“I love sushi” our conversation began when Jiro Dreams of Sushi was released in 2011. US film maker and director, David Gelb grew up on sushi as child on his father’s business trips to Japan. His mother is both a chef and food writer, so perhaps its no wonder he’s so deeply interested in food. Jiro Dreams of Sushi is Gelb’s celebration of the tradition and mystique behind sushi, and the performance aspects of the sushi master. It’s also a story about how Sushi Master Jiro Ono (then 85 years old) still strives daily for perfection, at his three star Michelin restaurant. At just 10 seats, this is perhaps the smallest three star Michelin in the world. While talking to David Gelb in New York, he evoked pictures, tastes, smells of a culinary ideal that, just like his first film, had me wanting to immediately hop a plane to Japan. “Sushi is as complicated as any national cuisine” he shared and then revered how Master Jiro Ono perfectly matches the rice to the fish.

“You’re really tasting the essence that he has worked so hard to perfect. The rice is unlike any I’ve had here in the states. If a single piece of rice was to fall off the sushi you’d go after that one grain”. He describes how the harmony of rice, soy and wasabi elevates the pure soul of the fish. Just the selection of the fish is a story in itself, as Gelb follows the older Ono son to Tsukiji fish market where every day he selects the absolute best fish from specialist suppliers. More than the freshest and the finest, Ono looks also for the most appropriate fish for the sushi. Gelb highlights the more formal elements of the documentary through the use of refined lenses for the cinematography, and the use of master composers - Bach Mozart and Tschaikovsky - in the music to reinforce this perception as food in its elevated form. In particular, the music of modern composer Phillip Glass was selected to express the repetitive nature of Jiro’s work, used as a metaphor for the building towards perfection through repetition.

Each day Jiro looks to this same process to continual improve, and to move closer to an ethereal ideal of perfection. Although his first film, a young Gelb has created one of the all time best food films which captures both the subtleties of Japanese culture in this focused goal of continual improvement, and the interplay between father and sons, his eldest to be his successor and his youngest breaking out on his own - also with sushi. A must see movie for both food and film aficionados, seek it out. Jiro Dreams of Sushi is more than the sum of its parts. Both sumptuous and serious, the film flows like fish swimming in a stream due to brilliant first time directing, cinematography and editing, and the contented match of meaningful music. Jiro Dreams of Sushi screened with standing ovations in Sydney during the 2011 Sydney Film Festival, was a surprise box office hit of that US spring, and then went on to screen to a wider audience iin Australia from May of that year.The entrance to Sukiyabashi Jiro.

Sukiyabashi Jiro is not only one of the best sushi restaurants in the world, it’s also one of the hardest to get into. The tiny Tokyo establishment was a destination of choice for Barack Obama and Japanese Prime Minister Shinzo Abe during Obama’s visit back in April, and it was also featured prominently in the documentary, “Jiro Dreams Of Sushi,” inspiring sushi fans from around the world to seek out a seat at the counter.jiro dreams of sushi advice We spoke with three foodies who have traveled to the sushi mecca and eaten Chef Jiro Ono’s 20-course omakase menu, which costs around $US300, or 30,000 Japanese yen. sushi online bestellen helmondHere is their best advice on getting a reservation at Sukiyabashi Jiro (all emphasis ours).sushi grade fish richmond hill

When I went, booking was not especially difficult as such, but I had to go with a Japanese speaker (a friend who lives in Tokyo came with us, so that was not a problem).haru sushi menu anchorage ak I had my friend who lives in Tokyo call and get some intel. sushi san felipe maipuI found out that they start taking reservations the first of the month, the month prior to when you want to go. sushi online bestellen bernAs I was going to be there in March, I would need to call on February 1st. watch jiro dreams of sushi netflixSo on February 1st Tokyo time, I had my native Japanese speaker friends mobilized to call — a couple people in Tokyo, and one in New York.

The line was busy for FOUR DAYS. By the time they got through, of course all of March was booked. Of course, this made me even more determined to score a res. After a few other desperate attempts failed, I finally had my hotel concierge in Tokyo call. They got me in, but to the Roppongi branch, not the original one in Ginza. One of Jiro’s three flights of tuna, from lean to fatty. This is Chu-toro, or medium-fatty tuna. For Jiro, the official rule is that you should call in the first day of each month to reserve for next month’s seating. However, most people that I know who got reservations are through local Japanese people who know the restaurant well, or they have some industry connections. Concierges from prestigious hotels may be able to help, but not always. Personally, I also have to book through a Japanese friend who is a regular here and so I can’t attest to the level of difficulty to book a seat at Jiro as a new customer, especially from overseas. One thing I do know is that they only take phone reservations.

In both of my visits, I had seen people (foreigners and local Japanese) who tried to walk in to grab a seat either on the same day or for future, and they would immediately turn them down and tell them to call instead. So don’t bother to think you can just go to the shop and make a reservation in person. They won’t allow it to happen. Hamaguri — clam — is lightly brushed with a sweet glaze. I’ve visited Sukiyabashi Jiro three times. The first time I visited in 2008, I called and made the reservation myself. I spoke to them in Japanese, and explained that I ate everything without exception. I sensed reluctance on the phone. I made the reservation three weeks to the day. When I tried calling again in 2010 it was more difficult. There “wasn’t any availability.” I had the hotel concierge call and they were able to get three seats at the sushi counter. The same went for 2012. These reservations were made 3-4 weeks to date. Foreigners who don’t speak Japanese are known as gaijin, and may have a hard time getting a reservation at Sukiybashi Jiro or being served once they do.

Chef Ono doesn’t speak English and his son speaks very little, so bringing along someone who speaks fluent Japanese is not only highly recommended, but often necessary. Guests should also be aware that the meal may cost $US300 (or more, depending on the exchange rate), but will last no more than a half an hour. Chef Ono encourages a fast pace with each bite size piece of fish coming out every minute or so. “My last meal lasted 19 minutes,” Goldberg told us. “The meal never felt rushed, but each slice of fish is bite-sized and as soon as I took a bite there was another piece of fish waiting.” “The experience was worth it in 2008, but I no longer think it’s the best sushi in Tokyo,” Goldberg added. Hayler agreed, saying that while his meal at Sukiyabashi Jiro was “objectively good,” it still did not compare to other sushi restaurants in Tokyo such as Sushi Saito, Yoshitake, Mizutani, and Sawada. And for those who love to Instagram their meals, feel free to bring along a camera.