Jiro Dreams of Sushi

Synopsis: 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.
Genre: Documentary
Director(s): David Gelb
Production: Magnolia Pictures
  2 wins & 12 nominations.
 
IMDB:
7.9
Metacritic:
77
Rotten Tomatoes:
99%
PG
Year:
2011
81 min
$200,000
Website
562 Views

What defines deliciousness"?

Taste is tough to explain,

isn't it?

I would see ideas in dreams.

My mind was bursting with ideas.

I would wake up

in the middle of the night.

In dreams I would have

visions of sushi.

DAVID GEL:

Once you decide

on your occupation...

you must immerse yourself

in your work.

You have to fall in love

with your work.

Never complain about your job.

You must dedicate your life

to mastering your skill.

That's the secret of success...

and is the key

to being regarded honorably.

I have published several

restaurant guidebooks.

I went to every sushi, sobs, tempura,

and eel restaurant in Tokyo.

Nobody has eaten more

of these foods than me.

YAMAGATA, POD WRITER

Out of the hundreds

of restaurants that I ate at...

Jiros was the best by far.

When I went to Jiro the first time

I was nervous.

After going for years I am still nervous.

Jiro has a very stern look on his face

when he's making sushi.

It's comfortable for people who like

to have sushi served at a fast pace.

But for people who want to drink

and eat slowly while chatting...

It won't be a comfortable

eating experience.

All of the sushi is simple.

It's completely minimal.

Master chefs from around the world

eat at Jiro's and say...

How can something so simple

have so much depth in flavor?"

If you were to sum up Jiro's sushi

in a nutshell...

Ultimate simplicity leads to purity."

Excuse me.

Yes?

Do you have a pamphlet

for this restaurant?

We don't have pamphlets.

We only have business cards.

Could I have one please?

May I have one?

I came all the way from Shizuoka.

Here are a couple.

Can I make reservations?

Reservations are mandatory here.

How early do you need the reservation?

One month in advance.

One month in advance?

Yes.

Since it's February now,

we're taking reservations for March.

I see.

Reservations can be made

for lunch and dinner'?

Yes for both.

The price starts at 30,000 yen.

It starts at 30,000 yen.

Okay

The sushi and prices vary...

depending on what's available at the market.

I see.

So it starts from 30,000 yen.

Can we order drinks

and appetizers to start?

We only serve sushi.

We don't have appetizers.

Really

- Yes.

You don't have any other dishes?

- No.

Only sushi

- Yes.

Okay, thank you.

Thank you.

For fast eaters a meal

there might last only fifteen minutes.

In that sense it's the most

expensive restaurant in the world.

But people who eat there are

convinced it's worth the price.

YOSHIKAZY, JIRO'S OLDER SON

We're not trying

to be exclusive or elite.

The techniques we use are no big secret.

It's just about making an effort

and repeating the same thing every day.

There are some

who are born with a natural gift.

Some have a sensitive palate

and sense of smell.

That's what you call

natural talent."

In this line of business...

if you take it seriously,

you'll become skilled.

But if you want to make a mark

in the world, you have to have talent.

The rest is how hard you work.

He repeats the same routine everyday.

He even gets on the train

from the same position.

He has said

that he dislikes holidays.

The holidays are too long for him.

He wants to get back

to work as soon as possible.

It's unthinkable for normal people.

Is it good?

Is it too firm?

Overall, It's a little tough.

Is it?

Probably because it is young.

But the toughness isn't that bad.

If it doesn't taste good

you can't serve it.

It has to be better than last time.

That's why I always taste the food

before serving it.

NAKAZAWA, SENIOR APPRENTICE

It hasn't marinated enough.

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Submitted on August 05, 2018

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