SynopsisWatch TrailerVideosPhotosCast BiosDirectorUser ReviewsOfficial Site Running Time:  81 min. based on 10 votes and 3 reviews Read all user reviews Jiro Ono, Yoshikazu Ono Jiro Ono, 85, is the most famous sushi chef in Tokyo. He's devoted his life to perfecting the art of making sushi, working from sunrise to sunset each day, carefully molding and finessing the presentation of each sushi creation. Despite the fact that his restaurant, Sukiyabashi Jiro, only seats ten, it has won the prestigious 3-Star Michelin review, making him the oldest Michelin chef alive. The movie also delves into how Jiro's ambition has rubbed off on his sons as well. Although eldest son Yoshikazu will inherit his father's sushi empire, Jiro is not yet ready to retire or to relinquish any of his responsibilities. Though Yoshikazu is unable to reach his full potential with his famous father guiding and critiquing every decision, he is nonetheless proud to learn from a true sushi master.

Tom Pelligrini, Kevin Iwashina "i walked out of this documentary uplifted. i thought that it presented jiro's passion for sushi very well. this movie makes you care about jiro, sushi and how his legacy will be carried on by his sons. i would recommend this to everyone." "great story about a man who is truly dedicated to his art." SynopsisWatch TrailerVideosPhotosCast BiosDirectorUser ReviewsOfficial SiteThere's something truly magical about Jiro Dreams of Sushi, a documentary about 85-year-old sushi master Jiro Ono (now 89) and his teensy 10-seater sushi bar, Sukiyabashi Jiro, in a Tokyo subway station. And despite the rather hideous environs, reservations are practically impossible to score at this three star Michelin rated restaurant. Do we have a hope in hell of ever enjoying its equivalent here in Hogtown? Yasu, a tiny new omakase sushi restaurant in the Annex, certainly tries but it can only dream of being bestowed the praise that Jiro has enjoyed for many years.

Also a 10-seater, Yasu charges $80 per person for a pre-fixe tasting menu of 20 pieces: appetizer, Edomae sushi and desert. I want to be transported, amazed, delighted. Yasu, take me away! You would expect that kind of rarefied dining experience after reading this on their website: "… Toronto can now have access to the freshest seafood like what we have in Japan. We took this opportunity to return to the roots of sushi… to draw out the umami of seafood… Yasu is all about capturing the essence of sushi." Not sure the "essence of sushi" should include a view of a backyard dumpsite easily glimpsed from a bathroom window, a stodgy deep fryer, and what looks like a George Foreman Grill on the stovetop, neither of which is used. But judging by a neighboring and very dapper diner who tells us Jiro is way overrated, something tells me we might be in for a real treat tonight. What does this mysterious aesthete know that I don't? Since you'll be here for a while (seatings are at 6 pm or 8:30pm only), you'll appreciate the cushy comfy stools even though they look like bulk Costco buys.

It's a real treat to watch chef Yasu Ouchi (opening sushi chef at Melbourne's Nobu) silently working away, slicing the fish to a precision thinness. Having come here only five years ago from Osaka, his is still a shy and modest presence, not the showiness we've come to expect from our local celebrity chefs. But a bit more of a show, or at least some interaction with the diners, couldn't hurt. nordel sushi menu surrey bcThe whole meal he's face down. sushezi sushi maker youtubeYou wouldn't dare interrupt his relationship with his rice and fresh fish from Boston, Vancouver and Japan.jiro dreams of sushi canal plus And it's so quiet you risk nodding off between bites. sushi conveyor belt syracuse

It's only near the end of the meal that we're able to coax him out of his shell.he's dead serious about his food. Moving on, the first course is an eye-opener, literally, and a bit of a nightmare: whole baby squid, eyes and all, with miso paste and vinegar. The plump pink chewy sacs are not only tough and rubbery, but I can't see many locals being able to stomach this. I may as well be eating the leftovers of an appendectomy. sumo sushi menu garhoudFingers crossed, hopefully the entire night isn't going to stare back at me.jiro dreams of sushi edmonton Next up is ankimo, foie gras of the sea. It looks, even tastes like the evil fatty delicacy. But would you believe its monkfish liver with fresh wasabi. This is indeed a wow moment. Then paper-thin slices of flounder at the perfect room temp arrive with uni (sea urchin) in a home-made soy.

The urchin has an unappetizing gooey consistency, not unlike pureed brains. And though it's a much loved delicacy (whose roe can retail for as much as $450/kg), I don't get the pairing at all. A tiny hand torch lightly broils a stunning scallop sushi served with micro dots of yuzu and pepper. The rice is nicely warmed and loose, but the ratio of the grain to the fish is too high – at least that's the expert opinion of the beautifully clad jet-setting oil engineer sitting next to us. A glistening piece of ruby red bonito sashimi--not the animated fishy flakes that look like  that we're used to seeing dance atop bowls of ramen--with red chili and radish is a force of freshness, followed by bonito sushi from a different cut of the same fish only more pink than red. Wafer thin, it's draped carefully over rice. Chef asks that you do not request soy sauce so as to enjoy the fish as prepared. A mouthful of ocean trout from New Zealand looks like salmon. Served atop rice, again, it's hard not to wonder as to when chef will switch gears and do something a little more dramatic.

Although lovingly prepared, it doesn't feel much different than sitting at any other sushi bar. Then ocean trout flesh from the stomach region is bruleed and, yet again, served over rice. Few but the most pompous gourmand would be able to differentiate the two. And here we go again with the sea urchin: one from the west (Vancouver) and one from the east (Boston). And again both are just too gooey to enjoy for this plebian palate. Even a shrimp sushi with a thick band of nori has a kind of sliminess. Much more to my taste is a nice and fatty toro belly sushi bruleed with a garlic purée. By the time the next bite-sized piece rolls around I'm debating if it's going to be pizza or a burger afterwards. Salmon roe on a ball of rice on nori sheet has the fine zest of yuzu, so it's a kind of hand roll of sorts. The huge orange roe aren't as fishy as you might expect and burst in your mouth in a pleasant fashion. The nori is fresh and crunchy. Simple, but fun, I am glad for the change from simple sashimi and sushi.

Mackerel makes two appearances as both sashimi with freshly shaved wasabi and again as sushi with a radish pickle. But it's really pointless to outline each and every piece as Yasu offerings change daily. Perhaps kobo seaweed and salt marinated red snapper will be on the carte next time. So the meal comes to an end with a green tea panna cotta with maple syrup. Though way too cold to let any flavours get through, the texture is textbook perfect. Yasu's fish selection is at the discretion of his suppliers, so it will never be what he would like from Tsukiji Tokyo Fish Market. But you can't blame a man for trying to recreate the Japanese experience the very best he can. But for now, our jetsetter Jason says there are others in town that do a better job: Kaiseki Yu-zen Hashimoto and Zen in Scarborough. Well, any man that dresses like that is one I trust. Well I think I do. He asks chef why there's no "coral" on the menu, the culinary term for the scallop ovary. But then again he ate those baby squid with nary a wince, so who am I to judge.