28. JIRO DREAMS OF SUSHI

jiro, 85 yrs old, a sushi master, started in the business at 10 yrs old.  he makes the best sushi in the world at his michelen 3 star restaurant.  it is the only 3 star business with only 10 seats and a restroom outside the dining room.  jiro treats sushi as an art, finessing the finest flavors of the fresh ingredients bought at the market each day.  he uses only the best of the best of all ingredients.  i learned that octopus should be massaged for 5 hrs before its served!  a 20 sushi tasting menu, a sushi concerto, if you will, could take as little as 15 min to eat and cost at least 30,000 yen (almost $300 american).  there are long clips of the fish market and its interesting to see how the proper one is chosen.  jiro's oldest son is obligated to take over his father's business, but maybe had no idea that dad would work this long.  younger brother started his own business several years ago.  while his food is also very good, it is a more relaxed atmosphere.  many of the interviews in the film talked of how intimidating jiro can be.  i also always though sushi was rolled, but they form the rice by hand and lay the protein over it and coat with the sauce.  they have the shape of a little lobster tail, and are eaten in 1 bite.  its imperative to eat the sushi as soon as it is prepared, when the perfect temperature of all the ingredients is met.  additionally, he makes sushi for his female guests slightly smaller, so that both men and women are done chewing at the same time.  every attention to detail. i feel i learned a lot about the culture as well as the production of fine sushi.  3 michelen stars means its worth visiting the country just to go to the restaurant.  jiro's books about a month in advance.  sushi, anyone?