I once learned how to knead sushi at a sushi restaurant in Otaru, Hokkaido. Just immersing my hand in ice water for 20 seconds made my joints sore, and my hands were covered with rice balls the size of ping-pong balls. After that, every time I see the sushi chef's delicate hands and flowers, I often admire it. Of course, they are not the same as Erlang.
In his 80s, he still focuses on sushi. He has the kind of "persistence" and "persistence" that are often seen in Japanese people - I always feel that this is a dailyization of Bushido spirit, and it must be in full bloom like cherry blossoms in life, even if it drifts overnight. One pinch of sushi is seventy years, and he has never been tired of every day in these seventy years. He is afraid that every day is not good enough, and every day he wants to surpass and be better. The eldest son is in his fifties and still has to work under the supervision of Erlang, even if the sushi his son squeezed during the first Michelin selection has captured the judge's cunning mouth; when the second son opened a store independently, Erlang said to him, you have There is no turning back. The implication is that hard work, perseverance, and diligence can lead to success - so Erlang calls those parents who tell their children "if you can't do it, come back" as "Baga parents". Life is a one-way street. If you want to go the farthest, you can only keep moving forward. You can stop and rest but you can't go back.
Buy the best fish from a fish seller specializing in tuna at Tsukiji Fish Market, buy the only three catties of wild shrimp on the market from a shrimp seller specializing in shrimp, and buy the only three catties of wild shrimp on the market from a shrimp seller who knows rice best. I use the best rice... The ingredients used by Erlang who make the best sushi are also the best, and the vendors who manage the best ingredients also leave the best things to Erlang without reservation, because only Erlang knows how to play The best taste of the ingredients; if it doesn't have the best that day, then don't make that sushi dish. So before you go to Erlang's sushi restaurant, you never know what you can eat that day. A meal for one person starts at 30,000 yen. If you eat fast, you can finish the meal in just 15 minutes - the god of Spain The first-class restaurant El Bulli and its chef Ferran Adria also had sky-high menus, but you can eat dozens of molecular dishes in him, and it will take a night. If you look at the price per unit time, Erlang's Is sushi the most expensive food in the world? To spend so much money on a meal with an undecided menu must have a great sense of trust in the chef.
Although the honor of Michelin star is only given to the restaurant and not to the chef, but who can deny the importance of the chef to a restaurant? The JEAN GEORGE restaurant on the Bund is also doing good business on weekdays, but what really stirs up the appetite of the gluttons is the meal that JG comes to the store to make and present every year.
Jiro is undoubtedly the soul of the sushi restaurant, and the oldest chef in the restaurant to earn three Michelin stars, the calling card of the restaurant, which is reserved at least a month in advance. Fifteen years ago, when Erlang was unable to work normally due to illness, the eldest son was responsible for all the work of the sushi restaurant, from material selection to cooking to production. Although the eldest son's craftsmanship is beyond doubt, no one can guarantee that once Erlang passed away, This best sushi house in all of Japan will not be affected. Under the strong halo of his father, the eldest son "can only maintain the honor and glory of the sushi restaurant if he is twice as good as his father".
This is the trouble and duty of the eldest son; and although the younger brother does not have the halo-shrouded restaurant that his father passed on to him, although it uses the same name and inherits the same craftsmanship, his sushi house has a more relaxed atmosphere and lower prices. cheaper. Without the blessing of the laurel crown, it can be easily dealt with, right?
Erlang is already very old, and he always stands by the eldest son in the film. Although he didn't say much, his support for him is self-evident. But the more he pushes his son out, the more he introduces his son to everyone, the more it shows. His inner worries and uncertainty about the future of the sushi restaurant? Collecting the crystallization of his life's hard work, how can it be passed down from generation to generation to shine brighter and brighter? In fact, it's just four short words - the spirit of the craftsman.
But in a modern society that is becoming more and more impetuous and more and more eager for instant success, how many people can persevere? The eldest child did not appear in the film. They may not have chosen the path of their parents and regarded cooking as their life-long career; many apprentices could not stand the harsh learning environment, and they ran away after only one day... The inheritance of delicious food must be difficult. The Japanese society doesn't understand it, but in China, it will be a matter of time before the "God of Sushi" will be destroyed. !
In my lifetime, if I have the opportunity, I must try this kind of sincerity and ingenuity.
View more about Jiro Dreams of Sushi reviews
