A glimpse of a meal at a sushi restaurant in Tokyo awarded three Michelin stars for five years running. The restaurant is located in the subway at Sukiyabashi and seats about 10 people. Reserve a month ahead and expect to pay at least ¥30,000 per person depending on what they bought at Tsukiji fish market that morning.
My favorite scene from the film is when the senior apprentice describes how, after ten years of studying all aspects of making and serving sushi, he reaches the final stage of the training: cooking the egg for tamago sushi. Over a period of 6 months, Jiro-san rejected his egg 200 times until finally, he said, “This is good.” “It brought tears to my eyes,” the apprentice says. Surely not the first or last time an apprentice has cried in Jiro’s kitchen.