A thoughtful and elegant meditation on work, family and the art of perfection, chronicling Jiro Ono's life as both an unparalleled success in the culinary world and a loving yet complicated father. Jiro Ono, Yoshikazu Ono 1 hour, 22 minutes Available to watch on supported devices. When renting, you have 30 days to start watching this video, and 48 hours to finish once started. Included with Sundance Now on Amazon for $6.99/month after trial Start your 7-day free trial Included with Dox on Amazon for $2.99/month after trial Included with Tribeca Shortlist on Amazon for $4.99/month after trial By placing your order, you agree to our Terms of Use. Sold by Amazon Digital Services LLC. Additional taxes may apply. 5 star73%4 star19%3 star5%2 star1%1 star2%See all verified purchase reviewsTop Customer ReviewsAmazing spiritPerfect. An exceptional glimpse into the world of sushi See all customer images Most Recent Customer ReviewsSearch Customer Reviews

In an excerpt from this week's Guardian Film Show Xan Brooks, Peter Bradshaw and Catherine Shoard review David Gelb's documentary about three-star Michelin sushi chef Jiro Ono's dedication to his artNetflix has released the first trailer for the new documentary series “Chef’s Table.” From director David Gelb, the filmmaker behind the documentary “Jiro Dreams of Sushi,” “Chef’s Table” features six of the world’s most renowned international chefs, and offers viewers the opportunity to go inside the lives and kitchens of these culinary talents. The chefs featured include Massimo Bottura (Osteria Francescana in Modena, Italy), Dan Barber (Blue Hill Restaurant at Stone Barns and in New York City, USA), Francis Mallmann (El Restaurante Patagonia Sur in Buenos Aires, Argentina), Niki Nakayama (N/Naka Restaurant in Los Angeles, CA, USA), Ben Shewry (Attica Restaurant in Melbourne, Australia) and Magnus Nilsson (Fäviken in Järpen Sweden). Also Read: Ricky Schroder Afghanistan War Docuseries Lands at DirecTV (Exclusive)

“Chef’s Table” is created by Gelb and produced by Boardwalk Pictures. Gelb, Andrew Fried, Brian McGinn and Matt Weaver are executive producers with Dane Lillegard as co-executive producer for Boardwalk Pictures. The series is directed by Gelb, Andrew Fried, Brian McGinn and Clay Jeter. “Chef’s Table” premieres exclusively on Netflix on April 26. Indiana Pizzeria Scandal: 11 Other Fast-Food Controversies to Chew On (Photos) When questionably nutritious eats meet questionably tasteful corporate action Indiana-based pizzeria Memories Pizza found itself at the center of controversy this week, when it was announced that the company would not cater same-sex weddings following the passage of Indiana's Religious Freedom Restoration Act. The company can at least take comfort in the knowledge that it's not alone. Here are 11 other food-related scandals that left some people choking on outrage.Since the cult documentary Jiro Dreams of Sushi was released three years ago, sushi chef Jiro Ono’s legend has only continued to grow.

Case in point: Obama dined at his tiny temple of sushi Sukiyabashi Jiro while in Tokyo last year, and his humble apprentice Daisuke Nakazawa recently became a star in NYC. It’s safe to say that Jiro-san has obtained GAWD status. Another culinary legend of our time, Noma chef René Redzepi, sat down with Jiro-san to talk everything from fame to retirement. sushi quality fish san franciscoThe chefs’ conversation reveals that Jiro is, more or less, the Kobe Bryant of sushi.sushi maki menu pages Redzepi asks, “When did Jiro feel he was a master?” jiro dreams of sushi blogspotJiro’s answer: 50 years. how much sushi can i eat while breastfeeding

When Redzepi asks if, in those 50 years, he ever wanted to stop making sushi, Jiro replies, “No, never. The only question was, ‘How can I get better?” Here are the best lines from René Redzepi and Jiro Ono’s conversation. On Always Striving for More “The person who has hit 60 or 70 and has achieved what they originally set out to do will never say ‘That’s enough.’ how to get sushi rice to stick togetherThey’ll keep looking for the next step, the next goal. jiro dreams of sushi previewI can assure you, humans are like that.”jiro dreams of sushi preview On Liking Your Job “I have said before that you must like your job. If you start saying: ‘I don’t like this’ or ‘This isn’t the job for me,’ you won’t become an expert in anything.

If you’ve taken on a job or career, you need to like it and continue moving forward. Young people today say they are great, but when it comes to work, they don’t compare to previous generations.” “If you don’t learn to love your work and remind your brain to make new steps everyday, there can be no progress.” “There is a lot of failure before that,” says Jiro-san about the years spent working, prior to becoming a master at 50. “You go through failures and successes, and more failures for years until it feels like you have achieved what you had in mind the whole time.” “René, you must sometimes think about your retirement, and what you need to achieve to get to that point. However, when you reach that age and have completed your job, something new will come up. You’ll think to yourself: ‘What can I do now?’ “The people who are truly at the top won’t say that they want to retire after 70 or 80. They just fasten their belts after that.”