Michelin three-star restaurant
is a delicacy that many people never have the opportunity to enjoy in their lifetime.
In the documentary, Jiro Ono's sushi restaurant is located in the basement of an office building in Tokyo.
It is very inconspicuous,
with only ten seats.
If you have a urge to urinate halfway through eating, you
can only run outside to pee.
Because there are no toilets in the store.
Such a crappy-looking sushi restaurant
is actually a two-time three-Michelin star restaurant.
This means that
this store is worth making a special trip to Tokyo for it
and making a reservation a month in advance.
But what do you think?
The owner of such an awesome sushi restaurant
is Jiro Ono,
but he is a shriveled old man.
A pair of withered hands
can squeeze out a delicious taste that has been recognized by Michelin three stars.
Jiro Ono's sushi restaurant is almost rigid and only sells sushi,
no side dishes.
The price is astonishingly expensive, and
the cheapest one is 30,000 yen.
It costs 2,500 yuan to synthesize RMB.
For the big money, it's just opening a bottle of wine.
A village gun like me
is absolutely reluctant to eat sushi.
I think most people are like me
and don't even know what sushi is.
Although I've eaten sushi a few times before,
it's just raw and cold seafood with rice balls. The
taste is so mediocre that I don't want to eat it a second time.
After watching this documentary,
I just found out that what I was eating was just crap,
not sushi at all.
In Erlang's shop,
believe it or not, the apprentice has to massage the octopus for more than 40 minutes;
believe it or not, you have to use a fan to cool the rice down to the temperature of the human body;
believe it or not, the ingredients are all top-notch, and the
boss has a heart attack until he is 70 years old . Before the attack, you have to ride a bicycle to the fish market to buy things;
believe it or not, you are an apprentice for ten years before you
are qualified to fry eggs... The way
of food lies in a heart character,
but it is also a hard work [xin].
How can it be so simple to make a delicious sushi,
from the selection of the top ingredients to every production process,
all must be meticulous and
perfect.
Jiro Ono's stubbornness and rigor have made his career as a craftsman.
In addition to mouth-watering sushi,
Jiro Ono's craftsmanship also awes me.
Think of an advertising slogan, focusing on sushi for seventy years.
Life is short,
seventy years is really hard.
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