Jiro is a shokunin, a craftsman who repeats his work every single day, in order to reach perfection. It isn’t an easy task, not in the least for Jiro’s team. The work in the kitchen of the Sukiyabashi Jiro, which was awarded three prestigious Michelin stars, is a succession of meticulous maneuverings. There’s not one unnecessary movement, everything comes from conscious decisions.

Jiro’s eldest son Yoshikazu is no younger than fifty, but has suffered from the relentless precision of his father for decades. However, this is the duty of the eldest son and Yoshikazu is grateful for it. But it isn’t easy. You must be prepared for a long haul and you need the ability to endure a bit of torture when you’re a student of sushi master chef Jiro. In the beginning, students are only allowed to prepare the hot towels that the guests receive when they come in. The water is boiling hot and burns the hands – a typical example of Japanese sacrifice. It is not until they are able to prepare an impeccable hot towel that they’re allowed to even touch the fish. Some student can’t bear it and quit after one day. 

Jiro, Dreams of Sushi presents two extraordinary prima insights. Firstly, we gain insight into traditional Japanese culture. It is truly fascinating to observe the Japanese whilst striving for perfection, completely effacing themselves along the way, and without a trace of pride when their goal has been accomplished.
Secondly, we gain insight into the real world of sushi. Whereas sushi is becoming a dreadful fast food product on a global scale, Jiro dreams of sushi shows us that genuine sushi is quite the opposite. "All you can eat sushi” stands diametrically opposed to the absolute refined delicacies that are prepared for you by Jiro and his modest employees. This finesse is wonderfully portrayed throughout the film.
Although Jiro’s fish are carefully selected on a very small scale, there is a dark downside to the widespread love for maki, inari, sashimi and other sushi delicacies.  The seas are under threat of being emptied out and the art of the sushi tradition is becoming lost. Therefore, this year’s Food Film festival pays special attention to sushi.

In addition to Jiro, Dreams of Sushi, we also show the intriguing and revealing documentary Sushi: Global Catch. This film is about the downside to the worldwide availability of the well-beloved Japanese fish-rolls, the Atlantic bluefin tuna is threatened with extinction and the special cuisine culture that Jiro is trying to keep alive is disappearing.
Additionally, you may learn how to prepare sustainable sushi with locally caught fish, in the Waddenzee & Wasabi workshop.