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'''''Jiro Dreams of Sushi''''' is a 2011 documentary by David Gelb focusing on Jiro Ono, the 85-year-old owner and head chef of Sukiyabashi Jiro, a (then) three-Michelin-starred ten-seat sushi restaurant in Ginza, Tokyo.[[note]]In 2019, it was stripped of its stars because Michelin requires that featured restaurants directly accept reservations from the general public. Jiro's restaurant requires that prospective customers book via the concierge at a nearby luxury hotel.[[/note]]
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Cool Old Guy? Check. And BTW, the restaurant lost its Michelin stars.
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'''''Jiro Dreams of Sushi''''' is a 2011 documentary by David Gelb focusing on Jiro Ono, the 85-year-old owner and head chef of Sukiyabashi Jiro, a three-Michelin-starred ten-seat sushi restaurant in Ginza, Tokyo.
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'''''Jiro Dreams of Sushi''''' is a 2011 documentary by David Gelb focusing on Jiro Ono, the 85-year-old owner and head chef of Sukiyabashi Jiro, a (then) three-Michelin-starred ten-seat sushi restaurant in Ginza, Tokyo.
Tokyo.[[note]]In 2019, it was stripped of its stars because Michelin requires that featured restaurants directly accept reservations from the general public. Jiro's restaurant requires that prospective customers book via the concierge at a nearby luxury hotel.[[/note]]
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** Jiro himself mentions how he wishes he had Joel Robuchon's sense of smell and taste, imagining how good his sushi would be if he was as sensitive as Robuchon.
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** Jiro himself mentions how he wishes he had Joel Joël Robuchon's sense of smell and taste, imagining how good his sushi would be if he was as sensitive as Robuchon.
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* CoolOldGuy: Seeing that Jiro was 85 when the film was released, he certainly qualifies. (Not to mention that he remains very much alive and active in 2022 at age 96.)
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* BadassGrandpa: Jiro. He's 85 at the time of filming. The only thing he's changed in his rigorous schedule is that after he was hospitalized at 70, he quit smoking and stopped going to the fish market himself, leaving that (the fish market, that is) to Yoshikazu.
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* {{Workaholic}}: Jiro works from 5AM to 10 PM. He hates holidays; he'd always rather be working.
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* {{Workaholic}}: Jiro works from 5AM to 10 PM. He hates holidays; he'd always rather be working.working.
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[[quoteright:350:http://static.tvtropes.org/pmwiki/pub/images/jiro_dreams_of_sushi_movie_poster_2011_1020744211.jpg]]
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* HypeBacklash: The film has definitely created an image of Jiro Ono as the best sushiya in the world; however, there are a number of informed commentators who has expressed that Jiro's sushi, while excellent, is not the best and that there are other sushi restaurants that provide better sushi. The extent to which this is HypeBacklash and honest informed opinion is YMMV.
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* SupremeChef: Jiro and his sons are all legendary sushi chefs.
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I don't know how to create a YMMV page, but I have read what people have said regarding whether Jiro is the best in the world. Could someone who is more informed with the TV Tropes formatting and page creation please create a page for me?
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* HypeBacklash: The film has definitely created an image of Jiro Ono as the best sushiya in the world; however, there are a number of informed commentators who has expressed that Jiro's sushi, while excellent, is not the best and that there are other sushi restaurants that provide better sushi. The extent to which this is HypeBacklash and honest informed opinion is YMMV.
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* HeirToTheDojo: Jiro pushed his sons into sushi-making, when they had dreams of going to college and doing other things (Yoshikazu mentions wishing he had had the chance to be a racing driver). Yoshikazu will inherit Jiro's restaurant, while Takashi runs a literal mirror-image (because Takashi is right-handed where Jiro is left-handed) branch restaurant in Roppongi Hills.
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* HeirToTheDojo: Jiro pushed his sons into sushi-making, when they had dreams of going to college and doing other things (Yoshikazu mentions wishing he had had the chance to be a racing driver). Yoshikazu will inherit Jiro's restaurant, while Takashi runs a literal mirror-image (because Takashi is right-handed where Jiro is left-handed) branch restaurant in Roppongi Hills. Because of their training from a young age, they were top-notch sushi chefs far younger than average.
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* HeirToTheDojo: Jiro pushed his sons into sushi-making, when they had dreams of going to college and doing other things (Yoshikazu mentions wishing he had had the chance to be a racing driver). Yoshikazu will inherit Jiro's restaurant, while Takashi runs a mirror-image branch restaurant in Roppongi Hills.
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* HeirToTheDojo: Jiro pushed his sons into sushi-making, when they had dreams of going to college and doing other things (Yoshikazu mentions wishing he had had the chance to be a racing driver). Yoshikazu will inherit Jiro's restaurant, while Takashi runs a literal mirror-image (because Takashi is right-handed where Jiro is left-handed) branch restaurant in Roppongi Hills.
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* BadassGrandpa: Jiro. He's 85 at the time of filming. The only thing he's changed in his rigorous schedule is that after he was hospitalized at 70, he quit smoking and stopped going to the fish market himself, leaving that to Yoshikazu.
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* BadassGrandpa: Jiro. He's 85 at the time of filming. The only thing he's changed in his rigorous schedule is that after he was hospitalized at 70, he quit smoking and stopped going to the fish market himself, leaving that (the fish market, that is) to Yoshikazu.
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* UsefulNotes/TokyoSubways: Sukibayashi Jiro is located just outside the ticket gates at Ginza Station on the Tokyo Metro.
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* UsefulNotes/TokyoSubways: Sukibayashi Sukiyabashi Jiro is located just outside the ticket gates at Ginza Station on the Tokyo Metro.
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* AlwaysSomeoneBetter: Yoshikazu knows that when he eventually inherits the restaurant, he will always be seen as inferior to his father unless his sushi is ''twice'' as good as what Jiro made. Jiro himself mentions how he wishes he had Joel Robuchon's sense of smell and taste, imagining how good his sushi would be if he was as sensitive as Robuchon.
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* AlwaysSomeoneBetter: AlwaysSomeoneBetter:
** Yoshikazu knows that when he eventually inherits the restaurant, he will always be seen as inferior to his father unless his sushi is ''twice'' as good as what Jiromade. made.
** Jiro himself mentions how he wishes he had Joel Robuchon's sense of smell and taste, imagining how good his sushi would be if he was as sensitive as Robuchon.
** Yoshikazu knows that when he eventually inherits the restaurant, he will always be seen as inferior to his father unless his sushi is ''twice'' as good as what Jiro
** Jiro himself mentions how he wishes he had Joel Robuchon's sense of smell and taste, imagining how good his sushi would be if he was as sensitive as Robuchon.
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* UsefulNotes/TokyoSubway: Sukibayashi Jiro is located just outside the ticket gates at Ginza Station on the Tokyo Metro.
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* UsefulNotes/TokyoSubway: UsefulNotes/TokyoSubways: Sukibayashi Jiro is located just outside the ticket gates at Ginza Station on the Tokyo Metro.
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* UsefulNotes/TokyoSubway: Sukibayashi Jiro is located just outside the ticket gates at Ginza Station on the Tokyo Metro.
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'''''Jiro Dreams of Sushi''''' is a 2011 documentary by David Gelb focusing on Jiro Ono, the 85-year-old owner and head chef of Sukiyabashi Jiro, a three-Michelin-starred ten-seat sushi restaurant in Ginza, Tokyo.
The film outlines Jiro's incredible dedication to his pursuit of the perfect sushi, the career paths of his sons Yoshikazu and Takashi and various apprentices, the fine details of sushi-making, of selecting the right fish, and so on, interspersed with [[FoodPorn shots of delicious sushi]] and set to a Philip Glass soundtrack.
!! This film contains examples of:
* AlwaysSomeoneBetter: Yoshikazu knows that when he eventually inherits the restaurant, he will always be seen as inferior to his father unless his sushi is ''twice'' as good as what Jiro made. Jiro himself mentions how he wishes he had Joel Robuchon's sense of smell and taste, imagining how good his sushi would be if he was as sensitive as Robuchon.
** Takashi mentions that although he serves the same food as his father, he has to lower his prices to keep customers coming in (of course, reducing it from 30,000 yen--that's $300--isn't that much of a hit), and has two Michelin stars. (Most chefs would kill for just one.)
* BadassGrandpa: Jiro. He's 85 at the time of filming. The only thing he's changed in his rigorous schedule is that after he was hospitalized at 70, he quit smoking and stopped going to the fish market himself, leaving that to Yoshikazu.
* FoodPorn: One common reaction to the movie is that it's 82 minutes of just pure food porn. It is. The ingredients and sushi are all lovingly and artfully presented; many who see the movie say that if you haven't eaten immediately before watching, you'd better have reservations right afterward, because you ''will'' be hungry.
* HeirToTheDojo: Jiro pushed his sons into sushi-making, when they had dreams of going to college and doing other things (Yoshikazu mentions wishing he had had the chance to be a racing driver). Yoshikazu will inherit Jiro's restaurant, while Takashi runs a mirror-image branch restaurant in Roppongi Hills.
* {{Minimalism}}: An ongoing theme. The cinematography is very simple. Jiro's sushi preparations are noted to be absolutely minimalistic and pure--no fancy multi-layered rolls for him. And the soundtrack is dominated by Music/PhilipGlass, the canonical Minimalist composer.
* TrainingFromHell: Jiro's apprentices start by squeezing the hot towels presented to the guests. The water is scalding and burns their hands--but if the apprentice can't hand-squeeze the towels, he won't be able to hack the next ''ten'' years of training.
* {{Workaholic}}: Jiro works from 5AM to 10 PM. He hates holidays; he'd always rather be working.
The film outlines Jiro's incredible dedication to his pursuit of the perfect sushi, the career paths of his sons Yoshikazu and Takashi and various apprentices, the fine details of sushi-making, of selecting the right fish, and so on, interspersed with [[FoodPorn shots of delicious sushi]] and set to a Philip Glass soundtrack.
!! This film contains examples of:
* AlwaysSomeoneBetter: Yoshikazu knows that when he eventually inherits the restaurant, he will always be seen as inferior to his father unless his sushi is ''twice'' as good as what Jiro made. Jiro himself mentions how he wishes he had Joel Robuchon's sense of smell and taste, imagining how good his sushi would be if he was as sensitive as Robuchon.
** Takashi mentions that although he serves the same food as his father, he has to lower his prices to keep customers coming in (of course, reducing it from 30,000 yen--that's $300--isn't that much of a hit), and has two Michelin stars. (Most chefs would kill for just one.)
* BadassGrandpa: Jiro. He's 85 at the time of filming. The only thing he's changed in his rigorous schedule is that after he was hospitalized at 70, he quit smoking and stopped going to the fish market himself, leaving that to Yoshikazu.
* FoodPorn: One common reaction to the movie is that it's 82 minutes of just pure food porn. It is. The ingredients and sushi are all lovingly and artfully presented; many who see the movie say that if you haven't eaten immediately before watching, you'd better have reservations right afterward, because you ''will'' be hungry.
* HeirToTheDojo: Jiro pushed his sons into sushi-making, when they had dreams of going to college and doing other things (Yoshikazu mentions wishing he had had the chance to be a racing driver). Yoshikazu will inherit Jiro's restaurant, while Takashi runs a mirror-image branch restaurant in Roppongi Hills.
* {{Minimalism}}: An ongoing theme. The cinematography is very simple. Jiro's sushi preparations are noted to be absolutely minimalistic and pure--no fancy multi-layered rolls for him. And the soundtrack is dominated by Music/PhilipGlass, the canonical Minimalist composer.
* TrainingFromHell: Jiro's apprentices start by squeezing the hot towels presented to the guests. The water is scalding and burns their hands--but if the apprentice can't hand-squeeze the towels, he won't be able to hack the next ''ten'' years of training.
* {{Workaholic}}: Jiro works from 5AM to 10 PM. He hates holidays; he'd always rather be working.
