Jiro is so inspiring. Seriously, even at his age he still works and still tries to work on and improve his craft. It's amazing, something so simplistic as sushi, something that most people would tire of after making after a few years never mind decades. He doesn't do it for the accolades or fame just for the love of the craft and the pursuit of perfection.
Beautiful...i almost smell the perfection aroma floating in the air!!! When Mr. Jiro comes in at the end, looking satisfied, i saw him as the conductor of the orchestra comtemplating the works he has created....The music went really well with the food, too....Everything is filled with Zen, serenity, precision, perfection..Truly a master in his field.....If i won the lottery, his restaurant will be my first visit!
I love how he communicates his philosophy through his sushi. That is a sign of excellence: When you eat Jiro's sushi it is an experience, something transcendental, not just consumption.
This video already has food celebs, bloggers, and enthusiasts already talking about it. ps. I almost tasted the uni and the lean tuna from the footage alone.
I hope you go to a good place... Trust me, random cheap buffets or sushi places or from supermarket sucks so bad.. If you want to have a good experience you should go a high end one
+HipHop Eminem AND PAC Yes. Once you find a good place, it is like all the others are dismal shadows of the real thing. Pure pleasure exploding in the mouth when done well, dull as dishwater when done badly. High end isn't always expensive either: it comes down to whether the people making it care about doing it right and understand how to achieve it.
Fascinating, and beautiful film/culinary work. Average folks probably never get a chance to dine there, as this is probably for high class customers mostly I imagine. I wonder how much more amazing his seafood is compared to his cheaper competition though, I mean fresh fish is the key ingredient and that is not impossible for many to come by. It seems the higher cost is maybe based on his preparations, secret sauces, and the somewhat unique approach to service in combination with music.
The film, like ALL films is extremely over dramatized and Jiro and his sons are acting. They are different in person. Racist, hateful, arrogant, and spiteful.
watch the movie, it will not disappoint.. the 10-seater restaurant is in a subway station, each meal costs upward of ¥30,000 depending on the catch of the day, and each meal consists of around 20 pieces of sushi
I can't really blame people who find the price unjustified--to most of us, our tastebuds are pretty much attuned to dollar menu burgers, pizza, salad with thick dressing, and all you can eat buffet (sushi included). When we've been eating inauthentic food all our lives, we just wouldn't understand and CAN'T appreciate the level of organization, technique, and finesse a 3 Michelin star restaurant would have. Personally, if I were there, thinking about that 300 dollars would make the food taste not as good lol
I like how they are like "yeaaahh nigga that shit be the best niggaaaaa" at the end. But for real, respect for the chefs that really looks delicious and fun to do
I believe Sukiyabashi Jiro is an "omakase only" sushi restaurant. Omakase means "I leave it to you" meaning that the customer trusts the chef and lets him decide what to serve. I don't even think a place like this has a menu.
Most high-end sushi restaurants are Omakase. From everything I've heard and read about this place, it lacks experience in the sense that the service is around 30 minutes and typically not as close to as jovial as this clip tries to make it seem. Some reviews state the silence while service is intimidating, the last thing you want while you eat is to feel intimidated/rushed... Don't get me wrong, I'm sure the fish is (above) top notch and watching a master work is incredible but I sense I would feel rushed to eat 10-12+ sushi courses in that time frame. For example, a typical Omakase takes over 1 hour...
It is called Nikiri, which is basically boiled soysauce. The thick-looking kind that you saw put on the eel and clam is called Nitsume, which is the sweetened version of Nikiri.
It's the demand and the brand that drives the price point, not necessarily the quality. I'm sure that the sushi is top echelon, but I'm sure that sushi for 3/4 of the price can be comparable.
We might ask just what the x-factor is in such a simple dish. Is his passion somehow being captured in the food? Some might say it's love/or his ki-energy that's somehow being infused into the dish somehow ... or is it simply that he has mastered every single aspect including prime ingredients, technique, texture, ambience, timing etc.
Jiro: makes the most beautiful sushi in the world in no time with mesmerising control Me: wonders why my computer mouse didn't eat the cheese I gave it
About five minutes into the documentary there is a scene where a young man saying he's come all the way from Shizuoka. Jiro does not care if that guy came all the way from UDFj-39546284. No Sushi for you.
I had a practice that be eating sushi whenever go to sea side by business travel. But, I don't eat sushi since a few years ago. Because, chance for business travel is decrease. Economic recovery come on me first!! I want to eat true delicious sushi. ...101th comment!?
sure, it's even cheap for being a Michelin 3 star restaurant. I've been to many 1, 2 and even 3 star restaurants all over Europe and the adequate spending is around 500 USD each considering a couple of good bottles (I mean good bottles, not the nonsense for movie stars or pro players like 10-15.000 USD bottles...which are mostly just old).
First of all Im not a hater and I love sushi and the passion Jiro gives it. Also I believe that you need a lot of practice to master sushi. But honestly It should´t take more than 15 years top to master it. Im sure there are plenty of top notch sushi restaurants that makes as good sushi as Jiros. It all comes down to media and rumours...
There's more to sushi than just rice and fresh fish. The thickness of the fish, the taste and fluff of the rice, the way you cook some of the fish, the way you make the eggs, everything. It isn't as simple as you think just because he isn't making French of Italian cuisine.
