Jiro Dreams Of Sushi (2011)
The Jiro of the film's title is Jiro Ono, an 85-year-old sushi chef and a legend in his field. His Sukiyabashi Jiro restaurant seats only 10, but it's considered the best place for sushi in Japan, with a full meal costing upward of 300,000 yen ($300); the three stars it has been awarded by the Michelin Guide only sweetens its prestige. "No one ever has a bad experience there," says Masuhiro Yamamoto, a food critic who's prominently featured in the film. Jiro Dreams of Sushi details, among other things, the painstaking process that goes into creating these mouthwatering pieces of sushi-from picking the pieces of fish for the day to getting rice from his usual provider, and from formulating his menu for a given day to presiding over his band of chefs as they serve the sushi to his customers, many of whom have had to reserve their precious seats about a year in advance. The man is incredibly precise in his process. Not just any fish will do; in fact, at the fish market he frequents, he often participates in a tuna auction in order to procure the ones he wants. And in the kitchen, he makes sure to always have a taste of whatever sushi is made in order to make sure they all suit his palate.
Primary Title
- Jiro Dreams Of Sushi
Date Broadcast
- Monday 6 August 2012
Release Year
- 2011
Start Time
- 19 : 10
Finish Time
- 20 : 32
Duration
- 82:00
Channel
- Rialto Channel
Broadcaster
- Sky Network Television
Programme Description
- The Jiro of the film's title is Jiro Ono, an 85-year-old sushi chef and a legend in his field. His Sukiyabashi Jiro restaurant seats only 10, but it's considered the best place for sushi in Japan, with a full meal costing upward of 300,000 yen ($300); the three stars it has been awarded by the Michelin Guide only sweetens its prestige. "No one ever has a bad experience there," says Masuhiro Yamamoto, a food critic who's prominently featured in the film. Jiro Dreams of Sushi details, among other things, the painstaking process that goes into creating these mouthwatering pieces of sushi-from picking the pieces of fish for the day to getting rice from his usual provider, and from formulating his menu for a given day to presiding over his band of chefs as they serve the sushi to his customers, many of whom have had to reserve their precious seats about a year in advance. The man is incredibly precise in his process. Not just any fish will do; in fact, at the fish market he frequents, he often participates in a tuna auction in order to procure the ones he wants. And in the kitchen, he makes sure to always have a taste of whatever sushi is made in order to make sure they all suit his palate.
Classification
- PGR
Owning Collection
- Television Vault
Broadcast Platform
- Television
Languages
- Japanese
Captioning Languages
- English
Captions
Live Broadcast
- No
Rights Statement
- Made for the University of Auckland's educational use as permitted by the Screenrights Licensing Agreement.
Notes
- DVD available (Call number: DVD-V JIRO)
Subjects
- Ono, Yoshikazu
- Cooking, Japanese
- Sushi
- Biographical films
- Documentary films
- Cooks--Japan--Biography
- Sukibayashi Jirō (Restaurant)
- Ono, Jirō, 1525-
Genres
- Documentary
Contributors
- David Gelb (Producer)
- David Gelb (Director)
- City Room Films (Production Unit)
- Weaver/Pellegrini (Production Unit)
- Preferred Content (Production Unit)
- 99225960614002091 (MMSID)
Subjects
- Ono, Yoshikazu
- Cooking, Japanese
- Sushi
- Biographical films
- Documentary films
- Cooks--Japan--Biography
- Sukibayashi Jirō (Restaurant)
- Ono, Jirō, 1525-