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. sushi grade ahi tuna costcoRather 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. sushi grade tuna wegmansThe question of authorship within restaurants remains tantalizingly, or politely, open; sushi grade ahi tuna costco

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.Opens Fri Jan 13! Q&A with dir. Celia Rowlson-Hall, mod. by Lena Dunham, Fri Jan 13 following 8:30pm show! Opens Fri Jan 13! IFC Center celebrates the legendary director with two-week retrospective, Jan 20-Feb 2, plus premiere engagement of new doc S IS FOR STANLEY, opening Fri Jan 27!For better or worse, I’ve become known to my friends as the “fish girl”. Friends email me whenever a great new fish restaurant opens up or when an article about salmon appears in the news. So it came as no surprise that my inbox was buzzing with word about this new fish film, Jiro Dreams of Sushi. A good friend popped a dvd screener in the mail to me and I sat down to watch it (unwisely) as I was at the 24 hour mark of a fast.

While watching this film when hungry is a form of cruel and unusual punishment, fortunately it’s as satisfying for the heart and mind as it is a feast for the eyes.I lived in Japan in 1999 and passed through Ginza station about a hundred times. I knew the shortcuts, where to stand on the track and how to make my commute connections. I was teaching English that year in Tokyo and while I made decent money, I wasn’t consulting the Michelin Guide for suggestions on where to eat. Had I flipped through it, I might have known that one of the world’s greatest sushi chefs ran a 10-seat sushi bar located in the bowels of Ginza station.During my year in Tokyo I noticed how Japanese take incredible pride in their job. Unlike in the US, people are not defined by their jobs, but rather– they strive to add definition to their jobs. I found this to be true of everyone– the executives I taught English to, retail salespeople, janitors, even the “elevator girls” (women who pressed buttons in elevators all day).

Their attitude is “I’m going to take pride in what I do and do it to the best of my ability”. And as a result, hands-down Japan has the best elevator girls in the world.Jiro is no stranger to this philosophy. He is a devoted craftsman who strives to do his job better today than he did it yesterday. And fortunately for us, he chose sushi cheffing over the janitorial sciences. To Jiro, being the best sushi chef doesn’t mean having the best location, celebrity clientele or award-winning reputation. Having those things only deepens his obligation to be the best at what he does. Sure, buying the best fish or rice requires talent, but after a little training, anyone can do it. Jiro’s remarkable talent is in the details. He honors the integrity of every grain of rice with a heavy handed dose of vinegar. He won’t serve fish that doesn’t meet his standards and slices fish that does within millimeters of perfection. He tailors the size of sushi he makes for customers based on their mouth size (slightly smaller for women) and orients the fish on the platter differently for right and left-handed diners.

Watching his hands dance while making sushi is like watching an ancient shadow puppet show as he gently taps, turns and twists the nigiri in his hands.Though the artistry of sushi-making is featured, this film is about much more than beautiful “food porn” images of sushi. It’s a story of family and devotion that explores Jiro’s role as father, master and role model. The filmmaker captures Jiro at the age of 85 with two sons and a handful of young apprentices working at his three-star Michelin award restaurants in Tokyo. One can’t help but wonder what will happen when “the inevitable” happens, but as Jiro shares with us in the film, 95% of the preparation happens before a piece of sushi is crafted. Having one son at the helm of his Roppongi Hills location and his eldest by his side in Ginza, Jiro has ensured the necessary preparations have been made for his sons to continue his legacy.Official Jiro Dreams of Sushi websiteJiro Dreams of Sushi Directed by David Gelb - Available on DVD and Blu-ray™

"AS A DOCUMENTARY ABOUT WORLD-CLASS SUSHI, THIS FILM IS DEFINITIVE... I FOUND MYSELF DRAWN INTO THE MYSTERY OF THIS MAN."A WORK OF ART" 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. 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. Producers:David GelbTom PellegriniKevin Iwashina Like Us For Exclusive Screenings, Contests and Content