Sukibayashi Jiro Honten es un pequeño restaurante al que se accede desde la estación de metro de Ginza en Tokio. Solo caben diez personas en la barra de sushi. Hay que esperar tres meses –o llegar apadrinado por algún cliente fiel- para sentarse a su barra. Sale por 300 euros degustar 20 piezas. La gente lo paga sin rechistar. Es el mejor sushi del mundo, y de todo el planeta peregrinan gourmets para sentarse a la barra frente a Jiro Ono, el maestro sushiman, declarado en Japón “un tesoro nacional”. El pescado, comprado diariamente en el mercado de Tsukiji, no es que esté fresco, está vivo, antes de terminar en las prodigiosas manos de Jiro san, quien lo coloca en platos lacados como si fueran joyas. La limpieza, la perfección de la pieza, la textura del arroz y del pescado, la temperatura, forman un conjunto sabroso que impresiona a quien lo prueba. 'Kuruma ebi', pieza de gamba del 'sushiman' Jiro. La técnica del sensei (maestro) de 87 años es simple pero extraordinaria.

Cuando se le pregunta su secreto, contesta que “no hay nada especial”. Pero sí es especial para Michelin, que le reconoció en 2008 como el primer cocinero de sushi estelar y le ha concedido de nuevo 3 estrellas en la guía 2013 de Tokio, donde por sexto año consecutivo la capital japonesa luce la mayor concentración de estrellas del mundo: 242 (de tres estrellas hay 15 restaurantes). “Solo hago mi trabajo, estoy concentrado en lo que hago, que es ofrecer lo mejor”, dice Jiro, a quien acompaña en la barra su hijo mayor y heredero Yoshikauzu; el pequeño, Takashi, vuela solo en Sukiyabashi Jiro Roppongi y su buen hacer le ha merecido dos estrellas. “A mi edad, aún no he alcanzado la perfección”, dice Jiro san en un revelador documental aún no estrenado en España, Jiro dreams of sushi (David Gelb, 2011). Para muchos, ya es perfecto.Si te gusta el Sushi y la cultura japonesa, este documental te puede resultar muy interesante. El documental se centra en la preparación del sushi, desde su compra en el mercado hasta que se sirve en el restaurante de Jiro Ono, donde únicamente hay espacio para diez comensales.

Pero el documental no trata únicamente de comida, sino que nos adentra un poco más en la cultura y forma de pensar de los japoneses, cuya filosofía de vida nos puede resultar cuanto menos extraña.sushi delivery london w12 Es increíble el modo de vida de este chef de 85 años que sigue yendo a trabajar día tras día. jiro dreams of sushi similar documentariesEn sus propias palabras: “Continuo escalando, intentando llegar a los más alto, pero nadie sabe realmente dónde está la cima”.sushi zushi menu san antonio tx El documental nos presentará a los personajes que rodean a este restaurante, desde los empleados a los clientes, pasando por los vendedores de pescado.buy sashimi grade fish edmonton

Resumiendo, un documental interesante para cualquier amante del Sushi o de Japón.sushi online bestellen bayreuth “Jiro Dreams of Sushi” es un documental sobre Jiro Ono, quien con 85 años es el único chef del mundo del sushi con tres estrellas Michelín.samurai sushi menu jacksonville beach En su restaurante en una estación del metro de Tokyo, sigue sirviendo el que es para muchos el mejor sushi del mundo. En esta labor le ayudan su hijo y algunos aprendices. Hay que reservar con un mes de antelación, y la cena de 15 minutos cuesta entre 300 y 400 euros.Opens on Friday in Manhattan.Directed by David GelbIn Japanese, with English subtitles1 hour 21 minutes; not ratedAn aristocracy of taste guides the philosophy behind Sukiyabashi Jiro, the tiny, sushi-only restaurant in the Ginza shopping district of Tokyo that is spotlighted in David Gelb’s hagiographic debut feature, “Jiro Dreams of Sushi.”

The chef, Jiro Ono, 85 in the film, plainly sees no reason to alter the 10-seat, fixed-menu, basement establishment — much less retire from a profession in which he is widely regarded as a god among men. Why change a good thing, when, in 2008, Michelin’s inaugural Tokyo guide awarded the eatery three stars — sans toilet? (The rating was reaffirmed in November.)Mr. Ono’s cult of admirers in this 81-minute documentary includes a Japanese food critic, the patiently diligent kitchen workers, an awe-struck former apprentice, dealers in fish and rice, cooing customers, and two sushi-slinging sons fully aware of the paternal burden of excellence.They all yield valuable angles on the master, but despite foodie-baiting close-ups of nigiri sushi brushed with soy sauce, and montages of skillful food prep, the film falls short as a satisfying exploration of craft. Like many other such portraits, it wastes valuable time declaring its subject’s excellence that could be spent fleshing out demonstrations, explanations, context.Mr. Ono’s inspiring dedication is not in doubt: it will come as no surprise that he is a workaholic.

Rather more absorbing are his story of fleeing home at 9 (later photos show a young man staring with rock-solid confidence), his parsing of fatty tuna’s simplistic taste and glimpses of his wicked wit. The question of authorship within restaurants remains tantalizingly, or politely, open; the filmmakers fabricate suspense around the relative merits of Mr. Ono’s eldest son, Yoshikazu, whose managerial role is paramount.Slathered in the Philip Glass iterations that have become a hackneyed substitute for editorial momentum, the documentary is shot with the Red camera, whose look is well suited to the glistening of the exquisitely prepared fish. It sure beats takeout.My post about the sushi restaurant in Tokyo where Barack Obama and Shinzo Abe had a dinner last night. Sukiyabashi Jiro is one of the best sushi restaurants in Tokyo and,without any question, the most famous in the world thanks to the documentary Jiro Dreams of Sushi. According to the Wall Street Journal, the two heads of state had a presidential treatment as their dinner lasted for one and a half hour, 3 times longer than a meal normally lasts at Sukiyabashi Jiro.

( Most of the ” regular” people are out after 25-30 min…) Those who have ever been eating out in Tokyo might know the difference between “Sukiyabashi Jiro Ginza” (Tsukamoto Sogyo Building, B1F. 4-2-15, Ginza, Chuo-ku, Tokyo ,tel. 03-3535-3600), 3 Michelin stars  and “Sukiyabashi Jiro Roppongi” (2*). You can quite easily get a booking at the latter, while if you are gaijin, a  foreigner who doesn’t speak Japanese, you have little chance of getting a reservation at Sukiyabashi Jiro Ginza. And you shouldn’t even try walking in as  you will be most likely turned away.If you do want to eat sushi made by the hands of the “Japan’s living national treasure”, 86 year old sushi master Jiro Ono , you must speak Japanese or be accompanied by a fluent Japanese speaker. Claims of rude service and even foreigners discrimination at Sukiyabashi Jiro Ginza have been surfacing on the internet. Therefore i was a little nervous before going there, especially that the night before i read about  Andy Hayler’s  unfortunate experience.

In fact, I was treated really nice and  it was one of my best sushi experiences in Tokyo ever. But first of all, how i got the reservation. The lunch for one was reserved by my Japanese friend. As i understood, the biggest Sukiyabashi Jiro reservation person concern was that i might not show up.( Let’s be fair, this happens in Europe or the US, people just don’t bother to cancel their bookings.) Once my friend guaranteed via her company that the cost of the lunch (31 500 Yen, the same price as dinner ) would be covered anyway, i got the confirmation. Back to the basement next door to the Gap store in Ginza. When i entered the tiny, only ten places restaurant i was greeted by a lady ( who took my coat) and one of  the Jiro Ono’s  assistants. I was expecting icy expressions on everybody’s face, but that was not the case. The lady greeted me with a smile, so as the first assistant of Jiro Ono  and Ono’s son Yoshikazu Ono. The first thing the assistant asked me was if there was something i don’t eat.

I don’t  eat eel,  i said in my poor Japanese. Almost immediately after i got my first sushi (which i will describe later in this post).  The intervals between each sushi piece were very short, 20 sushi meal took about half an hour. ( According to the Michelin Tokyo  guide ” one shouldn’t be surprised to be finished within 30 minutes”). Jiro Ono’s work discipline is incredible, once he is behind the counter, he operates like a  Swiss watch. At one point, the son of Jiro Ono asked me where i was from. I said that i am originally from Lithuania. “So you must speak Russian, then”, – he answered in Russian. Suddenly the communication got a lot easier as i do speak Russian a little bit. And Yoshikazu Ono san , and Jiro Ono san were relaxed, pleasant and eager to chat. They didn’t seem to be  bothered at all about my basic Japanese or about me taking pictures of the sushi. Jiro Ono san even tried to place sushi in a way so it  looks more flattering in front of the camera.