With: Jiro Ono, Yoshikazu Ono, Takashi Ono, Masuhiro Yamamoto
Director/Photography: David Gelb
Producers: David Gelb, Tom Pellegrini
Editor: Brandon Driscoll-Luttringer
REVIEWS

Eighty-five-year-old sushi chef Jiro Ono is a legend in his field. His Sukiyabashi Jiro sushi bar in Tokyo’s Ginza subway station seats only ten, but it’s widely considered the best place for sushi in Japan. Customers book as much as a year ahead for a full meal costing upward of 30,000 yen ($460). Says restaurant critic Masuhiro Yamamoto, ‘Nobody has ever had a bad experience there.’ "

— Bill Gosden, NZ International Film Festival 2011

“An elderly man resembling a shell-less turtle deftly molds raw fish into a Mona Lisa of minimalist cuisine – given that we’re talking about Jiro Ono, Leonardo would be proud of the comparison. David Gelb’s documentary on the world’s greatest sushi chef not only traces Ono’s legacy and the fishmongers and food critics who strive to be worthy of his company. It utilizes a spare, elegant style that perfectly complements its subject’s monastic devotion to purity – and like the master himself, turns something simple into a work of art.”

— David Fear, Time Out
FILM SOCIETY SCREENING

Hamilton - Opening Night
Monday 7th March, 8pm
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