Little wonder that world-renowned 85-year-old chef Jiro Ono dreams of sushi, when the proprietor of the triple-Michelin-starred Sukiyabashi Jiro restaurant has been working 15 hour days, 6 days a week, preparing and assembling the delicacy for over half a century.
As a subject for David Gelb’s documentary feature debut, the visionary Jiro and his singularly driven work ethic make for engaging material, and the 29-year-old American novice has taken care to work in synthesis with his key protagonist, allowing content to dictate form.
Shot on the highly regarded Red One digital camera by Gelb himself, the film captures each piece of soya-brushed sushi with precise clarity and offers an intimate portrayal of the unparalleled success of Jiro’s small-scale and understated (but not inexpensive) 10-seater restaurant situated underneath an office block beside a Tokyo subway station. As interested in Jiro as in his legacy, this is a resonant tribute to an enduring craftsman. (Notes by Alice Butler.)
IFI IRISH SHORTSThis screening will include the IFB-funded short film Washed Up Love by Dylan Cotter. Moira is looking for love. Love doesn’t even know he’s missing. (6 mins, Ireland, 2011.)