I remember a line in "Initial D": Man was not originally a god, but he became a god because he did things that man couldn't do. The god of sushi - Jiro Ono is a god. Because of fate, he had to take this path, he said: Once you have decided on a career, you must devote yourself to the work. He has indeed done it. He has been focusing on it for 70 years, not only focusing, but also always having the highest demands on himself. There is no satisfaction, only constant pursuit of transcendence. Like it says in the movie: I don't feel like I'm at my peak because I don't think there's a peak. Jiro Ono passed on his skills to his two sons and apprentices. There is no secret. Through the camera lens, we can see how a delicious and perfect sushi is born. While we sigh at Jiro Ono's exacting attention to detail, we can also go with the flow and understand why we need to make a reservation a month or even a year in advance to eat his sushi, and why the restaurant has only ten seats but is still rated as a Michelin three-star chef. It's the focus, the strict to the perverted focus on every detail that makes the world's most expensive sushi restaurant and the world's best sushi.
The first 60 minutes of the film introduced us in detail about the production of sushi and Jiro Ono's philosophy. After the last line turned, we seemed to see Jiro Ono's stern and divine pupils about his concern for nature, environmental protection, and family. Warm side. And I think this is exactly what the director wants to convey to everyone. When we do something, we have to do it with emotion. If there is only technical perfection without emotion, it is like a good movie. Good technical team but no soul. Because of the inheritance of blood, because of the existence of a family, because of his persistent concept, and because of his dedicated professionalism, Ono Jiro can become the god of sushi, a chef that diners can sigh, bow and even worship.
Finally, when I think about each of us Chinese, when we go to restaurants, we will inevitably compare the quality, style, etc. of the same dishes in different restaurants. I think the reason for the gap is the persistence of chefs in ingredients, customers, and careers. The sushi we eat is no longer a simple piece of fish on top of rice, but a work of art, an attitude, and a dedicated heart.
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