Ever notice how a tiny sushi roll can cost as much as a giant pizza? That simple contrast unlocks a bigger truth about value, craft, and the kind of coaching that actually changes you. We explore why more isn’t always better, how environment and intention shape results, and what happens when you stop pricing transformation by the slice.
We break down two paths: pizza coaching that’s budget-friendly, community-driven, and built on shared blueprints; and sushi coaching that’s private, customized, and intentionally sparse. You’ll hear how readiness and taste evolve, why sticker shock is normal at first, and how to select the “restaurant” and the one right “roll” for your current season. Along the way, we unpack common traps—like asking a premium coach to match group-program pricing or assuming twice the content equals twice the progress—and we offer a cleaner way to decide: choose the experience that fits your constraint, cadence, and appetite for precision.
By the end, you’ll be able to name what you truly need: predictable momentum with peers, or concentrated access that delivers fewer bites and deeper nourishment. We share how our own approach prioritizes high substance per session, slower consumption, and long-lasting satiety, and why that cadence isn’t for everyone. If you’ve been leaving sessions “full” yet still hungry, this conversation hands you a new lens for investing your time, money, and attention with intention.
Ready to choose your plate and your path? Subscribe, share this with a friend who’s weighing their next investment, and leave a review with one answer: are you team pizza coaching or team sushi coaching?
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Themes: Emotional Mastery, Mindset, Storytelling, Confidence, Health & Productivity, Creativity, Communication Skills, Business, Movement, Meditation, Mindfulness, Manifestation, Resilience, Letting Go, Surrender, Feminine Energy, Masculine Energy, Love, Personal Growth.
Episode Transcript
Have you ever noticed how it's not uncommon to
pay the same, if not more, for asingle roll of sushi than a
large pizza?
And yet people never reallyquestion it.
Think about it.
You're paying the same, if notmore, for a single roll of
(02:45):
sushi.
It's usually six, eight pieces.
Same as a large pizza, whichalso can come six or eight
pieces, oddly enough.
Yet people never question that.
Why is it?
Is it because with sushi you geta higher quality experience?
You get nutrient density, maybethere's more protein in it.
(03:09):
Or is it because it has moreskill required to make the
sushi?
Is it because it's in a moreelevated experience, the
environment you even if you'repicking up sushi, typically
you're going into a nicer place,or is it the modality of eating
that elevates the experiencebecause you're having to fiddle
around with chopsticks?
But I mean, one thing or a fewthings remain the same, no
(03:33):
matter which one of these twoyou choose, sushi or pizza.
And that's they're both food.
They will both fill you up.
They both require effort andparticipation.
I mean, nobody's well, you mightfind somebody who will feed you
sushi, but both of them requirea bit of participation and they
each have their own uniqueflavor experience.
(03:54):
The point is, there's no betteroption, right?
Neither of these is better orworse.
It's just sushi or pizza.
They both have benefits.
You're both gonna fill you up,they're both food, like we said.
But someone may be ready to goall in and have that sushi
experience.
Some people may see it wellworth the expense.
(04:14):
Some people may plan their weekaround that sushi experience,
while others, or even justdifferent times of life, might
call for a pizza night.
And the same thing goes forcoaching.
It comes in at different priceranges because it has a unique
experience, not because it'sjust more of the same.
(04:37):
I mean, can we all agree thattwice as much pizza is not the
same as a quality roll of sushi?
I mean, there are so many moreintricate components that go
into a really high-quality sushiroll.
It's more meaningfully prepared.
It's acquired taste.
Not everybody likes it right offthe bat.
(04:58):
And in fact, not everybody likesit at all.
But those who love it, they loveit.
And I am one of them, right?
I've also been a coach for overa decade.
And one thing is for sure, notall coaching is the same or is
equally valuable.
Some people are willing to paymore for a secure, elevated
(05:21):
experience that gets morehigh-level access to the answers
that they want faster, whileother people they find value in
much less.
Maybe even a$2 PDF could havethat nugget of gold that they're
looking for.
I mean, you may be in a placewhere pizza coaching is all you
(05:41):
have the budget for.
Trust me, I have been there.
Pizza coaching is what got methrough the hardest parts of my
life.
But these days, I just don't getthe same value from pizza
coaching.
I'm left hungry, still lookingfor more afterwards.
And that's because my knowledgeexperience base has upgraded.
(06:02):
I now know the importance ofprioritizing quality nutrients,
which leads me to seek newrestaurants.
The first time that I went to aJapanese sushi restaurant, I
remember being sticker-shocked.
Sticker shocked by seeing thedollar sign next to each and
(06:22):
every roll.
I felt like I was having to buypizza by the slice.
How could I fill up on just one?
So I got three.
I mean, of course.
And I ate them all.
We just pop, pop, pop, pop, pop.
Next thing you know, they'regone.
And if I thought better, I mean,at the time, I thought if better
(06:44):
is better, then more of bettermust be better, right?
Well, I was wrong.
And now I was over full, notfeeling too great, and down over
$36.
Yeah.
It took time for me to grow intosushi coaching.
(07:05):
Well, now I know that I spendmost of my time selecting the
restaurant.
Then I set an intention before Ieven go.
I look over the entire menu, allof the change work options that
this coach offers, and selectthe one roll and soup that I
(07:26):
want for that week.
And then I slowly and mindfullyconsume my sushi.
This leaves me feeling full andsatisfied, calm, loved, and like
I will be good for a whilebefore I need to eat again.
Here's the mistake so manypeople make when they go into
(07:47):
high-end sushi restaurants andask them to match the pizza
pricing next door by volume.
What a disservice it is to ask asushi chef to make a pizza
instead.
What those people just want tobe say is they really just want
to stay in their comfort zonewith the price and the
(08:08):
experience.
But can we all agree thatthere's a big difference between
a pizza experience and a sushiexperience?
And it's okay if you're not yetcomfortable ordering sushi.
You may evolve into it.
You may develop the acquiredtaste over time.
Or you could thrive on pizzaforever.
(08:31):
It's totally okay either way.
The choice is up to you.
Just know others have differentpreferences, and not everything
is always made with you in mind.
So I'm curious, which do youprefer?
Pizza coaching?
Which I personally describe asmore budget-friendly.
(08:52):
It's accessible to most people,it's often community-based.
It bases itself around a generalknowledge base.
It's got a blueprint or aformula that everybody follows
together, and you are one ofmany, almost like a slice of
pizza.
And then there's sushi coaching.
It's a high-level investment.
It's exclusive, usually a veryprivate experience with specific
(09:16):
knowledge base being used.
It's a customized experience,and you are a one-of-one sushi
role.
Now, my coaching, my coaching isa sushi role.
It's sushi coaching, high-levelinvestment, exclusively
customized experience.
It's more substance per session.
(09:38):
It's consumed less frequently,and it's not for everyone.
And that is okay.
So if you're interested, go tojoinjana.com and find out how
you can come to one of myexclusive retreats and get in
the door so you can get into mycoaching experience and see what
(09:59):
having a sushi coaching is allabout.
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