If by any chance you should journey to Tokyo, Japan, and see the sushi bar called Sukiyabashi Jiro, which is in the basement of a subway station, you might never guess that it is one of the premier sushi restaurants in the world, and that people from all over the world book reservations at its 10-seat bar months in advance. And you might be surprised to learn that it’s been awarded three-stars from the Michelin Guide.
The guiding light, chef, and owner of the restaurant is Jiro Ono, who is obsessed with sushi, which is made with vinegared rice and fish, usually raw. On occasion, he dreams about it. Acolytes buzz about Ono, toasting sheets of seaweed over coals, massaging an octopus for 45 minutes to tenderize or smoking fish over a pile of special twigs used for fuel. They are taught to form a serving of sushi as gently as they would hold a baby chick. At the age of 85, Ono professes to still have not attained perfection. Some of the drama in Jiro Dreams of Sushi stems from the worries of Ono’s son, Yoshikazu, who is understandably nervous about assuming the mantle of the restaurant’s reputation when his father passes on.
Whether or not you like sushi, if you are a “foodie” you will enjoy this captivating story of an artist obsessed with his craft, along with seeing the jewel-like specimens of sushi, and the traditional methods of its production. You may feel inspired to try to make sushi yourself! We have a number of books on sushi–just look in 641.692, and you will soon be “sushi-ing”!