Fred and I went to see Jiro Dreams of Sushi the other night.  A brilliant documentary about an amazing 85 year old man who has been dreaming about the deliciousness of sushi since he was 10.  His life is about striving for perfection.  It is an incredible look at a life about dedication and hard work.  In the world that we are living today and certainly moving towards where you move from one job to another and we don't follow a straight path, there is something inspiring about this mans constant search for the perfect piece of sushi. Afterwards, we had to go eat sushi.  I love going to a film and then going out for the food that was part of the movie.  After seeing Midnight in Paris, we ate French food so dreaming of sushi meant sushi.  We made a reservation at Neta.  Former chefs from Masa and Bar Masa learned from the master and went out on their own.  Now if you followed the movie, the chefs that are trained from the master Jiro don't go out on their own until at least 10 years of training. 

Jiro's son is still the second to Jiro after 30 years.  But hey, this is America.  You get it and you move on and try to do it yourself.  So how is Neta?  It is pretty damn good. We went for the top omikase and a really good bottle of sushi and let the games begin.  First thing out was a thinly sliced cucumber salad with small pieces of fish.  A nice start to open up the senses. The next dish is a signature at Masa.  sushi london ontario oxfordChopped toro topped with caviar and a few pieces of toasted bread on the side.  sushi rice paper nutritionI have had this dish several times.  order sushi in london ontarioAs I learned from the movie, it is all about the tuna.  ichiban sushi menu indonesia

Some grades are better than others.  This was quite good but not as good as I have had it before.Slices of scallop and uni with a hot piece of lime on the side to squeeze over the top. The next thing was a crispy deep fried blowfish.  Really amazing but somehow I forgot to take the pic.Kind of can't beat it.  Kampachi with a dollop of creamy spicy potatoes and toro.  This is a picture of our second plate of sushi.  yo sushi menu pricesSalmon and lean tuna.sushi house cedar rapids online menu Uni and cooked toro.best sushi rice steamer Eel and cucumber roll Toro and scallion roll Shiso with rice, plum sauce and cucumbers Peanut butter ice cream which was excellent.  Rich, creamy and delicious.

I might go back next time and just order a la carte and trust me, I will be back.  There are very few places in the city that serve sushi of this quality and there are only two others that I can think of below 14th street.BERLIN -- It’s torture to watch Jiro Dreams of Sushi — if you are on an empty stomach. David Gelb’s documentary on Jiro Ono, the 85-year-old sushi chef whose Tokyo restaurant received three Michelin stars is a paean to perfectionism and crafty bit of food porn. The trendiness and general accessibility of the topic means tasty offers from TV, theater and festivals will be handed on a plate to the sales agent. Never mind that the cinematography is so glossy the film sometimes looks like a fashion shoot. Or that it serves philosophy in bite-size without delving into the background or evolving culture of eating and preparing sushi in the wake of culinary globalization (you’ll learn more from a-dime-a-dozen Japanese manga on the subject). Shooting mostly in the 10-seater basement restaurant Sukiyayabashi Jiro (whose menu starts at around $300 minimum) in Ginza, the feature itself is largely squashed inside the chef’s small, meticulously routine world.

Interviews with Jiro, his sons, his apprentices and food critics concur on his perfectionist attitude — not surprising if one is familiar with Japanese reverence for “shokunin” (artisan's) dedicated work ethic. Still, the lengths Jiro takes to maintain and improve his standards — from never taking a day off except to go to funerals, to massaging an octopus for 50 minutes, to customizing plate layout for left-handed customers — have their amusement value. Conversations with his sons Yoshikazu and Takashi elicit sympathy for the pressure one would expect they’re under to sustain the restaurant’s reputation in the long term. The most touching anecdote comes from an apprentice’s account of how he wept when Jiro finally gave his approval to his egg dish after rejecting the previous 200 he made. The sushi pieces are shot professionally and edited snazzily to look like a mouthwatering slide show. Filming quality of other locations or scenes such as Tsukiji fish market, streets of Tokyo or activity in the kitchen are merely functional.

One interviewee has likened Jiro to the conductor of an orchestra in the way he controls the work flow. Perhaps this explains the choice of pieces by Glass, Richter, J.S. Bach and Mozart for the score. It’s soothing and appropriate, but when it’s so thickly laid over nearly every non-dialogue passage, the effect is as overwhelming as dipping already-vinegared raw mackerel in soya sauce. Venue: Berlin Film Festival, Culinary Cinema Production: City Room Media, Weaver/Pellegrini, Preferred Content, in association with Sundial Pictures. Featuring: Jiro Ono, Yoshikazu Ono, Takashi Ono, Masuhiro Yamamoto Executive producers: Matthew Weaver, Joey Carey, Stefan Nowicki Producer: Kevin Iwashina, Tom Pellegrini No rating, 83 minutes Available from these sellers. Watch Jiro Dreams of Sushi instantly from with Also available to rent on DVD from LOVEFiLM By Post Jiro Dreams Of Sushi [DVD] What Other Items Do Customers Buy After Viewing This Item?

Man, Woman DVD (1994) Region Free DVD (Region 1,2,3,4,5,6 Compatible) Adrift in Tokyo [DVD] Actors: Jiro Ono, Yoshikazu Ono Region: Region 2 (This DVD may not be viewable outside Europe. Read more about DVD formats.) Number of discs: 1 DVD Release Date: 4 Mar. 2013 Run Time: 82 minutes 54,941 in DVD & Blu-ray (See Top 100 in DVD & Blu-ray) in DVD & Blu-ray > Documentary Would you like to update product info or give feedback on images? Meet 85 year-old Jiro Ono, widely praised as the world’s greatest sushi chef. His tiny restaurant, Sukiyabashi Jiro, is tucked away in a Tokyo subway station and only seats ten, yet bears 3 Michelin stars and has a month-long reservation waiting list. Jiro runs this culinary gem with a will of iron, deft fingers and his eldest son Yoshikazu. Their fascinating relationship lies at the heart of this wasabi-infused tale, as the apprentice struggles with the sometimes overbearing aura of the master. David Gelb’s feature film début nimbly explores every facet of Jiro’s daily life, from his total commitment to the craft to his role as patriarch, making our mouths water along the way.