J. Soerensen I don't think this movie lives up to all the hype it has received. If you are a chef or just a food lover you would probably like this movie a whole lot more than me. It seemed to be more about food porn and less about the story of the owner. I tried to watch this movie on two separate occasions and both times I could not finish the movie. It became boring after about 45 minutes and I had to stop. Don't get me wrong, this movie is still good and the story of the Owner is very touching but I thought I could have been done much better.

siderite Shokujin, they call them, people who are not only good at what they do, but they gladly do it out of passion and continue to feel the need to improve at any time. Jiro is such a craftsman, an 85 sushi master who started working in the field when he was 10. That makes his continuing career last for 75 years.Obsessed with his work, he leaves at 6 and comes back at 22, working for 16 hours and never complaining. His two sons are helping him with the business. The youngest already has his own restaurant branch; that's because the elder brother is traditionally supposed to continue his father's work. At 85, Jiro doesn't show signs he ever wants to retire, though.It is a very impressive glimpse in the Japanese culture, the family, sushi, and very inspiring, as well. I am good at what I do and most of the time I love doing it, but some times I just bitch about it and give less than my all. Improving myself is not always my first priority. This film shows you what a man is like that does that religiously every day. A very interesting documentary, I recommend it to all, no matter your own opinion about sushi.There are some slipups in the film, though. Focused on Jiro's brilliant persona, no one even considers criticizing his faults. The documentary presents him as a living god, only giving some hints on what his childhood was like and how that translated into his own children's education. But what I thought was a glaring omission was the wife. You only see her smiling in one scene - one! - in the entire movie. She is the one that probably stays at home the entire day and has waking contact with her husband for one or two hours at most.While he boasts at actually dreaming of how to improve sushi when he sleeps, I've only noticed traditional methods of cooking in his restaurant, which I suspect has been having the same kitchen protocol for decades. I understand that he is a hard working genius, an uncompromising cook that deals only with the best product vendors and prepares and cooks sushi in the best possible way he could devise, but that shouldn't have made the documentary creators ignore his personal life, or lack thereof, and how it affects the people closest to him. There were enough hints in the film to not feel that this was intentional.Bottom line: almost one hour and a half of watching and listening to people talking about the perfect sushi taste made me ravenously crave fish. I would probably appreciate it better by eating it Penguin style, but still. I thought the film would bore me, but I actually followed it from start to finish without fast forwarding once and I felt inspired while watching it. While it is easy to appreciate the consummate craftsman who dedicates all to his passion and work, I can't see myself enjoying the life of a shokujin. Jiro is totally happy with it, though. There is something to be learned from that.

Chris Nguyen 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 specialize 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.He admits that relationship with his sons when they were children wasn't the best.It is a tradition for the oldest to take over the family business so older son have to live up to the expectation. It will hard to follow a great mans footstep. The younger son open up his own sushi restaurant, a similar restaurant the interior is just reverse to the interior of his father and since he feels his sushi is not as good as his father his prices are cheaper. The film only capture the aspects of the restaurant but not much of his personal life. A couple mentions of his parents. Not sure if there is a wife because there no mentioning.The way David Gelb directed itself work of art. The sequence of scenes classical music playing in the background while they preparing the ingredients combined with the narration and close up of the finish sushi. The close up on the hands making the sushi. Yamamoto is says Jiro is maestro of an orchestra. Jiro have a keen eye for details from the seat arrangements making the sushi smaller for the ladies so it doesn't interrupt the flow noticing if the guest are left handed. describe Jiro sushi course like sonata his course in 3 movements : first classic fish like tuna and halibut the second an improvisation on the fresh catch of the day. the Final movement close with eel and egg.If you enjoy sushi you will enjoy this documentary. At 85 Jiro Ono still working hard to hone his craft. No tricks or shortcuts just hard work and dedication. David Gelb gives a behind the scene on Sukiyabashi Jiro a three star Michelin restaurant giving insight on his methods of madness. Mentioning to the camera you shouldn't complain about your work always improve your skill. As a sushi master he makes sure that everything is up to his standard.From his supplier to his apprentices preparing the ingredients so he can make high quality sushi. Simply a perfectionist he is truly a man with passionate a master in the art of sushi.

Geeky Randy Sushi-themed documentary about Jiro Ono, an 85-year-old sushi master and owner of Sukiyabashi Jiro, a Michelin three-star restaurant located in Ginza, Chūō, Tokyo, Japan. The film touches on the lives of Ono's two sons (particularly his older son), the art of sushi, the operation of the market and the behind-the-scenes preparation; but perhaps the most intriguing aspect of the film is Ono's continuing quest to perfect sushi and his life-long dedication to it. If you like sushi, you'll like this film. For an 81 minute documentary, the pace is terrifically smooth, with no memorable road-bumps to ruin the flow. Ono emits a curiously sweet inspiration of never being too old to learn new things; and his dedication seems to be reminiscent of Stanley Kubrick's obsessiveness of filmmaking or a grandmaster's ever-evolving understanding of chess.***½ (out of four)