Jiro Dreams of Sushi

2012 • 82 minutes

À propos de ce film

JIRO DREAMS OF SUSHI is the story of 85-year-old Jiro Ono, considered by many to be the world's greatest sushi chef. He is the proprietor of Sukiyabashi Jiro, a 10-seat, sushi-only restaurant inauspiciously located in a Tokyo subway station. Despite its humble appearances, it is the first restaurant of its kind to be
awarded a prestigious three-star Michelin Guide rating, and sushi lovers from around the globe make repeated pilgrimage, calling months in advance and shelling out top dollar for a coveted seat at Jiro's sushi bar.

JIRO DREAMS OF SUSHI is a thoughtful and elegant meditation on work, family and the art of perfection, chronicling Jiro's life as both an unparalleled success in the culinary world and a loving yet complicated father.

Notes et avis

I tried hard to see this in a local theater, but it never came. When I noticed it was on Google Play, I decided to watch it right then, and wasn't disappointed. Jiro is a fascinating and wonderful subject, the entire film is suffused with his philosophy and way of life, I highly recommend it. Even if you're not a fan of "food" movies, or documentaries, you should see this movie...I just wish the web version was also available in HD, it's shot simply (again!) but beautifully. The subject and his staff are always at the forefront, but what we do get to see of their creation doesn't disappoint.

Sushi has really blown up in the U.S. What a better way to showcase it than to document one of the greatest, if not the best sushi chef in the world. Jiro has a passion for what he does. Never satisfied, he is always chasing perfection even though we may assume he already has. All the while, it is up to his 2 sons to carry on his legacy. My friend doesn't eat sushi the same because of this movie. Like the sushi, it's that good.

I've honestly never considered the art of sushi much before (although I LOVE to eat it). Tj=his was truly an eye-opening experience looking at not only one of the most prolific and admired sushi chefs ever, but also the complex relationships with his son, and how the accessibility of sushi has changed in Japan.