review of another edition Rarely do I read a book that stirs up the strongest of emotions and motivations in me. I've been to Japan twice over the years and fell in love with its culture, mystique and more importantly, its food. I've been a reader of Roads & Kingdoms for years now and I can confidently say that they produce one of the best travel journalism pieces out there. M. Goudling brings that spirit into this ambitious project that delves into Japan's history and culture through the medium of food. Alise (Read Write Repeat) Read my full thoughts on this book and hundreds more over at Read.Write.Repeat.It's a mouth-watering, eye-opening journey into the heart of Japan. I've never wanted a second chance at visiting more. Reading this has, once again, pushed Japan up on my must-see list. I've wanted to return with Kevin, but now I also want to return for myself. I want to see and taste the world that I only dipped a finger in before. I want to roam the country free of school chaperones or tour guides.

I'll never be abThe other night, Katie and I watched the documentary feature, Jiro Dreams of Sushi, the story of 85-year-old Jiro Ono, considered by many to be the most gifted sushi chef in the world. He works with his adult son and a small staff out of a tiny 10-seat, sushi-only restaurant oddly located inside of a Tokyo subway station. sushi conveyor belt vancouverDespite that, he has bookings months in advance and was the first restaurant of its kind to be awarded a three-star rating from the Michelin Guide. sushi conveyor belt barcelonaWhich is, we hear, a big deal.youda sushi chef free online games Clearly we weren’t jonseing so much on the copious shots of dismembered sealife atop rice or the idea of sushi involving fish et cetera—we’re still very anti-that. yummy sushi pajamas buffy

What we were into, though, was the idea behind this guy’s life. Via the film, he introduced to us the Japanese idea of shokunin. According to Tasio Odate: “The Japanese word shokunin is defined by both Japanese and Japanese-English dictionaries as ‘craftsman’ or ‘artisan,’ but such a literal description does not fully express the deeper meaning. where to buy sushi grade tuna in miamiThe Japanese apprentice is taught that shokunin means not only having technical skills, but also implies an attitude and social consciousness.… youda sushi chef online gratisThe shokunin has a social obligation to work his/her best for the general welfare of the people. sakae sushi citibank buy 1 free 1

This obligation is both spiritual and material, in that no matter what it is, the shokunin’s responsibility is to fulfill the requirement.” And no, I have no idea who Tasio Odate is. Try to search for the dude online. I swear, all you get is that quote. So, yes, ol’ Tasio could be some random ne’er-do-well who sells meth down by the Yokohama docks, but that’s not the point. The point is, we really like that idea. The idea that what we do is greater than the sum of its parts and that, most importantly, what we do, we do for the purpose of bettering the world, be it through making the most kick-ass sushi this side of anywhere or, say, creating what—in our minds at least—are the best possible designs we can create for our clients. Doing good work feels good, especially when you’re doing it for good people. Phoning it in—totally does not feel good. Jiro would not phone it in. So, despite our vegan ethics, we implore you to check out Jiro and his fellow shokunin.

And no, I am not getting that tattooed on the small of my back. Santa RosaA steam-table sanctuary in an ocean of a la minute eateries, with nothing precious or pedigreed to get in the...The Michelin Guide to restaurants describes the best as “worth a detour” or “worth a special journey.”  They describe a tiny ten-seat sushi restaurant in Tokyo as worth the trip to Japan.  If you want to eat there, call before you book your plane tickets.  They are booked three months in advance for meals that can cost $300 per diner.  This documentary is about Jiro Ono the owner of the restaurant and its chef, who has devoted his life to perfecting the art of sushi.  Director/cinematographer David Gelb makes the sushi look utterly luscious but he also makes it look exquisite as sculpture. The movie is fascinating because of the details we learn about sushi and the dedication and artistry of the man who has devoted his life to it.  Jiro-San’s attention to every possible detail from buying the freshest and best ingredients each day at the market to the balletic gestures in assembling each piece and placing it before the customer is mesmerizing. 

There is a holiness in his devotion to perfection as a way of honoring the food he prepares and the people who eat it.  Apprentices must work just squeezing the towels for a long time before they are allowed to touch any food and for years before what they prepare is considered suitable for the customers.  And they constantly re-consider their preparation to look for ways to improve it.  Jiro-San announces a major change he has implemented — instead of massaging the octopus for half an hour, they will massage it for 45 minutes.  We also see Jiro-San with his son, who works in the restaurant (another son runs an off-shoot location).  And we see him in a rare moment away from work, at a reunion with old friends. Sushi was once seen as a rare treat for wealthy people on special occasions.  But the success of chefs like Jiro-San has made sushi so popular that it is at risk from over-fishing.  The film touches lightly but frankly on these problems.  But the movie’s larger point is not about sushi or about sustainability but about the poetry and depth that come from devoting one’s life to the pursuit of perfection in the service of others.