We just finished watching a documentary called “Jiro Dreams of Sushi.” It tells the story of Jiro Ono, an octogenarian sushi master who runs a restaurant in the Ginza of Tokyo called Sukiyabashi Jiro. The movie itself is entirely in Japanese, with English subtitles. Jiro and his two sons “star” as they discuss the business of making sushi in a restaurant with only 10 seats. Those ten seats must be reserved at least a month in advance, and it will cost you around $300 to start your meal. A meal that includes only sushi, as Jiro will not serve you anything else.
But the real star isn’t Jiro, it’s the sushi itself. I first discovered sushi about 25 years ago and have considered myself a sushi lover ever since. Just a few days ago I gorged on a sushi buffet that ended only when my system could fit no more. After seeing this film I now feel like I’ve completely missed out on a proper appreciation of such a glorious food.
An appreciate I must. Jiro’s passion for the craft elevates the making of sushi to an art form. It starts with the early morning examination of literally tons of tuna and shrimp and octopus and squid and every other fresh fish that will be used that day. It continues with the hours of careful preparation to smoke or salt or skin the fish that will end up on diner’s plates. Even down to choice to “massage” the live octopi (to bring out their flavor) for 50 minutes instead of the standard 30 helps set Jiro apart from the ordinary sushi restaurants in Tokyo and elsewhere. Finally, to the deft handling of the vinegared rice and tuna through hand motions on par with the greatest sleight-of-hand magicians, he fashions and presents each individual piece, one at a time, to one patron…to be eaten immediately while at the perfect temperature and consistency. Only after that piece is consumed will he start on the next.
My mouth watered as I watched this film, wishing I had known of Jiro when I had visited Tokyo a few years ago and was desperate to find a good sushi restaurant. If I get back there again, I’ll plan ahead to ensure I can experience sushi at its most pure. Meanwhile, my next sushi meal here in the states will undoubtedly find itself much better appreciated.
David J. Kent is a science traveler and the author of Lincoln: The Man Who Saved America, in Barnes and Noble stores now. His previous books include Tesla: The Wizard of Electricity (2013) and Edison: The Inventor of the Modern World (2016) and two e-books: Nikola Tesla: Renewable Energy Ahead of Its Time and Abraham Lincoln and Nikola Tesla: Connected by Fate.
Check out my Goodreads author page. While you’re at it, “Like” my Facebook author page for more updates!
ru.smiln said:
Consuming Sushi from his hands must be a once-in-a-lifetime experience!
LikeLiked by 2 people
davidjkentwriter said:
With those prices, you can only afford it once. We better get there fast though, he’s getting close to 90.
LikeLike
pambrittain said:
I’d be willing to try it, but not at that price. Hope you have the chance to enjoy his food.
LikeLiked by 1 person
davidjkentwriter said:
I’ll need a sponsor for his restaurant. Maybe I can crowdfund it. 🙂
LikeLiked by 2 people
lightnesstraveling said:
I know an excellent sushi restaurant across from the Tsukiji fish market, though I’m partial to sashimi. So I would suggest that if you’re willing to drop that much on a seafood experience, try some fugu — ideally in Shimonoseki, though the Tokyo area has some excellent places. But the very best seafood experience in general (IMHO) is to be had in Hokkaido, especially in Hakodate. Mmmm…
LikeLiked by 2 people
davidjkentwriter said:
I won’t be ever to eat at Jiro’s unless I get a subsidy. Now fugu, that would be a challenge. I’m not sure I’m ready to put that much trust into a chef, but who knows, maybe some day.
If I ever get back to Tokyo I’ll check out the sushi (and sashimi) across from the Tsukiji fish market. I’ll let you know when I’m going. As for Hokkaido, that definitely is on my list, as is finding a place to see the Japanese macaques.
LikeLiked by 1 person
Pingback: Rounding Up the Week in Science, Sushi, and Season | Science Traveler
petitewise said:
I don’t think I’ve ever heard of a sushi experience quite like that! 50 minutes of massaging an octopus? Pretty crazy, considering most massages for HUMANS last about 15 minutes! I gotta say, your post made my mouth water, and I’m developing a serious sushi craving right now.
LikeLiked by 2 people
davidjkentwriter said:
My mouth is watering right about now too. I’m glad it had that effect on you. 🙂
LikeLiked by 1 person
uma197 said:
same here, I want sushi now. I was in Tokyo, would have at least liked to walked passed the restaurant.
LikeLiked by 2 people
davidjkentwriter said:
I’ll have to look for it next time I’m there.
LikeLiked by 1 person
Pingback: #BeReal – DAVID ELLIS | toofulltowrite (I've started so I'll finish)