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What makes sushi great? - Chefs and Cooks
A friend of mine once met a delegation of revered Japanese chefs. There was a wizened gentleman among them who was clearly the leader. He spoke little, but the other star chefs deferred to him, paid him obvious respect. My friend finally asked, quietly, “So, what does the old guy do?” To be honest, I don’t know what that means. Sushi, of course, is the ultimate in simple food: Mostly just rice and a piece of raw fish, it would seem that anyone with a knife and one functioning hand can make it. What animates a sushi master? Jiro Ono, 85 years old and counting, is a revered sushi chef who runs a restaurant inside a Tokyo subway station, and “Jiro Dreams of Sushi” is easily the best, most beautiful movie about sushi you will see this year, or, let’s face it, probably any other. Instead, the movie focuses on the life of a man who is utterly devoted to his craft. His search for perfection is eternal. Still, there is another side to this mastery, to this inspiring devotion.
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