This was free on C-SPAN. I found it incredibly boring because it was 4 hours long and they did not even show me how to catch a Magikarp. I can't believe you have to make reservations in parties of 25 and give Steve a body massage and it costs 7,000 shekels just to sniff Jiro.
This is free on Netflix... Also, painfully boring movie. It just keeps bragging about this old Japanese chef who they film looking solemnly on his customers as they eat his over priced sushi. This is a feature film length infomercial about some seriously over-hyped fish.
It does not show how to make good sushi or even discuss what makes Jiro's sushi worth $5000 for dinner...
excellent documentary, for anybody that loves sushi or likes the idea of taking pride in your craft. This is a must see. Not many people take much pride in their work anymore and this is the antithesis of that.
Have watched it twice, am a huge sushi fan, and an ex-chef myself, I did find it interesting, about the pursuit of perfection, and family dynamics, but it really was pretty shallow on both parts. There was a little about picking fish, cooking rice, and service... but no real meat to how he developed his style. I probably am in the minority in wanting it to be longer or more in-depth as to what makes one tuna better than others, (have learned some of this from Discovery channel fishing shows about tail fat in the tuna) would have loved a description of why his special rice is better than others etc... would I spend $380 for 20 pc in his place, maybe.. im curious enough, but probably am not knowledgable enough to truly appreciate it.
This thread is ridiculous. Anyone reading this unsure of whether they should see this film, go look at critic's reviews. Don't take the word of just one uniformed buffoon in posting in an internet forum thread. Check Metacritic[metacritic.com]. This is a wonderful film I am looking forward to seeing again. In my opinion, it's not primarily about sushi. It's about family and the eternal pursuit of perfection. Jiro has spent his life constantly improving his craft, and many believe he's in a class of his own. His dedication and standard of quality are amazing. Not only is he a master specialist, but so are all of his workers. All of his ingredients come from master specialists: a rice merchant of the highest quality, a tuna merchant of the highest quality, and octopus merchant of the highest quality. They save their choice cuts for Jiro. An apprenticeship at Jiro's restaurant lasts eight years. In this film you'll from an apprentice how he learned to make omelet sushi to Jiro's standard. Every day he would come in and make multiple omelets. Jiro would reject every one and discard them. The apprentice made omelets every day for months. Finally, Jiro tasted one of the apprentice's omelets and said "this is how an omelet should taste".
Jiro's son has been working for his father as the heir to the restaurant for his entire life. But Jiro has lived long, and his son is already middle-aged. He has a heavy burden to overcome with Jiro's world-famous status and reputation for commitment to excellence. As one critic says: "Jiro's son will have to be twice as good just to live up to the reputation of the father!"
This is a wonderful film. Some people think sushi is simple, as the ingredients are simple. But there is astounding complexity and history here: generations of chefs, incrementally improving their simple food to rarefied heights. This is a wonderful film. After seeing the artistry on display here, you won't consider it foolish to spend hundreds of dollars on a meal like this. It's an exceptional experience to taste true excellence in every detail.
If my post is helpful to you, consider repping it.
I read all these comments while eating sushi bought from Safeway. I got 9 pieces for $5.99. I saw the chick who made my dinner. Hispanic and seemed very dedicated. She also made a wicked potato salad.
The majority of people won't be able to tell the difference between $6 sushi and Jiro's sushi. However, if someone tells them that Jiro is a genius, has dedicated his life to making sushi, they will gladly pay several times that and actually tear up as they're eating it because it's "so good". It's marketing, and Jiro has built up a reputation that sells sushi. It's not the sushi that has built up his reputation. Jiro is a marketing genius, he was able to sell dedication to craft so effectively as to make the quality of his product irrelevant.
I bet if your $6 fish was served at Jiro's, someone would declare it the best in the world. After all, Jiro the sushi God said it's good. So it must be good.
Funny enough, the documentary glosses over the fact that his son is now solely managing his father's restaurant. When the Michelin star people came over, his son was the one who prepared the fish. So the Michelin people really tasted sushi prepared by Jiro's son. They could not tell the difference.
Ironically, sushi served by Jiro's son at his own restaurant did not earn 3 Michelin stars. The same sushi prepared by the same chef, managed by the same man, earned 3 stars at the restaurant with Jiro as the figurehead.
Even the most discriminating palates cannot discriminate between sushi prepared correctly from fresh fish by different, half-way decent sushi chefs.
People really need to be more resilient to marketing...
edit: I should disclaim my comment by saying that I have the utmost respect for Japanese culture and the Japanese people in general. I have been on a Japan cinema binge on Netflix, which is why I watched this doc. Even though I understand Jiro is regarded as a "Japanese national treasure", my criticism of this doc should not be interpreted as an attack on Japanese people/culture.
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