View More In Documentary JIRO DREAMS OF SUSHI is the story of 85-year-old Jiro Ono, considered by many to be the world’s greatest sushi chef. He is the proprietor of Sukiyabashi Jiro, a 10-seat, sushi-only restaurant inauspiciously located in a Tokyo subway station. Despite its humble appearances, it is the first restaurant of its kind to be awarded a prestigious three-star Michelin Guide rating, and sushi lovers from around the globe make repeated pilgrimage, calling months in advance and shelling out top dollar for a coveted seat at Jiro’s sushi bar. Rotten Tomatoes Movie Reviews Fresh: It's torture to watch Jiro Dreams of Sushi -- if you are on an empty stomach. Fresh: I really wish Tokyo were closer. Fresh: Would you be willing to massage an octopus for 45 minutes, until its flesh possesses just the right amount of chewability? Fresh: As exhausting as Jiro may be, he's also inspiring. Read More About This Movie On Rotten Tomatoes My wife and I drove 150 miles round trip to see this movie.

An absolute joy and feast for the eyes. Only problem was that we could not eat sushi for several weeks thereafter. Jiro's sushi was just too strong in our memory to violate with any run of the mill variant. This is a great film! This movie isn't really about sushi and people that make it. It is about what one can achieve with a certain mindset. From extreme poverty to the world's most renown sushi chef, Jiro dedicates his life to perfection. The food looks great, and what we learn about Jiro and his family is interesting -- but not interesting enough to fill an hour and 22 minutes. The filmmakers, it seems, wanted desperately to have a feature-length film but didn't manage to find enough material of interest; as a result, the film starts getting repetitive after about 50 minutes or so. At the same time, the film leaves you with unanswered questions: It begins to explore the biography of Jiro and his two sons, but women are entirely absent from the story -- we hear about Jiro's father, but nothing about his mother or his wife, or if the sons have families of their own who might lead the restaurants for a third generation.

The film talks about the long history of sushi, but there, too, it could've provided more information. Instead, we get a great deal of testimony about Jiro's dedication and high standards, again and again and again. When embarking on a project like this, foremost in the director's mind should be the question of how he's going to avoid making a film that comes off as one long advertisement for Jiro's restaurant. azuma sushi menu victoria bcBut David Gelb, the director, has not come up with an adequate answer.sushi los angeles av alemania Directed by David Gelb - Available on DVD and Blu-ray™sushi girl online subtitulada "AS A DOCUMENTARY ABOUT WORLD-CLASS SUSHI, THIS FILM IS DEFINITIVE... sushi online bestellen ludwigsburg

I FOUND MYSELF DRAWN INTO THE MYSTERY OF THIS MAN."A WORK OF ART" JIRO DREAMS OF SUSHI is a thoughtful and elegant meditation on work, family, and the art of perfection, chronicling Jiro’s life as both an unparalleled success in the culinary world and as a loving yet complicated father.jiro dreams of sushi 1080p Producers:David GelbTom PellegriniKevin Iwashinagry sushi pack break the ice Like Us For Exclusive Screenings, Contests and ContentJiro dreams in black and whiteI photographed Jiro — of Jiro Dreams of Sushi — and his son back before they had their Michelin stars, way back before they were mythologized by international documentary.Lucked into the shoot. Was a know-nothing guy: Went knowing nothing. Knew nothing about sushi. Certainly didn’t know anything about food or fish quality, nor how to assess it.

Carried a clunky D70 and a 50mm f1.8 lens. (That became a 75mm lens on the DX sensor’d D70 body.)Arrived, had a private lunch. He was a delight. Chatting the whole time. Going into great detail about rice temperature and fish procession. A food critic — Masuhiro Yamamoto, Jiro’s main point of foreign-press interaction — sat alongside giving an extended play-by-play.I have to confess: I may have eaten curry or a burger right before. Stuffed by belly and ruined my palate. Wouldn’t surprise me now. (Like I said, a Know Nothing Guy.)Thought: Hmm, not bad, Jiro. Not bad at all. Couldn’t predict or intuit a Michelin star if it hit me in the face.I ate things I would have never ordered on my own. I didn’t get to choose. Nobody gets to choose at Jiro’s. It’s no exaggeration to say that my understanding of what was edible and what I could stomach expanded greatly, that day.A small man stood behind me, always behind me, with a little towelette at the ready, wiping down my plate after each piece.

Embarrassed for both myself and small man. Very likely was the Egg Man now infamous from the documentary.After the private lunch I taped a bolt of black fabric to the back of a tiny booth. The place was small. I think this was the only booth. Fluorescent lights streaming in from above and from the subway hallway just outside the window. Jiro, his son, Yoshikazu, and one of his disciples, Shiro — who is now famous in Seattle — took turns. Rotated in and of the booth. Talked owning a restaurant in the basement of a subway station.We spoke for hours. Shiro’s disciple, another sushi chef, the third generation of this crew, interviewed. We laughed a lot, that I remember clearly. Serious men, serious work, but with senses of humor.We were there because Jiro had just gotten his Living National Treasure award. It didn’t seem like that big of a deal. I mean, it sounded like a big deal. But Japan has lots of Living National Treasures. I was intrigued less by the sushi and more by the person.