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
The word "sushi" refers to the way the rice is prepared, not the fish or other toppings. Sushi rice is prepared with a mixture of vinegar, sugar, salt, and occasionally kombu (a type of seaweed) and sake (rice liquor.) 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 »
Sushi lovers will be hypnotized by the 85 year old subject of the documentary Jiro Dreams of Sushi. Jiro has spent his life seeking perfection in sushi preparation, and Michelin agrees that he has come close by awarding him three stars, unprecedented for an octogenarian.
Jiro's restaurant Sukiyabashi Jiro in a Tokyo office building basement has reservations available a month away. He and his heir, Yoshikazu labor all day to buy the best raw fish at the market and sell the best sushi. Nothing less.
The film does a good job tracking the preparation, from picking one out of ten fish at any time to delicately shaping tuna around rice or massaging octopi for 20 minutes before preparation. Buying the best rice is another ritual that has its own rules, and Jiro rules.
Although the documentary can be repetitious, moments of beauty accompany the process such as likening serving sushi to a concert with different moods and tempos.
It might be best to see this film on a full stomach. Otherwise you'll be racing to the nearest Asian bistro. Not a bad thing.
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