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. sushi online barcelona industria(Gelb returned to the kitchen with the Netflix series Chef’s Table, which looks at the world’s top chefs behind closed kitchen doors.) sushi to go huntington nyLike Jiro, this new crop of “food porn” is brimming with loving, slow-motion sequences of food being prepared. sushi roll maker productsDon’t watch on an empty stomach!where to buy nori for sushi , the IFC app and Apple TV.sushi take out el paso

Car Notes: This IdiotTo the joy of New York’s omakase diners, an 11-year mentee of Tokyo’s Jiro Ono—yes, the Jiro of the beautifully shot documentary Jiro Dreams of Sushi—is the chef behind the bar at Sushi Nakazawa, opening August 19th. sushi without rice wine vinegarDaisuke Nakazawa was senior apprentice to the 85-year-old sushi master, who owns the 10-seat, three-Michelin-starred omakase restaurant in the film. sushi rice cooker recipeThe bar at Sushi Nakazawa, owned by Maurizio de Rosa and Alessandro Borgognone, will also seat a lucky 10 until September, when the restaurant’s full dining room opens. Below, we round up a few more sushi restaurants with very limited capacities. The restaurant: Sushi Nakazawa, 23 Commerce Street, 212-924-2212Total seats: 10Chef at the helm: Daisuke Nakazawa of Sukiyabashi Jiro in Tokyo and Shiro’s in SeattleWhat to know: Nakazawa will serve omakase tastings paired with sake.

Reservations are for parties of two max, and a full dining room at the restaurant opens in September. The restaurant: Tanoshi, 1372 York Avenue, 646-727-9056Total seats: 10Chef at the helm: Toshio Oguma of Morimoto in New York and NapaWhat to know: The restaurant serves three rounds per day at 6 p.m., 7:30 p.m. and 9 p.m. The chef’s specialty is “loosey sushi,” intended to dissolve upon eating. (Also, eat with your fingers.) The restaurant: Ichimura at Brushstroke, 163 Duane Street, 212-791-3771Total seats: 12Chef at the helm: Eiji Ichimura of New York’s IchimuraWhat to know: David Bouley redesigned his bar at Brushstroke to showcase chef Ichimura’s expertise to glowing reviews. Omakase menus start at $160. The restaurant: Sushi Ko, 91 Clinton Street, 917-734-5857Total seats: 11Chef at the helm: John Daley of Masa and 15 EastWhat to know: The Lower East Side restaurant serves omakase offerings in three courses ($75), five courses ($125) and seven courses ($175), or full omakase ($200).

The restaurant: Nowaza Bar, 212 North Cañon DriveTotal seats: 10Chef at the helm: Osamu Fujita of Marssa Restaurant in Las Vegas (also a friend and mentee of sushi master Kazunori Nozawa)What to know: Reservation-only seatings are $150 per person Monday through Saturday at 6 p.m. and 8:30 p.m. The restaurant: Urasawa, 218 N Rodeo Drive, 310-247-8939Total seats: 10Chef at the helm: Hiroyuki UrasawaWhat to know: In 2011, Urasawa was ranked the number-two most expensive restaurant in the U.S. (after Masa in New York). The average bill is said to be $1,111. The restaurant: Tekka, 537 Balboa Street, 415-221-8455Total seats: 11What to know: Unlike most of its limited-capacity counterparts, this restaurant doesn’t take reservations. Seating times are 7 p.m. and 9:30 p.m. The restaurant: Kinchan Sushi, 500 Ala Moana Blvd, 808-534-0088Total seats: 12What to know: A local hotspot, the Restaurant Row sushi bar offers a 10-course omakase menu. The restaurant: Sushi Tetsu, 12 Jerusalem Passage, +44 20 3217 0090Total seats: 7Chef at the helm: Toru Takahashi of NobuWhat to know: The chef’s wife Harumi runs front of house.