1

00:00:06,000 --> 00:00:12,074

Advertise your product or brand here
contact www.OpenSubtitles.org today

2
00:00:45,078 --> 00:00:48,138
What defines "deliciousness"?

3
00:00:48,281 --> 00:00:52,843
Taste is tough to explain,
isn't it?

4
00:00:53,853 --> 00:00:56,321
I would see ideas in dreams.

5
00:00:56,456 --> 00:01:00,916
My mind was bursting with ideas.

6
00:01:01,561 --> 00:01:04,428
I would wake up
in the middle of the night.

7
00:01:04,864 --> 00:01:09,733
In dreams I would have
visions of sushi.

8
00:02:15,368 --> 00:02:18,269
DAVID GELB

9
00:02:20,173 --> 00:02:23,904
Once you decide
on your occupation...

10
00:02:24,043 --> 00:02:31,916
you must immerse yourself
in your work.

11
00:02:32,051 --> 00:02:38,081
You have to fall in love
with your work.

12
00:02:38,224 --> 00:02:40,715
Never complain about your job.

13
00:02:40,860 --> 00:02:44,455
You must dedicate your life
to mastering your skill.
14
00:02:44,597 --> 00:02:46,929
That's the secret of success...

15
00:02:47,066 --> 00:02:54,666
and is the key
to being regarded honorably.

16
00:03:02,115 --> 00:03:05,642
I have published several
restaurant guidebooks.

17
00:03:06,786 --> 00:03:08,549
I went to every sushi, soba, tempura,
and eel restaurant in Tokyo.

18
00:03:08,688 --> 00:03:10,588
Nobody has eaten more

19
00:03:10,723 --> 00:03:11,815
of these foods than me.

20
00:03:11,958 --> 00:03:13,789
YAMAMOTO, FOOD WRITER

21
00:03:25,438 --> 00:03:27,736
Out of the hundreds
of restaurants that I ate at...

22
00:03:27,874 --> 00:03:31,332
Jiro's was the best by far.

23
00:03:33,012 --> 00:03:35,845
When I went to Jiro the first time,
I was nervous.

24
00:03:36,983 --> 00:03:39,543
After going for years I am still nervous.

25
00:03:52,565 --> 00:03:55,693
Jiro has a very stern look on his face
when he's making sushi.

26
00:03:55,835 --> 00:04:00,534
It's comfortable for people who like
to have sushi served at a fast pace...
27
00:04:00,673 --> 00:04:04,370
but for people who want to drink
and eat slowly while chatting...

28
00:04:04,510 --> 00:04:06,944
It won't be a comfortable
eating experience.

29
00:04:11,084 --> 00:04:12,312
All of the sushi is simple.

30
00:04:12,452 --> 00:04:14,613
It's completely minimal.

31
00:04:16,389 --> 00:04:18,687
Master chefs from around the world
eat at Jiro's and say...

32
00:04:18,825 --> 00:04:21,817
"How can something so simple

33
00:04:21,961 --> 00:04:25,294
have so much depth in flavor?"

34
00:04:25,431 --> 00:04:27,899
If you were to sum up Jiro's sushi
in a nutshell...

35
00:04:28,034 --> 00:04:31,800
"Ultimate simplicity leads to purity."

36
00:04:44,984 --> 00:04:46,383
Excuse me.

37
00:04:46,519 --> 00:04:47,144
Yes?

38
00:04:47,287 --> 00:04:49,585
Do you have a pamphlet
for this restaurant?

39
00:04:49,722 --> 00:04:50,950
We don't have pamphlets.

40
00:04:51,090 --> 00:04:53,820
We only have business cards.
Could I have one please?

41
00:04:53,960 --> 00:04:55,587
May I have one?

42
00:04:56,729 --> 00:04:59,459
I came all the way from Shizuoka.

43
00:04:59,599 --> 00:05:01,294
Here are a couple.

44
00:05:02,201 --> 00:05:02,565
Can I make reservations?

45
00:05:02,702 --> 00:05:04,397
Reservations are mandatory here.

46
00:05:04,537 --> 00:05:05,526
How early do you need the reservation?

47
00:05:05,672 --> 00:05:06,297
One month in advance.

48
00:05:06,439 --> 00:05:06,666
One month in advance?

49
00:05:06,806 --> 00:05:08,103
Yes.

50
00:05:08,641 --> 00:05:13,510
Since it's February now,
we're taking reservations for March.

51
00:05:13,646 --> 00:05:15,079
I see.

52
00:05:16,249 --> 00:05:19,218
Reservations can be made
for lunch and dinner?

53
00:05:19,352 --> 00:05:20,614
Yes for both.

54
00:05:20,753 --> 00:05:22,721
The price starts at 30,000 yen.

55
00:05:22,855 --> 00:05:24,152
30,000 yen?

56
00:05:24,290 --> 00:05:25,780
It starts at 30,000 yen.

57
00:05:25,925 --> 00:05:26,391
Okay

58
00:05:26,526 --> 00:05:28,892
The sushi and prices vary...

59
00:05:29,028 --> 00:05:30,893
depending on what's available at the market.

60
00:05:31,030 --> 00:05:31,724
I see.

61
00:05:31,864 --> 00:05:33,695
So it starts from 30,000 yen.

62
00:05:33,833 --> 00:05:38,532
Can we order drinks
and appetizers to start?

63
00:05:38,671 --> 00:05:41,469
We only serve sushi.
We don't have appetizers.

64
00:05:41,607 --> 00:05:42,505
Really
- Yes.

65
00:05:42,642 --> 00:05:44,200
You don't have any other dishes?
- No.

66
00:05:44,344 --> 00:05:45,572
Only sushi
- Yes.

67
00:05:45,712 --> 00:05:46,041
Okay, thank you.
68
00:05:46,179 --> 00:05:47,305
Thank you.

69
00:05:53,720 --> 00:05:55,449
For fast eaters a meal
there might last only fifteen minutes.

70
00:05:55,588 --> 00:05:59,251
In that sense it's the most
expensive restaurant in the world.

71
00:05:59,392 --> 00:06:03,294
But people who eat there are
convinced it's worth the price.

72
00:06:13,039 --> 00:06:16,839
YOSHIKAZY, JIRO'S OLDER SON

73
00:06:16,976 --> 00:06:20,707
We're not trying
to be exclusive or elite.

74
00:06:20,847 --> 00:06:27,082
The techniques we use are no big secret.

75
00:06:27,787 --> 00:06:32,520
It's just about making an effort
and repeating the same thing every day.

76
00:06:33,593 --> 00:06:39,930
There are some
who are born with a natural gift.

77
00:06:40,466 --> 00:06:46,496
Some have a sensitive palate
and sense of smell.

78
00:06:46,639 --> 00:06:51,770
That's what you call
"natural talent."

79
00:06:51,911 --> 00:06:52,900
In this line of business...

80
00:06:53,045 --> 00:06:55,639
if you take it seriously,
you'll become skilled.

81
00:06:55,782 --> 00:07:01,516
But if you want to make a mark
in the world, you have to have talent.

82
00:07:01,654 --> 00:07:04,248
The rest is how hard you work.

83
00:07:20,940 --> 00:07:23,909
He repeats the same routine everyday.

84
00:07:24,043 --> 00:07:26,705
He even gets on the train
from the same position.

85
00:07:31,417 --> 00:07:32,782
He has said
that he dislikes holidays.

86
00:07:32,919 --> 00:07:36,355
The holidays are too long for him.

87
00:07:38,024 --> 00:07:39,514
He wants to get back
to work as soon as possible.

88
00:07:39,659 --> 00:07:41,957
It's unthinkable for normal people.

89
00:08:17,897 --> 00:08:18,761
Is it good?

90
00:08:18,898 --> 00:08:20,559
Is it too firm?

91
00:08:20,700 --> 00:08:23,692
Overall, It's a little tough.

92
00:08:23,836 --> 00:08:24,996
Is it?

93
00:08:27,039 --> 00:08:28,802
Probably because it is young.
94
00:08:31,177 --> 00:08:32,735
But the toughness isn't that bad.

95
00:08:32,879 --> 00:08:34,437
If it doesn't taste good
you can't serve it.

96
00:08:34,580 --> 00:08:37,276
It has to be better than last time.

97
00:08:37,416 --> 00:08:40,044
That's why I always taste the food
before serving it.

98
00:08:40,520 --> 00:08:44,616
NAKAZAWA, SENIOR APPRENTICE

99
00:09:04,844 --> 00:09:06,038
It hasn't marinated enough.

100
00:09:06,178 --> 00:09:07,873
It is a bit fatty.

101
00:09:18,424 --> 00:09:20,085
This doesn't taste right either.

102
00:09:24,597 --> 00:09:25,655
How long has this marinated?

103
00:09:25,798 --> 00:09:27,356
For about five hours.

104
00:09:28,634 --> 00:09:30,158
Put it back in.

105
00:09:30,303 --> 00:09:31,167
It needs work.

106
00:09:31,304 --> 00:09:32,464
Let's marinate it
in vinegar a little more.

107
00:09:32,605 --> 00:09:34,505
Yes, put it back in the vinegar.
108
00:09:34,640 --> 00:09:35,368
Let's marinate it again.

109
00:09:35,508 --> 00:09:37,567
Put this in the vinegar again.

110
00:09:37,710 --> 00:09:40,736
Put that one in the vinegar too.

111
00:09:41,614 --> 00:09:42,740
Let's try that for the last time.

112
00:09:42,882 --> 00:09:44,281
Okay.

113
00:09:59,966 --> 00:10:02,127
I've seen many chefs
who are self-critical...

114
00:10:02,268 --> 00:10:04,930
but I've never seen a chef
who is so hard on himself.

115
00:10:05,071 --> 00:10:07,869
He sets the standard
for self-discipline.

116
00:10:16,282 --> 00:10:17,772
He is always looking ahead.

117
00:10:18,684 --> 00:10:20,879
He's never satisfied with his work.

118
00:10:21,988 --> 00:10:25,754
He's always trying to find ways
to make the sushi better,

119
00:10:25,891 --> 00:10:27,882
or to improve his skills.

120
00:10:28,027 --> 00:10:30,689
Even now, that's what he thinks
about all day, every day.

121
00:10:36,402 --> 00:10:41,135
A great chef has the following
five attributes.

122
00:10:41,273 --> 00:10:44,470
First, they take their work
very seriously...

123
00:10:44,610 --> 00:10:47,738
and constantly perform
on the highest level.

124
00:10:50,149 --> 00:10:54,813
Second, they aspire
to improve their skills.

125
00:10:57,223 --> 00:10:58,952
Third is cleanliness.

126
00:11:03,863 --> 00:11:06,730
If the restaurant doesn't feel clean,

127
00:11:06,866 --> 00:11:08,959
the food isn't going to taste good.

128
00:11:09,935 --> 00:11:11,095
The fourth attribute is...

129
00:11:11,237 --> 00:11:13,068
Impatience.

130
00:11:13,205 --> 00:11:22,546
They are better leaders
than collaborators.

131
00:11:23,716 --> 00:11:30,417
They're stubborn
and insist on having it their way.

132
00:11:30,556 --> 00:11:31,818
And, finally...

133
00:11:31,957 --> 00:11:33,822
A great chef is passionate.

134
00:11:33,959 --> 00:11:35,893
Jiro has all of these attributes.
135
00:11:40,332 --> 00:11:41,356
He's a perfectionist.

136
00:11:41,500 --> 00:11:43,127
The difference between Jiro today
and Jiro forty years ago...

137
00:11:43,269 --> 00:11:44,827
is only that he stopped smoking.

138
00:11:44,970 --> 00:11:47,029
Other than that, nothing has changed.

139
00:12:03,889 --> 00:12:07,985
MIZUTANI, FORMER APPRENTICE

140
00:12:08,661 --> 00:12:13,098
When I apprenticed for him,
he wasn't famous yet.

141
00:12:13,232 --> 00:12:14,995
But he always worked incredibly hard.

142
00:12:15,134 --> 00:12:18,331
He would only take a day off
if it was a national holiday.

143
00:12:18,471 --> 00:12:22,908
The only time he would not be
at the restaurant was

144
00:12:23,042 --> 00:12:25,169
when there was an emergency
like a funeral.

145
00:12:26,579 --> 00:12:28,479
But he would keep the restaurant open.

146
00:12:28,614 --> 00:12:32,050
I would say to the customers,

147
00:12:32,184 --> 00:12:34,812
"Jiro is at a funeral,
so I will be your chef today."
148
00:12:34,954 --> 00:12:42,793
I've worked hard, so I have no regrets.

149
00:12:42,928 --> 00:12:43,155
Seriously.

150
00:12:43,295 --> 00:12:46,731
If Jiro has any regrets,
then he's crazy!

151
00:12:46,866 --> 00:12:49,801
I feel sorry for his older son.

152
00:12:51,270 --> 00:12:54,398
He should let Yoshikazu take over.

153
00:12:55,074 --> 00:12:56,200
Don't you think?

154
00:12:57,877 --> 00:12:59,435
Yoshikazu is already fifty.

155
00:12:59,578 --> 00:13:01,478
Yes, he's only twelve years younger
than I am.

156
00:13:14,026 --> 00:13:16,688
Yoshikazu, you probably didn't think

157
00:13:16,829 --> 00:13:20,094
you'd be working
with your father so long.

158
00:13:20,232 --> 00:13:21,699
I thought he was going
to retire long ago.

159
00:13:21,834 --> 00:13:24,564
Everyone thought Jiro might
retire ten years ago.

160
00:13:24,703 --> 00:13:27,263
He was hospitalized once
when he was seventy.

161
00:13:27,406 --> 00:13:30,534
Then, the Roppongi Hills branch
was opened.

162
00:13:30,676 --> 00:13:34,009
Those were the two times
that he might have retired.

163
00:13:34,146 --> 00:13:39,607
After he was hospitalized, we weren't
sure he could continue working.

164
00:13:39,752 --> 00:13:41,344
How old were you
when you started training?

165
00:13:41,487 --> 00:13:44,012
I started when I was nineteen.

166
00:13:44,156 --> 00:13:45,555
You didn't like it at first?

167
00:13:45,691 --> 00:13:47,591
I hated it at first.

168
00:13:49,562 --> 00:13:50,824
For the first two years
I wanted to run away.

169
00:13:50,963 --> 00:13:54,660
We can have them sit here and here.

170
00:13:56,402 --> 00:13:59,599
But that way, Mr. Taniguchi
would have to sit at seat nine.

171
00:13:59,738 --> 00:14:03,902
Have these guests on seats one,
two, and three.

172
00:14:11,450 --> 00:14:14,044
No, that won't work.

173
00:14:14,186 --> 00:14:20,591
It wouldn't be fair to the people
who reserved last year.
174
00:14:21,493 --> 00:14:23,393
Have them sit close together

175
00:14:23,529 --> 00:14:26,965
to fit the other party.

176
00:14:27,666 --> 00:14:31,830
It's essential to check every detail.

177
00:14:33,772 --> 00:14:37,208
What the staff might not notice...

178
00:14:37,343 --> 00:14:41,143
I notice because
I have been doing it for so long.

179
00:14:41,280 --> 00:14:44,443
I give them detailed instructions
on what to do.

180
00:14:44,583 --> 00:14:46,915
Working there wasn't easy.

181
00:14:47,052 --> 00:14:49,543
I worked for him until he was sixty.

182
00:14:50,522 --> 00:14:51,682
I wouldn't say he is eccentric.

183
00:14:51,824 --> 00:14:54,349
He just works relentlessly every day.

184
00:14:54,493 --> 00:14:59,294
That's how shokunin are.

185
00:14:59,431 --> 00:15:05,995
The way of the shokunin is
to repeat the same thing every day.

186
00:15:06,138 --> 00:15:08,368
They just want to work.

187
00:15:08,507 --> 00:15:11,704
They aren't trying to be special.
188
00:15:11,844 --> 00:15:17,248
I could always tell
when he was in a good or bad mood.

189
00:15:19,218 --> 00:15:21,448
And when it's best not to bother him.

190
00:15:23,589 --> 00:15:28,049
Once your boss, always your boss.

191
00:15:28,193 --> 00:15:31,526
Let's just say I don't sleep
with my feet in his direction.

192
00:15:37,269 --> 00:15:39,464
Remove the part with tough meat.

193
00:15:46,879 --> 00:15:51,942
We'll age a small tuna
for about three days.

194
00:15:52,084 --> 00:15:57,317
We'll age a larger tuna
for up to ten days.

195
00:15:57,456 --> 00:15:58,684
When you compare
fatty tuna and lean tuna...

196
00:15:58,824 --> 00:16:04,228
these days, most people
prefer the taste of fat.

197
00:16:04,730 --> 00:16:08,996
O-TORO

198
00:16:09,134 --> 00:16:13,833
Before World War II,
they used to cook o-toro.

199
00:16:13,973 --> 00:16:18,876
The taste of the fatty tuna
is simple and predictable.

200
00:16:19,011 --> 00:16:23,778
But the flavors of leaner cuts
are subtle and sophisticated.

201
00:16:25,150 --> 00:16:29,143
CHU-TORO

202
00:16:31,056 --> 00:16:34,617
MEDIUM TUNA

203
00:16:35,060 --> 00:16:38,223
Each tuna has its own unique taste.

204
00:16:38,364 --> 00:16:43,996
But it is the leaner meat
that carries the essence of the flavor.

205
00:16:51,877 --> 00:16:52,172
LEAN TUNA

206
00:16:52,311 --> 00:16:54,040
We can’t just buy any tuna.

207
00:16:54,179 --> 00:16:58,013
TSUKIJI FISH MARKET

208
00:17:17,836 --> 00:17:22,034
The tuna vendor works
exclusively with tuna.

209
00:17:28,881 --> 00:17:31,315
Our shrimp vendor only sells shrimp.

210
00:17:34,853 --> 00:17:38,050
Each of the vendors are specialists
in their fields.

211
00:17:38,190 --> 00:17:40,488
We are experts in sushi but...

212
00:17:40,626 --> 00:17:46,394
in each of their specialties
the vendors are more knowledgeable.

213
00:17:46,965 --> 00:17:49,627
We've built up a relationship
of trust with them.
214
00:18:06,051 --> 00:18:09,179
Sushi originally was sold
from street stands.

215
00:18:09,321 --> 00:18:11,414
In New York there are food
vendors on the street.

216
00:18:11,557 --> 00:18:14,287
Sushi was once served the same way.

217
00:18:16,428 --> 00:18:17,793
It is said
that the "California" roll

218
00:18:17,930 --> 00:18:22,458
was invented between 1983 and 1985.

219
00:18:23,635 --> 00:18:27,332
Sushi's popularity spread quickly
to New York...

220
00:18:28,607 --> 00:18:31,007
and then spread to Europe.

221
00:18:35,414 --> 00:18:38,645
In France, the first Michelin guide
was published in 1900.

222
00:18:39,384 --> 00:18:43,377
Michelin inspectors
look first for quality.

223
00:18:43,522 --> 00:18:44,750
Next, they look for originality...

224
00:18:44,890 --> 00:18:47,859
and finally,
they look for consistency.

225
00:18:47,993 --> 00:18:50,962
Jiro's restaurant easily
meets these standards.

226
00:18:51,630 --> 00:18:53,689
A perfect three star
Michelin rating means...

227
00:18:53,832 --> 00:18:59,134
it is worth making a trip to that
country just to eat at that restaurant.

228
00:18:59,838 --> 00:19:03,330
When Jiro got three stars
everyone was astonished.

229
00:19:03,475 --> 00:19:04,942
There's only ten seats there!

230
00:19:05,077 --> 00:19:06,305
There restroom is outside the premises.

231
00:19:06,445 --> 00:19:09,608
There's not one three star restaurant
in the world like that.

232
00:19:10,949 --> 00:19:12,007
But the Michelin investigators say...

233
00:19:12,151 --> 00:19:14,745
"No matter how many times you eat

234
00:19:14,887 --> 00:19:18,721
at Jiro's, the sushi there is incredible."

235
00:19:19,191 --> 00:19:21,159
They said that three stars is the only
rating adequate for the restaurant.

236
00:19:21,293 --> 00:19:23,454
I've never had a disappointing
experience there.

237
00:19:23,595 --> 00:19:25,995
That's nothing short of a miracle.

238
00:19:27,099 --> 00:19:30,398
ROPPONGI HILLS, TOKYO

239
00:19:48,820 --> 00:19:52,586
TAKASHI
240
00:19:55,561 --> 00:19:59,292
JIRO'S YOUNGER SON

241
00:20:08,073 --> 00:20:09,631
The layout of this second
restaurant is different

242
00:20:09,775 --> 00:20:12,335
because I'm right handed
and he is left handed.

243
00:20:12,477 --> 00:20:16,140
The interiors are reversed.

244
00:20:17,182 --> 00:20:20,845
The photo on the right is Jiro's Sukiyabashi.

245
00:20:20,986 --> 00:20:23,181
This is my Roppongi.

246
00:20:23,322 --> 00:20:24,846
Together, they are symmetrical.

247
00:20:24,990 --> 00:20:26,821
My father's skill is incomparable.

248
00:20:26,959 --> 00:20:29,359
He's been making sushi
since before I was born.

249
00:20:29,494 --> 00:20:31,519
So there's nothing
I can do to top him.

250
00:20:31,663 --> 00:20:38,091
I have to lower my prices
to satisfy my customers.

251
00:20:38,237 --> 00:20:39,829
Some of his customers say...

252
00:20:39,972 --> 00:20:43,203
they get nervous eating in front
of my father at his place.

253
00:20:43,342 --> 00:20:47,779
They say we serve the same sushi
in a more relaxed atmosphere.

254
00:20:47,913 --> 00:20:50,643
That's why they like coming here.

255
00:20:56,021 --> 00:20:57,283
When I opened this restaurant,
my father said,

256
00:20:57,422 --> 00:20:59,822
"Now you have no home
to come back to."

257
00:20:59,958 --> 00:21:02,449
He said that I would
be buried in Roppongi.

258
00:21:03,929 --> 00:21:08,764
Failure was not an option.

259
00:21:08,900 --> 00:21:12,461
When you open your own restaurant
you need to be tough.

260
00:21:12,604 --> 00:21:14,970
I told him to leave
and open this restaurant

261
00:21:15,107 --> 00:21:16,836
because I knew he could do it.

262
00:21:16,975 --> 00:21:20,877
If he weren't ready,
I wouldn't have made him go.

263
00:21:21,013 --> 00:21:25,382
But, I felt he was ready...

264
00:21:25,517 --> 00:21:27,951
so I gave him a gentle
push out the door.

265
00:21:28,086 --> 00:21:30,020
But I told him,
"there is no turning back..."
266
00:21:30,155 --> 00:21:35,525
"you must make your own way."

267
00:21:35,661 --> 00:21:38,721
When I say things like this...

268
00:21:38,864 --> 00:21:40,695
people often disagree.

269
00:21:40,832 --> 00:21:44,928
But when I left home at the age
of nine that's what I was told.

270
00:21:45,971 --> 00:21:49,065
When I was in the first grade
I was told...

271
00:21:49,207 --> 00:21:52,074
"You have no home to come back to."

272
00:21:52,544 --> 00:21:54,341
"That's why you have to work hard."

273
00:21:54,479 --> 00:21:57,414
I knew that I was on my own.

274
00:21:57,549 --> 00:22:01,212
And I didn't want to have to sleep
at the temple or under a bridge...

275
00:22:01,353 --> 00:22:04,049
so I had to work just to survive.

276
00:22:04,189 --> 00:22:08,182
That has never left me.

277
00:22:08,327 --> 00:22:11,854
I worked even if the boss kicked
or slapped me.

278
00:22:12,798 --> 00:22:14,857
Nowadays, parents tell their children,

279
00:22:15,000 --> 00:22:17,764
"You can return if it doesn't work out."

280
00:22:17,903 --> 00:22:19,803
When parents say stupid things like that,

281
00:22:19,938 --> 00:22:23,339
the kids turn out to be failures.

282
00:22:34,453 --> 00:22:36,614
I don't know much about my parents.

283
00:22:37,589 --> 00:22:39,250
I don't know much about my father.

284
00:22:40,158 --> 00:22:41,489
This is me.

285
00:22:46,098 --> 00:22:51,297
It's 1927 or 1928.

286
00:22:51,436 --> 00:22:56,169
They had a professional photographer
come just to take this picture.

287
00:22:58,944 --> 00:23:02,744
So, back then,
my father was making money.

288
00:23:02,881 --> 00:23:07,113
He made good money taking people
on boat rides.

289
00:23:08,854 --> 00:23:12,221
But his business failed,
and his life fell apart.

290
00:23:12,357 --> 00:23:14,018
All he did was drink.

291
00:23:14,159 --> 00:23:17,458
Later, he went to work
at a military factory in Yokohama.

292
00:23:18,029 --> 00:23:20,862
I heard that he died.
293
00:23:22,134 --> 00:23:23,863
But I didn't go to the funeral...

294
00:23:24,002 --> 00:23:26,994
I lived with him until I was seven.

295
00:23:28,073 --> 00:23:33,409
I never heard from him again.

296
00:23:37,315 --> 00:23:41,046
I was on my own after that.

297
00:23:50,695 --> 00:23:55,029
Our father started as an apprentice
and was paid almost nothing.

298
00:23:55,167 --> 00:23:57,897
According to our mother,
when they got married...

299
00:23:58,036 --> 00:24:00,630
they only had ten yen
in their bank account.

300
00:24:01,907 --> 00:24:04,000
That's how poor we were.

301
00:24:04,142 --> 00:24:06,337
I remember when Coca Cola
in cans first came out.

302
00:24:06,478 --> 00:24:08,275
All the other kids were drinking Coke

303
00:24:08,413 --> 00:24:11,610
but we were so poor
we didn't get to drink it.

304
00:24:12,617 --> 00:24:17,748
Back then, in most canned drinks
the flavors were on the bottom.

305
00:24:17,889 --> 00:24:22,758
I thought you had to shake the can.

306
00:24:22,894 --> 00:24:26,261
I shook it, and when I opened it
the liquid burst out.

307
00:24:26,398 --> 00:24:27,990
We had saved up for months!

308
00:24:28,133 --> 00:24:29,498
My brother was furious.

309
00:24:29,634 --> 00:24:32,694
Less than half the liquid remained
in the can.

310
00:24:32,838 --> 00:24:35,136
I felt so sorry.

311
00:24:35,273 --> 00:24:39,573
Even now he probably thinks about it.

312
00:24:39,711 --> 00:24:43,147
I still feel guilty.

313
00:24:45,217 --> 00:24:47,117
When the kids were small...

314
00:24:47,252 --> 00:24:48,810
Takashi would say...

315
00:24:48,954 --> 00:24:50,854
on the rare occasion that
I was at home sleeping in on a Sunday...

316
00:24:50,989 --> 00:24:53,583
"Mom, there's a strange man
sleeping in our house!"

317
00:24:57,462 --> 00:24:58,827
It's a true story.

318
00:24:58,964 --> 00:25:00,659
I would get up at five
in the morning and go to work.

319
00:25:00,799 --> 00:25:04,496
I would get home after ten at night
when he'd be asleep.

320
00:25:05,103 --> 00:25:07,537
When they were young,
I didn't get to see them often.

321
00:25:08,874 --> 00:25:12,867
I wasn't much of a father.

322
00:25:13,011 --> 00:25:14,842
I was probably more like a stranger.

323
00:25:18,917 --> 00:25:21,147
Our father was always strict
with himself.

324
00:25:21,286 --> 00:25:25,916
We hold ourselves to the same standard.

325
00:25:42,307 --> 00:25:45,105
I let them graduate from high school.

326
00:25:45,243 --> 00:25:48,872
Then, they wanted to go to college

327
00:25:49,014 --> 00:25:51,608
but I convinced them to help out
at my restaurant.

328
00:25:51,750 --> 00:25:55,186
They didn't go to college.

329
00:26:06,665 --> 00:26:12,535
It's difficult
to maintain a restaurant...

330
00:26:13,605 --> 00:26:16,199
and it's difficult to leave
and start your own.

331
00:26:16,341 --> 00:26:18,206
It's normal to be competitive
when you're younger.

332
00:26:18,343 --> 00:26:20,777
You need competition
in order to improve.

333
00:26:22,414 --> 00:26:25,110
But if we both were to continue working
at our father's restaurant,

334
00:26:25,250 --> 00:26:29,277
when he retires... only one of us
could be the head chef.

335
00:26:29,421 --> 00:26:34,051
And I don't think I'm inferior to
my brother just because I'm born later.

336
00:26:39,764 --> 00:26:44,565
Were you jealous when Takashi
started his own restaurant?

337
00:26:44,703 --> 00:26:53,407
In Japan, the eldest son succeeds
his father's position.

338
00:26:53,545 --> 00:26:57,675
That's what is expected of me.

339
00:27:19,070 --> 00:27:22,369
We came back to work after World War II.

340
00:27:23,808 --> 00:27:27,642
The masters said that the history
of sushi is so long...

341
00:27:27,779 --> 00:27:30,942
that nothing new could be invented.

342
00:27:32,050 --> 00:27:34,280
They may have mastered their craft...

343
00:27:34,419 --> 00:27:37,252
but there's always room for improvement.

344
00:27:39,090 --> 00:27:45,086
I created sushi dishes
that never existed back then.

345
00:27:58,910 --> 00:28:01,242
I would make sushi in my dreams.

346
00:28:01,379 --> 00:28:03,939
I would jump out of bed at night
with ideas.

347
00:28:13,391 --> 00:28:15,325
How did you serve shrimp before?

348
00:28:15,460 --> 00:28:17,394
Like everyone else we boiled it
in the morning...

349
00:28:17,529 --> 00:28:18,860
and put it in the refrigerator.

350
00:28:18,997 --> 00:28:20,862
And then we took it out
when it was time to serve.

351
00:28:20,999 --> 00:28:22,864
It was a lot easier back then.

352
00:28:23,868 --> 00:28:26,302
Now, we wait to boil the shrimp
until the customer arrives.

353
00:28:26,438 --> 00:28:30,033
It's more work, but it's worth it.

354
00:28:30,175 --> 00:28:31,142
Octopus is another example.

355
00:28:31,276 --> 00:28:33,710
I always felt that my preparation
was decent.

356
00:28:33,845 --> 00:28:36,211
But I've since refined my technique.

357
00:28:36,347 --> 00:28:39,214
Back then, I would massage the octopus
for about thirty minutes.

358
00:28:39,350 --> 00:28:41,580
Now, it is massaged
for forty to fifty minutes.

359
00:28:45,490 --> 00:28:47,754
It's hard work for the apprentices.

360
00:28:51,096 --> 00:28:53,758
Too often, octopus tastes like rubber.

361
00:28:53,898 --> 00:28:55,923
It has no flavor.

362
00:28:58,636 --> 00:29:01,901
We massage it to give it a soft texture.

363
00:29:02,040 --> 00:29:05,771
To bring out the fragrance
of the octopus, we serve it warm.

364
00:29:20,925 --> 00:29:23,052
Shokunin try to
get the highest quality fish

365
00:29:23,194 --> 00:29:29,599
and apply their technique to it.

366
00:29:29,734 --> 00:29:31,395
We don't care about money.

367
00:29:31,903 --> 00:29:34,895
All I want to do
is make better sushi.

368
00:29:50,555 --> 00:29:59,725
I do the same thing over and over,
improving bit by bit.

369
00:29:59,864 --> 00:30:02,765
There is always a yearning
to achieve more.

370
00:30:03,735 --> 00:30:06,670
I'll continue to climb,
trying to reach the top...

371
00:30:06,805 --> 00:30:09,831
but no one knows where the top is.
372
00:30:28,026 --> 00:30:30,017
Even at my age, after decades of work...

373
00:30:30,161 --> 00:30:33,995
I don't think I have achieved perfection.

374
00:30:40,271 --> 00:30:42,171
But I feel ecstatic all day...

375
00:30:42,307 --> 00:30:44,639
I love making sushi.

376
00:30:46,010 --> 00:30:48,501
That's the spirit of the shokunin.

377
00:31:05,363 --> 00:31:06,762
When to quit?

378
00:31:06,898 --> 00:31:09,765
The job that you've worked so hard for?

379
00:31:10,201 --> 00:31:13,637
I've never once hated this job.

380
00:31:14,505 --> 00:31:22,037
I fell in love with my work
and gave my life to it.

381
00:31:22,180 --> 00:31:24,808
Even though I'm eighty five years old...

382
00:31:25,316 --> 00:31:29,343
I don't feel like retiring.

383
00:31:32,290 --> 00:31:33,780
That's how I feel.

384
00:31:34,192 --> 00:31:36,626
When Jiro retires,

385
00:31:36,761 --> 00:31:40,253
or when the inevitable happens...

386
00:31:40,398 --> 00:31:45,734
Sushi may never reach
that level again.

387
00:31:45,870 --> 00:31:50,864
But if Yoshikazu carries
on his father's legacy...

388
00:31:51,009 --> 00:31:55,605
and continues Jiro's style
of only making the finest sushi...

389
00:31:55,747 --> 00:31:57,738
other chefs may follow his lead...

390
00:31:57,882 --> 00:32:03,115
and restaurants that focus only
on sushi may still flourish.

391
00:32:03,254 --> 00:32:06,451
It's not going to be easy...

392
00:32:06,591 --> 00:32:12,689
for Yoshikazu to succeed his father
at the same restaurant.

393
00:32:15,700 --> 00:32:22,606
Even if Yoshikazu
makes the same level of sushi...

394
00:32:22,740 --> 00:32:27,234
it will be seen as inferior.

395
00:32:30,381 --> 00:32:33,248
If Yoshikazu makes sushi that's twice
as good as Jiro's,

396
00:32:33,384 --> 00:32:35,045
only then will they be seen as equals.

397
00:32:35,186 --> 00:32:36,710
That's how influential his father is.

398
00:32:36,854 --> 00:32:39,652
Sometimes, when the father
is too successful,
399
00:32:39,791 --> 00:32:41,759
the son can't surpass him.

400
00:32:41,893 --> 00:32:42,882
The first place I worked at, Yoshino,

401
00:32:43,027 --> 00:32:45,518
was a famous restaurant.

402
00:32:48,866 --> 00:32:51,926
But when the son took over, all
the customers left and didn't come back.

403
00:32:52,070 --> 00:32:55,164
It will be difficult.

404
00:33:01,279 --> 00:33:03,941
I don't have anyone
to take over for me.

405
00:33:04,082 --> 00:33:08,416
Jiro's ghost will always
be there, watching.

406
00:33:08,553 --> 00:33:12,649
I think it will be difficult
when Jiro departs.

407
00:33:25,837 --> 00:33:29,568
I wish my father could
make sushi forever.

408
00:33:30,475 --> 00:33:33,933
But at some point I'm going
to have to take his place.

409
00:33:35,346 --> 00:33:38,747
People tell me that I should preserve
what my father has built.

410
00:33:38,883 --> 00:33:41,716
We've gone through a lot to maintain
the integrity of this restaurant.

411
00:33:41,853 --> 00:33:48,884
I must continue my father's tradition.
412
00:34:14,819 --> 00:34:18,277
Jiro stopped going to the fish market
at the age of seventy.

413
00:34:18,423 --> 00:34:20,482
He collapsed while smoking a cigarette.

414
00:34:21,392 --> 00:34:23,223
He had a heart attack.

415
00:34:24,862 --> 00:34:28,161
It was after that he stopped
going to the fish market.

416
00:34:30,935 --> 00:34:32,766
He felt that if he continued
to go to the fish market...

417
00:34:32,904 --> 00:34:35,168
he wouldn't be able to pass
the torch to his son.

418
00:34:35,306 --> 00:34:36,273
So...

419
00:34:36,407 --> 00:34:41,504
The heart attack was a catalyst for
Yoshikazu to start going to the market.

420
00:35:39,270 --> 00:35:43,639
FUJITA, TUNA DEALER

421
00:35:46,277 --> 00:35:49,110
He's the undisputed champ.

422
00:35:49,981 --> 00:35:50,538
That's not true.

423
00:35:50,681 --> 00:35:54,583
They did a TV special about him
and even showed a re-run!

424
00:35:56,554 --> 00:36:03,960
I'm humbled
that Jiro respects my taste.
425
00:36:04,495 --> 00:36:06,929
My methods and standards are...

426
00:36:07,064 --> 00:36:10,033
a little unusual compared
to other vendors.

427
00:36:11,369 --> 00:36:13,701
It is encouraging
that he trusts me.

428
00:36:14,405 --> 00:36:15,531
I'm what you might
call "anti-establishment."

429
00:36:15,673 --> 00:36:19,632
I either buy my first choice,
or I buy nothing.

430
00:36:21,012 --> 00:36:25,813
If ten tuna are for sale,
only one can be the best.

431
00:36:25,950 --> 00:36:28,942
I buy that one.

432
00:36:48,139 --> 00:36:50,664
The first impression
is very important.

433
00:36:53,277 --> 00:36:57,714
We have to predict what a fish will
be like based on experience and instinct.

434
00:36:59,116 --> 00:37:01,778
I dig out a piece of flesh and examine it.

435
00:37:03,287 --> 00:37:06,518
By checking the texture
with my fingers...

436
00:37:06,657 --> 00:37:09,888
I can tell how good it will taste.

437
00:37:21,272 --> 00:37:23,570
This is the basic process
of choosing the fish.

438
00:37:34,885 --> 00:37:36,113
Not good.

439
00:37:39,323 --> 00:37:42,724
People are saying
there are a lot of tuna here.

440
00:37:42,860 --> 00:37:48,594
That's not true. This is nothing.

441
00:39:11,749 --> 00:39:14,183
How is the halibut?

442
00:39:14,318 --> 00:39:15,945
Good and fresh.

443
00:39:16,821 --> 00:39:18,755
Okay, good.

444
00:39:18,889 --> 00:39:24,327
His grandfather was known
as "the god of sea eel."

445
00:39:24,462 --> 00:39:26,589
He was a legend.

446
00:39:26,731 --> 00:39:29,393
I've never met him in person...

447
00:39:30,401 --> 00:39:32,369
but that's what I've heard.

448
00:39:34,538 --> 00:39:35,562
Do you have octopus?

449
00:39:35,706 --> 00:39:36,570
Yes.

450
00:39:36,707 --> 00:39:39,540
Today's octopus is from...

451
00:39:39,677 --> 00:39:42,271
Sajima?
- It's from Yokosuka.

452
00:39:43,714 --> 00:39:45,614
Was the color too dark?

453
00:39:45,750 --> 00:39:48,878
I don't care about the color.

454
00:39:49,019 --> 00:39:50,919
It just has to taste good.

455
00:39:51,055 --> 00:39:52,886
The flavor is all that matters.

456
00:39:54,625 --> 00:39:58,823
This one is two kilograms,
and this one is a little smaller.

457
00:40:25,122 --> 00:40:27,022
We are picky about who we sell to.

458
00:40:27,158 --> 00:40:31,720
We want customers
who appreciate good fish.

459
00:40:34,231 --> 00:40:37,257
Even at my age
I'm discovering new techniques.

460
00:40:37,868 --> 00:40:40,166
But just when you think
you know it all,

461
00:40:40,304 --> 00:40:44,331
you realize that you're just
fooling yourself...

462
00:40:44,475 --> 00:40:46,204
and then you get depressed.

463
00:41:00,991 --> 00:41:05,087
You must hold the shrimp firmly.

464
00:41:06,096 --> 00:41:07,290
Put pressure on them.
465
00:41:07,832 --> 00:41:11,529
If you hold them gently,
they'll try to escape.

466
00:41:13,003 --> 00:41:15,198
Very few shrimp came in today.

467
00:41:15,339 --> 00:41:16,533
They don't have any.

468
00:41:16,674 --> 00:41:19,507
They didn't sell out.
No shrimp came in.

469
00:41:19,643 --> 00:41:21,235
Just tell them that we sold out.

470
00:41:22,046 --> 00:41:27,382
There were only three kilograms
of wild shrimp in this whole market.

471
00:41:28,018 --> 00:41:29,451
That's all there were.

472
00:41:31,355 --> 00:41:35,189
Everybody thinks
we always have shrimp.

473
00:41:35,326 --> 00:41:37,351
But it's hard to find them.

474
00:41:38,395 --> 00:41:40,056
Sometimes, when I see the shrimp
in the morning...

475
00:41:40,197 --> 00:41:43,223
I'll say "ah, this is worthy of Jiro."

476
00:41:43,367 --> 00:41:46,427
That's the way I do business.

477
00:41:46,570 --> 00:41:48,470
It's not about the money.

478
00:41:50,307 --> 00:41:52,434
These days, the first thing people
want is an easy job.

479
00:41:52,576 --> 00:41:54,168
Then, they want lots of free time.

480
00:41:54,311 --> 00:41:56,404
And then, they want lots of money.

481
00:41:56,547 --> 00:41:59,414
But they aren't thinking
of building their skills.

482
00:41:59,550 --> 00:42:04,317
When you work at a place like Jiro's...

483
00:42:05,623 --> 00:42:08,990
You are committing to a trade for life.

484
00:42:09,126 --> 00:42:13,426
Most people can't keep up
with the hard work and they quit.

485
00:42:13,564 --> 00:42:14,258
Have there been a lot
of cases like that?

486
00:42:14,398 --> 00:42:17,367
People often suddenly quit and disappear.

487
00:42:17,735 --> 00:42:19,225
They'll just leave without notice.

488
00:42:19,370 --> 00:42:21,395
What's the shortest
an apprentice has lasted?

489
00:42:21,539 --> 00:42:22,836
One day.

490
00:42:25,409 --> 00:42:26,808
Really, one day.

491
00:42:26,944 --> 00:42:29,344
They come in the morning
but by night they are gone.

492
00:42:35,586 --> 00:42:38,384
I've always loved anything fast.

493
00:42:38,522 --> 00:42:40,422
I wanted to
become a fighter pilot.

494
00:42:40,991 --> 00:42:44,051
But, they don't accept people
with bad vision.

495
00:42:44,194 --> 00:42:47,630
Then, I wanted
to be a race car driver.

496
00:42:47,765 --> 00:42:49,198
But, I didn't have enough money.

497
00:42:49,333 --> 00:42:52,496
You need a sponsor because
race cars are so expensive.

498
00:42:52,636 --> 00:42:59,303
When I was a kid, I was sure
I would be an F1 racer.

499
00:42:59,443 --> 00:43:00,171
You're a speed freak?

500
00:43:00,311 --> 00:43:02,541
Yes, I'm crazy.

501
00:43:04,381 --> 00:43:08,010
My car can go 300 kilometers per hour.

502
00:43:13,724 --> 00:43:15,157
Hello, Sho-chan.

503
00:43:15,559 --> 00:43:21,293
They wanted nappa
and mulukhiya cabbage.

504
00:43:21,432 --> 00:43:22,456
How are you doing?
505
00:43:22,600 --> 00:43:23,589
Not doing too well.

506
00:43:23,734 --> 00:43:26,567
I want to retire.

507
00:43:26,704 --> 00:43:28,262
You don't want to work?

508
00:43:28,405 --> 00:43:30,635
I don't, but your dad
is working so hard.

509
00:43:30,774 --> 00:43:34,175
Yeah, he's working hard.
He's working harder than I am.

510
00:43:34,311 --> 00:43:37,280
He's full of energy.

511
00:43:37,414 --> 00:43:40,212
Thank you, hope you feel better.

512
00:43:56,367 --> 00:43:59,996
When you work for Jiro,
he teaches you for free.

513
00:44:00,137 --> 00:44:04,073
But, you have to endure
ten years of training.

514
00:44:04,608 --> 00:44:06,041
If you persevere for ten years...

515
00:44:06,176 --> 00:44:10,078
You will acquire the skills
to be recognized as a first rate chef.

516
00:44:33,303 --> 00:44:37,637
It's sad to see that there are
no very young apprentices at Jiro's.

517
00:44:37,775 --> 00:44:42,178
Taking ten years to learn
the necessary skills...
518
00:44:42,312 --> 00:44:44,940
is a long time compared
to other fields of work...

519
00:44:56,260 --> 00:44:59,127
When did you want
to become a sushi chef?

520
00:44:59,263 --> 00:45:00,992
I was about seventeen.

521
00:45:01,131 --> 00:45:06,159
I needed a job,
but couldn't decide what to do.

522
00:45:06,303 --> 00:45:09,397
I wanted to do something
with food...

523
00:45:09,540 --> 00:45:12,998
and sushi is the coolest food.

524
00:45:13,143 --> 00:45:15,168
That's how I decided.

525
00:45:15,312 --> 00:45:17,371
I went to several restaurants,

526
00:45:17,514 --> 00:45:20,381
but the sushi here was the best.

527
00:45:20,517 --> 00:45:22,747
So, I applied for the job.

528
00:45:22,886 --> 00:45:25,013
The atmosphere was different too.

529
00:45:25,155 --> 00:45:27,214
This place has an interesting vibe.

530
00:45:28,425 --> 00:45:33,158
I came here to eat
by myself when I was twenty four.

531
00:45:33,297 --> 00:45:35,390
The place made me nervous.

532
00:45:35,532 --> 00:45:36,863
Did Jiro make you sushi?

533
00:45:37,000 --> 00:45:38,558
No, it was you.

534
00:45:38,702 --> 00:45:39,999
Oh, really?

535
00:45:40,137 --> 00:45:41,798
I was so nervous eating here.

536
00:45:41,939 --> 00:45:43,566
I don't remember that at all.

537
00:45:43,707 --> 00:45:46,039
Now, you guys are all fulfilling
your dreams.

538
00:45:48,112 --> 00:45:50,876
Maybe you think you
made the wrong decision.

539
00:45:52,082 --> 00:45:53,777
Okay, let's get to work.

540
00:46:00,791 --> 00:46:03,555
Everybody works to please Jiro.

541
00:46:03,694 --> 00:46:11,100
All that matters is Jiro's approval.

542
00:48:03,780 --> 00:48:05,270
Jiro is like the maestro
of an orchestra.

543
00:48:05,415 --> 00:48:08,543
When you first sit down at Jiro's
they give you a hot towel.

544
00:48:08,685 --> 00:48:10,277
Their towels are prepared by hand.
545
00:48:10,420 --> 00:48:11,978
An apprentice must first be able
to properly hand squeeze a towel.

546
00:48:12,122 --> 00:48:14,022
At first the towels are so hot
they burn the apprentice's hands.

547
00:48:14,157 --> 00:48:16,751
It's very painful training,
which is very Japanese.

548
00:48:16,894 --> 00:48:19,863
Until you can adequately squeeze a towel
they won't let you touch the fish.

549
00:48:19,997 --> 00:48:23,694
Then, you learn to cut and prepare the fish.

550
00:48:23,834 --> 00:48:27,531
After about ten years,
they let you cook the eggs.

551
00:48:35,178 --> 00:48:39,205
I had been practicing making the egg
sushi for a long time.

552
00:48:41,184 --> 00:48:44,312
I thought I would be good at it.

553
00:48:47,224 --> 00:48:49,715
But when it came
to making the real thing...

554
00:48:49,860 --> 00:48:52,420
I kept messing up.

555
00:48:57,334 --> 00:49:00,792
I was making up to four a day.

556
00:49:02,406 --> 00:49:04,499
But they kept saying
"No good, no good, no good."

557
00:49:05,809 --> 00:49:09,040
I felt like it was impossible
to satisfy them.

558
00:49:09,179 --> 00:49:12,205
After three or four months,

559
00:49:12,349 --> 00:49:15,341
I had made over 200
that were all rejected.

560
00:49:27,798 --> 00:49:30,426
When I finally did
make a good one...

561
00:49:30,867 --> 00:49:33,358
Jiro said,
"Now this is how it should be done."

562
00:49:33,503 --> 00:49:35,937
I was so happy I cried.

563
00:49:38,375 --> 00:49:43,779
It was a long time before Jiro
referred to me as a shokunin.

564
00:49:56,326 --> 00:49:59,295
I wanted to say, "You just called me
a shokunin, didn't you?"

565
00:50:01,365 --> 00:50:03,731
I was so happy that I wanted
to throw my fist into the air!

566
00:50:04,835 --> 00:50:06,803
But, I tried not to let it show.

567
00:50:08,405 --> 00:50:11,863
That's what you strive
for after all these years.

568
00:50:37,734 --> 00:50:40,931
After Nakazawa opens his own place...

569
00:50:41,071 --> 00:50:47,635
Takeshita and Masuda will be
promoted to Nakazawa's position.

570
00:50:47,778 --> 00:50:51,043
The work that Takeshita
and Masuda were doing...

571
00:50:51,181 --> 00:50:57,711
will be taken over by newcomers.

572
00:51:00,257 --> 00:51:02,122
I'm in charge of tasting.

573
00:51:11,902 --> 00:51:13,893
You should slice the fish thinner.

574
00:51:21,011 --> 00:51:22,603
The rest is okay.

575
00:51:24,014 --> 00:51:26,642
But, make sure you
slice the fish thinly.

576
00:51:26,783 --> 00:51:29,445
Only apply gently pressure.

577
00:51:30,420 --> 00:51:32,479
He gives me advice.

578
00:51:32,622 --> 00:51:35,455
Yoshikazu says, "press the sushi as
if you are pressing a little chick."

579
00:51:35,592 --> 00:51:36,058
A chick?

580
00:51:36,193 --> 00:51:37,091
Right, a baby chicken.

581
00:51:37,227 --> 00:51:38,785
You don't want to squash it.

582
00:51:38,929 --> 00:51:43,866
But, there is much
you can't learn from words.

583
00:51:44,000 --> 00:51:46,992
I have to keep practicing.
584
00:51:48,371 --> 00:51:49,929
There's too much wasabi.

585
00:51:53,210 --> 00:51:53,869
It's making me cry.

586
00:51:54,010 --> 00:51:55,443
I'm sorry.

587
00:51:56,213 --> 00:51:57,703
You just grated the wasabi, right?

588
00:52:00,851 --> 00:52:03,752
Okay, good job.

589
00:52:43,860 --> 00:52:45,725
He needs time to grow.

590
00:52:47,531 --> 00:52:51,490
There is still a long way
for him to go...

591
00:52:51,635 --> 00:52:54,536
but I think he will improve.

592
00:52:56,673 --> 00:52:59,107
It depends on how hard he works.

593
00:53:35,645 --> 00:53:37,272
In order to make delicious food,

594
00:53:37,414 --> 00:53:40,383
you must eat delicious food.

595
00:53:43,653 --> 00:53:45,518
The quality of ingredients
is important, but...

596
00:53:45,655 --> 00:53:51,491
you need to develop a palate capable
of discerning good and bad.

597
00:53:51,628 --> 00:53:55,120
Without good taste,
you can't make good food.
598
00:53:59,102 --> 00:54:00,967
If your sense of taste is lower than
that of the customers,

599
00:54:01,104 --> 00:54:03,902
how will you impress them?

600
00:54:05,976 --> 00:54:09,935
When I think of someone with a highly
acute sense of taste and smell...

601
00:54:10,080 --> 00:54:14,414
the first person I think of
is the great French chef Joel Robuchon.

602
00:54:15,218 --> 00:54:18,585
I wish I were as sensitive as he.

603
00:54:20,090 --> 00:54:21,751
I have a very good sense of smell...

604
00:54:21,891 --> 00:54:25,088
but he's on another level.

605
00:54:25,462 --> 00:54:27,657
His sensitivity is very high.

606
00:54:29,332 --> 00:54:31,926
If I had his tongue and nose...

607
00:54:32,068 --> 00:54:34,468
I could probably
make even better food.

608
00:54:41,044 --> 00:54:43,911
HIROMIOHI, RICE DEALER

609
00:54:51,121 --> 00:54:52,782
He knows everything about rice.

610
00:54:53,757 --> 00:54:56,123
He's different
from the other dealers...

611
00:54:57,560 --> 00:54:59,994
He knows so much.

612
00:55:00,797 --> 00:55:03,391
That's why we trust him.

613
00:55:04,167 --> 00:55:07,159
However, sometimes he seems so knowledgeable
that I get suspicious he's making it all up!

614
00:55:12,509 --> 00:55:15,967
The hotel near Takashi's restaurant
came to me.

615
00:55:16,112 --> 00:55:19,809
I told them certain rice can only
be prepared by Jiro's disciples.

616
00:55:20,383 --> 00:55:21,213
It was the Hyatt Hotel.

617
00:55:21,351 --> 00:55:22,909
Oh, the Grand Hyatt.

618
00:55:23,053 --> 00:55:24,213
They asked you for our rice?

619
00:55:24,354 --> 00:55:26,117
I told them, "No way!"

620
00:55:26,256 --> 00:55:27,985
I said even if I wanted
to sell it to them...

621
00:55:28,124 --> 00:55:33,653
Only Jiro knows how to cook it!

622
00:55:33,797 --> 00:55:39,758
If Jiro told me to sell it
to them I would...

623
00:55:39,903 --> 00:55:43,964
but I can't sell it to them just
because they ask for it.

624
00:55:44,107 --> 00:55:48,043
Everybody loves our rice.

625
00:55:48,178 --> 00:55:51,705
But if they can't cook it,
what's the use?

626
00:55:51,848 --> 00:55:56,842
It takes significant skill
to cook this rice.

627
00:55:56,986 --> 00:56:02,049
What's the point of buying rice
that you can't cook?

628
00:56:02,192 --> 00:56:04,786
This is difficult rice to cook,
isn't it?

629
00:56:05,562 --> 00:56:07,860
You can't cook rice like
this just with big talk.

630
00:56:24,647 --> 00:56:30,017
We put a lot of pressure
on the rice.

631
00:56:31,121 --> 00:56:34,318
The lid itself is so heavy
that it takes two hands to lift.

632
00:56:35,525 --> 00:56:38,858
And then, we place a big pot
of water on top.

633
00:56:41,598 --> 00:56:48,470
With the type of rice we use,
you need a lot of pressure.

634
00:56:49,906 --> 00:56:54,809
I can't think of a single restaurant
that puts this much pressure on the rice.

635
00:56:55,345 --> 00:56:57,176
But that's fine with us...

636
00:56:57,313 --> 00:56:59,873
because we can keep using
the best rice...

637
00:57:00,016 --> 00:57:02,541
and our rivals won't be able
to imitate us.

638
00:57:08,258 --> 00:57:10,749
The temperature of the rice
is very important.

639
00:57:10,894 --> 00:57:14,022
Most people think sushi is cold.

640
00:57:18,401 --> 00:57:21,461
But actually, the rice should
be served at body temperature.

641
00:57:21,604 --> 00:57:26,337
We've devised techniques to maintain
the perfect temperature when serving.

642
00:57:26,476 --> 00:57:30,310
The temperature and freshness
of the fish is crucial.

643
00:57:34,551 --> 00:57:41,252
Each ingredient has an ideal moment
of deliciousness.

644
00:57:46,996 --> 00:57:54,493
Mastering the timing
of sushi is difficult.

645
00:57:55,305 --> 00:57:59,674
It takes years of experience
to develop you intuition.

646
00:58:04,080 --> 00:58:08,483
The sushi must be eaten immediately
after it is served.

647
00:58:11,855 --> 00:58:14,050
To explain umami...

648
00:58:14,190 --> 00:58:17,455
It takes more than just a good piece
of tuna to create the sensation of umami.
649
00:58:19,796 --> 00:58:20,592
It's when...

650
00:58:20,730 --> 00:58:23,392
you eat it together
with vinegared rice and soy sauce.

651
00:58:23,533 --> 00:58:25,524
The umami is brought out
through the balance of the flavors.

652
00:58:30,940 --> 00:58:32,339
For example,

653
00:58:32,475 --> 00:58:35,342
when you drink a good beer...

654
00:58:35,478 --> 00:58:37,241
you'll exclaim,
"Ahh!" after you drink it.

655
00:58:37,380 --> 00:58:39,314
That's a form of umami.

656
00:58:39,449 --> 00:58:41,974
Or, when you take a bath...

657
00:58:42,118 --> 00:58:45,645
you say, "Ahh!"
Because it feels good.

658
00:58:54,230 --> 00:58:57,722
The most important part
of making good sushi is this:

659
00:58:57,867 --> 00:59:01,860
Creating a union between
the rice and the fish.

660
00:59:02,005 --> 00:59:05,372
If they are not in complete harmony,
the sushi won't taste good.

661
00:59:05,508 --> 00:59:06,839
The order is also important.
662
00:59:06,976 --> 00:59:10,309
In traditional Japanese cuisine there is
a progression in how the dishes are served.

663
00:59:10,446 --> 00:59:12,744
Heavier flavors are served later
in the course.

664
00:59:12,882 --> 00:59:14,645
There is an ebb and flow to the menu.

665
00:59:14,784 --> 00:59:18,720
For ten years, Jiro pondered ways

666
00:59:18,855 --> 00:59:23,986
to incorporate this concept into his menu.

667
00:59:24,127 --> 00:59:27,062
Seven years ago he formed the structure
of the tasting course which he serves today.

668
00:59:27,196 --> 00:59:29,960
From all the fish at Tsukiji market...

669
00:59:30,099 --> 00:59:31,259
he chooses the highest quality fish

670
00:59:31,401 --> 00:59:33,164
and creates the course menu of the day.

671
00:59:33,303 --> 00:59:37,831
I was lucky enough to be
the first person to try this course.

672
00:59:37,974 --> 00:59:40,499
When I ate the sushi,
I felt like I was listening to music.

673
00:59:41,010 --> 00:59:43,570
Jiro's sushi course is like a concerto.

674
00:59:47,884 --> 00:59:50,284
The meal is divided into three movements.

675
00:59:50,420 --> 00:59:53,287
Classic items, like tuna and kohada,

676
00:59:53,423 --> 00:59:55,357
are presented in the first movement.

677
00:59:57,293 --> 01:00:00,956
HIRAME (HALIBUT)

678
01:00:05,101 --> 01:00:08,798
SUMl-IKA (SQUID)

679
01:00:12,675 --> 01:00:16,668
AJI (HORSE MACKEREL)

680
01:00:23,586 --> 01:00:28,080
AKAMI (LEAN TUNA)

681
01:00:32,795 --> 01:00:36,526
CHU-TORO (MEDIUM TUNA)

682
01:00:40,436 --> 01:00:44,236
O-TORO (FATTY TUNA)

683
01:00:48,378 --> 01:00:52,212
KOHADA (GIZZARD SHAD)

684
01:00:52,682 --> 01:00:59,246
The items in the second movement
are fresh catches of the day.

685
01:01:04,093 --> 01:01:08,029
HAMAGURI (CLAM)

686
01:01:08,164 --> 01:01:14,592
Certain items that can only
be found seasonally are served.

687
01:01:15,638 --> 01:01:19,904
SHIMA-AJI (STRIPED MACKEREL)

688
01:01:21,310 --> 01:01:24,837
Some of the fish is raw,
while some is cooked.

689
01:01:25,548 --> 01:01:28,949
KURUMA EBI ("OAR" SHRIMP)

690
01:01:30,219 --> 01:01:31,948
The second movement is like
an improvisation.

691
01:01:32,088 --> 01:01:34,056
It's like a cadenza.

692
01:01:35,825 --> 01:01:39,226
SAYORI (HALF-BEAK)

693
01:01:41,397 --> 01:01:45,356
TAKO (OCTOPUS)

694
01:01:45,768 --> 01:01:49,966
In the third movement,
sea eel, kanpyo,

695
01:01:50,106 --> 01:01:52,040
and egg comprise a traditional finale.

696
01:01:53,743 --> 01:01:57,839
SABA (MACKEREL)

697
01:02:02,018 --> 01:02:05,920
UNI (SEA URCHIN)

698
01:02:10,126 --> 01:02:13,721
KOBASHIRA (BAY SCALLOP)

699
01:02:17,700 --> 01:02:22,000
IKURA (SALMON ROE)

700
01:02:22,138 --> 01:02:26,074
There are dynamics in the way
the sushi is served, just like music.

701
01:02:28,644 --> 01:02:32,740
You're consuming Jiro's philosophy
with every bite.

702
01:02:34,150 --> 01:02:38,018
ANAGO (SALT-WATER EEL)
703
01:02:42,325 --> 01:02:46,227
KANPYO-MAKI (DRIED GOURD ROLL)

704
01:02:50,433 --> 01:02:54,392
TAMAGOYAKI (GRILLED EGG)

705
01:03:05,414 --> 01:03:08,713
He's watching us much more closely
than we're watching him.

706
01:03:11,587 --> 01:03:15,819
I make the sushi different sizes
depending on the customer's gender.

707
01:03:19,595 --> 01:03:22,393
If I made everybody's the same size.

708
01:03:22,532 --> 01:03:25,660
It would disrupt the pace of the meal.

709
01:03:25,802 --> 01:03:29,203
So, I make the sushi a little smaller
for the ladies.

710
01:03:29,438 --> 01:03:31,303
That's incredible.

711
01:03:31,440 --> 01:03:39,643
If the men and women are seated randomly
does it make things difficult?

712
01:03:39,782 --> 01:03:43,878
The first thing we do is memorize
the seating arrangement.

713
01:03:44,020 --> 01:03:46,420
If Jiro notices a guest
using his left hand...

714
01:03:46,556 --> 01:03:49,491
the next piece of sushi
will be placed on the left side.

715
01:03:50,626 --> 01:03:53,220
So, you adjust accordingly
to that guest.
716
01:03:54,630 --> 01:03:55,062
I'm left handed,

717
01:03:55,198 --> 01:03:56,460
so I understand
how left handed people feel.

718
01:03:56,599 --> 01:03:58,430
That's so considerate.

719
01:04:01,070 --> 01:04:04,369
Jiro is making more sushi
now than ever before.

720
01:04:06,409 --> 01:04:08,104
Before, customers
would start with drinks.

721
01:04:08,244 --> 01:04:09,575
And then they would eat appetizers.

722
01:04:09,712 --> 01:04:12,442
Then they would eat four
or five sushi at the end.

723
01:04:12,582 --> 01:04:14,709
And then they would be full.

724
01:04:15,585 --> 01:04:18,076
Now, I only make sushi
from start to finish.

725
01:04:18,221 --> 01:04:19,779
I make twenty pieces per person.

726
01:04:20,356 --> 01:04:23,757
Jiro is the oldest chef to have
been awarded three stars by Michelin.

727
01:04:25,928 --> 01:04:29,022
He's in the Guinness Book
of World Records.

728
01:04:29,165 --> 01:04:33,568
Nobody in their eighties
is working day and night like Jiro.

729
01:04:34,103 --> 01:04:39,040
Jiro was given the Meikou Award
by the Japanese government.

730
01:04:39,175 --> 01:04:43,111
He went to the award ceremony
during the day...

731
01:04:43,546 --> 01:04:45,741
and was back at work here
in the evening.

732
01:04:45,882 --> 01:04:48,749
He said he got tired
of sitting around.

733
01:04:50,753 --> 01:04:53,984
When we have good tuna,
I feel great.

734
01:04:55,625 --> 01:04:56,887
While I'm making the sushi...

735
01:04:57,026 --> 01:04:59,927
I feel victorious.

736
01:05:00,062 --> 01:05:01,927
That's how it makes me feel.

737
01:05:04,967 --> 01:05:07,458
Thank you for the delicious meal.

738
01:05:07,603 --> 01:05:09,366
Take care of yourself!

739
01:05:11,474 --> 01:05:12,668
Thank you very much.

740
01:05:12,808 --> 01:05:15,140
The sushi was so delicious.

741
01:05:15,278 --> 01:05:16,643
Thank you very much.
742
01:05:17,113 --> 01:05:21,709
Until the end, I only want to work
with the best fish.

743
01:05:22,518 --> 01:05:27,114
Yoshikazu and I have
meetings at night.

744
01:05:27,256 --> 01:05:29,053
I tell him what I want
for the next day.

745
01:05:29,191 --> 01:05:31,989
He'll sometimes tell me that
there isn't any good fish available.

746
01:05:32,128 --> 01:05:36,565
But he still comes back
with enough fish for one day.

747
01:05:37,566 --> 01:05:40,967
I first noticed that good seafood
was becoming scarce when...

748
01:05:41,103 --> 01:05:43,833
the akagai started to disappear.

749
01:05:43,973 --> 01:05:45,941
And then, the good hamaguri disappeared.

750
01:05:46,075 --> 01:05:49,602
It used to be easy to get good anago.

751
01:05:49,745 --> 01:05:51,178
But now they're gone.

752
01:05:52,248 --> 01:05:54,273
If you have a sushi restaurant...

753
01:05:54,417 --> 01:05:57,580
You'll have to find substitutes
for certain types of fish.

754
01:05:57,720 --> 01:05:59,711
But is there a substitute for tuna?
755
01:05:59,855 --> 01:06:02,983
I don't think so.

756
01:06:04,593 --> 01:06:07,653
Back when I was younger...

757
01:06:07,797 --> 01:06:09,924
there was never a shortage
of high quality fish.

758
01:06:10,066 --> 01:06:12,227
In the past, when I would
go to the market...

759
01:06:12,368 --> 01:06:18,534
I could see the big tuna
that were just cut open...

760
01:06:18,674 --> 01:06:21,575
And I would ask them
to bring out the ones I like.

761
01:06:21,711 --> 01:06:23,440
That was true for any fish.

762
01:06:23,579 --> 01:06:27,640
You can't find fish like
that anymore.

763
01:06:31,420 --> 01:06:34,184
When we were kids sushi
was too expensive

764
01:06:34,323 --> 01:06:36,791
to eat regularly.

765
01:06:41,430 --> 01:06:45,423
Now, they have sushi on conveyor belts
and in convenience stores.

766
01:06:45,568 --> 01:06:48,469
Sushi is available everywhere,

767
01:06:53,442 --> 01:06:57,173
which has caused a shortage of fish.
768
01:06:59,315 --> 01:07:02,284
The problem is over-fishing.

769
01:07:04,053 --> 01:07:06,180
The tuna stocks
are declining each year.

770
01:07:06,322 --> 01:07:09,120
It takes ten years
for them to weigh ten kilograms.

771
01:07:09,258 --> 01:07:13,092
Net fishing and bottom trawling
catch everything,

772
01:07:13,229 --> 01:07:14,787
even the young fish.

773
01:07:14,930 --> 01:07:18,297
There should be enforced regulations
on catching only bigger fish.

774
01:07:24,040 --> 01:07:26,031
Catching the smaller fish
before they've matured

775
01:07:26,175 --> 01:07:29,667
lowers the overall number.

776
01:07:30,379 --> 01:07:35,544
Businesses should balance profit
with preserving natural resources.

777
01:07:50,266 --> 01:07:54,635
Without fish, we can't do business.

778
01:07:54,770 --> 01:08:01,801
However, that doesn't mean they should
catch all the fish to the brink of extinction.

779
01:08:01,944 --> 01:08:09,077
For posterity we must be conscious of this issue.

780
01:08:28,270 --> 01:08:32,866
In the summer of 2010, Jiro returned to
his hometown of Hamamatsu to visit old friends.
781
01:08:34,743 --> 01:08:37,075
Welcome!

782
01:08:37,213 --> 01:08:38,043
It has been a while.

783
01:08:38,180 --> 01:08:39,545
How are you doing?

784
01:08:41,417 --> 01:08:42,179
How are you?

785
01:08:42,318 --> 01:08:43,285
I'm doing great!

786
01:08:43,419 --> 01:08:44,647
We're still alive!

787
01:08:44,787 --> 01:08:46,015
What are you saying?

788
01:08:46,155 --> 01:08:48,453
This is my oldest son.

789
01:08:48,591 --> 01:08:51,219
He looks just like you.

790
01:08:52,294 --> 01:08:55,263
Thank you for gathering.

791
01:09:02,404 --> 01:09:05,237
When Jiro and this guy
were in the first grade...

792
01:09:05,374 --> 01:09:09,310
they were infamous troublemakers.

793
01:09:09,445 --> 01:09:11,572
I wasn't a bully.

794
01:09:11,714 --> 01:09:13,045
He was.

795
01:09:14,717 --> 01:09:16,912
He was the number one troublemaker.

796
01:09:17,753 --> 01:09:19,015
I was number two.

797
01:09:20,189 --> 01:09:24,125
Later, when you were at school...

798
01:09:24,260 --> 01:09:28,026
I was delivering lunches
for military draftees.

799
01:09:28,164 --> 01:09:30,155
She brought all her friends
to the window...

800
01:09:30,299 --> 01:09:31,596
and they all looked down at me...

801
01:09:31,734 --> 01:09:34,794
and she yelled,
"He's the one who bullied me!"

802
01:09:37,573 --> 01:09:38,301
I said, "I'm not just bullying her,

803
01:09:38,440 --> 01:09:39,964
I'm bullying everyone!"

804
01:10:02,531 --> 01:10:06,991
They'll get mad at us
if we go in.

805
01:10:07,136 --> 01:10:08,763
You're not supposed to clap
your hands at a Buddhist temple.

806
01:10:08,904 --> 01:10:11,702
Of course. Did you know that?

807
01:10:11,840 --> 01:10:13,740
Yes, you don't clap
in a buddhist shrine.

808
01:10:13,876 --> 01:10:15,503
You're going to get in trouble.

809
01:10:15,644 --> 01:10:18,169
It's okay,
I'm not doing anything bad.

810
01:10:20,749 --> 01:10:22,740
Where is everybody?

811
01:10:40,002 --> 01:10:41,731
I haven't been here for a long time.

812
01:10:47,409 --> 01:10:48,535
The flowers are dead.

813
01:10:48,677 --> 01:10:50,736
Yes, they are.
Just water them.

814
01:10:50,879 --> 01:10:53,074
I guess we were supposed
to bring flowers.

815
01:10:53,215 --> 01:10:54,807
Maybe next time.

816
01:11:01,590 --> 01:11:05,026
I don't know why I come here.
My parents didn't take care of me.

817
01:11:05,160 --> 01:11:06,525
You shouldn't say things like that
in front of your ancestors.

818
01:11:06,662 --> 01:11:08,459
You'll be punished.

819
01:11:10,432 --> 01:11:12,332
Lots of spider webs...

820
01:11:34,456 --> 01:11:37,914
When I was in school...

821
01:11:38,060 --> 01:11:40,255
I was a bad kid.
822
01:11:40,396 --> 01:11:42,728
Later, when I was invited
to give a talk at the school...

823
01:11:43,165 --> 01:11:48,034
I wasn't sure if I should tell the kids
that they should study hard...

824
01:11:48,170 --> 01:11:53,870
or that it is okay to be a rebel.

825
01:11:54,009 --> 01:11:57,035
I wasn't sure what advice
to give the kids.

826
01:11:58,180 --> 01:12:02,344
Studying hard doesn't guarantee
you will become a respectable person.

827
01:12:02,484 --> 01:12:04,679
Even if you're a bad kid...

828
01:12:04,820 --> 01:12:07,812
there are people like me who change.

829
01:12:08,991 --> 01:12:11,255
I thought that would be
a good lesson to teach.

830
01:12:12,561 --> 01:12:18,022
But if I said that bad kids
can succeed later on like I did...

831
01:12:18,167 --> 01:12:21,034
all the kids would start misbehaving,
which would be a problem.

832
01:12:21,170 --> 01:12:27,837
Always doing what you are told
doesn't mean you'll succeed in life.

833
01:13:12,488 --> 01:13:13,216
There were customers today

834
01:13:13,355 --> 01:13:18,725
that came to eat
after seeing us on TV...

835
01:13:18,861 --> 01:13:21,091
I am usually the one on TV

836
01:13:21,230 --> 01:13:23,130
and I'm the one making the sushi...

837
01:13:23,866 --> 01:13:26,130
which is what the customers expect.

838
01:13:27,569 --> 01:13:33,599
They think that Nakazawa is just the guy
who carries the fish from the kitchen.

839
01:13:34,309 --> 01:13:36,937
Customers think all that Yoshikazu
does is cut the fish...

840
01:13:37,079 --> 01:13:39,809
They think that the staff
in the kitchen have it easy.

841
01:13:39,948 --> 01:13:43,782
And they think the master
making sushi has the hardest job.

842
01:13:45,454 --> 01:13:47,217
But in reality, the sushi
is 95% complete

843
01:13:47,356 --> 01:13:49,085
before the fish is brought out to me.

844
01:13:49,691 --> 01:13:51,955
So, the guy who is doing the least work
gets to take all the limelight.

845
01:13:52,094 --> 01:13:53,925
I entrust all the preparations
to these guys.

846
01:13:54,797 --> 01:13:57,265
I'm in the luckiest position right now.

847
01:13:58,066 --> 01:14:01,365
Customers still think
that he does all the preparations.

848
01:14:02,671 --> 01:14:03,660
They probably do.

849
01:14:03,806 --> 01:14:06,240
They think he still does everything.

850
01:14:06,375 --> 01:14:08,104
But if you think about it...

851
01:14:08,243 --> 01:14:10,973
They're all just doing
what I taught them.

852
01:14:11,113 --> 01:14:13,581
Is sushi easily misunderstood?

853
01:14:13,715 --> 01:14:17,014
The person making the sushi
is almost like a performer.

854
01:14:17,152 --> 01:14:18,244
It is misunderstood that way.

855
01:14:18,387 --> 01:14:20,912
Compared to tempura or soba chefs...

856
01:14:21,056 --> 01:14:23,149
Sushi chefs are more interesting
to watch.

857
01:14:23,292 --> 01:14:24,725
That may be true.

858
01:14:24,860 --> 01:14:26,327
It's like the sushi chef is on a stage.

859
01:14:26,462 --> 01:14:27,895
That may be true.

860
01:14:28,363 --> 01:14:30,854
My job is the easiest!

861
01:14:31,767 --> 01:14:35,259
If I don't keep working,
my body will become worthless.

862
01:14:35,404 --> 01:14:38,066
If my body stops functioning,
then I will have to quit.

863
01:14:38,207 --> 01:14:41,540
Or if I look too hideous
to be here, then I will retire.

864
01:14:41,677 --> 01:14:43,736
It's not up to me.

865
01:14:43,879 --> 01:14:48,509
If the customers see me and think
that I look too senile...

866
01:14:49,284 --> 01:14:54,916
If that's what people think,
then I will have no choice.

867
01:14:55,057 --> 01:14:58,322
If I stopped working at eighty five,

868
01:14:58,460 --> 01:15:00,257
I would be bored out of my mind.

869
01:15:01,630 --> 01:15:03,689
I would be kicked out of the house.

870
01:15:04,933 --> 01:15:07,265
My family would kick me out
for being such a nuisance.

871
01:15:07,402 --> 01:15:11,338
I have been able to carry on with
the same job for seventy five years.

872
01:15:11,473 --> 01:15:13,737
It's hard to slow down.

873
01:15:16,545 --> 01:15:19,776
I guess I'm in the last stretch
of the race.
874
01:15:24,987 --> 01:15:28,423
The Michelin inspectors said,
"Jiro's sushi is incredible every time."

875
01:15:29,057 --> 01:15:32,891
They said, "Three stars is the only
rating that is adequate for the restaurant."

876
01:15:36,365 --> 01:15:37,332
Later on, I heard...

877
01:15:37,466 --> 01:15:39,297
During the first year Jiro's was
checked by Michelin...

878
01:15:40,168 --> 01:15:42,136
Jiro didn't make sushi
for Michelin even once.

879
01:15:44,072 --> 01:15:46,563
Yoshikazu was the one
who made sushi for them.

880
01:16:45,100 --> 01:16:47,432
I want both of my sons
to continue on.

881
01:16:47,569 --> 01:16:51,528
They both will run
their own restaurants.

882
01:16:51,673 --> 01:16:56,076
I will admit I trained my sons more
strictly than the other apprentices.

883
01:17:03,418 --> 01:17:08,378
But I did so for the sake
of their future.

884
01:17:08,523 --> 01:17:14,428
Not because I wanted
to be mean to them.

885
01:17:17,065 --> 01:17:21,161
It's something that I though
about from the beginning.
886
01:17:21,737 --> 01:17:24,535
Even if I were to be gone right now,

887
01:17:24,673 --> 01:17:28,200
I know they can go on.

888
01:17:40,422 --> 01:17:48,158
Yoshikazu just needs to keep it up
for the rest of his life.

889
01:17:48,864 --> 01:17:50,388
That's what is most important.

890
01:17:50,532 --> 01:17:58,871
He should just keep doing the same
for the rest of his life.

891
01:19:16,351 --> 01:19:17,784
Always...

892
01:19:17,919 --> 01:19:20,786
Look ahead and above yourself.

893
01:19:23,892 --> 01:19:25,257
Always try...

894
01:19:27,829 --> 01:19:30,127
to improve on yourself.

895
01:19:30,265 --> 01:19:33,234
Always strive to elevate your craft.

896
01:19:34,002 --> 01:19:36,800
That's what he taught me.

896
01:19:37,305 --> 01:19:43,631
Support us and become VIP member
to remove all ads from OpenSubtitles.org