Over the weekend my roommates and I watched the documentary “Jiro Dreams of Sushi.”
The film is about Jiro Ono, an 85-year old master sushi chef whose restaurant Sukiyabashi Jiro is legendary among Tokyo food enthusiast.
The sushi is so well crafted and prepared that the 10-seat restaurant’s meals cost $300 a plate.
Customers also must reserve seats several months in advance to dine at Sukiyabashi Jiro.
The documentary focuses on the relationship Ono has with his two sons who also are sushi chefs.
The youngest son Takashi has left Jiro’s restaurant to start his own.
The older son Yoshikazu is obligated to succeed his father and take over Sukiyabashi Jiro when Jiro either retires or dies.
The story goes in depth into Jiro’s childhood, showing how he started out as a young apprentice, the struggles his family faced while living in poverty and the sacrifices he made to become the legendary chef he is today.
This documentary also shows how Japanese culture has affected this family.
In one scene, with no sign of bitterness, the two siblings discuss how they became sushi chefs to please their father’s wishes.
The techniques Jiro’s restaurant uses to prepare meals are extremely worthwhile and time consuming.
It took one of of Jiro’s cooks 10 years of practice before he was allowed to touch the eggs.
And it took a few more years until his egg sushi could satisfy Jiro’s taste.
On top of being a great documentary about family and obligations cultures create, we get to see an awesome cooking show.
I never knew close-ups or slow motion could make rice appear more appetizing than steak.
There is one downside from watching this documentary. From now on when I eat sushi, I will do so knowing it will never be as satisfying or divine as Jiro’s.