Taking a quick break from pictures of my trip to talk about Jiro Dreams of Sushi. If you haven’t heard of it, its a documentary about the “best sushi restaurant in the world” (according to Anthony Bourdain). Not only that, but Sukiyabashi Jiro is the first sushi restaurant to receive three Michelin stars and Chef Jiro Ono is the oldest chef to receive three stars.
Here’s the trailer in case you’re interested:
I just got home from watching it and, even though my friends and I were 30 minutes late, it was a really good documentary! I love food, documentaries and Japan so it was a perfect combo. The storyline itself was really touching and extremely inspirational. To love something so much that even after 75 years, you’ll still love doing it. The art of crafting sushi to selling fish to cooking rice. Its a really interesting and different world from the one I live in and I definitely would recommend this movie to anyone who has it showing in a nearby theatre. I mean, I don’t want to say too much without spoiling anything for everyone, so just go watch it!
As for execution, I got a tiny bit annoyed at a few scenes because they’d be interviewing someone straight on and totally cut part of their head off, or the camera will be shaky. Haha, I guess its just my OCD acting up, or because I’ve been helping my friend, Kevin, with a lot of videos so I’m starting to notice these things more than usual. The transitioning from topic to topic was a bit rough too. But I’m not a professional, so I guess I can’t say too much. Although, I’d definitely love to film documentaries like this in the future with Kevin. Aside from that, I thought it was beautifully filmed and wonderfully edited.
According to the restaurant itself, the chef’s tasting menu is about ¥30,000 ($370 USD), but I’d definitely pay that much for amazing sushi. I’ve read that its a pretty quick meal since Chef Ono times it to make sure that the meal is finished within 30 minutes. I hope that I’ll be able to eat there one day (it only has 10 seats, less than the restaurant that I work at!), but Chef Ono is in his mid to late 80s so by the time I get around to going, his son may have become the head chef by then. But I’d still be excited since I’m sure the quality will stay the same.
And yes, I will definitely have to go watch it again since I missed so much at the beginning~
