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Kathryne 2022-03-30 09:01:06
After watching it, the chef who went directly to Erlang's apprentice said a lot of intriguing words in the film. Sushi looks delicious, but I have to admit that it is almost the same without eating...
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Herbert 2022-03-29 09:01:06
siff@大上海; the way of food is the same as the way of people, any work will be rewarded if you put your heart and soul into it; all kinds of materials are well handled, business partners, sons, apprentices and colleagues, fully analyze the "God"'s side...
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Annette 2022-03-29 09:01:06
It looks so beautiful! ! ! ! ! ! !...
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Michaela 2022-03-29 09:01:06
There is an urge to fly to Japan immediately, which is different from the masterpiece of the gourmet record of [the tip of the...
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Wayne 2022-03-29 09:01:06
It turns out that the Japanese are so strict with professional...
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Jarvis 2022-03-29 09:01:06
This is indeed a godlike...
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Dovie 2022-03-29 09:01:06
If you can eat it, it will be...
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Edgardo 2022-03-29 09:01:06
The perfect combination of ingredients and craftsmanship, art and...
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Maddison 2022-03-29 09:01:06
A distinctly foreigner's point of view, ethically preached, with a certain strange nostalgic...
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Kobe 2022-03-29 09:01:06
After reading it, I am very impressed with sushi! I want to go and eat too! But for me, who doesn't like eating fish, this is a bit...
Jiro Dreams of Sushi Comments
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Melany 2022-01-09 08:02:59
The spirit of the craftsman, the sushi of the craftsman
The spirit of the craftsman, the sushi of the craftsman.
In all my knowledge of Japan, apart from the "manner", the "spirit of the craftsman" is the one that impressed me the most.
"Shiren" means "craftsman" in Japanese. In ancient times, the social status of craftsmen was relatively low. The class... -
Jadon 2022-03-20 09:02:20
minimalist pure
Erlang Ono is the oldest chef with a three-star rating in the Michelin Guide. His own sushi restaurant, Sukiyabashi Jiro, has been awarded three Michelin stars since 2007 and has maintained the same level for the next decade. For $400 a meal, you need to book a month in advance. There is no order,...
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Hiroki Fujita: I either buy my first choice, or I buy nothing. If ten tuna are for sale, only one can be the best. I buy that one.
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Masuhiro Yamamoto: [describing Jiro's dedication and consistency through the years] The difference between Jiro today and Jiro 40 years ago is only that he stopped smoking. Other than that, nothing has changed.
