This delectable documentary profiles sushi chef Jiro Ono, an 85-year-old master whose 10-seat, $300-a-plate restaurant is legendary among Tokyo foodies. Rent DVDs for only Social & Cultural Documentaries, Common Sense rating OK for kids 11+ Japanese: Dolby Digital 5.1See videos on HYPEBEAST TV Nonprofit organization MAD traveled to Japan with René Redzepi, founder of MAD and chef-patron of Copenhagen-based restaurant Noma, to document his meeting with legendary Japanese sushi chef Jiro Ono. Many will recognize Jiro-san as the subject of the acclaimed 2011 documentary, Jiro Dreams of Sushi; since the film’s release, the sushi chef’s prominence and international reputation has only grown. He’s had the pleasure in serving President Barack Obama in his tiny Tokyo restaurant Sukiyabashi Jiro, which boasts full capacity every night in addition to a months-long waiting list for diners. The chef’s own sushi apprentice Daisuke Nakazawa has also been bursting on the New York City culinary scene recently.

In the video above, chef Redzepi pays a visit to Sukiyabashi Jiro in Tokyo for a heartwarming chat that the 90-year-old legend proclaims will probably be his last interview. It’s a charming encounter with the sushi chef that takes place inside the famed restaurant, accompanied by plenty of wise words on chasing your dreams and adopting a hard work ethic from Jiro-san. Aside from running his restaurants, Jiro-san’s future endeavors include making sushi creations at the 2020 Tokyo Summer Olympics. jiro dreams of sushi restaurant reviewsWatch the video above and check out our favorite excerpts from the interview below.juego sushi bar online On loving your job:juego sushi restaurant online

“I have said before that you must like your job. If you start saying: ‘I don’t like this’ or ‘This isn’t the job for me,’ you won’t become an expert in anything. If you’ve taken on a job or career, you need to like it and continue moving forward. Young people today say they are great, but when it comes to work, they don’t compare to previous generations.” When he finally felt he was a master at his craft:sushi in dubai jbrNo, [I] never [wanted to stop making sushi]. where to buy sushi noriThe only question was, ‘How can I get better?’ … sushi cat 4 full screenThe person who has hit 60 or 70 and has achieved what they originally set out to do will never say ‘That’s enough.’ sushi online spiel

They’ll keep looking for the next step, the next goal. I can assure you, humans are like that.” “If you don’t learn to love your work and remind your brain to make new steps everyday, there can be no progress… There is a lot of failure before that [feeling of being a master]… You go through failures and successes, and more failures for years until it feels like you have achieved what you had in mind the whole time.” “René, you must sometimes think about your retirement, and what you need to achieve to get to that point. However, when you reach that age and have completed your job, something new will come up. You’ll think to yourself: ‘What can I do now?’ “The people who are truly at the top won’t say that they want to retire after 70 or 80. They just fasten their belts after that.” What to Read NextPublished March 30, 2012 From: My movie weekend: ‘Hunger’ was just the start of itTrailer: Season 2 of Netflix’s “Chef’s Table”

For your Friday morning viewing, here’s the trailer for the new season of Netflix‘s chef-documentary series, “Chef’s Table.” Season 2, once again helmed by “Jiro Dreams of Sushi” director David Gelb, will focus on six chefs around the globe, including San Francisco’s Michelin-starred Dominique Crenn (Atelier Crenn, Petit Crenn). Other chefs featured in this coming season will be Enrique Olvera of Mexico City’s Pujol; Grant Achatz of Alinea in Chicago; Alex Atala of Dom in Brazil; Ana Ros of Hiša Franko in Slovenia; and Gagan Anand of Gaggan in Thailand. Season 2 will begin streaming on May 27. Seasons 3, which will showcase all French chefs, will air sometime in 2016. Season 4, set to debut in 2017, will return to its globe-hopping approach with chefs Ivan Orkin (Ivan Ramen) and Vladimir Mukhin of Russia’s White Rabbit.This week Documentary Now! tells the tasty tale of a humble Colombian restaurant renowned for its chicken and rice dish and the father/son dynamics that ensue.

Before you watch “Juan Likes Rice & Chicken,” grab some chopsticks and wasabi and bone up on the acclaimed 2011 documentary Jiro Dreams of Sushi, the inspiration behind the latest masterpiece from Documentary Now!. Meet Jiro, Subway Sushi Master Jiro Dreams of Sushi follows 85-year-old Jiro Ono, an acclaimed master sushi chef who has devoted every waking moment to perfecting his culinary skills. Universally regarded as the greatest sushi chef in the world, Jiro earned the rare and coveted Three-Star Michelin Rating for his restaurant Sukiyabashi Jiro — not too shabby for a 10-seat sushi joint in a Tokyo subway station. Director David Gelb originally planned to make a film focusing on multiple sushi chefs, but Jiro’s attention to detail (he travels great distances to select the perfect fish) made him a compelling subject. Throughout the documentary, Jiro is shown to be very exacting in his cooking methods. Before they can touch the sushi, Jiro’s apprentices must learn how to properly hand squeeze the hot towels given to customers before their meals.

You don’t see that kind of training at Applebee’s. Like Father, Like Son Jiro Dreams of Sushi explores the sushi apprenticeship of Jiro’s two sons, Yoshikazu and Takashi, and the pressure they’ve experienced having been born under the shadow of a man who is basically the Anthony Bourdain of sashimi. Elder brother Yoshikazu works alongside his father in the restaurant with the hopes that he will someday inherit Jiro’s business. Takashi, on the other hand, decides to cut Jiro’s apron strings and opens a sushi restaurant of his own. Needless to say, Jiro isn’t impressed. Jiro’s cuisine earns raves from food critics like Yamamoto, a Japanese guidebook writer who appears throughout the documentary. Yamamoto professes to being nervous every time he tries Jiro’s sushi (the chef’s constant stern expression might have something to do with it), and claims that master chefs around the world praise Jiro for the simplicity of his cuisine. Jiro Dreams of Sushi triggered a flood of similar docs (like the wine snob favorite Somm) that your foodie friends can’t stop asking you if you’ve seen.