To be in the time when a master is in full control of their craft is very rare. Often it is after their departure when we realize what has left us. Jiro Ono may not be a name that stands out to the majority of the world but Jiro is the subject of the documentary film Jiro Dreams of Sushi (David Gelb, 2011). Jiro is an 85 year old master sushi chef in Tokyo who runs his small, tightly ordered restaurant to perfection. His craftsmanship of sushi transcends the way in which we not only look at food but how we approach our respective passions. Jiro's wisdom and his desire for improvement are aptly portrayed by David Gelb. One will find in this film that even in the smallest of foods comes a greater meaning in how we understand life.
In a day where celebrity chef's seem to be all the rage, Jiro Ono seems to be the complete opposite of a celebrity. The 85 year old sushi chef does not sell himself or become some grandiose commodity, but rather lets his pursuit of perfection and love for food bring him accolades. His restaurant, Sukiyabasha Jiro has repeatedly been rated 3 stars by Michelin and food aficionados rate Jiro's restaurant as the best sushi resteraunt on the planet. Reservations are made a month in advance and some meals start at thirty-thousand yen (three-hundred dollars US). Even with such high awards and demands Jiro does not lose focus on the pursuit of making the best sushi.
Throughout the film Gelb films the procedures of Jiro's restaurant and the discipline it takes to be the best sushi chef. We are taken to the fish markets where experts in their respective seafood describe what they feel is the best quality product. Gelb consistently uses close-ups with shallow focus to show us the details of various Tuna and other seafood. These close-ups, when combined with Jiro's thoughts on sushi, allow us to see a small bite of food as a work of art. The precise placement and cut of each form of sushi moves the food from being more than just a simple food. It is possible that each bite of sushi may very well be the best bite ever. Jiro though, continues his pursuit of making his sushi even better.
Gelb does give us Jiro's biography and one can see that Jiro's life and ethos is put into his sushi. Jiro's self-reliance and eventual fatherhood lead him to not only pursuing his passion but also supporting his family. His two sons are apprentices in his restaurant and his son Yoshikazu is the eventual heir to the masters throne. We hear Jiro talk about the day that he will not be alive but his actions and love for sushi seem to keep him from departing. As long as there is sushi there will be Jiro but even Jiro see's errors in this way of thinking.
In one brief moment of the film Jiro talks about the depleting quality of tuna and fish on the market. This due in part to a proliferation of sushi being sold and the excessive fishing practices of corporations. Time not only seems to be short for Jiro but also for his pursuit of the best sushi. If the quality is not there in the fish then it won't be there on the plate.
One thing is certain is that Jiro's sons will continue the pursuit of making better sushi. It is revealed in the film that Yoshikazu was the preparer of sushi when the restaurant was given its highest awards. Clearly Jiro is not the last sushi master but rather a cornerstone in developing better and better sushi. Jiro's passion for sushi is expressed eloquently in words that could easily fit into any ancient book of wisdom. Through many hardships and circumstances that would harden the best of us, Jiro seems to transpose difficulties into fuel for his pursuit and passion of sushi. Some would see an owner of a restaurant as a job, but Jiro sees his work as his life. His love for what he does transcends financial gain and fame. Jiro's spirit is gentle but his discipline is strong. One could say that Jiro's work ethic is from another time and he is part of a dying breed. But just as Jiro passes on his sushi technique, so does he pass on his point of view on life.
Gelb explores a man whose dreams are both fulfilled and unfulfilled. But unfulfillment leads to betterment. Ono says, "I do the same thing over and over, improving bit by bit. There is always a yearning to achieve more. I'll continue to climb, trying to reach the top, but no one knows where the top is." Whatever our dreams may be or wherever our passions lay, let us continue to strive for the top, wherever that may be. And maybe along the way we can enjoy some sushi.
