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Here's a New Trailer for 'Jiro Dreams of Sushi'

Here's a New Trailer for 'Jiro Dreams of Sushi'

Do you like sushi? Do you like movies?

Still from 'Jiro Dreams of Sushi'

This documentary about renowned 85-year-old sushi chef Jiro Ono debuted at the Tribeca Film Festival last spring, and while the teaser just shared a glimpse of glistening sushi and fish markets, the newly released trailer has so much more. Watch below to see the only sushi chef to earn three Michelin stars (for his Tokyo restaurant Sukiyabashi Jiro) and also meet Jiro's son, who is bound to take over the legacy.

Jiro Dreams of Sushi will be released March 9, 2012.

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'Jiro Dreams Of Sushi': When Food Is Art

Dinner costs about $400 per person to eat at three-star Michelin restaurant Sukiyabashi Jiro. There, Jiro Ono, who is in his late 80s, serves about 20 pieces of sushi each to 10 diners per night.

The documentary "Jiro Dreams Of Sushi," coming to theaters March 9, is a beautifully shot film that explores the art of Jiro's sushi, and the reasons why eager diners willingly fork over a considerable sum for the opportunity to taste his food. The film depicts Jiro's sushi as something more than sustenance -- it is his obsession and life's work.

Lest you think sushi is merely a piece of raw fish over rice, "Jiro Dreams Of Sushi" will teach you otherwise. The food preparation process that Jiro's chefs and apprentices go through is painstaking and precise, resulting in a final product that can't be replicated. (Really -- Jiro uses a type of rice that isn't available to anyone else.)

“If you were to drop a grain of rice from the table, you would immediately go after it, the rice is that delicious,” 28-year-old director David Gelb told the New York Times. “I mean, you would chase that grain of rice.”

Throughout the film, nary a word of criticism is said about Jiro. And perhaps his food proves why -- rhapsodic tales of meals there are not hard to find.

"Jiro Dreams Of Sushi" is enjoyable for non-sushi enthusiasts as well. At times, more detail could be useful -- sustainable seafood issues are addressed but glossed over, and there are gaps when discussing both family and restaurant history. But when the film ends, expect to be left with a rumbling stomach, pondering fares to Japan.


'Jiro Dreams Of Sushi': When Food Is Art

Dinner costs about $400 per person to eat at three-star Michelin restaurant Sukiyabashi Jiro. There, Jiro Ono, who is in his late 80s, serves about 20 pieces of sushi each to 10 diners per night.

The documentary "Jiro Dreams Of Sushi," coming to theaters March 9, is a beautifully shot film that explores the art of Jiro's sushi, and the reasons why eager diners willingly fork over a considerable sum for the opportunity to taste his food. The film depicts Jiro's sushi as something more than sustenance -- it is his obsession and life's work.

Lest you think sushi is merely a piece of raw fish over rice, "Jiro Dreams Of Sushi" will teach you otherwise. The food preparation process that Jiro's chefs and apprentices go through is painstaking and precise, resulting in a final product that can't be replicated. (Really -- Jiro uses a type of rice that isn't available to anyone else.)

“If you were to drop a grain of rice from the table, you would immediately go after it, the rice is that delicious,” 28-year-old director David Gelb told the New York Times. “I mean, you would chase that grain of rice.”

Throughout the film, nary a word of criticism is said about Jiro. And perhaps his food proves why -- rhapsodic tales of meals there are not hard to find.

"Jiro Dreams Of Sushi" is enjoyable for non-sushi enthusiasts as well. At times, more detail could be useful -- sustainable seafood issues are addressed but glossed over, and there are gaps when discussing both family and restaurant history. But when the film ends, expect to be left with a rumbling stomach, pondering fares to Japan.


'Jiro Dreams Of Sushi': When Food Is Art

Dinner costs about $400 per person to eat at three-star Michelin restaurant Sukiyabashi Jiro. There, Jiro Ono, who is in his late 80s, serves about 20 pieces of sushi each to 10 diners per night.

The documentary "Jiro Dreams Of Sushi," coming to theaters March 9, is a beautifully shot film that explores the art of Jiro's sushi, and the reasons why eager diners willingly fork over a considerable sum for the opportunity to taste his food. The film depicts Jiro's sushi as something more than sustenance -- it is his obsession and life's work.

Lest you think sushi is merely a piece of raw fish over rice, "Jiro Dreams Of Sushi" will teach you otherwise. The food preparation process that Jiro's chefs and apprentices go through is painstaking and precise, resulting in a final product that can't be replicated. (Really -- Jiro uses a type of rice that isn't available to anyone else.)

“If you were to drop a grain of rice from the table, you would immediately go after it, the rice is that delicious,” 28-year-old director David Gelb told the New York Times. “I mean, you would chase that grain of rice.”

Throughout the film, nary a word of criticism is said about Jiro. And perhaps his food proves why -- rhapsodic tales of meals there are not hard to find.

"Jiro Dreams Of Sushi" is enjoyable for non-sushi enthusiasts as well. At times, more detail could be useful -- sustainable seafood issues are addressed but glossed over, and there are gaps when discussing both family and restaurant history. But when the film ends, expect to be left with a rumbling stomach, pondering fares to Japan.


'Jiro Dreams Of Sushi': When Food Is Art

Dinner costs about $400 per person to eat at three-star Michelin restaurant Sukiyabashi Jiro. There, Jiro Ono, who is in his late 80s, serves about 20 pieces of sushi each to 10 diners per night.

The documentary "Jiro Dreams Of Sushi," coming to theaters March 9, is a beautifully shot film that explores the art of Jiro's sushi, and the reasons why eager diners willingly fork over a considerable sum for the opportunity to taste his food. The film depicts Jiro's sushi as something more than sustenance -- it is his obsession and life's work.

Lest you think sushi is merely a piece of raw fish over rice, "Jiro Dreams Of Sushi" will teach you otherwise. The food preparation process that Jiro's chefs and apprentices go through is painstaking and precise, resulting in a final product that can't be replicated. (Really -- Jiro uses a type of rice that isn't available to anyone else.)

“If you were to drop a grain of rice from the table, you would immediately go after it, the rice is that delicious,” 28-year-old director David Gelb told the New York Times. “I mean, you would chase that grain of rice.”

Throughout the film, nary a word of criticism is said about Jiro. And perhaps his food proves why -- rhapsodic tales of meals there are not hard to find.

"Jiro Dreams Of Sushi" is enjoyable for non-sushi enthusiasts as well. At times, more detail could be useful -- sustainable seafood issues are addressed but glossed over, and there are gaps when discussing both family and restaurant history. But when the film ends, expect to be left with a rumbling stomach, pondering fares to Japan.


'Jiro Dreams Of Sushi': When Food Is Art

Dinner costs about $400 per person to eat at three-star Michelin restaurant Sukiyabashi Jiro. There, Jiro Ono, who is in his late 80s, serves about 20 pieces of sushi each to 10 diners per night.

The documentary "Jiro Dreams Of Sushi," coming to theaters March 9, is a beautifully shot film that explores the art of Jiro's sushi, and the reasons why eager diners willingly fork over a considerable sum for the opportunity to taste his food. The film depicts Jiro's sushi as something more than sustenance -- it is his obsession and life's work.

Lest you think sushi is merely a piece of raw fish over rice, "Jiro Dreams Of Sushi" will teach you otherwise. The food preparation process that Jiro's chefs and apprentices go through is painstaking and precise, resulting in a final product that can't be replicated. (Really -- Jiro uses a type of rice that isn't available to anyone else.)

“If you were to drop a grain of rice from the table, you would immediately go after it, the rice is that delicious,” 28-year-old director David Gelb told the New York Times. “I mean, you would chase that grain of rice.”

Throughout the film, nary a word of criticism is said about Jiro. And perhaps his food proves why -- rhapsodic tales of meals there are not hard to find.

"Jiro Dreams Of Sushi" is enjoyable for non-sushi enthusiasts as well. At times, more detail could be useful -- sustainable seafood issues are addressed but glossed over, and there are gaps when discussing both family and restaurant history. But when the film ends, expect to be left with a rumbling stomach, pondering fares to Japan.


'Jiro Dreams Of Sushi': When Food Is Art

Dinner costs about $400 per person to eat at three-star Michelin restaurant Sukiyabashi Jiro. There, Jiro Ono, who is in his late 80s, serves about 20 pieces of sushi each to 10 diners per night.

The documentary "Jiro Dreams Of Sushi," coming to theaters March 9, is a beautifully shot film that explores the art of Jiro's sushi, and the reasons why eager diners willingly fork over a considerable sum for the opportunity to taste his food. The film depicts Jiro's sushi as something more than sustenance -- it is his obsession and life's work.

Lest you think sushi is merely a piece of raw fish over rice, "Jiro Dreams Of Sushi" will teach you otherwise. The food preparation process that Jiro's chefs and apprentices go through is painstaking and precise, resulting in a final product that can't be replicated. (Really -- Jiro uses a type of rice that isn't available to anyone else.)

“If you were to drop a grain of rice from the table, you would immediately go after it, the rice is that delicious,” 28-year-old director David Gelb told the New York Times. “I mean, you would chase that grain of rice.”

Throughout the film, nary a word of criticism is said about Jiro. And perhaps his food proves why -- rhapsodic tales of meals there are not hard to find.

"Jiro Dreams Of Sushi" is enjoyable for non-sushi enthusiasts as well. At times, more detail could be useful -- sustainable seafood issues are addressed but glossed over, and there are gaps when discussing both family and restaurant history. But when the film ends, expect to be left with a rumbling stomach, pondering fares to Japan.


'Jiro Dreams Of Sushi': When Food Is Art

Dinner costs about $400 per person to eat at three-star Michelin restaurant Sukiyabashi Jiro. There, Jiro Ono, who is in his late 80s, serves about 20 pieces of sushi each to 10 diners per night.

The documentary "Jiro Dreams Of Sushi," coming to theaters March 9, is a beautifully shot film that explores the art of Jiro's sushi, and the reasons why eager diners willingly fork over a considerable sum for the opportunity to taste his food. The film depicts Jiro's sushi as something more than sustenance -- it is his obsession and life's work.

Lest you think sushi is merely a piece of raw fish over rice, "Jiro Dreams Of Sushi" will teach you otherwise. The food preparation process that Jiro's chefs and apprentices go through is painstaking and precise, resulting in a final product that can't be replicated. (Really -- Jiro uses a type of rice that isn't available to anyone else.)

“If you were to drop a grain of rice from the table, you would immediately go after it, the rice is that delicious,” 28-year-old director David Gelb told the New York Times. “I mean, you would chase that grain of rice.”

Throughout the film, nary a word of criticism is said about Jiro. And perhaps his food proves why -- rhapsodic tales of meals there are not hard to find.

"Jiro Dreams Of Sushi" is enjoyable for non-sushi enthusiasts as well. At times, more detail could be useful -- sustainable seafood issues are addressed but glossed over, and there are gaps when discussing both family and restaurant history. But when the film ends, expect to be left with a rumbling stomach, pondering fares to Japan.


'Jiro Dreams Of Sushi': When Food Is Art

Dinner costs about $400 per person to eat at three-star Michelin restaurant Sukiyabashi Jiro. There, Jiro Ono, who is in his late 80s, serves about 20 pieces of sushi each to 10 diners per night.

The documentary "Jiro Dreams Of Sushi," coming to theaters March 9, is a beautifully shot film that explores the art of Jiro's sushi, and the reasons why eager diners willingly fork over a considerable sum for the opportunity to taste his food. The film depicts Jiro's sushi as something more than sustenance -- it is his obsession and life's work.

Lest you think sushi is merely a piece of raw fish over rice, "Jiro Dreams Of Sushi" will teach you otherwise. The food preparation process that Jiro's chefs and apprentices go through is painstaking and precise, resulting in a final product that can't be replicated. (Really -- Jiro uses a type of rice that isn't available to anyone else.)

“If you were to drop a grain of rice from the table, you would immediately go after it, the rice is that delicious,” 28-year-old director David Gelb told the New York Times. “I mean, you would chase that grain of rice.”

Throughout the film, nary a word of criticism is said about Jiro. And perhaps his food proves why -- rhapsodic tales of meals there are not hard to find.

"Jiro Dreams Of Sushi" is enjoyable for non-sushi enthusiasts as well. At times, more detail could be useful -- sustainable seafood issues are addressed but glossed over, and there are gaps when discussing both family and restaurant history. But when the film ends, expect to be left with a rumbling stomach, pondering fares to Japan.


'Jiro Dreams Of Sushi': When Food Is Art

Dinner costs about $400 per person to eat at three-star Michelin restaurant Sukiyabashi Jiro. There, Jiro Ono, who is in his late 80s, serves about 20 pieces of sushi each to 10 diners per night.

The documentary "Jiro Dreams Of Sushi," coming to theaters March 9, is a beautifully shot film that explores the art of Jiro's sushi, and the reasons why eager diners willingly fork over a considerable sum for the opportunity to taste his food. The film depicts Jiro's sushi as something more than sustenance -- it is his obsession and life's work.

Lest you think sushi is merely a piece of raw fish over rice, "Jiro Dreams Of Sushi" will teach you otherwise. The food preparation process that Jiro's chefs and apprentices go through is painstaking and precise, resulting in a final product that can't be replicated. (Really -- Jiro uses a type of rice that isn't available to anyone else.)

“If you were to drop a grain of rice from the table, you would immediately go after it, the rice is that delicious,” 28-year-old director David Gelb told the New York Times. “I mean, you would chase that grain of rice.”

Throughout the film, nary a word of criticism is said about Jiro. And perhaps his food proves why -- rhapsodic tales of meals there are not hard to find.

"Jiro Dreams Of Sushi" is enjoyable for non-sushi enthusiasts as well. At times, more detail could be useful -- sustainable seafood issues are addressed but glossed over, and there are gaps when discussing both family and restaurant history. But when the film ends, expect to be left with a rumbling stomach, pondering fares to Japan.


'Jiro Dreams Of Sushi': When Food Is Art

Dinner costs about $400 per person to eat at three-star Michelin restaurant Sukiyabashi Jiro. There, Jiro Ono, who is in his late 80s, serves about 20 pieces of sushi each to 10 diners per night.

The documentary "Jiro Dreams Of Sushi," coming to theaters March 9, is a beautifully shot film that explores the art of Jiro's sushi, and the reasons why eager diners willingly fork over a considerable sum for the opportunity to taste his food. The film depicts Jiro's sushi as something more than sustenance -- it is his obsession and life's work.

Lest you think sushi is merely a piece of raw fish over rice, "Jiro Dreams Of Sushi" will teach you otherwise. The food preparation process that Jiro's chefs and apprentices go through is painstaking and precise, resulting in a final product that can't be replicated. (Really -- Jiro uses a type of rice that isn't available to anyone else.)

“If you were to drop a grain of rice from the table, you would immediately go after it, the rice is that delicious,” 28-year-old director David Gelb told the New York Times. “I mean, you would chase that grain of rice.”

Throughout the film, nary a word of criticism is said about Jiro. And perhaps his food proves why -- rhapsodic tales of meals there are not hard to find.

"Jiro Dreams Of Sushi" is enjoyable for non-sushi enthusiasts as well. At times, more detail could be useful -- sustainable seafood issues are addressed but glossed over, and there are gaps when discussing both family and restaurant history. But when the film ends, expect to be left with a rumbling stomach, pondering fares to Japan.


Watch the video: Nghệ Nhân Sushi Jiro Dreams Of Sushi (December 2021).