Written April 27, 2012
This was an unusual documentary: no "plot" or surprise ending, but I wanted to always see what came next. It was refreshing to see someone utterly respectful of their trade, craft, or profession. Jiro's love of his work transcended the hackneyed Japanese "respect" that we see in Samurai movies. From market to table we witness people who care; little things matter. Then I wanted sushi!
Written June 25, 2014
A simple 10 seat restaurant without restroom. If you want to eat there book a month in advance cost at least 30,000 yen no appetizers only the finest sushi. Michelin Guide awarded Sukiyabashi Jiro three stars meaning worth the trip to Japan. The first sushi restaurant to have the honor. Its all achieve behind the scenes by the preparations by his apprentices and his same attitude supplier/handlers. His apprentices goes through 10 year training if you can make it that long you can consider to be a first class sushi chef. First they hot hand towel the guest after that they can prepare the fish and after 10 years learn to cook the egg sushi. His quality of food is achieve by his trusted vendors especialize with their area of expertise. His tuna vendors only deals with tuna his shrimp vendors only deals with shrimps. Even he has a certain method of cooking rice , his rice vendor only sells certain rice to Jiro saying he wont sell his rice because only Jiro knows how to cook it properly.