This is the world-famous sushi restaurant that has been awarded three Michelin stars. People need to make a reservation a month in advance to dine here, and the lowest price is 30,000 yen (about 2,500 yuan in 2012).
But food is not easy to make. Jiro Ono has been making sushi all his life, and even dreaming of making sushi. He devoted his whole life to this seemingly simple food. The ingredients were carefully selected and handled strictly, and every link from production to entrance was meticulously arranged. In the early morning, I went to the market to buy ingredients, and I insisted on giving it to my eldest son when he was 70 years old because of a heart attack. The food vendors are experts in various fields. Those who sell tuna concentrate on selling tuna, and only sell the best tuna, and those who sell shrimp only sell wild shrimp. These people are strict and almost paranoid about the work they do. But it is everyone who takes their work so seriously and regards it as a career that gives the heart-shaking sushi that is finally delivered to the mouth. After buying the ingredients and having breakfast, the hard work officially begins. Before kneading the sushi, 95% of the sushi is actually completed. The processing of the ingredients is the key to whether it is delicious, and every step must not be sloppy. Wash everything and sharpen your knives. To prevent the octopus from eating like rubber, it is necessary to massage the octopus for 40-50 minutes first. When the fish is still fresh and jumping, cut it with the lines flat. Flip the seaweed sheets back and forth over the fire and bake them for a fixed time, stack them up and put them away. Rice is very particular. The rice is placed in the pot and must be cooked in a time-limited manner with great pressure. Pour the white rice into a wooden basin, sprinkle with appropriate cold water, and fan it back and forth with a paddle fan to about the temperature of the human body. The rice merchant who has cooperated for many years only sells this kind of rice to Jiro Ono, saying that others will not cook it even if they buy it. Everything is ready, the customer arrives at the store, Ono Jiro skillfully kneads the rice and fish, spreads the sauce, and puts it on the table, like a magical magic show.
Jiro Ono is strict with himself and is rarely satisfied with his work. He is always looking forward, working hard, and repeating to improve, trying to reach the peak, but no one knows where the peak is. This reminds me of Dae Jang Geum that took Asia by storm a few years ago. In the play, Jang Geum's master Han Sang Gong is also constantly expressing this idea. There is no secret to cooking, or rather, the secret lies in repeating what you are doing day after day with gratitude. The time and effort put in is the secret. Han Sang Gong trained Jang Geum rigorously, repeating seemingly inconspicuous little things that are the basis for future progress. The same is true for Jiro Ono, who has strict requirements for the apprentices in the store. New apprentices start by wringing a towel, a hot towel that can hurt your hands. But if the towel is not twisted properly, the fish cannot be cooked. The hard work day after day is like a sacred ceremony entering the temple. After ten years of hard work in the shop, the apprentices are asked to start learning how to fry eggs. A simple fried egg looks simple, but it contains infinite wisdom. The senior apprentices in the store practiced frying eggs for several months, and after failing more than 200 times, they were able to satisfy Jiro Ono. Decades of working on a job can bring the characteristic sensitivity and intuition of a profession, and some layman thinks that the trivial details are the key to miracles. Such a long and rigorous training makes many apprentices intimidated, and even quit their jobs after one day. And it is this uncompromising belief and the artisan spirit of pursuing the ultimate in specific things that give simple sushi a profound taste.
Jiro Ono's insights on life and education are also quite enlightening. "Some parents say to their children, if you don't do well, come back. This kind of stupid talk will only make the child achieve nothing." Parents' hearts are true, but in a society where the strong eat the weak, in order to survive, it is necessary to work hard and work hard. Effort is not used to show off or move oneself. Working hard is a normal thing. If you want to relax in any period, you will only be left behind by the times. No job, no job is easy. As said in the video: "People now just want easy work, then have a lot of free time, and have a lot of money, but they don't even think about developing their own skills." Now China is also facing the problem of labor difficulties , no one wants to live in a factory. College students are not good enough, and they are not good enough, which leads to the situation of employment difficulties. And behind this, it is the yearning for an easy but high-paying job.
I personally think that the logic of the film is not clear enough, and it ends well with expectations for the eldest son. However, the first part of the film was filmed for a while, and the sushi was filmed for a while. It was messy and there was no clear arrangement. Some shots are not handled well enough. When the fast shot shows different sushi, the background behind is too clear, which affects the presentation of the sushi, and the priority is unclear. It can be seen that the director intends to pursue the rhythm of the music in some parts to be consistent with the rhythm of the picture but has not handled it well. Some close-up shots of the faces of the characters seem to capture the frustration of the eldest son, but to be honest, I didn't see it. There are also some shots, because the camera is too close to the character, it obviously affects the state of the character at that time, which is not natural enough.
On inspiration, I think this is a pretty good inspirational work. It's not the kind of chicken soup for the soul that screams out of reality, but a true story that is close to reality and inspires you to keep moving forward. When Ono Jiro's firm back walks the same line day after day, through the same subway entrance, and into the shop where he has worked for decades, what else can you say? Bad at math? Not doing a good job? Pour passion into it like Jiro Ono, and keep repeating it to improve.
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