We finally saw it, and it’s a charming look at the very high end of sushi, not just as food, but as an artform. The sushi is served one piece at a time, meant to be swallowed whole, and whatever soy sauce or extra flavoring is required is brushed on by the chef before it’s placed on the customer’s plate. There are no small plates for soy sauce and wasabi to mix together at your discretion. The chef controls the experience from start to finish.
The film is also arty and deliberate in its pacing, with the telling modernist repetition of composer Philip Glass making up much of the soundtrack music. The documentary reveals the daily workings of the small restaurant and its autocratic owner Jiro and his aging son Yoshikazu who is waiting to take over when his father retires (and the younger son Takashi, who escaped to operate his own restaurant in the hip Roppongi district of the city).