jiro dreams of sushi tube
ESPN isn’t the only platform investing in the “docu-series” format. Netflix has announced a docu-series of its own, and its premise is enough to make foodies salivate. David Gelb, who is best known as the director of Jiro Dreams of Sushi, is the man behind Chef’s Table, a six-part series that will enter the kitchens of the world’s greatest chefs. The six episodes of Chef’s Table will profile six different chefs across four different continents. Each episode will explore its subject in depth by shining light on his/her life and culinary technique. This premise sounds similar to the one behind Jiro Dreams of Sushi; Gelb’s intimate portrait of the world’s greatest sushi chef is regarded as one of the best documentaries of recent years. Chef’s Table is part of Netflix’s plan to proliferate exclusive documentary content to its subscribers. “‘We want to continue to support the best in non-fiction storytelling,” said Lisa Nishimura, Netflix’s VP of Original Documentary and Comedy, at the Toronto International Film Festival.
“While some stories are best told as feature length films, others, like Chef’s Table, greatly benefit from being able to communicate their story in a multi-episodic fashion. We’re fortunate to have the flexibility to match the story with the best format.” Chef’s Table is also a strong fit for Netflix because it matches the interests of the site’s users. Many people who watched Jiro Dreams of Sushi viewed it on Netflix, and other food-related non-fiction programs–such as PBS’ The Mind of a Chef–have gained Netflix audiences of their own. Chef’s Table will appeal to that crowd when it debuts in 2015. © Copyright 2007 - 2015 Tubefilter, Inc. Powered by Rackspace. Available from these sellers. Watch Jiro Dreams of Sushi instantly from with Also available to rent on DVD from LOVEFiLM By Post Jiro Dreams Of Sushi [DVD]Man, Woman DVD (1994) Region Free DVD (Region 1,2,3,4,5,6 Compatible) Adrift in Tokyo [DVD] Actors: Jiro Ono, Yoshikazu Ono
Would you like to update product info or give feedback on images? Meet 85 year-old Jiro Ono, widely praised as the world’s greatest sushi chef. His tiny restaurant, Sukiyabashi Jiro, is tucked away in a Tokyo subway station and only seats ten, yet bears 3 Michelin stars and has a month-long reservation waiting list. Jiro runs this culinary gem with a will of iron, deft fingers and his eldest son Yoshikazu. Their fascinating relationship lies at the heart of this wasabi-infused tale, as the apprentice struggles with the sometimes overbearing aura of the master. David Gelb’s feature film début nimbly explores every facet of Jiro’s daily life, from his total commitment to the craft to his role as patriarch, making our mouths water along the way. See all 62 customer reviews See all 62 customer reviews (newest first) on Amazon.co.uk Less a food film, more a meditation on the human spirit. Absorbing, inspiring and (at times) amusing. I heard it was good. I was not expecting it be quite so compelling, considering it is about Sushi.
I was hoping for a very passionate story about Sushi, but it's more like a news report. A must for all foodies . Incredible insight into the painstaking training and commitment of a Michelin starred chef. Beautiful film, it stayed with me years after first watching it. Look for similar items by category DVD & Blu-ray > English Subtitles DVD & Blu-ray > Movies Would you like to update product info or give feedback on images?At 86, Japanese chef Jiro Ono is considered by many to be the greatest sushi chef in the world. Customers pay top dollar and make reservations for his three–Michelin star Tokyo restaurant, Sukiyabashi Jiro, up to a year in advance. Now the sushi master is profiled in David Gelb’s mouthwatering documentary, Jiro Dreams of Sushi. Plus see photos of Ono’s magnificent creations. The Ginza district of Chuo, Tokyo, is widely recognized as one of the world’s most luxurious shopping centers. Amid the numerous flagship stores, including Chanel, Dior, and Sony, lies a dull, tan-colored office building.
Tucked away in its basement, just a glass door away from a subway platform, is Sukiyabashi Jiro—a tiny sushi bar with only 10 seats and no bathroom on the premises, but it’s enough to have earned three Michelin stars. Behind the sushi bar, a bald, bespectacled, 86-year-old chef meticulously sculpts his miniature gems like a culinary Michelangelo. His name is Jiro Ono, and he is, according to acclaimed chefs Joël Robuchon, Eric Ripert, Anthony Bourdain, and countless others, hailed as the greatest sushi chef in the world. “I was blown away by the quality of the sushi, especially the rice,” said Ripert, who runs the acclaimed French restaurant Le Bernardin in New York City, at a recent Japan Society event. “I had never tasted rice like that. It was like this cloud that explodes in your mouth.”Jiro Ono is also now the subject of the critically acclaimed mouthwatering documentary Jiro Dreams of Sushi. Directed by 28-year-old filmmaker David Gelb, the film profiles the man many consider to be the world’s greatest sushi chef and his relationships with his two sons—Yoshikazu and Takashi—with the former serving as his father’s long-suffering second in command who will one day take the reins at the Sukiyabashi Jiro.
Gelb, who has been visiting Japan since he was 2 years old, got the idea for a sushi documentary while watching BBC’s Planet Earth. “Why doesn’t anybody shoot sushi like this?” he asked himself. He was then put in touch with renowned food critic Masuhiro Yamamoto, who is a friend of Gelb’s father, Peter Gelb, the general manager of the Metropolitan Opera in New York City. Yamamoto took Gelb on a tour of Japanese sushi restaurants, but when they dined at Sukiyabashi Jiro, the young filmmaker knew he’d found his subject. “I was blown away by how interesting Jiro was and how his eldest son, Yoshikazu, was still working alongside him at the sushi bar,” Gelb told The Daily Beast. The story of Ono’s rise to the top of his profession is as compelling as his sushi is delicious. His father, an alcoholic who worked in a military factory, abandoned the family when Ono was just 7 years old. He left home at age 9 and was told, “You have no home to come back to.” He started apprenticing at a sushi shop and has been working the same job for 76 years.
Ono also currently holds the distinction of being the Guinness World Record holder for the world’s oldest three–Michelin star chef. Despite his advancing age, Ono still takes the subway to work every morning and oversees nearly every facet of his restaurant—from planning the seating arrangements to the menu. According to Ono’s 51-year-old son and heir apparent, Yoshikazu, the chef takes off only for national holidays or funerals. But Ono has cut back in recent years: at age 70, he had a heart attack and decided to give up not only smoking, but also purchasing high-quality fish every morning at the Tsukiji Fish Market in Tokyo—“the top seafood market in the world,” according to acclaimed sushi chef Masaharu Morimoto. Yoshikazu now makes the daily bicycle ride. In addition to the best fish, Ono also has a special rice dealer who only sells his best grains to him because he believes he’s the only chef in the world who can properly cook his rice (the Grand Hyatt Tokyo, a five-star hotel, tried to retain his services, but he turned them down flat).
Only six people work at Ono’s establishment: Yoshikazu; another shokunin, or sushi chef; three apprentices, who must train with Ono for a decade to attain the status of shokunin; a woman who handles all the accounting and the cash register (the place takes cash only); and a woman who cleans the restaurant. “You must dedicate your life to mastering this skill,” Ono says in the film. “This is the key to success.” To dine the 10-seat Sukiyabashi Jiro, one must make a reservation up to a year in advance and shell out 30,000 yen ($368) for a fixed menu of 20 pieces of sushi—the restaurant serves only sushi. Diners talk of being intimidated by Ono, who stands behind the sushi bar with a stony-faced look while customers indulge in his minimalist creations. He ages his tuna for up to 10 days, and apprentices massage the octopus’s by hand for 50 minutes before preparing it. The octogenarian is such a perfectionist that he’ll even make his sushi different sizes for different customers, so that an entire party finishes the food at the same time.
“Because of the air filtration in the basement, the air is the exact same every single day,” said Gelb. “If everything’s constant, then if something tastes different in the food, he’s able to identity that changing factor.” Gelb pauses, and grins. “That’s how serious he is.” “He is a purist,” says chef Masato Shimizu, who runs the well-regarded sushi restaurant 15 East in New York City.In addition to Ono’s modus operandi, as well as his relationship with Yoshikazu, who struggles to make his own mark and rise from behind his father’s enormous shadow, Gelb’s film also examines the worldwide sushi craze, which seemed to begin in the mid-1980s with the invention of the California roll—taking sushi from Japan to the U.S. and then Europe. According to Ono and Yoshikazu, since sushi has become so immensely popular, it’s become more difficult to create high-quality product due to a dearth in high-quality fish from overfishing (blue-fin tuna, in particular, has become an endangered species in certain parts of the world).