Jiro Dreams of Sushi review: Crafting a sushi symphony - most expensive restaurant dishes in the world

Dream of sushi (out of 4)
Documentary about sushi chef Yoshiro Ono.
Directed by David GEB. 81 minutes.
Opened in TIFF Bell light box in March 16.
Little Wild lucky Lang saw the universe in a dim squid or a perfect rice.
At the age of 85, Tokyo's most famous sushi chef was commissioned to do his craft.
The topic of retirement disappeared with the invasion of his dawn. to-dusk devotions.
The inspiration for the best sushi, the ideal he has not yet reached, is full of his dreams.
David cloth Awardwinning doc (
American Film Academy of American film academy 2011)
, Jiro's sushi dream is a gentle hymn to a quiet obsessed man who pursues excellence every day and is never satisfied with the work of the day.
This is a family legend and a sushi nirvana tour that adds an unexpected satisfying narrative to this visual treat.
Bal is the owner and sushi chef of the 10-10 restaurant, bald, light, with glasses
Seat of Sukiyabashi Jiro restaurant, one minute at the restaurant downstairs at Tokyo Metro station, was awarded the famous three seats
Michelin star reviews
This means that it is considered "extraordinary cuisine, worthy of a special trip," as evidenced by people from all over the world eating at the Ono sushi counter, waiting for a year's privilege.
They drink beer, tea or sake.
No appetizers, no equipment, only sushi made by Ono and his eldest son Yoshikazu, and then gave it to every diner like a gift, when Ono stood in front of the diner, his trademark is 1,000 expressionless-yard gaze.
Yoshikazu explained that his father thought a meal was a concerto.
To put it properly, Gelb put his favorite lens on his mouth --
Water sushi with orchestral music. A 20-
A piece of sushi, each made by hand, brushed a layer of soy and then placed on a shiny black platform in front of the restaurant, like a sacrifice on the altar, starting at 30,000 yen: about $362.
Since a meal takes only half an hour to finish, it is the most expensive dinner consumed per minute in the world.
For those apprentices who work hard at preparing the kitchen for the Ono, this is a challenging atmosphere.
Gelb's camera moves in tiny places and gently massages the baby octopus within the 45 minutes it takes to ensure maximum tenderness.
At the same time, in the corridor, Ji and zu carefully toast on a small brazier with their hands.
Now in his 50 s, Yoshikazu will take over his father.
If he retires
The younger son Takashi has his own sushi shop and his career has been successful, and if he feels impatient or jealous, he controls it when he explains that it is the Japanese way the eldest son inherited the family business.
In an interview with his son and their firm father, he explained that the only key to happiness is a lifelong commitment to mastering the skills of sushi --
Reveal the dynamics of the family.
Occasionally, I said something ugly, and a tense laughter interrupted this sentence.
Ono believes that Yoshikazu rides his bike to Tokyo's Tsukiji fish market every morning and does business with all vendors who admire the older master.
He made sushi for customers with him.
But he can't give up for his son.
"What is the definition of delicious?
When the documentary began, Ono asked, it was a question to answer in the ending, because Gelb showed us every gorgeous, seemingly simple piece in the sushi concerto, because it is crafted by skilled hands who refuse to stand still.
But what is the definition of family?
This is completely another matter.