Master chef Jiro Ono has been making sushi for over 75 years. He started as an apprentice when he was only 10 years old -- one year after he left home for good and became responsible for his own survival. In the new documentary about his life and work, Jiro Dreams of Sushi, the 86-year-old Jiro lets us in on the secret of success. The chef smirks and says that children shouldn't be allowed home after they leave; they wouldn't be motivated to succeed otherwise. The harshness of those words is belied in Jiro's eyes, however - there is sadness there beyond his tough exterior. This is the true gift of "Jiro Dreams of Sushi": Beyond the food porn and voyeurism into a world many Westerners know nothing of this is a film about a man who turned to self discipline out of necessity and turned it into high art.
The documentary shows us the daily routine of Jiro and his team at his 3 Michelin-star restaurant, Sukiyabashi Jiro. Jiro is the only sushi chef to have ever received this honor and he's also the oldest Michelin recipient in the history of the guide. According to Jiro, his success is owed to a combination of endless repetition and innate talent. He makes no secret of his methods, which are well-known to all sushi chefs, and uses only traditional (although top-of-the-line) ingredients. As we watch Jiro and his staff cook each component (perfect rice, exquisitely sliced tuna, impeccably cooked octopus and eel) it becomes clear that this is more than just cooking for these men; this is ritual, lovingly and dutifully performed.
Posts
