Our Q&A with the brilliant comedian behind Juan Likes Rice & Chicken. If you’re a bit tired of the food world's self-seriousness, you are not alone. Actually, Seth Meyers, Fred Armisen and Bill Hader are on your side. In the newest season of their Emmy-nominated mockumentary series Documentary Now!, these three comedic talents have parodied Jiro Dreams of Sushi, the beloved food film focused on an 85-year-old perfectionist sushi chef. In the episode Juan Likes Rice & Chicken, which airs on IFC tonight at 10:00 p.m., writer Seth Meyers puts a basic dish on the ultimate pedestal. Set in Colombia, Juan’s Rice & Chicken is a Michelin-starred restaurant that is a 45-minute walk from the nearest road. Inspired by Jiro, Juan’s menu is extraordinarily simple, but created with only the very best—and well-massaged—ingredients. With a riveting storyline centered around Juan’s son Arturo, played by Fred Armisen, and cameos by Jonathan Gold and David Chang, you will definitely want to watch.

We chatted with Seth all about Jiro, the episode and the food industry today: How did you choose Jiro Dreams of Sushi? We went into this season realizing that this kind of food porn documentary is a genre that exists now, not just with Jiro, but with things like Chef’s Table on Netflix. I think our directors wanted to do the sort of intense shots of food that you salivate over in documentaries. Have you visited Sukiyabashi Jiro? No I have not. I would like to very much. My wife and I had reservations for the one in New York that his mentee opened (Sushi Nakazawa) and then my wife got very sick with a cold. So we couldn’t go and I still hold it against her. Do you think Jiro would watch Juan Likes Rice & Chicken? What do you think he’d say?I have so much love and respect for him watching the film, but one thing you don’t get a great sense of is what his sense of humor is. So I wouldn’t venture out on a limb and say whether he would like it or not.

How did you get from Japan to Colombia? One thing that led us here is that we wanted to do the entire episode in a foreign language. We were then limited by the fact that of our two cast members, Fred was the only one who had one of those. Spanish gave us a wealth of opportunities. Do you have a particular tie to this dish? I feel like we live in the age now where simple food is treated with a lot more respect than it ever has been before. I read an article about how a food stand in Singapore was awarded a Michelin star and I thought that this is a perfect time for this episode to come out because that’s exactly the kind of thing we’re poking fun at. Were Jonathan Gold and David Chang hesitant to mock their industry? David Chang was the easiest sell on earth. I basically got on the phone with him and gave him a two-sentence description of this episode and he was saying "yes" by the time I was done. We had seen the documentary with Jonathan Gold (City of Gold), which had led us to think he would be perfect in this and he writes beautifully about food.

So fortunately for us, they were both people who had a good sense of humor about what was happening in their industry.David Gelb's mouth-watering documentary takes us downstairs at a Tokyo metro station, where 85-year-old masterchef Jiro Ono is quietly devoting his life to sushi perfectionjogo online sushi bar Watch Jiro: Dreams of Sushi herejogo sushi bar 1 Click here to put a question to director David Gelb in a live webchatjiro dreams of sushi playing in toronto Reading on a mobile? comprar comida online lisboaClick here to watch videocomprar comida latina online

One of the best lines in Jiro Dreams of Sushi could have come straight out of another great Japanese film – Tampopo, the brilliant "noodle western" that is the funniest film ever made about food. Where Tampopo was a satirical paean to ramen, Jiro Dreams of Sushi is a fascinating documentary about a Michelin three-star restaurant in Tokyo, called Jiro, which serves top-quality sushi – and only top-quality sushi – starting at 30,000 yen (£210) for a 20-piece tasting course. where can i buy bbq eelA food critic quips that, because the meal can be eaten in only a quarter of an hour, Jiro is minute-for-minute the most expensive restaurant in the world.sushi bar online spielen Yet with its 10 seats, total lack of decor and bizarre location in a featureless, fluorescent-lit corridor down a set of stairs in Ginza metro station, Jiro is as unassuming as its master chef, 85-year-old Jiro Ono.

For 75 uninterrupted years, since before the outbreak of the second world war, every day except for national holidays and the occasional Sunday, Jiro has spent all of his time devoted to doing just one thing: making sushi. "I wasn't much of a father," Jiro says. "More of a stranger." His dedication to his tradecraft is guaranteed to put you and everyone you know to shame. In Jiro's regime, apprentices – one of whom is his eldest son Yoshi, who at 50 is considered still too green to take over the family business – must spend 10 years learning to use their knives before they're allowed to cook even eggs. To become a shokunin, a skilled craftsman, someone who does the same exact thing every day to the highest possible level in the neverending pursuit of perfection. We meet a cast of obsessives – the rice guy, the shrimp guy – who lead us to the film's centrepiece, the great singing tuna auctioneers of Tsukiji fish market. With the market about to be moved to a soulless new venue, this section of the film amounts to a historically important bit of documentary.