An 86-year-old sushi Japanese master (Chinese title: The God of Sushi),
who has won several Michelin three-star accolades, his sushi restaurant is known for the best sushi in the world.
A small sushi restaurant located in a Tokyo subway station, a small restaurant with only ten seats, even the toilet has to go outside the store
. There is no such three-star restaurant in the world, just because of insisting on quality, insisting on faith, and insisting on checking every customer so that they can Tasting
the
extreme Jiro
Ono is the world's oldest three-star chef. He is a master of chefs and a master of craftsmanship. He has a lofty status in Japan and is far away from the world
's oldest Michelin three -star chef. Chef, his sushi restaurant has been awarded the highest rating of three Michelin stars for two consecutive years
. The review standard of the Michelin restaurant guide published since 1900. To get three stars, the set must be of good quality and creative. , and the quality must continue.
The Michelin investigator said, "No matter how many times I've eaten it, Jiro sushi is always amazing."
He said that it was a miracle that I was never disappointed there because it had three stars to match the restaurant.
The spirit of unremitting efforts until the peak,
Jiro Ono said to the screen at the beginning of the film:
"Once you decide on a career, you must devote yourself to your work, you must love your work, and never complain, you must spend your whole life to hone. Skills, that's the secret of success and the key to being respected by others."
Keep repeating the same thing to improve, I'll keep going up and try to reach the top, but no one knows where the top is. Even at my age, after working for decades, I still don't think I'm perfect. But I still feel joy every day, I just love making sushi.
If you want to work at Jiro Ono's sushi restaurant, you know exactly what the world you're going to be like, and you're going to spend ten years until you're allowed to do tamagoyaki (tamagoyaki). It will take a long time to train and grow, until Jiro Ono recognizes you as a shokunin (professional).
Jiro Ono's staff who demand a perfect symphony experience
try their own sushi every day.
Jiro Ono and his staff are constantly preparing and tasting their ingredients and finished products, even several times a day.
The uncompromising belief and attitude behind perfect sushi.
The symphony is paired with slow-motion video, which delicately presents the delicate and moving Japanese food culture, and what
Jiro Ono brings to the diners is not only the satisfaction of the palate, but also the shaking of the soul!
Ono's absolute insistence on self-quality is almost
insignificant. He insists on making better sushi day after day and year after year, and chooses the good and stubbornly does not smoke or drink in order to maintain a keen sense of taste; Pay attention to the maintenance of his hands, wear gloves when going out, and prevent the sun and cold wind from attacking his hands, otherwise customers will see black, dry, wrinkled hands kneading sushi, which will really affect the appetite.
Food critic Masahiro Yamamoto once mentioned. To the "five qualities of a great chef"
1st: work conscientiously and maintain the highest level of performance
2nd: keep improving your skills
3rd: love cleanliness, the food will not taste good if the restaurant is not clean
4th: seek Kindhearted, a leader not a collaborator, and opinionated
No. 5: Enthusiasm. Erlang has these five qualities, and is a perfectionist " minimalist
and pure". The depth of perfection
needs to be reserved one to three months in advance
.
Depends on stock.
● 20 courses of sushi in one meal
It only sells sushi, and it takes about 15 minutes for a quick meal. From this point of view, it is the most expensive restaurant in the world.
● Carefully plan seats
Consider the gender of the guests, and arrange the seating order in advance. If the customer is found to be left-handed, the next sushi will be placed on the left.
● Adhere to the cooperation with the staff who have the same idea. The
tuna supplier only sells tuna, and the shrimp supplier only sells shrimp. The menu of the day must be created with the highest quality fish.
● Bringing together the most delicious moments of all ingredients
From apprentice to chef, all preparations must be done in milliseconds, and all ingredients are perfected just before serving.
● Pursue the ultimate cooking method.
For example, when cooking rice, you need to exert huge pressure, the lid is so heavy that you need to lift it with two hands, and a large pot of water is placed on it; if you don't pay attention to it, you will only waste top-quality ingredients.
● Pay attention to the temperature of the ingredients
Most people think that sushi is cold, but in fact, the rice should be maintained at human body temperature.
● Impeccable order of taste
The perfect sushi meal has to be, and it took Erlang decades to finally arrive at the perfect rhythm and rhythm.
● High standards come from high demands
Working at Erlang Restaurant is a lifetime event. The apprentice must first learn to twist the hot towel with his hands, and then he will not touch the fish until he is not afraid of scalding. Then he will use a knife and cook the fish. After ten years, he will start frying eggs. Ten years of training in the grounded period has kept Erlang's restaurant at a high level.
In the unchanging enthusiasm for a job, and the persistent attitude and
perseverance, what I see is humility, which is a spirit of dedication.
I learned a lot in this documentary, how do you save your life? Show that
you are in love with everything you do, and have a heart of enthusiasm and exploration for everything!
==========
Plot Introduction
The ever-changing sushi flavors are all in his "mastery" '
At 86 years old, Jiro Ono is the world's oldest three-star chef. He is a master of masters and a master of craftsmanship. He has a high status in Japan, and the reputation of "the first person in sushi" spreads all over the world. He has been making sushi all his life. His technology is unparalleled in the world, and no one dares to call him one.
His sushi restaurant "Sukiyabashi Jiro" is well-known far and near. From ingredients, production to the moment of entry, every step has been carefully calculated. This small shop hidden in the basement of an office building in Tokyo has won the highest evaluation of three Michelin stars for two consecutive years. It is regarded as worth waiting in line for a lifetime.
Now, Jiro Ono's son is about to inherit his life's efforts. Through the lens, we will see the uncompromising belief and attitude behind the perfect sushi. What Jiro Ono brings to the gourmets is not only the satisfaction of the appetite, but also the shaking of the soul!
The perfect three-Michelin star for Sukiyabashi Jiro
: It's worth visiting the country even for a meal!
Everyone was surprised when Erlang got Samsung. There are only ten seats in their restaurant, the toilet is even outside, there is no such three-star restaurant in the world. But the Michelin investigators said, "No matter how many times I've eaten it, Jiro sushi is always amazing." They say only three stars are good enough to match the restaurant, and it's a miracle that I've never been disappointed there. ─ Food writer Masahiro Yamamoto
"Simple and Pure" explores the in-depth delicacy of "Sukiyabashi Jiro"
● Reserve a table one to three months in advance
● Save 30,000 yen (about NT$10,000 or more)
dishes and prices Depends on stock.
● A meal of 20 courses of sushi
It only sells sushi, and it takes about 15 minutes for a quick meal. From this point of view, it is the most expensive restaurant in the world.
● Carefully plan seats
Consider the gender of the guests, and arrange the seating order in advance. If the customer is found to be left-handed, the next sushi will be placed on the left.
● Adhere to the cooperation with the staff who have the same idea. The
tuna supplier only sells tuna, and the shrimp supplier only sells shrimp. The menu of the day must be created with the highest quality fish.
● Bringing together the most delicious moments of all ingredients
From apprentice to chef, all preparations must be done in milliseconds, and all ingredients are perfected just before serving.
● Pursue the ultimate cooking method.
For example, when cooking rice, you need to exert huge pressure, the lid is so heavy that you need to lift it with two hands, and a large pot of water is placed on it; if you don't pay attention to it, you will only waste top-quality ingredients.
● Pay attention to the temperature of the ingredients
Most people think that sushi is cold, but in fact, the rice should be maintained at human body temperature.
● Impeccable order of taste
The perfect sushi meal requires cadence, and it took Erlang decades to finally arrive at the perfect rhythm and rhythm.
● High standards come from high demands
Working at Erlang Restaurant is a lifetime event. The apprentice must first learn to twist the hot towel with his hands, and then he will not touch the fish until he is not afraid of scalding. Then he will use a knife and cook the fish. After ten years, he will start frying eggs. Ten years of training in the grounded period has kept Erlang's restaurant at a high level.
An extraordinary dining experience: Visiting "Sukiyabashi Jiro"
※The following article is reproduced with the author's consent. Please refer to the title link below for the full article.
40 minutes of the ultimate sushi world (excerpted from "Chigege's Garden") Text: Chigege
How fortunate to be able to sit in front of the master to watch and taste the sushi he made by himself! It was the first time that I sat in the classroom for the first time in a trembling mood, and I didn't dare to face the teacher's eyes.
The vinegar rice here is the most sour I have ever eaten. The temperature is also the highest, but it will not make the fish lose its color. On the contrary, the acidity will bring out the original flavor of the fish and make it more vivid.
The cuttlefish, after being processed with a knife, has a soft texture and is easy to bite.
Naked body, middle belly and upper belly, the sour taste is bright but very soft, when chewing, you can strongly feel the aroma of plump fat.
The clams are three or four times the size of those produced in Taiwan. The taste is fresh and sweet, the meat is tender, and the bite is particularly elastic.
Prawns, firm and elastic with unimaginable meat. The shrimp head is full of rich and delicious shrimp paste, filling the mouth. I feel like I get real satisfaction from this delicious food.
Octopus, seasoned only with salt, is soft without losing its texture, making the whole octopus meat tender and sweeter with bite.
Red shellfish, Q is crisp and sweet, with a little bit of the rich aroma of seawater, as if it was baptized by the sea, cool and comfortable.
Mr. Ono's observation of each guest is keen and subtle. The speed of serving and the size of the nigiri began to adjust slightly as I slowed down.
Sea urchins are extremely fresh without the slightest alum smell; the unique umami and sweetness hit the taste buds like waves.
Tamagoyaki, almost melted in your mouth, and the moist and tender texture contained in the broth.
Talking about "Sukiyabashi Jiro" (excerpted from "cainli? Tokyo Emotional Cafeteria")
30 minutes, 20 pieces of sushi, a meeting between the tongue and the soul.
The flesh of the flounder is delicate and tender, with an elegant texture. In order to match its flesh, Mr. Ono made the vinegar rice softer than usual, and it tasted like floating among the clouds.
The naked body also amazes me. The first entrance is full of aroma, but it is followed by a very harmonious sourness and bitterness. The sourness comes from the vinegar rice, while the bitterness comes from the fish body. After chewing, there is a kind of light boat that has passed ten thousand mountains. carefree.
The salmon roe marinated by Mr. Ono's house has a light salty taste and lightly grilled seaweed. It is full of the aroma of the sea tide. It melts in the mouth and there is almost no residue.
About Jiro
Ono Born in 1925, Jiro Ono is 86 years old this year. He has dedicated his life to Edomae sushi and is known as the king of Edomae sushi. He is the number one sushi master in Japan. His "Sukiyabashi Jiro" is located in the prosperous Ginza, and in 2008 and 2009, he was awarded the highest rating of three stars in the gourmet bible "Michelin Guide", making him the world's oldest three-star chef, setting a world record.
Rigorous, self-disciplined, precise, and the pursuit of the ultimate, Jiro Ono has always been consistent in his treatment of sushi. He hates vacations the most, and gets on the bus from the same location every day. Guests enjoy the ultimate delicacy. In order to protect the hands that create sushi, Jiro Ono wears gloves before leaving the store, even when he sleeps. The spirit of the craftsman is evident. His books on sushi such as "Classic Japanese Cuisine: Exploring the Secrets of Nigiri Sushi" and "Sushi Tasting" are well-received and highly praised by his peers and gourmets.
Ono Jiro's wonderful quotes
Jiro's sushi dream
Once you have decided on a career, you must devote yourself to your work, love your work, and never complain. You have to spend a lifetime honing your skills, which is the secret to success and the key to being respected.
When we returned to the workplace after World War II, the chef said that sushi has a long history and there is no room for improvement. They may be skilled, but there is always room for improvement. I created sushi dishes that didn't exist at the time. I would make sushi in my dreams and wake up in the middle of the night with so many ideas. If I stopped working at 85, I'd be bored to the point of madness.
The spirit of
the craftsman In the past, cooking shrimp was much simpler. Cook it in the morning and put it in the refrigerator, and then take it out before serving. Now the shrimp has to be cooked until the customer arrives, which is labor-intensive, but worth it. The same goes for octopus, many octopus dishes taste like rubber, and massage can soften the flesh. In the past, I would massage the octopus for about 30 minutes, and I thought I cooked it well, but I have since improved my craftsmanship, and now I have to press it for 40 to 50 minutes; in order to bring out the aroma, it is served warm. The craftsmen will find the best quality fish and cook them with their own craftsmanship.
I keep repeating the same thing to improve, I'll keep going up and try to reach the top, but no one knows where the top is. Even at my age, after working for decades, I still don't think I'm perfect. But I still feel joy every day, I just love making sushi.
If you don't work, you can't make a living
. You must have the ability to open a restaurant. I want my second son to leave and open the shop myself, because I know he can do it. If he's not ready, I won't ask him to go. I told him, "You have no turning back, you have to make your own way."
Whenever I say things like this, people tend to take it with a grain of salt, but it was like that when I left home when I was nine. I was in first grade when someone told me, "You have nowhere to go, you have to work hard." To survive, I have never forgotten that. Even if the boss kicks and punches, I still work. Today's parents tell their children, "If it doesn't work, come back." If the parents say this, the child will get nowhere.
Top Tasty Tips
In order to make great food, you have to eat great food. The quality of the ingredients is important, but you have to develop a tongue that can tell the difference between good and bad. Without a good sense of taste, you cannot make good food. If your sense of taste is worse than that of customers, how do you impress them?
Director's Profile
If you love sushi, make the best sushi!
David Gelb Those
who have seen "The God of Sushi" must have a hard time believing that such an elegant, meticulous, and full of great spirit, the director is not a Japanese, but an authentic New Yorker! David Jaber, who graduated from the Department of Film Production at the University of Southern California (USC), moved from the east coast of the United States to Los Angeles to live and develop in order to realize his film dream. He has participated in the production of many music videos, short films and documentaries, including The most well-known is the behind-the-scenes documentary "A Vision of Blindness," which was filmed on the Sundance Channel.
"The God of Sushi" is David's first feature film. He loved sushi since he was a child, and he flew to Japan to shoot with a camera. The mellow Oriental culture is fully revealed in the film, and Jiro Ono's craftsmanship is even more captured. Incisively, delicately and touchingly, this film was successfully selected for the "Gourmet Film" section of the Berlin Film Festival, with an eye-catching performance!
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