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 sayDavid 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 perfection Watch Jiro: Dreams of Sushi here Click here to put a question to director David Gelb in a live webchat Reading on a mobile? Click here to watch video 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.

A 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. 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. And if you don't want to punch the air yourself when Jiro leans forward with 75 years of fire in his eyes and fervently extols the "harmony of fish, sushi rice and soy sauce", then your blood runs colder than anago. Independent Lens: How to Survive a Plague Independent Lens: Jiro Dreams of Sushi Independent Lens: Playwright: From Page to Stage Independent Lens: Young Lakota Independent Lens: Indian Relay Independent Lens: The Graduates - Part 2 Independent Lens: The Graduates - Part 1 Independent Lens: The Waiting Room Independent Lens: Don't Stop Believin': Everyma... 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 3 star Michelin review, 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.how to order sushi for beginners For most of his life, Jiro has been mastering the art of making sushi, but even at his age he sees himself still striving for perfection, working from sunrise to beyond sunset to taste every piece of fish, meticulously training his employees, and carefully molding and finessing the impeccable presentation of each sushi creation. how to order sushi paleoAt the heart of this story is Jiro’s relationship with his eldest son Yoshikazu, the worthy heir to Jiro’s legacy, who is unable to live up to his full potential in his father’s shadow.how to order sushi paleo

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On my way back from vacation, I watched the movie “Jiro Dreams of Sushi” for a second time. I first watched it in 2012 before my first study trip to Japan. You can watch the movie for free if you’re an Amazon Prime member, by the way. The film focuses mainly on Jiro Ono, a now 90-year old sushi chef in Tokyo who has received the rare and coveted Michelin 3-star rating for his restaurant. As you can read in the transcript of the film [Jiro] is always looking ahead. He’s never satisfied with his work. He’s always trying to find ways to make the sushi better, or to improve his skills.Even now, that’s what he thinks about all day, every day. That reminds me of Lean thinking, especially the drive for Kaizen, or continuous improvement. As Jiro says, there’s always room for improvement: I admire how somebody like Jiro can do the same thing, follow the same routine, every day for decades, trying to perfect his craft. Later in the film, we also see Fujita, a tuna dealer, who talks about the need for continuous improvement and the self-reflection that’s necessary.

Even at my age, I’m discovering new techniques. But just when you think you know it all, you realize that you’re just fooling yourself… and then you get depressed. Do you ever feel that way? It reminds me of the “Dunning-Kruger effect” where beginners in a field overestimate their knowledge and ability. I see this a lot with Lean or “Lean Sigma.” As they say, a little bit of knowledge can be a dangerous thing. Dunning and Kruger proposed that, for a given skill, incompetent people will: fail to recognize their own lack of skill fail to recognize the extent of their inadequacy fail to accurately gauge skill in others recognize and acknowledge their own lack of skill only after they are exposed to training for that skill Then, as you learn more, you realize how much you don’t know. This can lead to the “imposter syndrome.” “Psychological research done in the early 1980s estimated that two out of five successful people consider themselves frauds and other studies have found that 70 percent of all people feel like impostors at one time or another.”