An appetizing documentary in every sense, Jiro Dreams of Sushi follows 85-year-old master sushi chef Jiro Ono, paying lushly photographed homage to the process of preparing the artisan sushi that earned Ono’s esteemed Sukiyabashi Jiro restaurant three Michelin stars.
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I watched this before bed and woke up thinking about sushi. The symphony of slow-mo may have got a little tired if it wasn't so effective in achieving a welcome dreamy feel to the whole production. I was captivated throughout. Very insightful, in-depth and intriguing portrait of a man and his profession.
My favorite documentary of all time. Jiro's life is full of so much ambition, discipline, and accomplishment, but he never lets it any of his popularity get to his head. His work and technique are so simple, consistent, and truly artistic - very similar to this documentary. Get ready to feel hungry and inspired.
After this movie, I literally has dreams of sushi. I was pounding squid with my hands, serving it up, and wondering why people like someone so rubbery like raw squid. [Spoiler] The most moving part for me was when it was revealed all the award winning meals were actually served by the eldest son, not Jiro. But despite that, Jiro's sons may never receive the same prestige as his father.
The standard of craft in both the filmmaking and the subject are so astronomical that you have no choice but to be in awe of JIRO DREAMS OF SUSHI. Even if you've never eaten it in your life and may never will, this film has the power to make you think twice. This is not food as art, it is art as food.
Jiro Ono is one of those people who I would just love to sit down with in the afternoon and have a rambling conversation with long into the night. I mean making sushi and analyzing movies are pretty similar. Also, I no longer find the idea of eating raw fish icky. I need to go to Jiro's restaurant and try some sushi. I'd better book now.
Illuminating, gorgeous, mouth-watering but slightly incomplete debut effort from Gelb. Jiro Ono is a fascinating subject who reflects attitudes and a work ethic that seem nearly extinct. His sons, although fully-established themselves, are seen through the anxious eyes of the parent (the Ono women are conspicuously absent). Passing on time-honoured traditions has never seemed more tenous, essential, or affirming.
I have great fondness for anyone who devotes his life to mastery of an obscure art or craft, especially in these times of ours where haste and disposability boastfully reign, but at day's end this is still a feature-length documentary about sushi making.