jiro dreams of sushi korean
So Jiro Dreams of Sushi is a documentary about a guy who is really, really good at making sushi. But wait, bear with me, because it is also the best damn documentary about a guy who is really, really good at making sushi that you will ever see. It's actually a little inaccurate to call Jiro "good" at making sushi; he's arguably the best. Probably because he's an 80 year old workaholic who doesn't know how to do anything other than be a completely badass sushi chef. The documentary (in Japanese, so subtitles) chronicles day-to-day life at his absurdly specialized and artsy sushi-only restaurant in Japan, and the son he's training to take up the helm.If you like sushi, this is a great look into how much goes into the really good stuff, and even if you don't, it's a totally fascinating look into a crazy octopus-massaging (yeah, they do that) world you probably never imagined. And beyond the whole sushi thing, the cinematography is just wonderful. It's a tight little film at just under 90 minutes, and you can catch it on Netflix Instant.
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More of The LatestVisit the program websiteCheck local listings Premiering Monday, December 23, 2013 on Independent Lens.
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sushi conveyor belt salt lake city Jiro Dreams of Sushi is the story of 85 year-old Jiro Ono, considered by many to be the world’s greatest sushi chef.
sushi cat gra onlineDespite its humble appearances, it is the first restaurant of its kind to be awarded a prestigious 3 star Michelin review, 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. For most of his life, Jiro has been mastering the art of making sushi, but even at his age he sees himself still striving for perfection, working from sunrise to beyond sunset to taste every piece of fish, meticulously training his employees, and carefully molding and finessing the impeccable presentation of each sushi creation.
At the heart of this story is Jiro’s relationship with his eldest son Yoshikazu, the worthy heir to Jiro’s legacy, who is unable to live up to his full potential in his father’s shadow. The feature film debut of director David Gelb, 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 a loving yet complicated father. Meet Four California Sushi Masters Originally from New York City, David Gelb currently works and lives in Los Angeles. After graduating from USC's film production program, David worked on various music videos, short films, and documentaries. Most notably, he directed A Vision of Blindness, an extensive behind the scenes look at Fernando Meirelles's film Blindness, which enjoyed a run on the Sundance Channel. David has been a sushi aficionado since his childhood. Jiro Dreams of Sushi is his first full-length feature film.
Explore the elements in Jiro's world to learn more about sushi and the art of the shokunin, the Japanese master sushi chef. From the different types of tuna to the importance of perfect rice, let Jiro be your guide in this interactive, illustrated feature. How sushi-savvy are you? Do you know your sashimi from your nori? Test your knowledge of the art of the shokunin in this challenging quiz inspired by documentary Jiro Dreams of Sushi. Chef Jiro's Secrets of Success Challenges with Shrimp and OctopusGrace Lee, who runs video promotions ops at Columbia Records and works with guys like Beyoncé and Juicy J, is a friend of my wife Tamar. If it isn’t clear, Grace is really damn cool. So we were having dinner one night at a Korean restaurant when she casually mentioned that she would be flying to Tokyo explicitly to eat at one of the Jiro Ono restaurants, Ono being the chef featured in the award-winning documentary Jiro Dreams Of Sushi. It's a wonderful film and anybody who has seen it thinks about traveling to Japan to participate.
But few go ahead and buy a plane ticket, especially with no reservation. Lee wanted my advice landing just that, so I figured the easiest way was to email the film’s director David Gelb. Always friendly and helpful, Gelb wrote back right away: Hi Matt and Grace. To get a reservation start by asking you hotel concierge to make the reservation for you. If your trip is set far enough in advance you can probably get in. Jiro specifically asked me not to ask for favor reservations so there really isn’t anything I can do. Well, the luck was on Lee’s side and she ended up with a table, though at the Roppongi location, not the original in Ginza. But, when the reservation line at a restaurant is busy for four days straight, luck still very much played into the equation. I asked her about her Bourdainian food pilgrimage. Why was it so important to visit a Jiro restaurant, enough for a dedicated trip to Japan? I saw Jiro Dreams of Sushi last fall, and decided as I was watching it, that I needed to make a pilgrimage.
I knew I was going to be in Seoul in March, so I made a side trip to Tokyo especially to experience the wonder of Jiro myself. How did you score the reservation? I had my friend who lives in Tokyo call and get some intel. I found out that they start taking reservations the first of the month, the month prior to when you want to go. As I was going to be there in March, I would need to call on February 1st. So on February 1st Tokyo time, I had my native Japanese speaker friends mobilized to call — a couple people in Tokyo, and one in New York. The line was busy for FOUR DAYS. By the time they got through, of course all of March was booked. Of course, this made me even more determined to score a res. After a few other desperate attempts failed, I finally had my hotel concierge in Tokyo call. They got me in, but to the Roppongi branch, not the original one in Ginza. Who did you go with? This was a solo mission. I think my excitement was enough for five people. What was the rice like.
I mean, watching the movie, damn is it handled with care. It was absolutely exquisite. Perfect texture, with a little touch of sweetness and vinegar. OK, some highlights from the meal…course by course. Well, when you sit down, they ask if you want to start with sushi or sashimi. Clearly, I went sashimi (it only seemed right). From there, you just accept what they give you, since omakase is the only way to go. Highlights were the ika/squid (I asked for another piece at the end), and the tuna progression, from lightest to fattiest. There were several pieces of fish that literally melted in my mouth — no chewing necessary! I ended the meal with tamago sashimi. It feels weird to me to eat tamago as sushi, but it’s a matter of personal preference! What was the mood like in the room? Was it difficult to order given that you do not speak Japanese? Jiro Roppongi is one sushi bar that seats 10 and two tables that seat 4. When I walked in, there was one group of two and one other solo diner.