7.9/10
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73 user 114 critic

Jiro Dreams of Sushi (2011)

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A documentary on 85-year-old sushi master Jiro Ono, his renowned Tokyo restaurant, and his relationship with his son and eventual heir, Yoshikazu.

Director:

David Gelb
2 wins & 12 nominations. See more awards »

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Cast

Cast overview, first billed only:
Jiro Ono ... Himself
Yoshikazu Ono Yoshikazu Ono ... Himself
Masuhiro Yamamoto Masuhiro Yamamoto ... Himself
Daisuke Nakazama Daisuke Nakazama ... Himself
Hachiro Mizutani Hachiro Mizutani ... Himself
Harutaki Takahashi Harutaki Takahashi ... Himself
Hiroki Fujita Hiroki Fujita ... Himself
Tsunenori Ida Tsunenori Ida ... Himself
Toichiro Iida Toichiro Iida ... Himself
Akihiro Oyama Akihiro Oyama ... Himself
Shizuo Oyama Shizuo Oyama ... Himself
Hiroshi Okuda Hiroshi Okuda ... Himself
Yukio Watanabe Yukio Watanabe ... Himself
Kazunori Kumakawa Kazunori Kumakawa ... Himself
Kazuo Fukaya Kazuo Fukaya ... Himself
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Storyline

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 anonymous

Plot Summary | Add Synopsis

Genres:

Documentary

Motion Picture Rating (MPAA)

Rated PG for mild thematic elements and brief smoking | See all certifications »
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Details

Official Sites:

Official Facebook | Official site | See more »

Country:

USA

Language:

Japanese

Release Date:

15 March 2012 (Denmark) See more »

Also Known As:

Jiro e l'arte del sushi See more »

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Box Office

Opening Weekend USA:

$42,035, 11 March 2012, Limited Release

Gross USA:

$2,550,508, 19 August 2012
See more on IMDbPro »

Company Credits

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Technical Specs

Runtime:

Sound Mix:

Dolby Digital

Color:

Color

Aspect Ratio:

1.78 : 1
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Did You Know?

Trivia

According to a well-known legend in the Kazuchi District, sushi was invented in the 15th Century by renowned monk Muziguchi (1412-1474). During the third Kubaki revolts, he was wounded while traveling and left for dead by his companions in a forest with only some cooked rice in a bag. Muziguchi stumbled upon a freshly dead dog. Driven by hunger and fighting for survival, he cut the dog open and placed small pieces of raw flesh on rice. Back in Kyoto, he replaced the dog meat with fish meat (salmon, tuna and meal) and convinced his fellow monks to taste it. Sushi's popularity spread in Kyoto and soon in the entire medieval Japan. See more »

Quotes

Jiro Ono: 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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Crazy Credits

In the Special Thanks section, "The Tsukiji Fish Market" is listed twice. See more »

Connections

Spoofed in Documentary Now!: Juan Likes Rice and Chicken (2016) See more »

Soundtracks

Off To Market
Composed and Produced by Rye Randa and Jeff Foxworth aka The Ontic
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User Reviews

 
Respectful Tribute to a Sushi Master's Unwavering Quest for Perfection
2 April 2012 | by EUyeshimaSee all my reviews

Located in a downtown Tokyo subway station, Sukiyabashi Jiro is an inconspicuous subterranean restaurant with just ten counter seats, yet it has the distinction of being the only sushi restaurant with a three-star Michelin rating. David Gelb's meticulously produced 2012 documentary tells the story of Jiro Ono, an octogenarian perfectionist whose constant striving for culinary transcendence has made him legendary among epicureans in the know. He loves his job, as he readily admits upfront, and while a model of stoic diligence and invariable routine, Ono does show his adoration in unexpected ways that manifest themselves through the unassuming pride he takes in his work. He even imagines new sushi creations in his sleep, thus the title. Such an unwavering quest does take its toll on his two sons who must find their way out of his shadow.

His younger son Takashi managed to escape the constant glare of his father by running his own premium sushi restaurant in the Roppongi Hills area of Tokyo, one that doesn't bother to compete with his father's. His older son Yoshikazu, however, bears the burden of the family legacy as the one to carry on his father's standards after he retires. Over fifty and still an apprentice, Yoshikazu patiently waits for his turn at running the flagship restaurant foregoing earlier dreams of becoming a race car driver. Since his father suffered a heart attack at seventy, he has taken over the critical task of getting the best fish possible at the world-renowned Tsukiji fish market. Gelb does a particularly nice job of showing the hurly-burly atmosphere of the pre-dawn tuna auctions and the lives of the men running the tiny stalls selling fresh seafood of all kinds. Perhaps by design, the film is comparatively more opaque in having us understand the genesis of the elder Ono's drive toward perfection.

While one contributing factor was the absence of Ono's father's absence, it is unclear who actually did influence him to become a sushi chef. There is also hardly a mention of the chef's wife, even though there is an extended passage of a reunion with his childhood pals who characterize him as something of a bully. Interviews with former co-workers shed some light onto the chef's stoicism. In fact, one of Japan's better known food critics admits to being intimidated by patronizing Ono's sushi bar due to the master's overwhelming artistry and attention to detail. Toward that end, I would have liked to have seen more scenes focused on the actual preparation of the sushi rather than simply admiring them on the counter once they are finished. Still, this is a unique look into a man who has not gone gentle into the good night in his quest for the perfect piece of sushi.


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