I admit to being serious, but the whole film is actually not in line with the trend of the world.
How to pick fish and how to pinch it should have a delicious secret, but I can't see it.
Metaphysicalization of things that should be scientifically possible, and inefficiently repeating what one knows to improve, is the so-called professional temperament. It makes sense to be kicked by the master, and it’s not right to resign if you can’t stand the pain...No one wants to stay in a shop that may not be able to make it in 10 years or 20 years.
The Americans were fooled by the heterogeneity of the Japanese and made this film.
Frankly speaking, an old man thought he was very good and quickly made sushi in front of me. He made one and I had to eat one, and I had to eat 20 in 15 minutes. I really don't want this kind of atmosphere. There is a feeling of being urged to fill up their stomachs. I wonder how this group of Japanese, known as customers, can come up with this kind of service?
Of course, I admire this kind of seriousness, but seriousness must also emphasize methods, rather than making mysteries. Otherwise, sooner or later will be eliminated by the times, such as Sharp and other Japanese companies...
View more about Jiro Dreams of Sushi reviews
