Jiro Dreams Of Sushi Documentary Analysis

Jiro Dreams of Sushi

The camera keeps a close watch on Jiro Ono and his apprentices, documenting the perfection and precision in which they delicately handle each slice of raw fish. A whole kitchen staff can be seen working diligently in the background as they prepare for the first customers of the day. With three Michelin stars, Jiro has achieved the highest level of skill and respect for his dedicated work with sushi. For 75 years he had dedicated himself to perfection, accepting only the highest quality of ingredients. Through his incredibly high standards and the strength his own personal drive, Jiro in his documentary, “Jiro Dreams of Sushi” gives a portrayal of what sustainability and quality can look like in a world that over glorifies

With TV dinners, drive throughs, and the addictive lure of something deep fried and served with a sugary beverage, it is unsurprising that commitment for the best of the best has diminished. The mentality has now become that it is too much time and effort to source quality, especially when quantity is cheap and easy. Jiro however, reminds us what a little commitment to quality can look like. His methods include being very selective, buying fresh regularly, and buying in smaller quantities, opting for a better taste and higher nutrition. For years he would go to the market alone each morning, trusting only himself to be able to pick out fish worthy of his approval. He also pays very close attention to who he is buying from and has special relationships with his sellers. His rice seller respects Jiro so much that he limits himself from selling to other people who do not have his respect the way Jiro does. His purpose in knowing his sellers is ensuring consistent quality, and allows Jiro to be knowledgeable on where his ingredients are being sourced from. As a result, he is able to buy his fish to be the healthier, have better taste, texture, and