Jiro Dreams of Sushi (2011) 26 July 2012 (Singapore) See full cast & crew » See more awards » 260 news articles » Four sommeliers attempt to pass the prestigious Master Sommelier exam, a test with one of the lowest pass rates in the world. Chef's Table goes inside the lives and kitchens of six of the world's most renowned international chefs. Each episode focuses on a single chef and their unique look at their lives, talents and passion from their piece of culinary heaven. While examining the influence of the fast food industry, Morgan Spurlock personally explores the consequences on his health of a diet of solely McDonald's food for one month. The Search for General Tso Who was General Tso, and why are we eating his chicken? This feature documentary explores the origins and ubiquity of Chinese-American food through the story of an iconic sweet and spicy chicken dish. An unflattering look inside America's corporate controlled food industry.

A documentary about three unique restaurants and their respective owners. Cast overview, first billed only: See full cast » In the basement of a Tokyo office building, 85 year old sushi master Jiro Ono works tirelessly in his world renowned restaurant, Sukiyabashi Jiro. jiro dreams of sushi one2upAs 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. tupperware sushi maker rezeptSee All (20) »sushi grade fish columbia sc See all certifications »sushi grade fish hampshire

Add content advisory for parents » Release Date: 26 July 2012 (Singapore) Also Known As: Jiro e l'arte del sushi Sukibayashi Jiro - Tsukamoto Sogyo Building Basement 1st Floor, 4-2-15, Ginza, Chuo, Tokyo, Japan See full technical specs » According to a well-known legend in the Kazuchi District, sushi was invented in the 15th Century by renowned monk Muziguchi (1412-1474). During the third Kubaki revolts, he was wounded while traveling and left for dead by his companions in a forest with only some cooked rice in a bag. Muziguchi stumbled upon a freshly dead dog. Driven by hunger and fighting for survival, he cut the dog open and placed small pieces of raw flesh on rice. Back in Kyoto, he replaced the dog meat with fish meat (salmon, tuna and meal) and convinced his fellow monks to taste it. Sushi's popularity spread in Kyoto and soon in the entire medieval Japan. I've never once hated this job. I fell in love with my work and gave my life to it. Even though I'm eighty five years old, I don't feel like retiring.

That's how I feel. In the Special Thanks section, "The Tsukiji Fish Market" is listed twice. Edited into Independent Lens: Jiro Dreams of Sushi (2013) Composed and Produced by Rye Randa and Jeff Foxworth aka The Ontic See more » This FAQ is empty. Add the first question. What other food documentaries would you reccomend? so I guess it's not true about smoking and sushi chefs Mizutani also has 3 stars from Michelin Takashi not in credits? How did they know Do you like your job? Discuss Jiro Dreams of Sushi (2011) on the IMDb message boards » Contribute to This Page Always look ahead and above yourself. Always try to improve on yourself. Always strive to elevate your craft. That's what he taught me. Once you decide on your occupation... you must immerse yourself in your work. You have to fall in love with your work. Never complain about your job. You must dedicate your life to mastering your skill. That's the secret of success... and is the key to being regarded honorably.

When I was in school... I was a bad kid. Later, when I was invited to give a talk at the school, I wasn't sure if I should tell the kids that they should study hard... or that it is okay to be a rebel. I wasn't sure what advice to give the kids. Studying hard doesn't guarantee you will become a respectable person. Even if you're a bad kid... there are people like me who change. I thought that would be a good lesson to teach. But if I said that bad kids can succeed later on like I did... all the kids would start misbehaving which would be a problem. Always doing what you are told doesn't mean you'll succeed in life. I do the same thing over and over, improving bit by bit. There is always a yearning to achieve more. I'll continue to climb, trying to reach the top, but no one knows where the top is. [on one of his fish vendors] His grandfather was known as "the god of sea eel." He was a legend. I've never met him in person, but that's what I've heard. When I was in first grade, I was told "You have no home to go 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. Nowadays, parents tell their children, "You can return if it doesn't work out." When parents say stupid things like that, the kids turn out to be failures. I either buy my first choice, or I buy nothing. If ten tuna are for sale, only one can be the best. I buy that one. [describing Jiro's dedication and consistency through the years] The difference between Jiro today and Jiro 40 years ago is only that he stopped smoking. Other than that, nothing has changed. Ono may be the center of this universe, but the real star of the film is the sushi, and the exquisite yet frustrating beauty with which the camera has captured it. June 17, 2013 | A beautiful ode to an artisan and his culture. January 10, 2013 | Jiro Ono's exacting standards have earned him three Michelin stars, but it's his taciturn nature that spices and sours this documentary.