I watched Jiro Dreams of Sushi a few nights ago.
A scratchy, old recording of Jascha Heifetz plays during the opening of this fantastic documentary of Japan. It’s a perfect way to introduce the story of Jiro, a sushi chef, who has spent his 85 years continually honing his skills and aiming to give his patrons only the highest of quality. While learning about his life and work, you’ll get to see his beautiful creations as Jiro and his apprentices make sushi. You’ll also see great scenes of the Tokyo fish market and meet some real characters (I particularly got a kick out of his rice dealer).
So much of what Jiro said in the course of the film carries over to other professions, and certainly to music. One that stuck with me was that, in order to be a great chef, one has to be a great eater. In other words, a chef must first have a wide range of taste experience and a discerning nose and tongue if he hopes to create truly great food. As musicians, of course, the ears function as the nose and tongue. Listening carefully and deeply to great music and to great musicians is what develops the palate. The better our ears, the better we know what it is we ourselves hope to produce.
Despite the cultural gulf between a Japanese man of Jiro’s age and most Americans of most ages, there’s plenty that resonates. It is a glimpse into a world of attention to every detail, a sense of pride and pleasure in one’s work, and a vision of the sublime in every bite. Hope you have a chance to watch it!
Here’s the official website, and it’s also available on Netflix.
