What defines "deliciousness"?
Taste is tough to explain,
isn't it?
I would see ideas in dreams.
My mind was bursting with ideas.
I would wake up
in the middle of the night.
In dreams I would have
visions of sushi.
DAVID GELB
Once you decide
on your occupation...
you must immerse yourself
in your work.
You have to fall in love
with your work.
Never complain about your job.
You must dedicate your life
to mastering your skill.
That's the secret of success...
and is the key
to being regarded honorably.
I have published several
restaurant guidebooks.
I went to every sushi, soba, tempura,
and eel restaurant in Tokyo.
Nobody has eaten more
of these foods than me.
YAMAMOTO, FOOD WRITER
Out of the hundreds
of restaurants that I ate at...
Jiro's was the best by far.
When I went to Jiro the first time,
I was nervous.
After going for years I am still nervous.
Jiro has a very stern look on his face
when he's making sushi.
It's comfortable for people who like
to have sushi served at a fast pace...
but for people who want to drink
and eat slowly while chatting...
It won't be a comfortable
eating experience.
All of the sushi is simple.
It's completely minimal.
Master chefs from around the world
eat at Jiro's and say...
"How can something so simple
have so much depth in flavor?"
If you were to sum up Jiro's sushi
in a nutshell...
"Ultimate simplicity leads to purity."
Excuse me.
Yes?
Do you have a pamphlet
for this restaurant?
We don't have pamphlets.
We only have business cards.
Could I have one please?
May I have one?
I came all the way from Shizuoka.
Here are a couple.
Can I make reservations?
Reservations are mandatory here.
How early do you need the reservation?
One month in advance.
One month in advance?
Yes.
Since it's February now,
we're taking reservations for March.
I see.
Reservations can be made
for lunch and dinner?
Yes for both.
The price starts at 30,000 yen.
30,000 yen?
It starts at 30,000 yen.
Okay
The sushi and prices vary...
depending on what's available at the market.
I see.
So it starts from 30,000 yen.
Can we order drinks
and appetizers to start?
We only serve sushi.
We don't have appetizers.
Really
- Yes.
You don't have any other dishes?
- No.
Only sushi
- Yes.
Okay, thank you.
Thank you.
For fast eaters a meal
there might last only fifteen minutes.
In that sense it's the most
expensive restaurant in the world.
But people who eat there are
convinced it's worth the price.
YOSHIKAZY, JIRO'S OLDER SON
We're not trying
to be exclusive or elite.
The techniques we use are no big secret.
It's just about making an effort
and repeating the same thing every day.
There are some
who are born with a natural gift.
Some have a sensitive palate
and sense of smell.
That's what you call
"natural talent."
In this line of business...
if you take it seriously,
you'll become skilled.
But if you want to make a mark
in the world, you have to have talent.
The rest is how hard you work.
He repeats the same routine everyday.
He even gets on the train
from the same position.
He has said
that he dislikes holidays.
The holidays are too long for him.
He wants to get back
to work as soon as possible.
It's unthinkable for normal people.
Is it good?
Is it too firm?
Overall, It's a little tough.
Is it?
Probably because it is young.
But the toughness isn't that bad.
If it doesn't taste good
you can't serve it.
It has to be better than last time.
That's why I always taste the food
before serving it.
NAKAZAWA, SENIOR APPRENTICE
It hasn't marinated enough.
It is a bit fatty.
This doesn't taste right either.
How long has this marinated?
For about five hours.
Put it back in.
It needs work.
Let's marinate it
in vinegar a little more.
Yes, put it back in the vinegar.
Let's marinate it again.
Put this in the vinegar again.
Put that one in the vinegar too.
Let's try that for the last time.
Okay.
I've seen many chefs
who are self-critical...
but I've never seen a chef
who is so hard on himself.
He sets the standard
for self-discipline.
He is always looking ahead.
He's never satisfied with his work.
He's always trying to find ways
to make the sushi better,
or to improve his skills.
Even now, that's what he thinks
about all day, every day.
A great chef has the following
five attributes.
First, they take their work
very seriously...
and constantly perform
on the highest level.
Second, they aspire
to improve their skills.
Third is cleanliness.
If the restaurant doesn't feel clean,
the food isn't going to taste good.
The fourth attribute is...
Impatience.
They are better leaders
than collaborators.
They're stubborn
and insist on having it their way.
And, finally...
A great chef is passionate.
Jiro has all of these attributes.
He's a perfectionist.
The difference between Jiro today
and Jiro forty years ago...
is only that he stopped smoking.
Other than that, nothing has changed.
MIZUTANI, FORMER APPRENTICE
When I apprenticed for him,
he wasn't famous yet.
But he always worked incredibly hard.
He would only take a day off
if it was a national holiday.
The only time he would not be
at the restaurant was
when there was an emergency
like a funeral.
But he would keep the restaurant open.
I would say to the customers,
"Jiro is at a funeral,
so I will be your chef today."
I've worked hard, so I have no regrets.
Seriously.
If Jiro has any regrets,
then he's crazy!
I feel sorry for his older son.
He should let Yoshikazu take over.
Don't you think?
Yoshikazu is already fifty.
Yes, he's only twelve years younger
than I am.
Yoshikazu, you probably didn't think
you'd be working
with your father so long.
I thought he was going
to retire long ago.
Everyone thought Jiro might
retire ten years ago.
He was hospitalized once
when he was seventy.
Then, the Roppongi Hills branch
was opened.
Those were the two times
that he might have retired.
After he was hospitalized, we weren't
sure he could continue working.
How old were you
when you started training?
I started when I was nineteen.
You didn't like it at first?
I hated it at first.
For the first two years
I wanted to run away.
We can have them sit here and here.
But that way, Mr. Taniguchi
would have to sit at seat nine.
Have these guests on seats one,
two, and three.
No, that won't work.
It wouldn't be fair to the people
who reserved last year.
Have them sit close together
to fit the other party.
It's essential to check every detail.
What the staff might not notice...
I notice because
I have been doing it for so long.
I give them detailed instructions
on what to do.
Working there wasn't easy.
I worked for him until he was sixty.
I wouldn't say he is eccentric.
He just works relentlessly every day.
That's how shokunin are.
The way of the shokunin is
to repeat the same thing every day.
They just want to work.
They aren't trying to be special.
I could always tell
when he was in a good or bad mood.
And when it's best not to bother him.
Once your boss, always your boss.
Let's just say I don't sleep
with my feet in his direction.
Remove the part with tough meat.
We'll age a small tuna
for about three days.
We'll age a larger tuna
for up to ten days.
When you compare
fatty tuna and lean tuna...
these days, most people
prefer the taste of fat.
O-TORO
Before World w*r II,
they used to cook o-toro.
The taste of the fatty tuna
is simple and predictable.
But the flavors of leaner cuts
are subtle and sophisticated.
CHU-TORO
MEDIUM TUNA
Each tuna has its own unique taste.
But it is the leaner meat
that carries the essence of the flavor.
LEAN TUNA
We can’t just buy any tuna.
TSUKIJI FISH MARKET
The tuna vendor works
exclusively with tuna.
Our shrimp vendor only sells shrimp.
Each of the vendors are specialists
in their fields.
We are experts in sushi but...
in each of their specialties
the vendors are more knowledgeable.
We've built up a relationship
of trust with them.
Sushi originally was sold
from street stands.
In New York there are food
vendors on the street.
Sushi was once served the same way.
It is said
that the "California" roll
was invented between 1983 and 1985.
Sushi's popularity spread quickly
to New York...
and then spread to Europe.
In France, the first Michelin guide
was published in 1900.
Michelin inspectors
look first for quality.
Next, they look for originality...
and finally,
they look for consistency.
Jiro's restaurant easily
meets these standards.
A perfect three star
Michelin rating means...
it is worth making a trip to that
country just to eat at that restaurant.
When Jiro got three stars
everyone was astonished.
There's only ten seats there!
There restroom is outside the premises.
There's not one three star restaurant
in the world like that.
But the Michelin investigators say...
"No matter how many times you eat
at Jiro's, the sushi there is incredible."
They said that three stars is the only
rating adequate for the restaurant.
I've never had a disappointing
experience there.
That's nothing short of a miracle.
ROPPONGI HILLS, TOKYO
TAKASHI
JIRO'S YOUNGER SON
The layout of this second
restaurant is different
because I'm right handed
and he is left handed.
The interiors are reversed.
The photo on the right is Jiro's Sukiyabashi.
This is my Roppongi.
Together, they are symmetrical.
My father's skill is incomparable.
He's been making sushi
since before I was born.
So there's nothing
I can do to top him.
I have to lower my prices
to satisfy my customers.
Some of his customers say...
they get nervous eating in front
of my father at his place.
They say we serve the same sushi
in a more relaxed atmosphere.
That's why they like coming here.
When I opened this restaurant,
my father said,
"Now you have no home
to come back to."
He said that I would
be buried in Roppongi.
Failure was not an option.
When you open your own restaurant
you need to be tough.
I told him to leave
and open this restaurant
because I knew he could do it.
If he weren't ready,
I wouldn't have made him go.
But, I felt he was ready...
so I gave him a gentle
push out the door.
But I told him,
"there is no turning back..."
"you must make your own way."
When I say things like this...
people often disagree.
But when I left home at the age
of nine that's what I was told.
When I was in the first grade
I was told...
"You have no home to come back to."
"That's why you have to work hard."
I knew that I was on my own.
And I didn't want to have to sleep
at the temple or under a bridge...
so I had to work just to survive.
That has never left me.
I worked even if the boss kicked
or slapped me.
Nowadays, parents tell their children,
"You can return if it doesn't work out."
When parents say stupid things like that,
the kids turn out to be failures.
I don't know much about my parents.
I don't know much about my father.
This is me.
It's 1927 or 1928.
They had a professional photographer
come just to take this picture.
So, back then,
my father was making money.
He made good money taking people
on boat rides.
But his business failed,
and his life fell apart.
All he did was drink.
Later, he went to work
at a m*llitary factory in Yokohama.
I heard that he d*ed.
But I didn't go to the funeral...
I lived with him until I was seven.
I never heard from him again.
I was on my own after that.
Our father started as an apprentice
and was paid almost nothing.
According to our mother,
when they got married...
they only had ten yen
in their bank account.
That's how poor we were.
I remember when Coca Cola
in cans first came out.
All the other kids were drinking Coke
but we were so poor
we didn't get to drink it.
Back then, in most canned drinks
the flavors were on the bottom.
I thought you had to shake the can.
I shook it, and when I opened it
the liquid burst out.
We had saved up for months!
My brother was furious.
Less than half the liquid remained
in the can.
I felt so sorry.
Even now he probably thinks about it.
I still feel guilty.
When the kids were small...
Takashi would say...
on the rare occasion that
I was at home sleeping in on a Sunday...
"Mom, there's a strange man
sleeping in our house!"
It's a true story.
I would get up at five
in the morning and go to work.
I would get home after ten at night
when he'd be asleep.
When they were young,
I didn't get to see them often.
I wasn't much of a father.
I was probably more like a stranger.
Our father was always strict
with himself.
We hold ourselves to the same standard.
I let them graduate from high school.
Then, they wanted to go to college
but I convinced them to help out
at my restaurant.
They didn't go to college.
It's difficult
to maintain a restaurant...
and it's difficult to leave
and start your own.
It's normal to be competitive
when you're younger.
You need competition
in order to improve.
But if we both were to continue working
at our father's restaurant,
when he retires... only one of us
could be the head chef.
And I don't think I'm inferior to
my brother just because I'm born later.
Were you jealous when Takashi
started his own restaurant?
In Japan, the eldest son succeeds
his father's position.
That's what is expected of me.
We came back to work after World w*r II.
The masters said that the history
of sushi is so long...
that nothing new could be invented.
They may have mastered their craft...
but there's always room for improvement.
I created sushi dishes
that never existed back then.
I would make sushi in my dreams.
I would jump out of bed at night
with ideas.
How did you serve shrimp before?
Like everyone else we boiled it
in the morning...
and put it in the refrigerator.
And then we took it out
when it was time to serve.
It was a lot easier back then.
Now, we wait to boil the shrimp
until the customer arrives.
It's more work, but it's worth it.
Octopus is another example.
I always felt that my preparation
was decent.
But I've since refined my technique.
Back then, I would massage the octopus
for about thirty minutes.
Now, it is massaged
for forty to fifty minutes.
It's hard work for the apprentices.
Too often, octopus tastes like rubber.
It has no flavor.
We massage it to give it a soft texture.
To bring out the fragrance
of the octopus, we serve it warm.
Shokunin try to
get the highest quality fish
and apply their technique to it.
We don't care about money.
All I want to do
is make better sushi.
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.
Even at my age, after decades of work...
I don't think I have achieved perfection.
But I feel ecstatic all day...
I love making sushi.
That's the spirit of the shokunin.
When to quit?
The job that you've worked so hard for?
I've never once hated this job.
I fell in love with my work
and gave my life to it.
Even though I'm eighty five years old...
I don't feel like retiring.
That's how I feel.
When Jiro retires,
or when the inevitable happens...
Sushi may never reach
that level again.
But if Yoshikazu carries
on his father's legacy...
and continues Jiro's style
of only making the finest sushi...
other chefs may follow his lead...
and restaurants that focus only
on sushi may still flourish.
It's not going to be easy...
for Yoshikazu to succeed his father
at the same restaurant.
Even if Yoshikazu
makes the same level of sushi...
it will be seen as inferior.
If Yoshikazu makes sushi that's twice
as good as Jiro's,
only then will they be seen as equals.
That's how influential his father is.
Sometimes, when the father
is too successful,
the son can't surpass him.
The first place I worked at, Yoshino,
was a famous restaurant.
But when the son took over, all
the customers left and didn't come back.
It will be difficult.
I don't have anyone
to take over for me.
Jiro's ghost will always
be there, watching.
I think it will be difficult
when Jiro departs.
I wish my father could
make sushi forever.
But at some point I'm going
to have to take his place.
People tell me that I should preserve
what my father has built.
We've gone through a lot to maintain
the integrity of this restaurant.
I must continue my father's tradition.
Jiro stopped going to the fish market
at the age of seventy.
He collapsed while smoking a cigarette.
He had a heart att*ck.
It was after that he stopped
going to the fish market.
He felt that if he continued
to go to the fish market...
he wouldn't be able to pass
the torch to his son.
So...
The heart att*ck was a catalyst for
Yoshikazu to start going to the market.
FUJITA, TUNA DEALER
He's the undisputed champ.
That's not true.
They did a TV special about him
and even showed a re-run!
I'm humbled
that Jiro respects my taste.
My methods and standards are...
a little unusual compared
to other vendors.
It is encouraging
that he trusts me.
I'm what you might
call "anti-establishment."
I either buy my first choice,
or I buy nothing.
If ten tuna are for sale,
only one can be the best.
I buy that one.
The first impression
is very important.
We have to predict what a fish will
be like based on experience and instinct.
I dig out a piece of flesh and examine it.
By checking the texture
with my fingers...
I can tell how good it will taste.
This is the basic process
of choosing the fish.
Not good.
People are saying
there are a lot of tuna here.
That's not true. This is nothing.
How is the halibut?
Good and fresh.
Okay, good.
His grandfather was known
as "the god of sea eel."
He was a legend.
I've never met him in person...
but that's what I've heard.
Do you have octopus?
Yes.
Today's octopus is from...
Sajima?
- It's from Yokosuka.
Was the color too dark?
I don't care about the color.
It just has to taste good.
The flavor is all that matters.
This one is two kilograms,
and this one is a little smaller.
We are picky about who we sell to.
We want customers
who appreciate good fish.
Even at my age
I'm discovering new techniques.
But just when you think
you know it all,
you realize that you're just
fooling yourself...
and then you get depressed.
You must hold the shrimp firmly.
Put pressure on them.
If you hold them gently,
they'll try to escape.
Very few shrimp came in today.
They don't have any.
They didn't sell out.
No shrimp came in.
Just tell them that we sold out.
There were only three kilograms
of wild shrimp in this whole market.
That's all there were.
Everybody thinks
we always have shrimp.
But it's hard to find them.
Sometimes, when I see the shrimp
in the morning...
I'll say "ah, this is worthy of Jiro."
That's the way I do business.
It's not about the money.
These days, the first thing people
want is an easy job.
Then, they want lots of free time.
And then, they want lots of money.
But they aren't thinking
of building their skills.
When you work at a place like Jiro's...
You are committing to a trade for life.
Most people can't keep up
with the hard work and they quit.
Have there been a lot
of cases like that?
People often suddenly quit and disappear.
They'll just leave without notice.
What's the shortest
an apprentice has lasted?
One day.
Really, one day.
They come in the morning
but by night they are gone.
I've always loved anything fast.
I wanted to
become a fighter pilot.
But, they don't accept people
with bad vision.
Then, I wanted
to be a race car driver.
But, I didn't have enough money.
You need a sponsor because
race cars are so expensive.
When I was a kid, I was sure
I would be an F1 racer.
You're a speed freak?
Yes, I'm crazy.
My car can go 300 kilometers per hour.
Hello, Sho-chan.
They wanted nappa
and mulukhiya cabbage.
How are you doing?
Not doing too well.
I want to retire.
You don't want to work?
I don't, but your dad
is working so hard.
Yeah, he's working hard.
He's working harder than I am.
He's full of energy.
Thank you, hope you feel better.
When you work for Jiro,
he teaches you for free.
But, you have to endure
ten years of training.
If you persevere for ten years...
You will acquire the skills
to be recognized as a first rate chef.
It's sad to see that there are
no very young apprentices at Jiro's.
Taking ten years to learn
the necessary skills...
is a long time compared
to other fields of work...
When did you want
to become a sushi chef?
I was about seventeen.
I needed a job,
but couldn't decide what to do.
I wanted to do something
with food...
and sushi is the coolest food.
That's how I decided.
I went to several restaurants,
but the sushi here was the best.
So, I applied for the job.
The atmosphere was different too.
This place has an interesting vibe.
I came here to eat
by myself when I was twenty four.
The place made me nervous.
Did Jiro make you sushi?
No, it was you.
Oh, really?
I was so nervous eating here.
I don't remember that at all.
Now, you guys are all fulfilling
your dreams.
Maybe you think you
made the wrong decision.
Okay, let's get to work.
Everybody works to please Jiro.
All that matters is Jiro's approval.
Jiro is like the maestro
of an orchestra.
When you first sit down at Jiro's
they give you a hot towel.
Their towels are prepared by hand.
An apprentice must first be able
to properly hand squeeze a towel.
At first the towels are so hot
they burn the apprentice's hands.
It's very painful training,
which is very Japanese.
Until you can adequately squeeze a towel
they won't let you touch the fish.
Then, you learn to cut and prepare the fish.
After about ten years,
they let you cook the eggs.
I had been practicing making the egg
sushi for a long time.
I thought I would be good at it.
But when it came
to making the real thing...
I kept messing up.
I was making up to four a day.
But they kept saying
"No good, no good, no good."
I felt like it was impossible
to satisfy them.
After three or four months,
I had made over 200
that were all rejected.
When I finally did
make a good one...
Jiro said,
"Now this is how it should be done."
I was so happy I cried.
It was a long time before Jiro
referred to me as a shokunin.
I wanted to say, "You just called me
a shokunin, didn't you?"
I was so happy that I wanted
to throw my fist into the air!
But, I tried not to let it show.
That's what you strive
for after all these years.
After Nakazawa opens his own place...
Takeshita and Masuda will be
promoted to Nakazawa's position.
The work that Takeshita
and Masuda were doing...
will be taken over by newcomers.
I'm in charge of tasting.
You should slice the fish thinner.
The rest is okay.
But, make sure you
slice the fish thinly.
Only apply gently pressure.
He gives me advice.
Yoshikazu says, "press the sushi as
if you are pressing a little chick."
A chick?
Right, a baby chicken.
You don't want to squash it.
But, there is much
you can't learn from words.
I have to keep practicing.
There's too much wasabi.
It's making me cry.
I'm sorry.
You just grated the wasabi, right?
Okay, good job.
He needs time to grow.
There is still a long way
for him to go...
but I think he will improve.
It depends on how hard he works.
In order to make delicious food,
you must eat delicious food.
The quality of ingredients
is important, but...
you need to develop a palate capable
of discerning good and bad.
Without good taste,
you can't make good food.
If your sense of taste is lower than
that of the customers,
how will you impress them?
When I think of someone with a highly
acute sense of taste and smell...
the first person I think of
is the great French chef Joel Robuchon.
I wish I were as sensitive as he.
I have a very good sense of smell...
but he's on another level.
His sensitivity is very high.
If I had his tongue and nose...
I could probably
make even better food.
HIROMIOHI, RICE DEALER
He knows everything about rice.
He's different
from the other dealers...
He knows so much.
That's why we trust him.
However, sometimes he seems so knowledgeable
that I get suspicious he's making it all up!
The hotel near Takashi's restaurant
came to me.
I told them certain rice can only
be prepared by Jiro's disciples.
It was the Hyatt Hotel.
Oh, the Grand Hyatt.
They asked you for our rice?
I told them, "No way!"
I said even if I wanted
to sell it to them...
Only Jiro knows how to cook it!
If Jiro told me to sell it
to them I would...
but I can't sell it to them just
because they ask for it.
Everybody loves our rice.
But if they can't cook it,
what's the use?
It takes significant skill
to cook this rice.
What's the point of buying rice
that you can't cook?
This is difficult rice to cook,
isn't it?
You can't cook rice like
this just with big talk.
We put a lot of pressure
on the rice.
The lid itself is so heavy
that it takes two hands to lift.
And then, we place a big pot
of water on top.
With the type of rice we use,
you need a lot of pressure.
I can't think of a single restaurant
that puts this much pressure on the rice.
But that's fine with us...
because we can keep using
the best rice...
and our rivals won't be able
to imitate us.
The temperature of the rice
is very important.
Most people think sushi is cold.
But actually, the rice should
be served at body temperature.
We've devised techniques to maintain
the perfect temperature when serving.
The temperature and freshness
of the fish is crucial.
Each ingredient has an ideal moment
of deliciousness.
Mastering the timing
of sushi is difficult.
It takes years of experience
to develop you intuition.
The sushi must be eaten immediately
after it is served.
To explain umami...
It takes more than just a good piece
of tuna to create the sensation of umami.
It's when...
you eat it together
with vinegared rice and soy sauce.
The umami is brought out
through the balance of the flavors.
For example,
when you drink a good beer...
you'll exclaim,
"Ahh!" after you drink it.
That's a form of umami.
Or, when you take a bath...
you say, "Ahh!"
Because it feels good.
The most important part
of making good sushi is this:
Creating a union between
the rice and the fish.
If they are not in complete harmony,
the sushi won't taste good.
The order is also important.
In traditional Japanese cuisine there is
a progression in how the dishes are served.
Heavier flavors are served later
in the course.
There is an ebb and flow to the menu.
For ten years, Jiro pondered ways
to incorporate this concept into his menu.
Seven years ago he formed the structure
of the tasting course which he serves today.
From all the fish at Tsukiji market...
he chooses the highest quality fish
and creates the course menu of the day.
I was lucky enough to be
the first person to try this course.
When I ate the sushi,
I felt like I was listening to music.
Jiro's sushi course is like a concerto.
The meal is divided into three movements.
Classic items, like tuna and kohada,
are presented in the first movement.
HIRAME (HALIBUT)
SUMl-IKA (SQUID)
AJI (HORSE MACKEREL)
AKAMI (LEAN TUNA)
CHU-TORO (MEDIUM TUNA)
O-TORO (FATTY TUNA)
KOHADA (GIZZARD SHAD)
The items in the second movement
are fresh catches of the day.
HAMAGURI (CLAM)
Certain items that can only
be found seasonally are served.
SHIMA-AJI (STRIPED MACKEREL)
Some of the fish is raw,
while some is cooked.
KURUMA EBI ("OAR" SHRIMP)
The second movement is like
an improvisation.
It's like a cadenza.
SAYORI (HALF-BEAK)
TAKO (OCTOPUS)
In the third movement,
sea eel, kanpyo,
and egg comprise a traditional finale.
SABA (MACKEREL)
UNI (SEA URCHIN)
KOBASHIRA (BAY SCALLOP)
IKURA (SALMON ROE)
There are dynamics in the way
the sushi is served, just like music.
You're consuming Jiro's philosophy
with every bite.
ANAGO (SALT-WATER EEL)
KANPYO-MAKI (DRIED GOURD ROLL)
TAMAGOYAKI (GRILLED EGG)
He's watching us much more closely
than we're watching him.
I make the sushi different sizes
depending on the customer's gender.
If I made everybody's the same size.
It would disrupt the pace of the meal.
So, I make the sushi a little smaller
for the ladies.
That's incredible.
If the men and women are seated randomly
does it make things difficult?
The first thing we do is memorize
the seating arrangement.
If Jiro notices a guest
using his left hand...
the next piece of sushi
will be placed on the left side.
So, you adjust accordingly
to that guest.
I'm left handed,
so I understand
how left handed people feel.
That's so considerate.
Jiro is making more sushi
now than ever before.
Before, customers
would start with drinks.
And then they would eat appetizers.
Then they would eat four
or five sushi at the end.
And then they would be full.
Now, I only make sushi
from start to finish.
I make twenty pieces per person.
Jiro is the oldest chef to have
been awarded three stars by Michelin.
He's in the Guinness Book
of World Records.
Nobody in their eighties
is working day and night like Jiro.
Jiro was given the Meikou Award
by the Japanese government.
He went to the award ceremony
during the day...
and was back at work here
in the evening.
He said he got tired
of sitting around.
When we have good tuna,
I feel great.
While I'm making the sushi...
I feel victorious.
That's how it makes me feel.
Thank you for the delicious meal.
Take care of yourself!
Thank you very much.
The sushi was so delicious.
Thank you very much.
Until the end, I only want to work
with the best fish.
Yoshikazu and I have
meetings at night.
I tell him what I want
for the next day.
He'll sometimes tell me that
there isn't any good fish available.
But he still comes back
with enough fish for one day.
I first noticed that good seafood
was becoming scarce when...
the akagai started to disappear.
And then, the good hamaguri disappeared.
It used to be easy to get good anago.
But now they're gone.
If you have a sushi restaurant...
You'll have to find substitutes
for certain types of fish.
But is there a substitute for tuna?
I don't think so.
Back when I was younger...
there was never a shortage
of high quality fish.
In the past, when I would
go to the market...
I could see the big tuna
that were just cut open...
And I would ask them
to bring out the ones I like.
That was true for any fish.
You can't find fish like
that anymore.
When we were kids sushi
was too expensive
to eat regularly.
Now, they have sushi on conveyor belts
and in convenience stores.
Sushi is available everywhere,
which has caused a shortage of fish.
The problem is over-fishing.
The tuna stocks
are declining each year.
It takes ten years
for them to weigh ten kilograms.
Net fishing and bottom trawling
catch everything,
even the young fish.
There should be enforced regulations
on catching only bigger fish.
Catching the smaller fish
before they've matured
lowers the overall number.
Businesses should balance profit
with preserving natural resources.
Without fish, we can't do business.
However, that doesn't mean they should
catch all the fish to the brink of extinction.
For posterity we must be conscious of this issue.
In the summer of 2010, Jiro returned to
his hometown of Hamamatsu to visit old friends.
Welcome!
It has been a while.
How are you doing?
How are you?
I'm doing great!
We're still alive!
What are you saying?
This is my oldest son.
He looks just like you.
Thank you for gathering.
When Jiro and this guy
were in the first grade...
they were infamous troublemakers.
I wasn't a bully.
He was.
He was the number one troublemaker.
I was number two.
Later, when you were at school...
I was delivering lunches
for m*llitary draftees.
She brought all her friends
to the window...
and they all looked down at me...
and she yelled,
"He's the one who bullied me!"
I said, "I'm not just bullying her,
I'm bullying everyone!"
They'll get mad at us
if we go in.
You're not supposed to clap
your hands at a Buddhist temple.
Of course. Did you know that?
Yes, you don't clap
in a buddhist shrine.
You're going to get in trouble.
It's okay,
I'm not doing anything bad.
Where is everybody?
I haven't been here for a long time.
The flowers are dead.
Yes, they are.
Just water them.
I guess we were supposed
to bring flowers.
Maybe next time.
I don't know why I come here.
My parents didn't take care of me.
You shouldn't say things like that
in front of your ancestors.
You'll be punished.
Lots of spider webs...
When I was in school...
I was a bad kid.
Later, when I was invited
to give a talk at the school...
I wasn't sure if I should tell the kids
that they should study hard...
or that it is okay to be a rebel.
I wasn't sure what advice
to give the kids.
Studying hard doesn't guarantee
you will become a respectable person.
Even if you're a bad kid...
there are people like me who change.
I thought that would be
a good lesson to teach.
But if I said that bad kids
can succeed later on like I did...
all the kids would start misbehaving,
which would be a problem.
Always doing what you are told
doesn't mean you'll succeed in life.
There were customers today
that came to eat
after seeing us on TV...
I am usually the one on TV
and I'm the one making the sushi...
which is what the customers expect.
They think that Nakazawa is just the guy
who carries the fish from the kitchen.
Customers think all that Yoshikazu
does is cut the fish...
They think that the staff
in the kitchen have it easy.
And they think the master
making sushi has the hardest job.
But in reality, the sushi
is 95% complete
before the fish is brought out to me.
So, the guy who is doing the least work
gets to take all the limelight.
I entrust all the preparations
to these guys.
I'm in the luckiest position right now.
Customers still think
that he does all the preparations.
They probably do.
They think he still does everything.
But if you think about it...
They're all just doing
what I taught them.
Is sushi easily misunderstood?
The person making the sushi
is almost like a performer.
It is misunderstood that way.
Compared to tempura or soba chefs...
Sushi chefs are more interesting
to watch.
That may be true.
It's like the sushi chef is on a stage.
That may be true.
My job is the easiest!
If I don't keep working,
my body will become worthless.
If my body stops functioning,
then I will have to quit.
Or if I look too hideous
to be here, then I will retire.
It's not up to me.
If the customers see me and think
that I look too senile...
If that's what people think,
then I will have no choice.
If I stopped working at eighty five,
I would be bored out of my mind.
I would be kicked out of the house.
My family would kick me out
for being such a nuisance.
I have been able to carry on with
the same job for seventy five years.
It's hard to slow down.
I guess I'm in the last stretch
of the race.
The Michelin inspectors said,
"Jiro's sushi is incredible every time."
They said, "Three stars is the only
rating that is adequate for the restaurant."
Later on, I heard...
During the first year Jiro's was
checked by Michelin...
Jiro didn't make sushi
for Michelin even once.
Yoshikazu was the one
who made sushi for them.
I want both of my sons
to continue on.
They both will run
their own restaurants.
I will admit I trained my sons more
strictly than the other apprentices.
But I did so for the sake
of their future.
Not because I wanted
to be mean to them.
It's something that I though
about from the beginning.
Even if I were to be gone right now,
I know they can go on.
Yoshikazu just needs to keep it up
for the rest of his life.
That's what is most important.
He should just keep doing the same
for the rest of his life.
Always...
Look ahead and above yourself.
Always try...
to improve on yourself.
Always strive to elevate your craft.
That's what he taught me.
Jiro Dreams of Sushi (2011)
Moderator: Maskath3