Analysis Of Slow Motion Of Making Sushi

In the documentary, many scenes are shot in slow motion showing the chef’s daily tasks while making the sushi. Using slow motion the audience all the hard work that goes into making sushi that is ignored by most people. Making sushi is similar to art because it evolves. The first sushi was made to be fast and convenient, but over time it became a work of art. During several scenes in the documentary slow motion of making sushi is presented. One of those scenes shows Jiro’s apprentice trying to master Jiro’s technique of making egg sushi. The apprentice had been practicing for a long time, and he was “making up to four a day. But they kept saying, no good, no good, no good” (00:49:02-…..). The slow motion allowed the audience to see how difficult

People like Mizutani, a former apprentice of Jiro, and Yamamoto, a food critic, are interviewed. The honest opinions help show the deeper meaning of Jiro and his worth ethics. Yamamoto and Mizutani serve as narrators that tell the story of why Jiro is considered to be the most successful sushi chef of all time. For instance, Yamamoto says “I’ve seen many chefs who are self-critical, but I’ve never seen another chef who is so hard on himself” (site). Yamamoto provides an insight on how Jiro is successful because Jiro is always looking ahead and is never satisfied with his work. He describes Jiro as always looking for new ways to make sushi better and improve his skills. Mizutani a former apprentice is interviewed during the documentary and provides an insight on how Jiro’s son, Yoshikazu will have great difficulty taking his place. “Even if Yoshikazu makes the same level of sushi, it will be seen as inferior” (Quote). This interview shows how Jiro is the hardest worker and his work ethic is that to run a restaurant you need to be tough. Another interview with Yamamoto describes the five things a chef needs to be successful. These five things are: “they take all their work very seriously and consistently perform to the highest level, they aspire to improve their skills. Cleanliness. If the restaurant doesn’t feel clean, the food isn’t going to taste good. Impatience. They are better leaders than collaborators; they are stubborn and insist on having it their way. Finally, a great chef is passionate”