Jiro Dreams of Sushi” is as elegant and tasty as the splendid sushi prepared by the man in the title, and that is saying a lot.
For octogenarian Jiro Ono, proprietor of Tokyo’s Sukiyabashi Jiro, just might be the best sushi chef on the planet. With fans such as France’s culinary legend Joel Robuchon, Ono was the first sushi wizard to earn three Michelin stars, and his restaurant looks to be the only such awardee that has just 10 seats in a subway station arcade.
Director David Gelb, a sushi lover since childhood, came up with the idea of making a film about the best chef around. He consulted with food critic Masuhiro Yamamoto, who claims to have eaten in hundreds of Tokyo sushi restaurants and unequivocally votes Sukiyabashi Jiro as the best.
“Ultimate simplicity leads to purity,” is Yamamoto’s verdict, and Ono’s establishment epitomizes that. It serves sushi and only sushi, and despite prices that start at roughly $300 per visit, reservations must be made at least a month in advance.
Several people, including Yamamoto, talk about being nervous when they eat at Sukiyabashi Jiro because of the high standards of the man himself, and Ono, 85 when the movie was filmed, certainly presents himself with the severity of an unbending Buddhist monk.
But Gelb, who shot the master over a two-year period, clearly developed a rapport with the great man, and as the film progresses, we get insights into his past and his personal life.
Ono is as strict with himself as he is with everyone else. A passionate perfectionist who believes “you must dedicate yourself to mastering your skill,” Ono, as the title indicates, literally dreams about sushi, waking up and creating dishes that have never existed before.
High standards are what make his sushi so good. Fanatical about the smallest details, he makes his associates hand-massage octopus for 45 minutes before it is considered ready to serve. And one assistant talks of preparing egg sushi that was not up to the master’s standards 200 times over a four-month period.
Even if you don’t fancy raw fish, “Jiro” is captivating. The uncredited cinematography makes each piece of sushi gleam like a tiny work of art, and editor Brandon Driscoll-Luttringer does an expert job of cutting the footage to classical music, often Philip Glass’ works. You may not dream of sushi yourself, but why Jiro Ono does becomes perfectly clear.