In the eyes of Jiro Ono, the "god of sushi", US President Barack Obama is even inferior to the civilian "god lord".
Dignitaries and dignitaries are just passers-by, and the marks of time are true love.
There are Easter eggs at the end – see how powerful the "Sushi God" aura really is.
Documentaries can be made
Having a relationship is key!
Jiro Ono, who is 91 years old this year, has been making sushi all his life in Tokyo, and his craftsmanship and craftsmanship are exquisite, so he is called the "god of sushi".
He is known to the chinese people from 2014, when Obama visited Japan, Abe took him to eat Jiro's sushi, and the documentary "Sushi God" made by American David Garber three years ago suddenly caught fire, and many people entered the Japanese sushi world through this documentary.
David Garber said in an interactive question with the audience that Ono Jiro agreed to shoot because his father knew a Japanese foodie, yes, it was the humble and flattering foodie Yamamoto Yoshihiro at the beginning of the documentary, Yamamoto recommended David to Jiro, Jiro saw David and was particularly diligent, so he let him shoot.
The God of Sushi
David Garber
Step out of the documentary
The real Jiro has arrived!
However, is Jiro satisfied with the film? The answer is likely to be dissatisfaction.
David's "Sushi God", because of the editing in place, the picture quality is clear and praised, many people talk about sushi must mention Jiro, Tijiro will call this documentary, thinking that he has since gained the essence of sushi, but from The book "Sushi God" written by Jiro's old diners for more than 20 years, the Erlang in the documentary is only his nine-and-one dime.
See True Three
Treating ingredients is far from being as simple as kneading octopus. In the documentary, many people must be particularly impressed with kneading octopus, but don't think that this is the most awesome skill of sushi, it's like, you can't think that Jiro's choice of ingredients is just like we buy vegetables because you see the Tsukiji seafood market full of tuna, just like we buy vegetables, go to the old friendship aquatic product shop and buy the freshest of the day.
In the eyes of sushi chefs like Jiro, all kinds of tuna are most delicious in MINAMI MAGURO bluefin tuna produced off the coast of Japan, and as a high-end sushi restaurant operator, the preferred tuna must also be nanko.
Depending on the season, the southern catfish stays in different locations off the coast of Japan, and the taste varies according to the seasonal reasons and fishing methods.
For this difference, Jiro's approach is to observe and record for a long time, so that when, where, and how to catch tuna, what kind of meat and taste, he has already formed a road map for tuna to cruise the coast of Japan.
The daily supply of nanko in the Tsukiji aquatic market is also unstable, sometimes a lot, sometimes up to half a month will not have one, until one day, the market suddenly appeared the only nanza, but the price is outrageous, so what choice does Erlang make?
As a high-end sushi restaurant, Jiro must of course be like other sushi shop owners, even if the price is high, because in the season of general shortage of goods, if you have korean cantata in your store to sell, it means that you are indeed "high-end", which is also his dignity as a high-end sushi shop owner.
Even if the purchase cost is extremely unreasonable, Jiro also wants to make Nanji sushi.
"I don't like to talk about prices, and if the person who holds sushi cares too much about the price, they will become more and more stingy, and they will never be able to hold delicious sushi again," is Jiro's original words.
Jiro makes sushi, and it's not as simple as in the shots — dipping in soy sauce and putting a slice of fish on rice.
If you make car shrimp (spotted shrimp) sushi, in order to bring out the most delicious flavor of the car shrimp, Jiro only deals with it after receiving an order from a guest. Because the car shrimp has to be thoroughly boiled at once, and then immediately put in cold water.
When cooked car shrimp are cooled to the temperature of the human body in cold water, it is the car shrimp that Jiro considers "the most delicious".
Erlang also remembers the preferences of different diners' tastes, often making various adjustments according to the tastes of diners, and some regular customers have heavy tastes, so he deliberately leaves a rare "frost drop". If the taste is light and likes to pickle naked, After receiving the scheduled call, Jiro will observe the thickness and texture of the naked meat pieces, calculate the time for guests to come, and start the marinade twenty to thirty minutes in advance.
In the sushi-themed food box, among the ingredients used as "light objects", there is a fish called konoshiro (KONOSHIRO nested bun), which is also known as "Shinko" (SHINKO) when it is a small fish in the spring, and it has always been used as a symbol of spring.
But when the market opened in the spring, it was particularly expensive, and one year it was ridiculously expensive, and the price of a new son holding sushi was only 500 yen, but the cost of Jiro's single use of "new son" was 1200 yen, not counting the sushi rice and labor costs.
The time has come to make Jiro feel sad, but even if it is expensive, he must buy it!
I'm often asked why I have to offer that kind of sushi at a loss?
I just want to say that it is the persistence of the staff, and it has nothing to do with whether it is profitable or not. After all, this year's small fin, but from this day ah.
"How to look at it! Look! It's the first batch of new students this year! That's what I did with that perseverance.
Diners
Obama is not a "god-class" diner!
Jiro, who wants his guests to taste the taste of spring, has nothing to do with business in his dedication to food. As soon as he holds the sushi, he wants his guests to eat it right away, which in my opinion is not only out of great respect for the food, but also out of confidence in his craft.
Don't look at the president of the United States and the prime minister of Japan have gone to Jiro's shop to eat sushi, but from the heart of the heart, Obama and Abe are not considered to be "god-level" (ancestral level) diners in his eyes.
Erlang shop, there are only 10 bar counters + 13 table seats
He cares a lot about his diners, but it's not that you have money and a prominent status that you can be recognized by him.
The kind of person who says, "Lao Tzu has money, I'm not afraid of your expensiveness," I really can't stand it.
by Jiro
"Medium fat in the meat tendon under the dorsal fin", which takes 2 skilled hands to spend half an hour, peels off the meat tendon, belongs to the "regular guest royal use of medium fat", of course, only reserved for those who want him to taste.
In the book, Jiro mentions two special types of diners, one is that there is a certain "tacit understanding" between each other, which can be understood by the heart.
For example, there is one who is one round younger than Jiro, and every time he eats torigai (TORIGAI torigai torigai) sushi that is "not as good as ever".
This person will definitely say to Erlang, "Now the bird's tail clam..." Such a meaningful half sentence, and Erlang will also think in his heart: "I remember the taste of the past, only me and him are left." ”
As for the "god-level diners" (who can make Jiro feel that he must "offer", the ancestor-level regular customers), most of them are customers who have eaten sushi in the "すきやばし Jiro" (Number Ofyo yabashi Jiro) since Jiro opened his own shop.
That is to say, Erlang's quilt is cooking for these "ancestors", so at any time, Erlang's request for them, that is really called the comer does not refuse.
Even if it is a dish that is not usually done in the Erlang shop, such as baked caves, as long as this kind of "ancestor-level" "immortal master" wants to eat it, he will definitely make it.
As a world-famous store, Jiro's store is not large, only 23 seats, divided into lunch and dinner, and can receive at least 1,000 people a month. Although it has long been a "full reservation" store, people in the industry who are engaged in ordering services know that there are only 10 reserved seats that are really open to the world every month. How can there be only 10? Logically, because many of the locations were reserved by Jiro for his old diners from the very beginning.
I dare to make such a bold statement precisely because I do not lose anything from it.
In March of the 26th year of Showa (1951), I came to Tokyo alone from the countryside carrying a suitcase. Saying that it was a suitcase was just a tattered cardboard box in that era. That's all I have. Losing will only throw away a little bit of stuff, so my heart is very strong, and I am not afraid to fight against anyone.
----- Jiro Ono