Jiro Dreams of Sushi

Monday, March 12, 2012

Director David Gelb talks about his latest documentary Jiro Dreams of Sushi, which tells the story of Jiro Ono, who’s considered by many to be the world’s greatest sushi chef. At the age of 85, Ono continues to work towards perfection in his Tokyo restaurant Sukiyabashi Jiro. And, from the restaurant 15 East, owner Marcos Moriera and sushi chef Masato Shimizu, join us to discuss the art of making sushi. Jiro Dreams of Sushi is playing at the Lincoln Plaza Cinema and the IFC Center.


David Gelb, Marcos Moriera and Masato Shimizu

Comments [8]

Fred from Queens

I find this epicurean discussion about sushi really off-putting, but especially the guests' indifference to overfishing.

Mar. 13 2012 01:56 AM
John from LES

Nelson - No worries the Cesium in the fish from Fukushima takes care of the intestinal parasites that Kenny's so worried about......

Hey Dr Wayne I don't think sushi is all to blame for overfishing - maybe you should have a talk with the folks over at Long John Silver's, or maybe those factory ships the Russians and Chinese have trawling off the US coast, or maybe those Catholics - ya know its lent and they insist on eating fish on Fridays (yeah, yeah, its the Catholics...maybe they should just eat pizza, please hold the sausage)

Mar. 12 2012 06:26 PM
Smokey from LES

“I think there are at least 200 women sushi chefs in Japan,” said Toshio Suzuki, the owner-chef of Sushi Zen in Midtown. He has trained two women as sushi chefs, Takako Yoneyama, 52, the owner of Taka in Greenwich Village, and Miho Tanaka, 43, at Sushi a Go-Go near Lincoln Center.

For a woman to become a sushi chef in Japan has been easier since 1999. That year, Japan revised its Equal Employment Opportunity Law to mandate equality in hiring and promotion. Japan also lifted a ban that prohibited women from working later than 10 p.m. But laws alone weren’t keeping women from becoming sushi chefs.

Taka is no longer there, but it (and she) were great!

Mar. 12 2012 01:45 PM
Wayne Johnson Ph.D. from Bk

This is an industry that, in defiance of international outrage, is blatantly exploiting the last of the Bluefin Tuna. And we are celebrating it?

Mar. 12 2012 01:40 PM

I love sushi but, how about the utter destruction of the worlds fishing stocks???

Mar. 12 2012 01:37 PM
Kenneth Barta from Spotswood, NJ

What utter elitist nonsense. Sushi utilizes an over-fished species, which at best is a source of intestinal parasites and neuro-toxins like mercury. And then it has a timing of seconds to eat---what baloney! Nice advert for this bunch.

Mar. 12 2012 01:35 PM
Nelson Simon from Brooklyn

Any concerns with contamination with fish coming from Japan, since Fukushima disaster?

Mar. 12 2012 01:32 PM
Sheldon from Brooklyn

Based on the degree of freshness required for good sushi, would the guests even consider what most of us eat here in New York, Sushi

Mar. 12 2012 01:32 PM

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