Review of Jiro Dreams of Sushi (2011) by Octavian — 24 Jun 2014

A simple 10 seat restaurant without restroom. If you want to eat there book a month in advance cost at least 30,000 yen no appetizers only the finest sushi. Michelin Guide awarded Sukiyabashi Jiro three stars meaning worth the trip to Japan. The first sushi restaurant to have the honor. Its all achieve behind the scenes by the preparations by his apprentices and his same attitude supplier/handlers. His apprentices goes through 10 year training if you can make it that long you can consider to be a first class sushi chef. First they hot hand towel the guest after that they can prepare the fish and after 10 years learn to cook the egg sushi. His quality of food is achieve by his trusted vendors especialize with their area of expertise. His tuna vendors only deals with tuna his shrimp vendors only deals with shrimps. Even he has a certain method of cooking rice , his rice vendor only sells certain rice to Jiro saying he wont sell his rice because only Jiro knows how to cook it properly.

He admits that relationship with his sons when they were children wasnt the best.

It is a tradition for the oldest to take over the family business so older son have to live up to the expectation. It will hard to follow a great mans footstep. The younger son open up his own sushi restaurant, a similar restaurant the interior is just reverse to the interior of his father and since he feels his sushi is not as good as his father his prices are cheaper. The film only capture the aspects of the restaurant but not much of his personal life. A couple mentions of his parents. Not sure if there is a wife because there no mentioning.

The way David Gelb directed itself work of art. The sequence of scenes classical music playing in the background while they preparing the ingredients combined with the narration and close up of the finish sushi. The close up on the hands making the sushi. Yamamoto is says Jiro is maestro of an orchestra. Jiro have a keen eye for details from the seat arrangements making the sushi smaller for the ladies so it doesnt interrupt the flow noticing if the guest are left handed. descibe Jiro sushi course like sonata his course in 3 movements : first classic fish like tuna and halibut the second an improvisation on the fresh catch of the day. the Final movement close with eel and egg.

If you enjoy sushi you will enjoy this documentary. At 85 Jiro Ono still working hard to hone his craft. No tricks or shortcuts just hard work and dedication. David Gelb gives a behind the scene on Sukiyabashi Jiro a three star Michelin restaurant giving insight on his methods of madness. Mentioning to the camera you shouldnt complain about your work always improve your skill. As a sushi master he makes sure that everything is up to his standard.From his supplier to his apprentices preparing the ingredients so he can make high quality sushi. Simply a perfectionist he is truly a man with passionate a master in the art of sushi.