In the basement of a Tokyo office building, 85 year old sushi master Jiro Ono works tirelessly in his world renowned restaurant, Sukiyabashi Jiro. As his son Yoshikazu faces the pressures of stepping into his father's shoes and taking over the legendary restaurant, Jiro relentlessly pursues his lifelong quest to create the perfect piece of sushi. Written by
Professional sushi knives are sharpened asymmetrically, with the larger angle on the right side of the edge for right-handed chefs or the left side for left-handed chefs. The nearly unsharpened left side can be seen in the montage of closeups after the staff breakfast scene. See more »
I've never once hated this job. I fell in love with my work and gave my life to it. Even though I'm eighty five years old, I don't feel like retiring. That's how I feel.
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In the Special Thanks section, "The Tsukiji Fish Market" is listed twice. See more »
I was thoroughly charmed by the film. When I read the synopsis, I thought I would be bored to tears. But it's a lovely, poignant, challenging documentary about excellence, discipline, vocational call, tenacity. The film challenged me to think about my own persistence, an ongoing striving to improve and grow, doing work for the love of it and much less so for the financial gain. the documentary highlights the ability to succeed after incredible hardship, and some would say, cruelty. The cinematography was elegant, the music varied and interesting, the precision of the art of making sushi, the rigor and discipline to do it well, the requirement to be surrounded by others who always want to excel. A wonderful film and I'll see it again...and again. It even made me want to eat sushi...which I never do.
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