Famous chefs all over the world
will marvel at the
taste of such simple things after eating Jiro sushi. How can the taste be so deep?
If you want to describe Jiro sushi in one sentence,
it is "minimalism and purity".
We don't want to refuse people thousands of miles away.
We use the technology does not pass the secret
of our repeated efforts just a day
are born with the talent they have
and some people have sensitive taste and smell
this is called a "natural"
in this line
as long as enough serious, skilled craft will
but if you want to To become famous, you need talent. The
rest depends on how hard
you work. Is it okay?
Will it be too tough? On the
whole, is it a little tough
?
Maybe because it’s not mature enough
but tough but it’s not unpalatable and
not tasty. not on the table
must be more delicious than the last job
I would not say he was weird
he was just trying to work tirelessly every day
this is the true nature of people post
job should live every day is to repeat the same thing
they just want to work
not want to create something new
tuna You can’t just buy
fish. A specialized tuna supplier only sells tuna.
Our shrimp supplier only sells shrimp.
All suppliers are experts in their respective fields.
We are sushi experts,
but they are more professional in their respective fields.
We have established a relationship of trust
(the top is professionalism, the bottom is beginning to enter ordinary life)
(the youngest son who opened a shop alone, can imagine (Obtained character)
My father’s craftsmanship is no better than
I. He has been making sushi before I was born.
So I can’t surpass him.
I have to lower the price to satisfy the customers.
Some customers say that
dining in front of my dad will be nervous
and we sushi The same, but the atmosphere is more relaxed
so they like to come here
(Jiro commented that the younger son " ran away")
but I think he is ready,
so I will push him out,
but I told him "you have no turning back"
you have to do it yourself Going out of a way
Whenever I say something like this,
people tend to disapprove
it, but that's how I left home when I was nine years old.
I was only in the first grade. Someone told me that
you have no home to go back.
So you have to work hard.
I know everything is reliable. I'm myself
(more than an hour of the film, and at the same time, the life of Jiro is delicately depicted in many places, both before and after, this is not a purely professional documentary, this is the best actor)
I have a very weak relationship with
my parents. I’m not familiar with my dad at all.
This is
about me. They hired
professional photographers to take this photo in 1927 or 1928.
My dad was quite profitable at the time.
He set sail carrying a lot of money
later business failed, he brought to its knees
seeking only to drink a day
later he went to work Arsenal Yokohama
I heard that he was dead
but I did not attend the funeral ‥
I live with him until the age of seven
after Without news from him,
I started to self-reliance
(and the old story between father and son. It seems that this is another arranged life, although it is only a sentence passed, if they are another choice)
I let them high school graduation
and then they want to go to college
but I convinced them to the store to help
so they do not go to college
(the voice of the younger son)
operating a restaurant is not easy to
come out to open their own shop is also very hard
, when young, would be more to fight
human needs competition will progress
but If we continue to work in my father’s shop
, only one person can become a chef after he retires
and I don’t think my craftsmanship is worse than that of my brother
(interspersed with Jiro’s craftsmanship )
I always yearn for improvement and
I will continue to improve . Striving to reach the peak,
but no one knows where the peak is.
Even at my age, after decades of work,
I still don’t think
I’m perfect, but I still feel happy every day.
I just love to make sushi.
This is the spirit of the craftsman
( Jiro’s apprentice sees the plight of the elder son) It
is very difficult for Zhenichi to inherit his father’s mantle.
Even if he makes the same level of sushi, he
will be regarded as inferior to Jiro.
He can only
be considered equal if he has twice as good craftsmanship as Jiro .
(The collaborators who are in charge of dealing with Zhenichi, professionalism is a chain, not a point)
I want to buy the best, otherwise I would rather not I bought the
best tuna in the market.
I only bought that one
. The shrimp I bought today are very few.
They don’t have any stock. It’s
not sold out, but there is no shrimp to sell.
Tell them that we sold out and the
whole market only has three kilograms of wild prawns . This is
all the shrimps .
Everyone thinks we have shrimps to sell at any time.
Now shrimps are not easy to find.
Sometimes I see shrimps in the morning ‥ I
want to say "Ah, this is suitable for Erlang".
This is my way of doing business
instead of looking at money. For the sake of
it, people now only want to work easily
and have a lot of free time
and be rich,
but they didn’t expect to develop their own skills
. way)
I've always liked fast things
I wanted to become a fighter pilot
but they are not poor ratings of the people
then I want to be a racing driver
but I have no money
you have to have a sponsor, because the car was money
I really thought I Will become a Fl driver.
Are you a fan of drag racing?
Yes, I'm crazy.
My car can reach 300 kilometers per hour
(if your taste is worse than customers, how do you impress them?)
Jiro is like the conductor of the orchestra
In order to make delicious food,
you must eat delicious food
. The quality of the ingredients is important,
but you have to forge
the tongue that can distinguish between good and bad.
There is no good taste, and you can’t make good food. What
if your taste is worse than the customer
? Impress them?
The restaurant near that store asked me to buy rice.
I said some rice was only cooked by Erlang’s apprentices.
You mean the Grand Hyatt Hotel
, it’s the Grand Hyatt restaurant that
they want you to supply us with rice?
I told them "No Way!"
I said that even if I want to sell to them
, only Jiro knows how to cook.
If Jiro says I can sell, I will sell
but I will not sell it because they open their mouths.
All of them like our rice
but if they can’t cook it. , what's the use?
cook rice this time of need
to buy their own rice will not cook what's the use?
this is not good rice to cook, right?
you can not cook with a mouth
(sushi movement, could hear)
I When eating sushi, I feel
like
I’m listening to music. Jiro’s sushi is like a concerto. A meal is divided into three movements.
Classic dishes, such as tuna and catfish are
listed in the first movement
(flatfish)
(ink cuttlefish)
(horse mackerel ) )
(Tuna naked)
(Tuna mid-belly)
(Tuna big-belly)
(Spotted catfish ) The
second movement is the fresh catch of the day
(Clam)
some dishes are seasonal
(white 魽)
some fish are raw, some are cooked
(prawn) The
second movement is like an impromptu piece
like a decorative piece
(Needle fish)
(Octopus) The
third movement has Conger eel, dried scoops and fried eggs
constitute the traditional final piece
(mackerel)
(sea urchin)
(mini scallops)
(salmon roe)
sushi serving flows like music, and
you eat every bite of Jiro's concept
(conger eel)
( Dry scoop rolls)
(Yuziyaki)
He observes us more carefully than we look at him
(Jiro sweeps the graves of his parents, very straightforward expression, an old man with a brighter personality than any male protagonist)
I haven’t been here for a long time, the
flowers are withered, it
’s okay, sprinkle some water on the line
we should bring flowers of
Maybe next time
I do not know why come
my parents did not take care of me
you should not be in front of the ancestors say that
you will be punished for
(the end is also very meaningful)
today's guests
look When we were on TV and then I patronized
the TV. Usually I
made sushi and I
was the customer’s expectation.
They thought Nakazawa was responsible for bringing the fish out.
Customers thought Chenyi was responsible for cutting the fish.
They thought the work in the kitchen was simple.
They think the sushi chef is the hardest.
But in fact, when the fish is handed to me, the
sushi has been 95% completed,
so the most relaxed person is stealing the limelight.
I give them all the preparation work.
I am now at the best. Fortunately, the
guests still think that all the dishes are made by him.
They might think that
they think he still takes care of everything.
Michelin said that Jiro Sushi is always amazing.
They said that only three stars are worthy of Jiro Sushi.
Later, I heard of
Michelin. when reviewing the first year of
Jiro did not squeeze too for Michelin sushi
is sushi Tanigaki help them to do
my two sons to inherit this line
they will run their own restaurant
I admit that I come to his son than the harsh apprenticeship
but this It’s for their future,
not because I deliberately begged them
. I thought about it from the beginning.
Even if I go now,
I know that they can keep going. It
takes a lifetime of perseverance.
That’s the most important thing for
him. Then it just has to go on forever
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