
Revered sushi chef Jiro Ono strives for perfection in his work, while his eldest son, Yoshikazu, has trouble living up to his father's legacy.
David Gelb's deceptively quiet portrait of Jiro Ono, the octogenarian sushi chef whose ten-seat Tokyo subway-station counter holds three Michelin stars. Critics widely call it one of the most beloved food documentaries ever made — equal parts father-son business succession drama and patient meditation on craft.