Jiro Dreams Of Sushi Eighty-five-year-old Jiro Ono, considered the world's greatest sushi chef, is profiled in Tokyo.Related Poem Content Details More from this issue This poem originally appeared in the December 2016 issue of Poetry magazine Live Long, Die Young On PrEP or on Prayer [“when i say pre-exposure prophylaxis”] Search poems, poets, keywords Your results will be limited to content that appeared in Poetry magazine. Search the whole site Related Poem Content Details Lucy Wainger is a freshman at Emory University. She reads poetry submissions for Winter Tangerine and her work appears or will appear in Hobart, Mezzo Cammin, SOFTBLOW, and elsewhere. Poems By Lucy Wainger If you disagree with this poem's categorization make a suggestion. Search the whole site ▶ More: The Jiro of bread and butterThis week Documentary Now! tells the tasty tale of a humble Colombian restaurant renowned for its chicken and rice dish and the father/son dynamics that ensue.

Before you watch “Juan Likes Rice & Chicken,” grab some chopsticks and wasabi and bone up on the acclaimed 2011 documentary Jiro Dreams of Sushi, the inspiration behind the latest masterpiece from Documentary Now!. Meet Jiro, Subway Sushi Master Jiro Dreams of Sushi follows 85-year-old Jiro Ono, an acclaimed master sushi chef who has devoted every waking moment to perfecting his culinary skills. Universally regarded as the greatest sushi chef in the world, Jiro earned the rare and coveted Three-Star Michelin Rating for his restaurant Sukiyabashi Jiro — not too shabby for a 10-seat sushi joint in a Tokyo subway station. Director David Gelb originally planned to make a film focusing on multiple sushi chefs, but Jiro’s attention to detail (he travels great distances to select the perfect fish) made him a compelling subject. Throughout the documentary, Jiro is shown to be very exacting in his cooking methods. Before they can touch the sushi, Jiro’s apprentices must learn how to properly hand squeeze the hot towels given to customers before their meals.

You don’t see that kind of training at Applebee’s. Like Father, Like Son Jiro Dreams of Sushi explores the sushi apprenticeship of Jiro’s two sons, Yoshikazu and Takashi, and the pressure they’ve experienced having been born under the shadow of a man who is basically the Anthony Bourdain of sashimi. yo sushi vouchers april 2013Elder brother Yoshikazu works alongside his father in the restaurant with the hopes that he will someday inherit Jiro’s business. food delivery ealing londonTakashi, on the other hand, decides to cut Jiro’s apron strings and opens a sushi restaurant of his own. jiro dreams of sushi reservationsNeedless to say, Jiro isn’t impressed.sushi grade tuna how long does it last

Jiro’s cuisine earns raves from food critics like Yamamoto, a Japanese guidebook writer who appears throughout the documentary. Yamamoto professes to being nervous every time he tries Jiro’s sushi (the chef’s constant stern expression might have something to do with it), and claims that master chefs around the world praise Jiro for the simplicity of his cuisine. Jiro Dreams of Sushi triggered a flood of similar docs (like the wine snob favorite Somm) that your foodie friends can’t stop asking you if you’ve seen. (Gelb returned to the kitchen with the Netflix series Chef’s Table, which looks at the world’s top chefs behind closed kitchen doors.) Like Jiro, this new crop of “food porn” is brimming with loving, slow-motion sequences of food being prepared. Don’t watch on an empty stomach! , the IFC app and Apple TV. Car Notes: This IdiotDavid 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.