Chef Jiro Ono, Japanese living legend, is perhaps the world’s greatest sushi chef. Having garnered 3 Michelin* –The Michelin company who has been putting out a restaurant and hotel guide for about 100 years says that Sukyabashi Jiro is the best Sushi restaurant in the world.
The Guide hands out stars to restaurants, on a scale of one to three stars. Even earning just one Michelin Star is one of the greatest honors a restaurant can get. But three Michelin Stars? That’s essentially food perfection.
There are fewer than 100 restaurants in the world with 3 Michelin stars, and Sukiyabashi Jiro is one of the few sushi restaurants to receive that honor.
The 10-seat, sushi-only restaurant inauspiciously located in a Tokyo subway station, the room is not spacious and the ambiance could be described as sparse, but there is a three-month waiting list. There are no snacks, no appetizers; just plate after plate of award-winning sushi.
Behind the counter, Jiro is a stern host, placing his morsels just so and adjusting the portions to each eater. Sitting at the sushi bar diners are faced with a 85-year-old man grim-faced, bald head shining as each diner swallows his creations in a single gulp.
About The Film
Director David Gelb had a quest to make a documentary about the greatest sushi restaurants in the world. But everyone he spoke to directed him to the unassuming man who runs a 10-seat restaurant near a subway in Tokyo: Jiro Ono of Sukiyabashi Jiro.
JIRO DREAMS OF SUSHI is the story of 85 year-old Jiro Ono, considered by many to be the world’s greatest sushi chef. He 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.