of Motorcycle Maintenance, Shop Class as Soulcraft, and Jiro Dreams of Sushi.
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