Film
This is a fascinating documentary by first time feature director David Gleb. The film follows the life of 85 year old Jiro Ono a man who has been in the sushi business an astonishing 75 years. In case you are not up on your sushi masters, Jiro is one of the worlds best, and he is the owner of Sukiyabashi Jiro a tiny restaurant located in a subway station in Tokyo. The restaurant has only ten covers, but 3 Micheline stars.Why Jiro had such an early start in his career, and the person it has made him, is the central focus of the film. He is, it seems, relentlessly driven to perfection and it has made him a master of his art.
The documentary also explores the story of Jiro's older son and his relationship with his father. At the age of 50 Yoshikazu Ono has been working for his father for 30 years. He will inherit the business on his fathers retirement enabling him finally to fulfill his own potential as a sushi master. But his inheritance could be a double edged sword. Yoshikazu's sushi may always be judged inferior to his father's even if it is comparable, and there is a risk that the restaurant will loose customers and him, his inheritance.
Review
A film with sensitive story telling but also insight into Japanese culture. And a very interesting lesson in the delicate an art of sushi making in a high end restaurant, it takes 10 years to apprentice as a sushi master in Japan. Starting at the bottom means wringing out hot towels for a few weeks before you are even allowed to wash the fish (or massage the octupi). After ten years they let loose on the egg sushi.Thoughtfully filmed, with great insight to interesting characters. The trip to the fish market is a particular highlight, and it seems in the sushi business there is a chain of high standards from the fish vendors, to the customers plate.
This film is well worth a look, but if you care about Octupi please stay at home or bring tissues.
Budget: Low Budget, the director is also the camera man. Red One camera.
