Not Showing: Jiro Dreams of Sushi

As I love Japanese Culture, from it’s place, weather, language or even their media, and yes, even food. However, it doesn’t mean I love all their dishes. I only love, their fried foods, rice, ramen, miso soup and teriyaki or sukiyaki perhaps. But not sushi. Geez, I also eat sushi but in the most rare times. The last time I ate one was 1 year ago and I ate one because it’s part of the eat all you can menu. I ate a lot, it felt me full and yeah not really enjoyable.

However, after watching this documentary, damn.. I will eat sushi only in that place. =)
Indeed as Jiro admits, he dreams of making new sushi even in his dreams. Damn, that’s how passionate in doing his job, even he’s 85 years old. Going 86 perhaps this year. 

The story goes as one famous sushi restaurant in Tokyo headed a shokunin great in making Sushi or great itamae (Sushi Chef). His name is Jiro and it shows how his restaurant works, how his relationship with his 2 sons guiding them of operating his Sushi restaurant and how delicious is his menu of Sushi. The pressure of his 2 sons following their famous Father footsteps and how they will continue his legacy if he’s gone. 
 Narrated by Jiro himself and his 2 sons, plus a food writer, they narrated the journey of how Jiro started, then how he works until gain recognition of getting 3 star Michelin rating (yes, the wheel brand for cars) for his restaurant. 

Interestingly, his restaurant is under a subway station and it has only 10 chairs. Plus some tables but it’s not really big. However, to eat there, you need to make a reseravation for at least a month (now it became 3 months reservation!). The restaurant has no restroom, because that’s how small it is. They don’t cater or have other dishes than sushi and yes, no appetizers. No soy sauce in other sushi dishes they offer. 
The only flaw I can see in this film, the lack of foreigner recognition of Jiro’s greatness. I mean he was recognized by Michelin but no interview from a foreigner, or at least one great foreigner chef. Although they show some pictures of famous chefs eating there, it’s just it will add awe or awesomeness to how great this dude done, just serving sushi. 
The great thing about this documentary is Jiro’s family. Don’t look for their wives or children which I don’t know if they have one, but the passion they put in just making sushi. Jiro secret is simple, just do the same thing everyday and find ways on how to improve your craft. He even said that until now, he haven’t reached perfection. Damn, 85 years old, already recognized of the best chef and it’s restaurant as well,still admits hasn’t reached the peak of his creation. His mindset will really inspire people to do their best in what they do. Whatever you do in life and love what you do as Jiro admits, you will not be tired of doing the same thing and continue to improve and perfect the craft. I thought businessmen or empire holders are the best in this earth because of what they earn or hold, or even inspiring people now like artist, actors, or peformers.. This one is special because of the craft he have, simple craft as it looks, just making Sushi. 
There were many great facts I discovered in this film, like sushi is not only with seaweed wrapper and rice plus meat. The mouthwatering sushi that shows in slow motion on how it’s done. How apprenticeship works in Japan and how the sushi business works. There were a lot to really fascinated about watching this documentary and yes, I won’t be surprised if you want to go there and spend 30,000 yen for a 19 part sushi course. That’s around $375, not bad. =)
The sad part of the film, as they admit.. It’s getting hard to service quality sushi if the ingredients were difficult to get. As evident in climate change and yes, over fishing, the vendors or fish suppliers were having a hard time to get the best fish for the best sushi. This was evident in one scene there, the shrimp supplier was not able to give the order asked because they were only 3 kilograms available for the whole fish market! 
They were asking if the government can regulate fishing for young fishes or avoid overfishing. Jiro describes in his old times, great tuna is available right away when the market opens at the morning. Now, it’s hard to get one, especially companies making sushi available in every single store in Japan. His sons describe sushi was really expensive going back old days. 
I can say, well.. This documentary is a must for food lovers or even those who are not. It’s my first time to watch a japanese documentary but well it’s produced and directed by an american company, it is still a good documentary to watch. Although not great because it’s a specific topic is discussed, not everybody loves sushi, even me. But definitely, if you’re hungry for sushi or a food lover, watch this documentary. It will not fail your taste buds. =)

I pray and hope like his son’s wish that Jiro can make sushi forever! But if not, I confidently say, Jiro sons will able to continue his legacy, even if it will be not the same as his father’s works.

But simply making good sushi that he father taught them. 
Look at his younger son, same sushi and place, just a different atmosphere but same result. Customers coming in.

He’s a 2 star Michelin rating restaurant anyway. Not bad. 

Besides, the inspector who ate at the original restaurant tasted the same good sushi without Jiro serving the patron.

That’s legacy perhaps. 

Maybe Jiro can just dream sushi all the time. 

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