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How entertaining? ★★★★☆
Thought provoking? ★★☆☆☆ 11 January 2013
This article is a review of JIRO DREAMS OF SUSHI. |
“I've never once hated this job. I fell in love with my work and gave my life to it. Even though I'm 85 years old, I don't feel like retiring. That's how I feel,” Jiro Ono
As with any tantalising foody flick (DINNER RUSH, BIG NIGHT, JULIE & JULIA, etc.), you must eat before watching JIRO DREAMS OF SUSHI. Preferably, of course, sushi, sashimi, or at least smoked salmon. If those dishes do not get your appetite gurgling in anticipation, then your enjoyment of this lovely documentary will probably be curtailed.
You may have heard of the legendary restaurant owned by Jiro Ono. He is also the head chef. It holds the much-coveted three Michelin stars. For anyone fortunate enough to taste the delights in such an accolade-laden eatery, they will know not only how fantastic the food is, but also the wonderful fastidiousness of the whole dining experience. Michelin is looking for:
- Quality,
- Originality, and
- Consistency.
So Jiro has that award. The oldest recipient. We are told at one point that he requires the octopi to be massaged for about 40-50 minutes to get to the right level of tenderness. Now that’s meticulousness! But what makes his restaurant unusual, to say the least, is the location: In a Tokyo subway station, which only seats 10 patrons at a time. As is said, “We don’t care about money.” However, it is still presented as relatively the most expensive dining experience in the world - a meal is fast, consumed in only 15 minutes.
As with any tantalising foody flick (DINNER RUSH, BIG NIGHT, JULIE & JULIA, etc.), you must eat before watching JIRO DREAMS OF SUSHI. Preferably, of course, sushi, sashimi, or at least smoked salmon. If those dishes do not get your appetite gurgling in anticipation, then your enjoyment of this lovely documentary will probably be curtailed.
You may have heard of the legendary restaurant owned by Jiro Ono. He is also the head chef. It holds the much-coveted three Michelin stars. For anyone fortunate enough to taste the delights in such an accolade-laden eatery, they will know not only how fantastic the food is, but also the wonderful fastidiousness of the whole dining experience. Michelin is looking for:
- Quality,
- Originality, and
- Consistency.
So Jiro has that award. The oldest recipient. We are told at one point that he requires the octopi to be massaged for about 40-50 minutes to get to the right level of tenderness. Now that’s meticulousness! But what makes his restaurant unusual, to say the least, is the location: In a Tokyo subway station, which only seats 10 patrons at a time. As is said, “We don’t care about money.” However, it is still presented as relatively the most expensive dining experience in the world - a meal is fast, consumed in only 15 minutes.
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Our intro into this universe is food writer Masuhiro Yamamoto, who basically claims Jiro is the greatest sushi chef in the world. And by the end of the film, you might wonder whether that might stretch to all time. There is a warmth to proceedings. We hear about Jiro’s tough childhood – having to fend for himself at a young age – and somehow through strength of character he came to be a chef. Like all those that push the boundaries of their profession, he learnt the rules, then broke them. He pioneered new techniques and presentations. We also meet his two sons who have followed him into the same career – their respect for their father and gentle humility is winning. Intriguingly, like Mrs Columbo in COLUMBO, we never meet his wife. One would have been very intrigued to learn about her perspective.
The documentary gives us a run-through, from fishing to the reaching of the palate, and a glimpse of the extreme hard work which goes into the meal served. The audience easily can imagine the task Jiro continues to set himself when telling us, “Once you decide on your occupation... you must immerse yourself in your work. You have to fall in love with your work. Never complain about your job. You must dedicate your life to mastering your skill. That's the secret of success... and is the key to being regarded honourably.” He is a role model. Not only that, JIRO DREAMS OF SUSHI briefly goes into sustainable fishing and natural resources sans preachiness.
Isn’t this what we all aspire to:
“I do the same thing over and over, improving bit by bit. There is always a yearning to achieve more. I'll continue to climb, trying to reach the top, but no one knows where the top is,” Jiro Ono.
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