Jiro dream's of sushi

Topics: Sushi, The Documentary, Japanese language Pages: 2 (800 words) Published: January 31, 2014

“Jiro Dreams of Sushi”

I’ve heard stories and rumors about Jiro. I’ve heard that he is an old man that is great at making sushi. They also said that for you to eat Jiro’s sushi you need to reserve and pay $300. I remembered when one Sunday, the pastor in the church that I’ve attended to talked about Jiro. He also showed some videos about Jiro working and making sushi in his restaurant. He also said a fact that I really didn’t believe at first. He said that when they counted the grains of rice in Jiro’s sushi, the number of rice in each sushi is almost the same. I thought back then that he was exaggerating. Any person would’ve say it’s a lie if they don’t know Jiro or it’s their first time hearing his name.

I thought that I will only hear his name once and Jiro will be just another information in my head. But I was wrong. A few weeks later, in our ACTS subject, we watched a documentary called “ Jiro Dreams of Sushi “. The first few scenes are just introductions. They introduced Jiro Ono and what he does. In the documentary, It is shown that Jiro’s shop or restaurant is not that big and not too small. You also can’t see it right away. It just look like an ordinary Japanese shop that is not modern. Well, for me it looked that way. It is shown in the documentary that Jiro has a really disciplined character and he is really passionate and serious about making sushi. He has two sons. His younger son named Takeshi left him and made a sushi restaurant. He made his restaurant in Roppongi hills. While his eldest son Yoshikazu, obligated to succeed his father, Jiro.

We didn’t finish the documentary that day because it was pretty long. Our subject ACTS has 1 hour and 30 or 45 minutes. And with that time we didn’t finish it. After a few days, I researched about this documentary called “Jiro Dreams of Sushi”. While researching I saw this : "Originally, I was going to make a film with a lot of different sushi chefs who all had different styles, but when I got to...
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