'Jiro Dreams of Sushi'Posted: Updated:
PHOENIX -- To celebrate the release of "documentary Jiro Dreams of Sushi," popular Tempe restaurant Sushi 101 had their sushi chef David James in the studio to discuss sushi and instructed viewers on how to make their own sushi.
James said one important step in making sushi is to get sushi-grade fish and not regular store-bought fish. He says it’s important to follow this step to avoid getting sick.
Being particular about the fish used is common among many sushi makers, including Jiro Ono, who is considered to be the greatest sushi chef in the world.
The film tells the story of the 85-year-old Jiro Ono, who 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 3-star Michelin review, 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.
For most of his life, Jiro has been mastering the art of making sushi, but even at his age he sees himself still striving for perfection, working from sunrise to well beyond sunset to taste every piece of fish, meticulously train his employees and carefully mold and finesse the impeccable presentation of each sushi creation. At the heart of this story is Jiro’s relationship with his eldest son Yoshikazu, the worthy heir to Jiro’s legacy, who is unable to live up to his full potential in his father’s shadow.
The feature film debut of director David Gelb, "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.
The film opens this Friday, April 20, exclusively at Harkins Camelview 5.