Saturday, March 26, 2016


This is the story of a man, his restaurant(Jiro’s restruant is an expensive one with a meal starting at around 300 bucks for a meal which can last as little as 15 minutes. Of course if you want to go you’re going to have to book a month or more in advance), his sons and his sushi.

It’s a loving portrait of a man who lives for his work and what it takes to be the best. Beautifully shot, with a heavy use of Philip Glass music this is a great little film that makes you want to go out and have some sushi (several people at the end of the screening were going to head across the street to get sushi.) This is a neat portrait of wiley old man who strives to always improve and be the best at making sushi and has been awarded with accolades from around the world as a result. A tough task master Jiro puts his apprentices and sons through rigorous training, and he freely admits that if it wasn’t for their preparation of the staff he wouldn’t look so good at preparing the food for the guests.(There is revelation late in the film about the Michelin award- which reveals how good his training is).

Sadly Jiro and his eldest son can kind of see the end of the road for them and their restaurant. As they note the amount of fish is rapidly declining due to over fishing thanks to the explosion of sushi across the world.Sushi was once an expensive delicacy but now is available everywhere.(This film is an interesting counter point to the Oscar winning film The Cove about the men who fish for the fish that become sushi.) I liked this film a great deal.

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