Recipient of many awards Jiro Ono still strive for perfection and believes there is always room for continuous improvement. For "foodies" it's a visual treat. Reservations at his restaurant must be made one month in advance. Delightful and worth the watch.

http://seattletimes.com/html/pacificnw/2020139211_pacificptaste20.html Go to Shiro's Restaurant in Belltown and see Jiro's disciples at work. Shiro worked with Jiro, came to Seattle and recenlty hired Daisuke Nakazawa. Daisuke was Jiro's chief apprentice and is in the film.

Entertaining documentary of the long life of the owner chef of the 3-star Sushi restaurant according to Michelin. The only gap is the missing women (mothers, wives and workers) of the men in the story. (Also available in Amazon & Netflix streaming)

I have always thought making sushi is pretty straight forward but this film changes my perception. The film is also about an 85-year old sushi chef who continues to make attempts to improve the art of making sushi. You will like this film more if you side with the mentality of a stuborn old man. Otherwise the film can be repetitive and boring at places.

Just a tremendous, beautiful documentary.

A nicely filmed documentary. But if you're familiar with the Japanese culture already like me, then this is not really new or in depth enough, I expect something more like the octopus requires a 45mins massage, etc. The cinematography and music are nice, worth your time.

This documentary was well worth my time and gave me a deeper appreciation for the "Masterful" ART that is sushi. Akin to watching DiVinci paint. Though I have never been a fan of sushi, should I be so lucky as to gain an audience at Jiro's table, I would consider myself bestowed a favor and eat all that was presented.

A beautiful look at what it means to even attempt perfection. The movie is filmed simply and is nicely complimented with a minimalist and classical score. I found it quite interesting that he surrounded himself with like-minded people to support him in his quest. If only more people would see food as something to be achieved and experienced perhaps we wouldn't eat so much terrible food.

Jiro is a typical old-fashioned Japanese SHOKUNIN, passionately and proudly dedicating to his job. I wish I could have a chance to experience his restaurant and sushi which got Michelin 3 stars 5 years in a row, but it's not easy. Just to watch this DVD is a feast for the eyes.

This documentary made me smile. It floored me to watch the spirit of this man and his dedication to his sons. You will want to eat sushi for a whole week after watching it! I never imagined a person could elevate food to a point where it starts to become art.