Jiro Dreams of Sushi Page #3

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
4,473 Views


In New York there are food

vendors on the street.

Sushi was once served the same way.

It is said

that the California roll

was invented between 1983 and 1985.

Sushi's popularity spread quickly

to New York...

and then spread to Europe.

In France, the first Michelin guide

was published in 1900.

Michelin inspectors

look first for quality.

Next, they look for originality...

and finally,

they look for consistency.

Jiro's restaurant easily

meets these standards.

A perfect three star

Michelin rating means...

it is worth making a trip to that

country just to eat at that restaurant.

When Jiro got three stars

everyone was astonished.

There's only ten seats there!

There restroom is outside the premises.

There's not one three star restaurant

in the world like that.

But the Michelin investigators say...

No matter how many times you eat

at Jiro's, the sushi there is incredible."

They said that three stars is the only

rating adequate for the restaurant.

I've never had a disappointing

experience there.

That's nothing short of a miracle.

ROPPONGI HILLS, TOKYO

TAKASHI:

JIRO'S YOUNGER SON

The layout of this second

restaurant is different

because I'm right handed

and he is left handed.

The interiors are reversed.

The photo on the right is Jiro's Sukiyabashi.

This is my Roppongi

Together, they are symmetrical.

My father's skill is incomparable.

He's been making sushi

since before I was born.

So there's nothing

I can do to top him.

I have to lower my prices

to satisfy my customers.

Some of his customers say...

they get nervous eating in front

of my father at his place.

They say we serve the same sushi

in a more relaxed atmosphere.

That's why they like coming here.

When I opened this restaurant,

my father said,

Now you have no home

to come back to."

He said that I would

be buried in Roppongi.

Failure was not an option.

When you open your own restaurant

you need to be tough.

I told him to leave

and open this restaurant

because I knew he could do it.

If he weren't ready,

I wouldn't have made him go.

But, I felt he was ready...

so I gave him a gentle

push out the door.

But I told him,

there is no turning back..."

you must make your own way."

When I say things like this...

people often disagree.

But when I left home at the age

of nine that's what I was told.

When I was in the first grade

I was told...

You have no home to come back to."

That's why you have to work hard."

I knew that I was on my own.

And I didn't want to have to sleep

at the temple or under a bridge...

so I had to work just to survive.

That has never left me.

I worked even if the boss kicked

or slapped me.

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Submitted on August 05, 2018

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