Without doubt one of the strongest symbols of Japan in its culture in the whole world is sushi – a small bite of rice and fresh fish less than size of a palm. Born out of a snack sold from the mid 19th century Edo, now Tokyo’s street stalls, sushi has evolved into one of today’s globally trendy health food. One can locate sushi restaurants probably in any major city, but undisputedly the best are still to be found in its birthplace Tokyo’s Ginza district, next to the gargantuan Tsukiji fish market. Exactly the magical combination of daily fresh produce of seafood of every imaginable form and taste, meticulously selected and prepared rice, and the decades- lasting training of a sushi chef requiring painstaking discipline and obedience, make the culinary experience of these few places extraordinary.

Nothing less than extraordinary is also 85-yearold sushi master, or so called shokunin Jiro Ono, whose restaurant Sukiyabashi Jiro’s has been frequently rated with three Michelin stars – the highest score that can be assigned to a dining establishment. Seating only ten people, situated at the underground metro terminal, and even with external toilet, the tiny restaurant doesn’t boast anything special, if not not to account it’s chefs unique character and gift to create with his sons and apprentices a mesmerizing 30 minute experience with the world’s best sushi. The fact that bookings have to be made 1 month in advance says it all. Frequently captivating and mouthwatering documentary is a rare opportunity to glimpse into the lifeworld of one of the world’s leading sushi chef’s and the history of sushi at large. And there is much to be seen.

Sten Saluveer