PG | | Documentary
A documentary on 85-year-old sushi master Jiro Ono, his renowned Tokyo restaurant, and his relationship with his son and eventual heir, Yoshikazu.
In the staff lunch scene, an apprentice demonstrates the correct technique for dipping sushi in shoyu (soy sauce). It must be turned upside-down so the shoyu touches only the fish. In high-end sushi restaurants such as Jiro's, the itamae (sushi chef) applies a seasoning to the fish with a brush so the customer doesn't need to use shoyu.
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. ...
In the Special Thanks section, "The Tsukiji Fish Market" is listed twice.
$42,035 11 March 2012