V Dreams of Jiro’s Sushi
Jiro Ono’s life-long devotion to the art of making sushi, his utter dedication to his craft (he’s a still-working — seven days a week — eighty-five year old who appears to have been making sushi since childhood) has afforded him three Michelin stars — the first ever to be awarded a sushi chef. It commands reverence, the kind of all-consuming passion, devotion, discipline and single-mindedness required to arrive at such a level of skill and heightened understanding as Jiro has in his career. And still he claims to be learning, to be bettering himself constantly. It is his life pursuit, still.
Honorable it is, how he has spent his time on this earth, perfecting simplicity. This could never have been my path in life. I’m far too distracted, far too interested in everything around me in this giant, wonderful, endlessly fascinating world we live in. I’ve always needed to be in it. Jiro, like other masters of any particular craft, has spent his life, holed up with his fish, his rice and his hands, quietly moving as close to perfection as one can get.
A field trip to a tiny, hole-in-a-wall in Ginza, Tokyo is all I can think of right now, for the privilege of rapture on my tongue before this guy retires to the other world. And Jiro-san really does need to quit it actually. His poor fifty-something year old son has been apprenticing for eternity, in deference to the Japanese tradition that the eldest son must follow in his father’s footsteps and replace him upon retirement.
Jiro Dreams of Sushi is now showing in Los Angeles, food-lovers and it’s a beauty (or actually, it’s “beauty” would also be accurate). Catch it only until this Thursday, 22nd March at the Nuart in Westwood.