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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-