See 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. Watch the video above and check out our favorite excerpts from the interview below. On loving your job: “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:No, [I] never [wanted to stop making sushi]. The only question was, ‘How can I get better?’ … The person who has hit 60 or 70 and has achieved what they originally set out to do will never say ‘That’s enough.’ 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 NextThe trailer for Documentary Now! Season 2 has landed online. The half-hour comedy series hails from executive producers Bill Hader, Fred Armisen, Rhys Thomas, and Seth Meyers, with each episode parodying a genre of documentary filmmaking. Season 1 took on Grey Gardens, Vice, and a music documentary following a Blue Oyster Cult-esque band called the “Blue Jean Committee”, and Season 2 looks even better.

The second season of the series will tackle the 1993 documentary The War Room, which chronicled Bill Clinton’s presidential campaign, as well as Jiro Dreams of Sushi, the 1969 doc Salesman, a concert documentary take on the Talking Heads’ Stop Making Sense, and a two-part season capper on The Kid Stays in the Picture.orez sushi online We previously saw a hilarious clip from the War Room episode, and while this trailer doesn’t go too deep into footage, it gives a nice overview of what’s to come without spoiling what are surely the best jokes. where can i buy sushi grade fish in londonIf you haven’t watched this show yet, it’s absolutely worth your time—and it’s on Netflix, so no excuses!sushi grade fish north london

Watch the Documentary Now! Season 2 trailer below. The series returns to IFC on September 14th at 10pm ET/PT.President Obama Dines at Jiro Dreams of Sushi Restaurant One of the perks of being the President of the United States: You don’t need a reservation to get into a hot Tokyo restaurant where the waiting list is two months.how to make sushi rice with basmati Shortly after arriving in Japan’s capital on Wednesday for a state visit with Shinzo Abe, the country’s prime minister, President Obama made a beeline for Sukiyabashi Jiro, reports ABC. The tiny sushi bar gained worldwide fame after being featured in 2011 documentary Jiro Dreams of Sushi. While the White House didn’t reveal what the president ate, typical menu offerings include flatfish, squid, yellowtail tuna, mackerel and octopus. And though the 10-seat shop is located in a basement attached to the Ginza metro station, prices rival upscale establishments: Lunch runs about $230 per person while the 19-piece chef’s selection comes in at just less than $300.

The president had plenty of company, including Abe, U.S. Ambassador to Japan Caroline Kennedy and National Security Adviser Susan Rice. The eatery’s 89-year-old owner and master chef, Jiro Ono — the world’s only sushi chef to receive a rare three stars from Michelin — became an overnight sensation after the doc’s debut. “I’ll continue my climb, trying to reach the top, but no one knows where the top is!” says the hard-working octogenarian in the film. Still, having one of the world’s most important leaders eat your raw fish has to count as a high. And President Obama seemed impressed: As he left the restaurant, he reportedly told the press, “That’s some good sushi right there.” FILED UNDER: Barack Obama , Food , Restaurants , Stars & Chefs , Travel On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings.

Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks. “What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic. Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch.