Hip-hop star gives a masterclass in fine dining photography etiquette When you buy a video, you can watch it now, or download the video to a compatible device and watch it later. Complete info about your viewing rights are in the Terms of Use. When you rent, the viewing period is 14 days from the time of your order or 48 hours from the time you start to watch, whichever comes first.Every year, thousands of people pay more than $350 to eat sushi at a 10-seater restaurant in a Tokyo subway station, making reservations at least a month in advance to dine at one of the few fast-food stands in the world to earn three stars from the Michelin guide. The proprietor, Jiro Ono, is in his mid-80s, and has spent his life innovating and refining, always asking himself, “What defines deliciousness?” David Gelb’s documentary Jiro Dreams Of Sushi shows what a meal at Sukiyabashi Jiro is like: each morsel prepared simply and perfectly, then replaced by another as soon as the previous piece is consumed, with no repetition of courses.

Once an item is gone, it doesn’t come back. That’s why each one has to be memorable. Jiro Dreams Of Sushi also covers Ono’s background and his family, including his two grown sons: the elder has been waiting patiently for decades to take over the business, and the younger runs a more casual version of his dad’s restaurant across town. Gelb talks to a top Japanese food critic who explains what makes Ono’s sushi so sublime, and shadows Ono’s apprentices, who have to learn how to properly wring a hot towel before he’ll allow them to slice a fish or cook an egg. He also follows Ono’s vendors, who adhere to the philosophy “If 10 tuna are for sale, only one can be the best.” But while everyone takes their jobs seriously, Gelb’s documentary is far from humorless. At one point, Ono probably speaks for some people in the audience when he jokes that one of his vendors “seems so knowledgeable, I worry that he’s making it up.” Even at a brief 81 minutes, Jiro Dreams Of Sushi runs a little longer than it needs to, given that it’s making the same point over and over: that it takes uncommon dedication to repeat the same steps every day for decades, always looking for ways to make the process better, not easier.

But Gelb creates a peaceful, contemplative mood with his long shots of men delicately molding fish onto rice, such that when Ono walks past a blaring shopping-mall video-screen at one point, the intrusion of the modern world seems out of place. In the end, maybe Ono and his staff are deluding themselves when they say their goal is to present each ingredient at its peak moment of tastiness. But this movie argues persuasively that it’s that constant pursuit of improvement—even to the best sushi in the world—that gives us all a reason to wake up and punch in.If you enjoy sushi, consider yourself to be a foodie, like food/cooking shows, or are simply fascinated by people who have mastered their craft, David Gelb's documentary Jiro Dreams of Sushi should top your list of movies to see next. It follows 85-year-old Jiro Ono, who is widely considered to be the world's greatest sushi chef and is the first (and oldest) sushi chef to earn an ultra-rare three-Michelin-star rating. The film takes you inside Jiro's 10-seat Sukiyabashi Jiro restaurant, which is unassumingly located in a Tokyo subway station and only serves sushi, requires reservations months in advance, and where a meal costs upwards of $300.

In addition to exploring Jiro's philosophies on his work and introducing you to the apprentices and vendors that allow Jiro to make the world's finest sushi, Jiro Dreams of Sushi reveals the quietly fraught relationship between Jiro and his eldest son, Yoshikazu, who has the unenviable responsibility of carrying on his father's legacy -- if Jiro would ever retire and give Yoshikazu a chance to run the show. And, of course, Jiro Dreams of Sushi is full of mouth-watering, cinematically shot images of sushi, which are sure to have your stomach grumbling insistently. sushi las condes delivery cheque restaurantWatch the trailer for Jiro Dreams of Sushi below.jiro dreams of sushi racist But how much artistry can go into raw fish on top of rice, and how could twenty morsels of it (the size of a Sukiyabashi Jiro meal) ever be worth $300? jiro dreams of sushi full movie english subtitles

I posed this and other questions to director David Gelb, whose fascination with sushi began as a child during business trips to Japan with his father. David Gelb, director of the documentary Jiro Dreams of Sushi. (photo courtesy of Magnolia Pictures) Jonathan Kim: What was your view of sushi before you started the film, and what was it by the time you finished? David Gelb: I thought the sushi chef does everything himself, but while making the film I realized more and more that sushi is a team effort. sushi conveyor belt philadelphiaBehind the scenes there is a network of masters all dedicated to perfecting the single ingredient they provide, be it shrimp, rice or tuna. jiro dreams of sushi english subtitlesJiro as the chef is conducting an orchestra of masters, bringing out the best of what his vendors can provide by balancing them perfectly.buy sushi grade fish edmonton

JK: Why did you decide to highlight sushi instead of another type of food that would seem to have more potential for artistry and creativity since there are so many more ingredients that could be used? DG: Sushi seems simple, but at its highest levels it is just as much an art as any other cuisine. A sushi course of twenty different pieces at Sukiyabashi Jiro may seem simple, but every piece has a rigorous preparation process that brings the fish to its height of deliciousness. It's a subtle, nuanced art. JK: It's clear that Jiro is working on a different level than other sushi chefs, but most people probably think of sushi as just raw fish on rice. What do you think makes Jiro's work so head-and-shoulders above the rest? DG: Sushi is so much more than just fish and rice. Jiro has spent decades perfecting the preparation of each fish to bring it to its ideal level of deliciousness. He's spent decades mastering the texture, flavor and temperature of the rice. On top of that, he's built relationships with the best fish dealers in the world, so every ingredient is sourced by a true master.

Then, like a conductor of an orchestra, Jiro leads his team to prepare the sushi so it reaches the customer at the height of deliciousness. This kind of sensitivity can only be achieved through countless years of trial and error. He's mastered the perfect bite. JK: What would you say to someone who thinks the idea of spending $300 on a dinner of raw fish and rice is ridiculous? DG: I might ask that person why a Picasso costs hundreds of thousands of dollars when it's just paint and canvas. Jiro gets the absolute best ingredients in the world and draws on over half a century of experience to create the perfect piece of sushi. The sushi is art. JK: What do you think chefs of other types of food can take away from Jiro Dreams of Sushi? DG: Jiro's philosophy applies to all cuisine, not just sushi. Master French chef Eric Ripert told me that after he watched the film he shut down the kitchen at La Benardin and forced the assistants to watch the whole film. Finding the perfect balance between the ingredients is the goal for all cuisine.

JK: Has anything changed with Jiro and his restaurant since production ended? DG: To this day, Jiro and his son, Yoshikazu, execute the exact same routine, but always looking for one step of improvement. JK: Considering the Japanese penchant for privacy, respect, and not speaking ill of family and elders, was there anything about the relationship between Jiro and his sons you wanted to get more of but couldn't? DG: Jiro is an incredibly candid man. Some of his friends joke that he's not Japanese because he is so open and honest in his speech. And we are fortunate that this is true, because he's an extraordinary man with a lot of wisdom to impart. His way of life applies to everything. As Jiro says in the film, "You have to love what you do, you have to fall in love with your work." I think that sentiment is inspiring no matter what your job is. Jiro Dreams of Sushi is currently plaing in New York at the IFC Center 5 and Lincoln Plaza. It opens March 16 at the Nuart Theatre in Los Angeles and will be rolling out to the rest of the country from March 23-June 10.