"The God of Sushi" is a social and humanistic documentary filmed by an American director David Jaber. There are various works on the theme of "food", and this "God of Sushi" focuses on the people who make sushi-Jiro Ono and his son. A large number of live shooting make the authenticity of the documentary strong.
The film revolves around the words of Mr. Jiro Ono - "The spirit of a craftsman is to do the same thing over and over again every day." At the same time, this sentence has also become the biggest theme of the film. Mr. Jiro was already 85 years old at the time of filming. At this age, both the elderly in our country and all over the world should leave work and enjoy old age. For Ono Jiro, this is not the reason that hinders his work. In the interview, he also said that his life will be very boring after retirement. Jiro Ono has been making sushi since he was a teenager, and it has been 70 years since he was a teenager. It can be seen that he has a high degree of love for this job and his persistent spirit. His sushi restaurant is very small, with only a few tables and a few stools, but such a restaurant has become a three-star Michelin restaurant, and Jiro Ono has become the oldest three-star chef. This comparison shows his superb sushi skills. In addition to Ono Jiro, the film also focuses on his disciples. His two sons are also engaged in making sushi, learning from his father's craftsmanship and dedication to excellence. At the same time, this film also involves those fish merchants and rice merchants related to Erlang Sushi. Like Erlang, they are meticulous in their work. Without them Erlang Sushi would not be so delicious. Ono Jiro, his son and apprentices, and those businessmen, the images of these people are all to show the theme of "professional spirit", which strongly promotes the theme. Of course, this film also made the world more aware of such a group, which is conducive to the spread and inheritance of culture.
The language of the film is also very noteworthy. The film is narrated by interviews and pictures. A large number of interviews are a good way of telling a documentary. When interviewing Mr. Erlang, a distinctive close-up shot was used. The closer the distance, the stronger the intimacy, and also a kind of respect for him, highlighting the importance of the character of Ono Jiro. As a humanistic food documentary, this film of course also makes full use of more close-up shots, such as the close-up of the hands when the sushi people are concentrating on making sushi; Close-up, and then using a telephoto lens, make the sushi look more delicate and delicious. In the close-up of sushi production, the elevated shot is sometimes used. The combination of the elevated shot and the close-up also makes the details of sushi making more obvious, highlights the visual experience of the picture, and also shows their serious attitude towards work, making the film more interesting. The sense of authenticity also strongly promotes the presentation of the theme "Spirit of Professionals".
"The God of Sushi" is definitely a model in this type of documentaries. It objectively presents the life and work of these craftsmen, and shows the "workman's spirit" very well. It has strong authenticity and makes more people realize this. A group of lovely and serious workers.
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