The title of Mark Hall's first feature documentary might be somewhat misleading to all the viewers who got so accustomed to watching artistic, eye-pleasing but not entirely memorable foodie pictures. Sushi: The Global CatchWhat begins as a historical journey into the sushi-making business, deliciously beautified with mouthwatering imagery reminiscent of Jiro Dreams of Sushi, soon turns into an insightful and earnest commentary on the state of the fishing industry, shown from the viewpoint of many professionals whose growing anxiety and concern, highly visible in all the interviews, brings out a truly serious problem that may very soon result in a complete collapse of underwater ecosystem as we now know them.Sushi: The Global CatchSushi: The Global CatchIf you want to know how you can contribute to the cause, visit the film's official website for more information. Do you feel this content is inappropriate or infringes upon your rights? Click here to report it. Night and Fog (1955)

Night and Fog Blu-ray delivers truly amazing video and audio in this excellent Blu-ray release One of the most vivid depictions of the horrors of Nazi Concentration Camps. Filmed in 1955 at several concentration camps in Poland, the film combines new color and black and white footage with black and white newsreels, footage shot by the victorious allies, and stills, to tell the story not only of the camps, but to portray the horror of man's brutal inhumanity.For more about Night and Fog and the Night and Fog Blu-ray release, see Night and Fog Blu-ray Review published by on where this Blu-ray release scored 4.0 out of 5.Director: Alain Resnais » See full cast & crew Night and Fog Blu-ray, Video Quality Presented in its original aspect ratio of 1.37:1, encoded with MPEG-4 AVC and granted a 1080p transfer, Alain Resnais' Night and Fog arrives on Blu-ray courtesy of Criterion. The following text appears inside the leaflet provided with this Blu-ray release: "The restoration of the film was undertaken by Argos Films with the support of the CNC.

This new digital transfer was created in 4K resolution on an ARRISCAN film scanner from the 35mm original camera negative. The original monaural soundtrack was restored in 2015 at L.E. Diapason from the 35mm optical soundtrack positive. Transfer supervisors: Florence Dauman, Isabelle Raindre/Argos Films. Colorist: Bruno Patin/Eclair/Groupe Ymagis" The high-quality scanning has ensured that detail and depth are as good as they can possibly be. For obvious reasons the original footage clearly looks superior, though I have to speculate that some careful work was done to remove age-related imperfections and rebalance it as best as possible. Some of the archival footage has native limitations, but throughout the film fluidity is outstanding. So while you may see some sporadic drops in clarity and density as well as traces of fading that are inherited from the archival footage, you will quickly notice that overall image balance is in fact absolutely terrific. There are no traces of compromising digital work.

During the original footage colors are stable and healthy. Nuances are also balanced very well, though you should keep in mind that tonalities change as the camera visits different locations. (Note: This is a Region-A "locked" Blu-ray release. Therefore, you must have a native Region-A or Region-Free player in order to access its content). Night and Fog Blu-ray, Audio Qualitysushi grade tuna arlington va There is only one standard audio track on this Blu-ray release: French LPCM 1.0. jiro dreams of sushi egg cakeOptional English subtitles are provided for the main feature.sushi kan ottawa ontario It is not surprising that because of the nature of the project dynamic intensity is modest. sushi delivery london sw8

What is important is that from start to finish the narration is stable and exceptionally crisp. Also, it is easy to tell that very careful work was done to remove any traces of age-related deterioration/distortion. Fantastic work by the crew at L.E. Diapason.has released the trailer for the next installment of “Chef’s Table,” and the third season of ’s docu-series about culinary artists takes a distinctly Francophile turn.sushi kan ottawa locations The four-episode “Chef’s Table: France” is set to bow Friday, Sept. 2, on Netflix worldwide. sushi club delivery quilpueThe four featured chefs are Alain Passard of L’Arpège, Adeline Grattard of Yam’Tcha, Alexandre Couillon of La Marine, and Michel Troisgros of Maison Troisgros. Creator David Gelb noted that while the first two seasons of “Chef’s Table” included some subjects originally from France, the show had not actually traveled to the country before.

“French cuisine is so important artistically and historically,” Gelb said. “We have four chefs at different places in their careers and lives, and we got a beautiful cross-section of French cuisine.” With Passard, for example, “Chef’s Table: France” explores how the famous Parisian chef decided to remove meat from the menu of his three-star restaurant and serve all vegetable dishes, which was a shocking move in the food world. “It’s all about the character’s journey,” said Gelb, who previously directed acclaimed documentary film “Jiro Dreams of Sushi” (the inspiration for “Chef’s Table”). Gelb said he shopped “Chef’s Table” to a variety of TV networks, which passed: He was told that the format wouldn’t work because it didn’t have a host and it wasn’t a cooking-competition show. “Netflix saw the merit of it. They really appreciated what we did with ‘Jiro,'” Gelb said. “Nobody else wanted this show. I don’t know if this show would exist without Netflix having the courage to produce this.”

“Chef’s Table: France” was shot in France from September to November 2015, with the crew shooting with each chef for 10-14 days. “I’m a documentary filmmaker,” Gelb said. “It took some work for us to adapt to a TV schedule.” Gelb and his team are currently in post-production on season 4 of “Chef’s Table,” which will premiere in 2017. That will feature six chefs, including Ivan Orkin of Ivan Ramen (U.S./Japan), Jeong Kwan of Chunjinam Hermitage, Baekyangsa Temple (South Korea), and Nancy Silverton of Mozza (U.S.). “Chef’s Table: France” is produced by Boardwalk Pictures for Netflix. The series is created, executive produced and directed by David Gelb. Clay Jeter, Andrew Fried and Brian McGinn return as directors, with Abigail Fuller directing as well. Fried and McGinn exec produce with Dane Lillegard as co-executive producer for Boardwalk Pictures. The second season of “Chef’s Table,” whose subjects included San Francisco-based Dominique Crenn, received three 2016 Primetime Emmy nominations, including for documentary or nonfiction series.