"I'm not an expert at making sushi," says David Gelb, with a pair of chopsticks poised above a plate of tuna sashimi at Sugarfish by Sushi Nozawa downtown, "but I'm an expert at eating sushi." After filming 150 hours of footage at Sukiyabashi Jiro, the famed Michelin three-star sushi bar in Tokyo's Ginza district, the 28-year-old director of the documentary "Jiro Dreams of Sushi" knows a thing or two about nigiri and maki. "I like that the seaweed here is crispy," he says of a toro hand roll, into which he deftly pours a drop or two of soy sauce. Gelb's film is set to premiere in Los Angeles on Friday, and he has just returned from its debut in New York. The movie, which showed at last year's Tribeca Film Festival and was bought by Magnolia Pictures, has captured the attention of more than just food lovers, as Gelb has been talking up sushi-porn scenes and the importance of rice preparation on the media circuit. Naturally, the fooderati are drooling. "I think I was lucky," says Gelb, dressed in a black T-shirt and bright blue Adidas sneakers.

"Part of it is that there hasn't been a film about this level of sushi." Although reviews have been mixed, he says the goal was to film something "restrained and elegant" instead of relying on the "reality show kind of camera" usually aimed at food and cooking subjects. "I wanted to show sushi as an art form." The artist behind the sushi is Jiro Ono, the much-revered octogenarian proprietor of Sukiyabashi Jiro, a tiny restaurant that seats 10 next to a subway exit in the basement of a Tokyo office building. "He's a perfectionist in everything that he does, even the way he walks," says Gelb. "Look at his posture." An example of Ono's quest for perfection is detailed in the movie through an apprentice's attempts to prepare Ono's tamago, which Gelb says includes a mix of shrimp puree, grated mountain yam, sake and egg, turned into a custard-like cake. The apprentice had to make it more than 200 times -- yes, 200 -- before it met Ono's approval. Tamago "is so misunderstood," Gelb says.

"Americans don't appreciate the egg."sushi las condes padre hurtado But it's the glistening fish that is the showstopper (shot mainly on a Red One digital camera), particularly during an omakase dinner scene of sushi close-ups set to Mozart. where to buy sushi grade fish in fort lauderdaleEach luscious slice of fish is shot so that the audience can see it settle on a pillow of rice. tupperware sushi maker rezeptIn front of a row of rapt diners, a baroque piece of hamaguri clam softly droops as a rivulet of sauce follows the curve of one edge. sushi online bestellen landshut

"I didn't get do-overs with the sushi," Gelb says. sushi grade fish el paso"With that shallow, delicate focus the margin of error is greater than if I'd used the 'reality show camera.' sushi delivery london w2I knew it was going to be a cornerstone of the film."sushi grade fish irvine Meanwhile, the film's tension centers around the somewhat discomfiting relationship between Ono and his oldest son and heir apparent, Yoshikazu Ono, who's in the position of waiting for Jiro to retire, only to try to fill some very big geta. And the Onos' reaction to the film? "Yoshikazu came to the Berlinale" last year for a screening, and "said it was OK. That's the highest approval I would expect." "Jiro Dreams of Sushi" opens Friday at the Nuart Theatre, 11272 Santa Monica Blvd., Los Angeles.

In Japanese, with English subtitles. Check out UCLA's "Science and Food" public lecture series It's Taco Tuesday, at My Taco this week Dario Cecchini plans visit to Valentino "Jiro Dreams of Sushi"/Magnolia PicturesVous voulez voir cette page en français ? Enter a postal code: Ships from and sold by Just 4 Games. Tampopo [Import] FREE Shipping on orders over . Release Date: July 24 2012 #10,565 in DVD (See Top 100 in DVD) in DVD > Documentary in DVD > En français Would you like to update product info, give feedback on images, or tell us about a lower price? See all 10 customer reviews See all 10 customer reviews (newest first) on Amazon.ca Most recent customer reviews If you like Sushi you must watch this Documentary.Very informative and educational loved it bought it to watch again and show the family everyone needs to see this at least once shows the real religion of sushi Depicts classic japanese integrity and passion of their jobs.

Great movie to watch and mouth watering! Do have some food with you when you watch it! I ordered a bluray for a specific event on a specific day and it arrived just in time but it was scratched and wouldn't. Amazing cinematography and music. Those who watch this will have a greater understanding of the dedication that one puts into their career and of course will crave sushi after... Look for similar items by category Movies & TV > Documentary Movies & TV > En français Would you like to update product info or give feedback on images? Jiro Dreams Of Sushi Director: David Gelb Genre: Documentary Running Time: 81 minutes Rated PG for mild thematic elements and brief smoking With: Jiro Ono, Yoshikazu Ono In Japanese with subtitles A bite-sized view of Japanese culture, Jiro Dreams of Sushi, is nearly as meticulous as its subjects, Jiro Ono and his Tokyo restaurant. The movie's first word is oishi, Japanese for "delicious," and what follows is a treat for sushi veterans.

First-timers, however, may wish for a little more context. The crux of David Gelb's documentary can be expressed in numbers: Ono still works daily, although he was 85 when the movie was shot in 2010. His top-priced restaurant, Sukiyabashi Jiro, has but 10 seats, yet earned three Michelin stars. Small restaurants are common in Japan, as are family-run businesses like Ono's. But most modestly sized Japanese eateries don't draw gourmets from around the world, or charge upwards of $300 (depending, of course, on the exchange rate) for a 30-minute meal. Ono's is a tale of discipline, ritual and obsessiveness, all of which are characteristic of Japanese craftsmen — especially the ones who had to rebuild their country and their lives after World War II. For Ono, who as a young boy was abandoned by his father, hard times started well before American bombs began falling on his homeland. Two of the movie's main supporting characters, Ono's sons, have a somewhat different perspective. They never experienced the deprivations that still motivate their father.

But both have accepted Dad's profession and techniques. The older, Yoshikazu, is second-in-charge at the original restaurant, in the basement of an office building in the upscale Ginza district. He will replace his father when — or should that be if? — the old man retires. Takashi, who seems to have gotten the better deal, runs a more affordable branch of Sukiyabashi Jiro in Roppongi, a less staid Tokyo neighborhood. Gelb sometimes takes his digital camera outside the two restaurants, although only once to document a personal trip. The movie's chief off-site destination is the city's massive, bustling Tsukuji market. Yoshikazu once dreamed of being a race-car driver; now he dutifully bicycles to nearby Tsukuji every morning to buy fish. The family's dealings with merchants are revealing. Jiro Ono may appear to be the ultimate traditionalist, yet the left-handed sushi master sees himself as something of a maverick. The Onos buy from a demanding tuna dealer who's considered "anti-establishment."

When Ono and a rice merchant discuss the worthiness of certain clients, the two sound more like cultists than connoisseurs. The movie's guide to such culinary arcana is Masuhiro Yamamoto, a restaurant critic who occasionally slips into English for such words as "perfectionist." It's Yamamoto who oversees a meal that was arranged for the movie. Gelb didn't shoot during regular business hours, so the film lacks the spontaneity and serendipity of cinema-verite documentaries. The restaurant's course order is "like a concerto," we're told, and Gelb choreographs food-preparation sequences to the music of such methodical composers as Bach, Mozart and Philip Glass. The accompaniment is obtrusive at times, but its precise structures suit the movie's tidy outlook. Even the seemingly fanciful title turns out to be entirely earnest: Ono says that he does indeed dream of raw fish and vinegared rice. In one of the Tsukuji scenes, the documentary concedes that the oceans are fast emptying of Sukiyabashi Jiro's crucial ingredients.