This delectable documentary profiles sushi chef Jiro Ono, an 85-year-old master whose 10-seat, $300-a-plate restaurant is legendary among Tokyo foodies. Ono is also a father, whose sons struggle to live up to his legacy and make their own marks. Rent DVDs for only Social & Cultural Documentaries, Common Sense rating OK for kids 11+ Japanese: Dolby Digital 5.1 34 used & new from Start your 30-day free trial to stream thousands of movies & TV shows included with Prime. Start your free trial Jiro Dreams of Sushi [Blu-ray]DetailsTampopo FREE Shipping on orders over . Jiro Dreams of Sushi is the story of 85-year-old Jiro Ono, considered by many to be the world's greatest sushi chef. Despite its humble appearances, it is the first restaurant of its kind to be awarded a prestigious three-star Michelin Guide rating, and sushi lovers from around the globe make repeated pilgrimage, calling months in advance and shelling out top dollar for a coveted seat at Jiro's sushi bar.

Jiro Dreams of Sushi is a thoughtful and elegant meditation on work, family, and the art of perfection, chronicling Jiro's life as both an unparalleled success in the culinary world and as a loving yet complicated father. Format: Multiple Formats, Blu-ray, Closed-captioned, Dolby, NTSC, Subtitled, Widescreen Region: Region A/1 (Read more about DVD/Blu-ray formats.) Number of discs: 1 Studio: Magnolia Home Entertainment DVD Release Date: July 24, 2012 Run Time: 82 minutes #34,439 in Movies & TV (See Top 100 in Movies & TV) in Movies & TV > Blu-ray > Documentary in Movies & TV > Blu-ray > Foreign Films in Movies & TV > Blu-ray > Kids & Family Learn more about "Jiro Dreams of Sushi [Blu-ray]" on IMDb The kind of movie you can watch again and again.Goes beyond the craft of sushi and into the journey of self-actualization. it is a beautiful, slow but very interetesting movie that provides a glimpse into the Japanese tradition of Sushi making.

Interesting look into the world of sushi-making in Japan. Only one word for this movie: magnificent. It's a film about passion and dedication. A look into the spirit of Japanese culture. I Love Marketing's "Dean Jackson" said to watch it for a great example of true Entrepreneurial mind set... It was great from that perspective. Wonderful documentary of a master chef! Can't say enough good about this beautiful piece. What Other Items Do Customers Buy After Viewing This Item? The Secret Life of Pets (Blu-ray + DVD + Digital HD) Look for Similar Items by Category Movies & TV > Art House & International > By Original Language > Japanese Movies & TV > Blu-ray Movies & TV > Blu-ray > TV Movies & TV > Genre for Featured Categories > Documentary Movies & TV > Genre for Featured Categories > Foreign Films Movies & TV > Genre for Featured Categories > Kids & Family Movies & TV > Indie & Art House Jiro Dreams of Sushi

Sign In or Join to save for later Running Time: 81 minutes What parents need to know Parents Need to Know Top advice and articles What parents and kids sayJiro Dreams of Sushi shared I Am Not Your Negro's video.Debut teaser for I Am Not Your Negro - Raoul Peck’s vision of James Baldwin's unfinished radical narration about race in America, using the writer’s original words. "One of the best movies you are likely to see this year." - Manohla Dargis, The New York TimesPosted by shareWatch MoreI Am Not Your NegroDebut teaser for I Am Not Your Negro - Raoul Peck’s vision of James Baldwin's unfinished radical narration about race in America, using the writer’s original words. where to buy sushi mat ottawa"One of the best movies you are likely to see this year." - Manohla Dargis, The New York Timesjiro dreams of sushi youtube english

In my favorite episode of Chef’s Table, a new, six-episode series premiering on Netflix this Sunday, April 26, the famous Argentine chef Francis Mallmann guts a couple of brook trout, then washes them clean by dragging them around in a lake. It's just a regular day in Mallmann land. Francis Mallmann roasts chickens over a fire in Chef’s Table. Then he uses soft, wet clay he's just dug from the water to seal the fish up, and places the bundle on a low fire to slowly cook in its own steam. jiro dreams of sushi eggIt's an old, uncomplicated technique, but it's beautiful to watch him work.jiro dreams of sushi yelp The best moments in this new series, each episode profiling a different chef around the world, let you quietly observe what goes on behind the scenes, equal parts food porn and character study.where can i buy sushi grade fish in nashville

This is Mallmann in his natural habitat, the vast wilderness, speaking about what he does in a characteristically poetic way. Things could easily get goofy, and sometimes they do: "When you build a fire, it's a bit like making love," Mallmann says at one point. Later he reads poetry by the dying firelight. An hour-long boat ride takes Mallmann to his home on an island. But David Gelb (who directed the lauded Jiro Dreams of Sushi, about Japanese sushi master Jiro Ono) has created a documentary series that explores complex stories about his subjects, without letting them get too cartoonish.sumo sushi menu el paso Mallmann is the romantic, wandering the hills for firewood, reading poetry by the firelight, but he's more than that, too.jiro dreams of sushi restaurant reservations

Red pepper egg with everything, a dish from Dan Barber. As Mallmann grills whole lambs, and hangs chickens over the coals, the episode goes into his past, to tell the story of how Mallmann, who was born in Buenos Aires but raised in Patagonia, came to reject French fine dining and "making fancy French food for rich Argentines," and went on to champion his own rustic, homegrown cooking techniques and ingredients. It didn't happen overnight. Chances are you're already familiar with the other chef subjects, which include Massimo Bottura of Osteria Francescana in Modena, Italy; Ben Shewry of Attica in Melbourne; and Magnus Nilsson of Fäviken in Järpen, Sweden. Two episodes feature American chefs: Dan Barber of Blue Hill in NYC and Niki Nakayama of N/Naka in Los Angeles. I was skeptical of the series at first. Do all these chefs deserve the Jiro treatment? After all, these chefs are famous—properly, internationally famous—and their stories have been told so many times, in so many glossy magazines, that I wondered if there would be any surprises.