1 00:00:43,460 --> 00:00:46,420 What defines "deliciousness"? 2 00:00:46,588 --> 00:00:50,966 Taste is tough to explain, isn't it? 3 00:00:52,302 --> 00:00:54,595 I would see ideas in dreams. 4 00:00:54,763 --> 00:00:59,600 My mind was bursting with ideas. 5 00:00:59,768 --> 00:01:03,020 I would wake up in the middle of the night. 6 00:01:03,188 --> 00:01:07,566 In dreams, I would have visions of sushi. 7 00:02:18,638 --> 00:02:22,558 Once you decide on your occupation, 8 00:02:22,725 --> 00:02:25,894 you must immerse yourself in your work. 9 00:02:26,062 --> 00:02:30,691 You have to fall in love with your work. 10 00:02:30,859 --> 00:02:36,238 Never complain about your job. 11 00:02:36,406 --> 00:02:42,786 You must dedicate your life to mastering your skill. 12 00:02:42,954 --> 00:02:46,582 That's the secret of success 13 00:02:46,749 --> 00:02:52,713 and is the key to being regarded honorably. 14 00:03:00,722 --> 00:03:05,184 I have published several restaurant guidebooks. 15 00:03:05,351 --> 00:03:08,937 I went to every sushi, soba, tempura, and eel restaurant in Tokyo. 16 00:03:09,105 --> 00:03:11,190 Nobody has eaten more of these foods than I have. 17 00:03:24,162 --> 00:03:26,413 Out of the hundreds of restaurants that I ate at, 18 00:03:26,581 --> 00:03:29,541 Jiro's was the best by far. 19 00:03:31,419 --> 00:03:34,004 When I went to Jiro the first time, I was nervous. 20 00:03:35,757 --> 00:03:38,175 After going for years, I am still nervous. 21 00:03:50,897 --> 00:03:54,191 Jiro has a very stern look on his face when he's making sushi. 22 00:03:54,359 --> 00:03:56,401 It's comfortable for people 23 00:03:56,569 --> 00:03:59,112 who like to have sushi served at a fast pace. 24 00:03:59,280 --> 00:04:03,033 But for people who want to drink and eat slowly while chatting, 25 00:04:03,201 --> 00:04:05,786 it won't be a comfortable eating experience. 26 00:04:09,707 --> 00:04:12,626 All of the sushi is simple. It's completely minimalist. 27 00:04:15,004 --> 00:04:17,965 Master chefs from around the world eat at Jiro's and say, 28 00:04:18,132 --> 00:04:22,719 "How can something so simple have so much depth of flavor?" 29 00:04:22,887 --> 00:04:26,598 If you were to sum up Jiro's sushi in a nutshell... 30 00:04:26,766 --> 00:04:30,394 "Ultimate simplicity leads to purity." 31 00:04:43,366 --> 00:04:45,826 - Excuse me. - Yes? 32 00:04:45,994 --> 00:04:47,786 Do you have a pamphlet for this restaurant? 33 00:04:47,954 --> 00:04:50,664 We don't have pamphlets. We only have business cards. 34 00:04:50,832 --> 00:04:52,249 Could I have one, please? 35 00:04:52,417 --> 00:04:53,875 May I have one? 36 00:04:55,169 --> 00:04:57,754 I came all the way from Shizuoka. 37 00:04:57,922 --> 00:04:59,965 Here are a few cards. 38 00:05:00,133 --> 00:05:02,342 - Can I make reservations? - Reservations are mandatory here. 39 00:05:02,510 --> 00:05:03,927 How early do I need the reservation? 40 00:05:04,095 --> 00:05:05,429 - One month in advance. - One month in advance? 41 00:05:05,596 --> 00:05:07,097 Yes. 42 00:05:07,265 --> 00:05:08,682 Since it's February now, 43 00:05:08,850 --> 00:05:11,476 we're taking reservations for March. 44 00:05:11,644 --> 00:05:13,186 I see. 45 00:05:14,731 --> 00:05:17,607 Reservations can be made for lunch and dinner? 46 00:05:17,775 --> 00:05:21,111 Yes, for both. The price starts at 30,000 yen. 47 00:05:21,279 --> 00:05:23,780 - 30,000 yen? - It starts at 30,000 yen. 48 00:05:23,948 --> 00:05:27,200 - Okay. - The sushi and prices vary, 49 00:05:27,368 --> 00:05:29,578 depending on what's available at the market. 50 00:05:29,746 --> 00:05:31,830 - I see. - So it starts from 30,000 yen. 51 00:05:31,998 --> 00:05:36,543 Can we order drinks and appetizers to start? 52 00:05:36,711 --> 00:05:39,379 We only serve sushi. We don't have appetizers. 53 00:05:39,547 --> 00:05:41,131 - Really? - Yes. 54 00:05:41,299 --> 00:05:42,758 - You don't have any other dishes? - No. 55 00:05:42,925 --> 00:05:44,009 - Only sushi. - Yes. 56 00:05:44,177 --> 00:05:46,011 - Okay, thank you. - Thank you. 57 00:05:52,393 --> 00:05:54,978 For fast eaters, a meal there might last only 15 minutes. 58 00:05:55,146 --> 00:05:57,981 In that sense, it's the most expensive restaurant in the world. 59 00:05:58,149 --> 00:06:01,818 But people who eat there are convinced it's worth the price. 60 00:06:15,708 --> 00:06:19,419 We're not trying to be exclusive or elite. 61 00:06:19,587 --> 00:06:25,175 The techniques we use are no big secret. 62 00:06:26,469 --> 00:06:28,261 It's just about making an effort 63 00:06:28,429 --> 00:06:31,556 and repeating the same thing every day. 64 00:06:31,724 --> 00:06:37,604 There are some who are born with a natural gift. 65 00:06:39,190 --> 00:06:43,777 Some have a sensitive palate and sense of smell. 66 00:06:45,279 --> 00:06:47,614 That's what you call "natural talent." 67 00:06:47,782 --> 00:06:50,200 In this line of business, 68 00:06:50,368 --> 00:06:53,912 if you take it seriously, you'll become skilled. 69 00:06:54,080 --> 00:06:57,707 But if you want to make a mark in the world, 70 00:06:57,875 --> 00:07:00,001 you have to have talent. 71 00:07:00,169 --> 00:07:04,756 The rest depends on how hard you work. 72 00:07:19,564 --> 00:07:22,607 He repeats the same routine every day. 73 00:07:22,775 --> 00:07:25,277 He even gets on the train from the same position. 74 00:07:29,740 --> 00:07:32,868 He has said that he dislikes holidays. 75 00:07:33,035 --> 00:07:35,036 The holidays are too long for him. 76 00:07:36,581 --> 00:07:38,415 He wants to get back to work right away. 77 00:07:38,583 --> 00:07:40,333 It's unthinkable for most people. 78 00:08:16,454 --> 00:08:19,122 Is it good? Is it too firm? 79 00:08:19,290 --> 00:08:21,124 - Overall it's a little tough. - Is it? 80 00:08:21,292 --> 00:08:23,376 Probably because it is young. 81 00:08:25,213 --> 00:08:27,130 But the toughness isn't that bad. 82 00:08:30,134 --> 00:08:33,178 If it doesn't taste good, you can't serve it. 83 00:08:33,346 --> 00:08:35,722 It has to be better than last time. 84 00:08:35,890 --> 00:08:38,767 That's why I always taste the food during preparation. 85 00:09:03,543 --> 00:09:06,461 - It hasn't marinated enough. - It is a bit fatty. 86 00:09:17,014 --> 00:09:19,266 This doesn't taste right either. 87 00:09:23,229 --> 00:09:26,398 - How long has this marinated? - For about five hours. 88 00:09:26,566 --> 00:09:29,609 - Put it back in. - It needs work. 89 00:09:29,777 --> 00:09:31,236 Let's marinate it in vinegar a little longer. 90 00:09:31,404 --> 00:09:33,071 My father is right. 91 00:09:33,239 --> 00:09:36,241 - Let's marinate it again. - Put it in the vinegar again. 92 00:09:36,409 --> 00:09:38,827 Put that one in the vinegar too. 93 00:09:39,954 --> 00:09:43,164 - We'll try it again before serving. - Okay. 94 00:09:58,556 --> 00:10:02,267 I've seen many chefs who are self-critical, 95 00:10:02,435 --> 00:10:05,979 but I've never seen another chef who is so hard on himself. 96 00:10:14,655 --> 00:10:17,157 He sets the standard for self-discipline. 97 00:10:17,325 --> 00:10:20,327 He is always looking ahead. 98 00:10:20,494 --> 00:10:22,370 He's never satisfied with his work. 99 00:10:22,538 --> 00:10:24,205 He's always trying to find ways 100 00:10:24,373 --> 00:10:26,499 to make the sushi better or to improve his skills. 101 00:10:26,667 --> 00:10:29,586 Even now, that's what he thinks about every day. 102 00:10:35,217 --> 00:10:39,387 A great chef has the following five attributes. 103 00:10:39,555 --> 00:10:42,849 First, they take their work very seriously 104 00:10:43,017 --> 00:10:46,478 and consistently perform on the highest level. 105 00:10:48,522 --> 00:10:53,610 Second, they aspire to improve their skills. 106 00:10:55,780 --> 00:10:57,280 Third is cleanliness. 107 00:11:02,536 --> 00:11:04,537 If the restaurant doesn't feel clean, 108 00:11:04,705 --> 00:11:08,083 the food isn't going to taste good. 109 00:11:08,250 --> 00:11:11,127 The fourth attribute is impatience. 110 00:11:11,295 --> 00:11:17,342 They are not prone to collaboration. 111 00:11:17,510 --> 00:11:20,804 They're stubborn and insist on having things their own way. 112 00:11:22,348 --> 00:11:24,474 What ties these attributes together 113 00:11:24,642 --> 00:11:26,768 is passion. 114 00:11:26,936 --> 00:11:28,812 That's what makes a great chef. 115 00:11:28,979 --> 00:11:32,232 Jiro has all of these attributes. 116 00:11:32,400 --> 00:11:33,942 He's a perfectionist. 117 00:11:38,906 --> 00:11:42,075 The difference between Jiro today and Jiro 40 years ago 118 00:11:42,243 --> 00:11:44,077 is only that he stopped smoking. 119 00:11:44,245 --> 00:11:46,454 Other than that, nothing has changed. 120 00:12:07,309 --> 00:12:11,396 When I apprenticed for him, he wasn't famous yet. 121 00:12:11,564 --> 00:12:17,152 But he always worked incredibly hard. 122 00:12:18,988 --> 00:12:23,324 He would only take a day off if it was a national holiday. 123 00:12:24,869 --> 00:12:27,579 The only time he wasn't at the restaurant 124 00:12:27,747 --> 00:12:32,125 was when there was an emergency, like a funeral. 125 00:12:32,293 --> 00:12:35,128 But he would still keep the restaurant open. 126 00:12:35,296 --> 00:12:37,839 I would say to the customers, "Jiro is at a funeral, 127 00:12:38,007 --> 00:12:41,301 so I will be your chef today." 128 00:12:41,469 --> 00:12:43,928 I've worked hard, so I have no regrets. 129 00:12:44,096 --> 00:12:45,597 Seriously. 130 00:12:45,765 --> 00:12:47,724 If Jiro has any regrets, then he's crazy! 131 00:12:49,393 --> 00:12:51,311 I feel sorry for his older son. 132 00:12:51,479 --> 00:12:53,605 He should let Yoshikazu take over. 133 00:12:53,773 --> 00:12:55,982 Don't you think? 134 00:12:56,150 --> 00:12:58,151 Yoshikazu is already 50. 135 00:12:58,319 --> 00:13:00,737 Yes, he's only 12 years younger than I am. 136 00:13:12,583 --> 00:13:15,293 Yoshikazu, you probably didn't think 137 00:13:15,461 --> 00:13:18,129 you'd be working with your father so long. 138 00:13:18,297 --> 00:13:20,256 I thought he was going to retire long ago. 139 00:13:20,424 --> 00:13:22,926 Everyone thought Jiro might retire 10 years ago. 140 00:13:23,093 --> 00:13:25,887 He was hospitalized once when he was 70. 141 00:13:26,055 --> 00:13:29,057 Then the Roppongi Hills branch was opened. 142 00:13:29,225 --> 00:13:32,644 Those were the two times when he might have retired. 143 00:13:32,812 --> 00:13:37,607 After he was hospitalized, we weren't sure he could continue working. 144 00:13:37,775 --> 00:13:40,193 How old were you when you started training? 145 00:13:40,361 --> 00:13:42,529 I started when I was 19. 146 00:13:42,696 --> 00:13:44,280 You didn't like it at first? 147 00:13:44,448 --> 00:13:46,157 I hated it at first. 148 00:13:48,118 --> 00:13:52,872 For the first two years, I wanted to run away. 149 00:13:55,042 --> 00:13:58,169 We can have them sit here and here. 150 00:13:58,337 --> 00:14:01,840 But that way, Mr. Taniguchi would have to sit at seat nine. 151 00:14:09,932 --> 00:14:12,433 Have these guests on seats one, two and three. 152 00:14:12,601 --> 00:14:14,811 No, that won't work. 153 00:14:14,979 --> 00:14:20,024 It wouldn't be fair to the people who reserved last year. 154 00:14:20,192 --> 00:14:24,821 Have them sit close together to fit the other party. 155 00:14:26,323 --> 00:14:30,243 It's essential to check every detail. 156 00:14:32,121 --> 00:14:35,582 What the staff might not notice, 157 00:14:35,749 --> 00:14:38,459 I notice because I have been doing it for so long. 158 00:14:38,627 --> 00:14:42,922 I give them detailed instructions on what to do. 159 00:14:43,090 --> 00:14:45,508 Working there wasn't easy. 160 00:14:45,676 --> 00:14:48,177 I worked for him until he was 60. 161 00:14:48,345 --> 00:14:52,765 I wouldn't say he is eccentric. 162 00:14:52,933 --> 00:14:57,437 He just works relentlessly every day. 163 00:14:57,605 --> 00:14:59,981 That's how shokunin are. 164 00:15:00,149 --> 00:15:04,027 The way of the shokunin is to repeat the same thing every day. 165 00:15:04,194 --> 00:15:07,196 They just want to work. 166 00:15:07,364 --> 00:15:10,450 They aren't trying to be special. 167 00:15:10,618 --> 00:15:13,411 I could always tell from his facial expressions 168 00:15:13,579 --> 00:15:15,872 if he was in a good mood or a bad mood. 169 00:15:17,458 --> 00:15:19,792 And when it was best not to bother him. 170 00:15:22,254 --> 00:15:24,172 Once your boss, always your boss. 171 00:15:24,340 --> 00:15:26,132 Let's just say 172 00:15:26,300 --> 00:15:29,594 I don't sleep with my feet in his direction. 173 00:15:35,809 --> 00:15:38,269 Remove the part with tough meat. 174 00:15:45,527 --> 00:15:50,531 We'll age a small tuna for about three days. 175 00:15:50,699 --> 00:15:54,911 We'll age a larger tuna for up to 10 days. 176 00:15:55,079 --> 00:15:58,665 When you compare fatty tuna and lean tuna, 177 00:15:58,832 --> 00:16:03,211 these days most people prefer the taste of fat. 178 00:16:07,716 --> 00:16:12,512 Before World War ll, they used to cook fatty tuna. 179 00:16:12,680 --> 00:16:16,891 The taste of the fatty tuna is simple and predictable. 180 00:16:17,059 --> 00:16:22,397 But the flavors of leaner cuts are subtle and sophisticated. 181 00:16:33,784 --> 00:16:37,203 Each tuna has its own unique taste, 182 00:16:37,371 --> 00:16:42,500 but it is the leaner meat that carries the essence of the flavor. 183 00:16:50,801 --> 00:16:52,802 We can't buy just any tuna. 184 00:17:16,452 --> 00:17:20,246 The tuna vendor works exclusively with tuna. 185 00:17:27,463 --> 00:17:29,380 Our shrimp vendor only sells shrimp. 186 00:17:33,510 --> 00:17:36,679 Each vendor is a specialist in his field. 187 00:17:36,847 --> 00:17:39,140 We are experts in sushi, 188 00:17:39,308 --> 00:17:45,021 but in each of their specialties, the vendors are more knowledgeable. 189 00:17:45,189 --> 00:17:48,316 We've built up a relationship of trust with them. 190 00:18:04,833 --> 00:18:07,376 Sushi was originally sold from street stands. 191 00:18:07,544 --> 00:18:10,254 In New York, there are food vendors on the street. 192 00:18:10,422 --> 00:18:12,840 Sushi was once served the same way. 193 00:18:15,052 --> 00:18:17,220 It is said that the "California" roll 194 00:18:17,387 --> 00:18:20,473 was invented between 1983 and 1985. 195 00:18:22,392 --> 00:18:25,812 Sushi's popularity spread quickly to New York... 196 00:18:27,314 --> 00:18:29,524 and then spread to Europe. 197 00:18:33,987 --> 00:18:37,949 In France, the first Michelin guide was published in 1900. 198 00:18:38,117 --> 00:18:41,744 Michelin inspectors look first for quality. 199 00:18:41,912 --> 00:18:43,496 Next they look for originality, 200 00:18:43,664 --> 00:18:45,998 and finally they look for consistency. 201 00:18:46,166 --> 00:18:49,919 Jiro's restaurant easily meets their standards. 202 00:18:50,087 --> 00:18:52,964 A perfect three-star Michelin rating means 203 00:18:53,132 --> 00:18:55,049 it is worth making a trip to that country 204 00:18:55,217 --> 00:18:58,094 just to eat at that restaurant. 205 00:18:58,262 --> 00:19:02,098 When Jiro got three stars, everyone was astonished. 206 00:19:02,266 --> 00:19:05,143 There are only 10 seats there! The restroom is outside the premises. 207 00:19:05,310 --> 00:19:07,895 There's not another three-star restaurant in the world like that. 208 00:19:08,063 --> 00:19:10,565 But the Michelin investigators say, 209 00:19:10,732 --> 00:19:12,608 "No matter how many times you eat at Jiro's, 210 00:19:12,776 --> 00:19:15,319 the sushi there is incredible." They said that three stars 211 00:19:15,487 --> 00:19:17,822 is the only rating adequate for the restaurant. 212 00:19:17,990 --> 00:19:21,742 I've never had a disappointing experience there. 213 00:19:21,910 --> 00:19:24,954 That's nothing short of a miracle. 214 00:20:06,914 --> 00:20:08,915 The layout of this second restaurant is different 215 00:20:09,082 --> 00:20:11,417 because I'm right-handed and my father is left-handed. 216 00:20:11,585 --> 00:20:14,629 The interiors are reversed. 217 00:20:14,796 --> 00:20:17,924 The photo on the right is Jiro's Sukiyabashi. 218 00:20:18,091 --> 00:20:19,592 This is my Roppongi. 219 00:20:19,760 --> 00:20:23,471 Together, they are symmetrical. 220 00:20:23,639 --> 00:20:25,473 My father's skill is incomparable. 221 00:20:25,641 --> 00:20:28,142 He's been making sushi since before I was born, 222 00:20:28,310 --> 00:20:30,269 so there's nothing I can do to top him. 223 00:20:30,437 --> 00:20:36,067 I have to lower my prices to satisfy my customers. 224 00:20:37,069 --> 00:20:38,861 Some of his customers say 225 00:20:39,029 --> 00:20:41,822 they get nervous eating in front of my father at his place. 226 00:20:41,990 --> 00:20:46,202 They say I serve the same sushi in a more relaxed atmosphere. 227 00:20:46,370 --> 00:20:49,413 That's why they like coming here. 228 00:20:54,586 --> 00:20:56,712 When l opened this restaurant, my father said, 229 00:20:56,880 --> 00:20:58,965 "Now you have no home to come back to." 230 00:20:59,132 --> 00:21:01,342 He said that I would be buried in Roppongi. 231 00:21:02,511 --> 00:21:07,598 Failure was not an option. 232 00:21:07,766 --> 00:21:10,977 When you open your own restaurant, you need to be tough. 233 00:21:11,144 --> 00:21:14,730 I told him to leave and open this restaurant 234 00:21:14,898 --> 00:21:18,818 because I knew he could do it. 235 00:21:18,986 --> 00:21:24,156 If he weren't ready, I wouldn't have made him go. 236 00:21:24,324 --> 00:21:26,450 But I felt he was ready, 237 00:21:26,618 --> 00:21:28,411 so I gave him a gentle push out the door. 238 00:21:28,578 --> 00:21:31,455 But I told him, "There is no turning back. 239 00:21:31,623 --> 00:21:34,250 You must make your own way." 240 00:21:34,418 --> 00:21:37,086 When I say things like this, 241 00:21:37,254 --> 00:21:39,338 people often disagree. 242 00:21:39,506 --> 00:21:43,259 But when I left home at the age of nine, that's what I was told. 243 00:21:44,594 --> 00:21:47,805 When I was in the first grade, I was told 244 00:21:47,973 --> 00:21:50,975 "You have no home to come back to. 245 00:21:51,143 --> 00:21:53,019 That's why you have to work hard." 246 00:21:53,186 --> 00:21:56,147 I knew that I was on my own. 247 00:21:56,315 --> 00:21:59,984 And I didn't want to have to sleep at the temple or under a bridge, 248 00:22:00,152 --> 00:22:03,654 so I had to work just to survive. 249 00:22:03,822 --> 00:22:06,741 That has never left me. 250 00:22:06,908 --> 00:22:11,287 I worked even if the boss kicked or slapped me. 251 00:22:11,455 --> 00:22:16,459 Nowadays, parents tell their children, "You can return if it doesn't work out." 252 00:22:16,626 --> 00:22:19,462 When parents say stupid things like that, 253 00:22:19,629 --> 00:22:22,506 the kids turn out to be failures. 254 00:22:33,143 --> 00:22:35,436 I don't know much about my parents. 255 00:22:35,604 --> 00:22:37,438 I don't know much about my father. 256 00:22:38,982 --> 00:22:40,900 This is me. 257 00:22:44,738 --> 00:22:47,239 It's 1927 or 1928. 258 00:22:47,407 --> 00:22:49,909 They had a professional photographer come 259 00:22:50,077 --> 00:22:52,411 just to take this picture. 260 00:22:52,579 --> 00:22:55,206 So, back then, my father was making money. 261 00:22:57,501 --> 00:23:01,462 He made good money taking people on boat rides. 262 00:23:01,630 --> 00:23:06,342 But his business failed and his life fell apart. 263 00:23:07,552 --> 00:23:11,680 All he did was drink. 264 00:23:11,848 --> 00:23:16,102 Later, he went to work at a military factory in Yokohama. 265 00:23:16,269 --> 00:23:22,316 I heard that he died. 266 00:23:22,484 --> 00:23:25,194 But I didn't go to the funeral. 267 00:23:26,822 --> 00:23:30,366 I lived with him until I was seven. 268 00:23:30,534 --> 00:23:32,952 I never heard from him again. 269 00:23:36,039 --> 00:23:39,375 I was on my own after that. 270 00:23:49,261 --> 00:23:52,847 Our father started as an apprentice and was paid almost nothing. 271 00:23:53,014 --> 00:23:56,517 According to our mother, when they got married 272 00:23:56,685 --> 00:23:59,311 they only had 10 yen in their bank account. 273 00:24:00,897 --> 00:24:02,982 That's how poor we were. 274 00:24:03,150 --> 00:24:06,944 I remember when Coca-Cola in cans first came out. 275 00:24:07,112 --> 00:24:08,946 All the other kids were drinking Coke, 276 00:24:09,114 --> 00:24:11,115 but we were so poor we didn't get to drink it. 277 00:24:11,283 --> 00:24:14,076 Back then, in most canned drinks 278 00:24:14,244 --> 00:24:17,580 the flavors were on the bottom. 279 00:24:17,747 --> 00:24:21,167 I thought you had to shake the can. 280 00:24:21,334 --> 00:24:25,087 I shook it, and when l opened it the liquid burst out. 281 00:24:25,255 --> 00:24:28,174 We had saved up for months! My brother was furious. 282 00:24:28,341 --> 00:24:31,093 Less than half the liquid remained in the can. 283 00:24:31,261 --> 00:24:34,138 I felt so sorry. 284 00:24:34,306 --> 00:24:38,392 Even now, he probably thinks about it. 285 00:24:38,560 --> 00:24:41,729 I still feel guilty. 286 00:24:43,648 --> 00:24:46,775 When the kids were small, Takashi would say, 287 00:24:46,943 --> 00:24:49,862 on the rare occasion that I was at home sleeping in on a Sunday, 288 00:24:50,030 --> 00:24:53,032 "Mom, there's a strange man sleeping in our house!" 289 00:24:55,410 --> 00:24:57,119 It's a true story. 290 00:24:57,287 --> 00:24:59,872 I would get up at 5:00 in the morning and go to work. 291 00:25:00,040 --> 00:25:03,417 I would get home after 10:00 at night when he'd be asleep. 292 00:25:03,585 --> 00:25:06,170 When they were young, I didn't get to see them often. 293 00:25:07,589 --> 00:25:10,174 I wasn't much of a father. 294 00:25:10,342 --> 00:25:13,177 I was probably more like a stranger. 295 00:25:17,349 --> 00:25:19,892 Our father was always strict with himself. 296 00:25:20,060 --> 00:25:24,522 We hold ourselves to the same standard. 297 00:25:40,997 --> 00:25:43,958 I let them graduate from high school. 298 00:25:44,125 --> 00:25:46,210 Then they wanted to go to college, 299 00:25:46,378 --> 00:25:49,713 but I convinced them to help out at my restaurant. 300 00:25:49,881 --> 00:25:53,342 They didn't go to college. 301 00:26:05,188 --> 00:26:08,440 It's difficult to maintain a restaurant 302 00:26:08,608 --> 00:26:10,985 and it's difficult to leave and start your own. 303 00:26:12,404 --> 00:26:17,032 It's normal to be competitive when you're younger. 304 00:26:17,200 --> 00:26:20,786 You need competition in order to improve. 305 00:26:20,954 --> 00:26:22,955 But if we both were to continue working 306 00:26:23,123 --> 00:26:25,124 at our father's restaurant, 307 00:26:25,292 --> 00:26:27,918 when he retires only one of us could be the head chef. 308 00:26:28,086 --> 00:26:29,753 And I don't think I'm inferior 309 00:26:29,921 --> 00:26:32,464 to my brother just because I was born later. 310 00:26:38,430 --> 00:26:43,017 Were you jealous when Takashi started his own restaurant? 311 00:26:43,184 --> 00:26:46,270 In Japan, the eldest son 312 00:26:46,438 --> 00:26:50,858 succeeds his father's position. 313 00:26:51,026 --> 00:26:56,280 That's what is expected of me. 314 00:27:17,719 --> 00:27:20,346 We came back to work after World War ll. 315 00:27:22,474 --> 00:27:26,226 The masters said that the history of sushi is so long 316 00:27:26,394 --> 00:27:29,188 that nothing new could be invented. 317 00:27:30,732 --> 00:27:32,983 They may have mastered their craft, 318 00:27:33,151 --> 00:27:35,861 but there's always room for improvement. 319 00:27:37,656 --> 00:27:40,407 I created sushi dishes 320 00:27:40,575 --> 00:27:43,827 that didn't exist back then. 321 00:27:57,550 --> 00:28:00,094 I would make sushi in my dreams. 322 00:28:00,261 --> 00:28:02,596 I would jump out of bed at night with ideas. 323 00:28:12,315 --> 00:28:13,941 How did you serve shrimp before? 324 00:28:14,109 --> 00:28:16,151 Like everyone else, we boiled it in the morning 325 00:28:16,319 --> 00:28:17,695 and put it in the refrigerator. 326 00:28:17,862 --> 00:28:19,697 And then we took it out when it was time to serve. 327 00:28:19,864 --> 00:28:22,324 It was a lot easier back then. 328 00:28:22,492 --> 00:28:25,869 Now we wait to boil the shrimp until the customer arrives. 329 00:28:26,037 --> 00:28:27,996 It's more work, but it's worth it. 330 00:28:28,164 --> 00:28:29,748 Octopus is another example. 331 00:28:29,916 --> 00:28:32,292 I always felt that my preparation was decent. 332 00:28:32,460 --> 00:28:34,336 But I've since refined my technique. 333 00:28:34,504 --> 00:28:37,881 Back then, I would massage the octopus for about 30 minutes. 334 00:28:38,049 --> 00:28:40,050 Now it is massaged for 40 to 50 minutes. 335 00:28:44,097 --> 00:28:46,682 It's hard work for the apprentices. 336 00:28:49,853 --> 00:28:52,521 Too often, octopus tastes like rubber. 337 00:28:52,689 --> 00:28:54,898 It has no flavor. 338 00:28:57,402 --> 00:29:00,612 We massage it to give it a soft texture. 339 00:29:00,780 --> 00:29:04,032 To bring out the fragrance of the octopus, we serve it warm. 340 00:29:19,507 --> 00:29:21,467 Shokunin try to get 341 00:29:21,634 --> 00:29:24,678 the highest quality fish and apply their technique to it. 342 00:29:28,433 --> 00:29:32,853 We don't care about money. 343 00:29:49,120 --> 00:29:54,583 All I want to do is make better sushi. 344 00:29:54,751 --> 00:29:58,337 I do the same thing over and over, improving bit by bit. 345 00:29:58,505 --> 00:30:02,216 There is always a yearning to achieve more. 346 00:30:02,383 --> 00:30:05,302 I'll continue to climb, trying to reach the top, 347 00:30:05,470 --> 00:30:09,264 but no one knows where the top is. 348 00:30:26,699 --> 00:30:28,784 Even at my age, after decades of work, 349 00:30:28,952 --> 00:30:31,912 I don't think I have achieved perfection. 350 00:30:38,753 --> 00:30:41,129 But I feel ecstatic all day. 351 00:30:41,297 --> 00:30:43,632 I love making sushi. 352 00:30:43,800 --> 00:30:46,969 That's the spirit of the shokunin. 353 00:31:03,570 --> 00:31:05,445 When to quit? 354 00:31:05,613 --> 00:31:08,198 The job that you've worked so hard for? 355 00:31:08,366 --> 00:31:12,619 I've never once hated this job. 356 00:31:12,787 --> 00:31:15,873 I fell in love with my work 357 00:31:16,040 --> 00:31:20,502 and gave my life to it. 358 00:31:20,670 --> 00:31:23,797 Even though I'm 85 years old, 359 00:31:23,965 --> 00:31:28,218 I don't feel like retiring. 360 00:31:31,014 --> 00:31:32,598 That's how I feel. 361 00:31:32,765 --> 00:31:35,517 When Jiro retires 362 00:31:35,685 --> 00:31:39,187 or when the inevitable happens, 363 00:31:39,355 --> 00:31:44,401 sushi may never reach that level again. 364 00:31:44,569 --> 00:31:50,282 But if Yoshikazu carries on his father's legacy 365 00:31:50,450 --> 00:31:55,662 and continues Jiro's style of only making the finest sushi, 366 00:31:55,830 --> 00:31:59,750 other chefs may follow his lead 367 00:31:59,918 --> 00:32:04,880 and restaurants that focus only on sushi may still flourish. 368 00:32:05,048 --> 00:32:06,882 It's not going to be easy 369 00:32:07,050 --> 00:32:10,969 for Yoshikazu to succeed his father at the same restaurant. 370 00:32:14,432 --> 00:32:16,308 Even if Yoshikazu makes the same level of sushi, 371 00:32:16,476 --> 00:32:18,143 it will be seen as inferior. 372 00:32:18,311 --> 00:32:20,812 If Yoshikazu makes sushi that's twice as good as Jiro's, 373 00:32:20,980 --> 00:32:22,648 only then will they be seen as equals. 374 00:32:22,815 --> 00:32:26,068 That's how influential his father is. 375 00:32:29,197 --> 00:32:31,907 Sometimes, when the father is too successful, 376 00:32:32,075 --> 00:32:35,494 the son can't surpass him. 377 00:32:35,662 --> 00:32:40,707 The first place I worked at was a famous restaurant. 378 00:32:40,875 --> 00:32:44,503 But when the son took over, all the customers left and didn't come back. 379 00:32:47,757 --> 00:32:49,174 It will be difficult. 380 00:32:49,342 --> 00:32:53,595 I don't have anyone to take over for me. 381 00:32:59,978 --> 00:33:05,816 Jiro's ghost will always be there, watching. 382 00:33:05,984 --> 00:33:10,445 I think it will be difficult when Jiro departs. 383 00:33:23,876 --> 00:33:28,505 I wish my father could make sushi forever. 384 00:33:28,673 --> 00:33:30,757 But at some point 385 00:33:30,925 --> 00:33:33,719 I'm going to have to take his place. 386 00:33:33,886 --> 00:33:38,890 People tell me that I should preserve what my father has built. 387 00:33:39,058 --> 00:33:43,770 We've gone through a lot to maintain the integrity of this restaurant. 388 00:33:43,938 --> 00:33:47,149 I must continue my father's tradition. 389 00:34:13,134 --> 00:34:15,844 Jiro stopped going to the fish market at the age of 70. 390 00:34:16,012 --> 00:34:18,847 He collapsed while smoking a cigarette. 391 00:34:20,099 --> 00:34:21,850 He had a heart attack. 392 00:34:23,728 --> 00:34:26,772 It was after that he stopped going to the market. 393 00:34:29,400 --> 00:34:31,610 He felt that if he continued to go, 394 00:34:31,778 --> 00:34:33,779 he wouldn't be able to pass the torch to his son. 395 00:34:33,946 --> 00:34:37,657 So the heart attack was a catalyst 396 00:34:37,825 --> 00:34:40,243 for Yoshikazu to start going to the market. 397 00:35:44,725 --> 00:35:48,812 - He's the undisputed champ. - That's not true. 398 00:35:48,980 --> 00:35:54,234 They did a TV special about him and even showed a re-run! 399 00:35:54,402 --> 00:35:56,820 I'm humbled that Jiro respects my taste. 400 00:35:56,988 --> 00:36:02,701 My methods and standards are 401 00:36:02,869 --> 00:36:05,912 a little unusual compared to other vendors. 402 00:36:06,080 --> 00:36:08,915 It is encouraging that he trusts me. 403 00:36:09,083 --> 00:36:12,627 I'm what you might call "anti-establishment." 404 00:36:12,795 --> 00:36:18,008 I either buy my first choice, or I buy nothing. 405 00:36:19,802 --> 00:36:24,556 If 10 tuna are for sale, only one can be the best. 406 00:36:24,724 --> 00:36:27,350 I buy that one. 407 00:36:46,829 --> 00:36:49,414 The first impression is very important. 408 00:36:51,709 --> 00:36:53,585 We have to predict what a fish will be like 409 00:36:53,753 --> 00:36:55,670 based on experience and instinct. 410 00:36:57,757 --> 00:37:00,217 I dig out a piece of the tail and examine it. 411 00:37:01,761 --> 00:37:04,763 By checking the texture with my fingers, 412 00:37:04,931 --> 00:37:07,557 I can tell how good it will taste. 413 00:37:20,029 --> 00:37:22,322 This is the basic process of choosing the fish. 414 00:37:33,251 --> 00:37:34,542 Not good. 415 00:37:38,047 --> 00:37:40,882 People are saying there are a lot of tuna here. 416 00:37:45,513 --> 00:37:47,264 This is nothing. 417 00:39:13,267 --> 00:39:15,435 - How is the halibut? - Good and fresh. 418 00:39:15,603 --> 00:39:17,312 Okay, good. 419 00:39:17,480 --> 00:39:23,109 His grandfather was known as "the god of sea eel." 420 00:39:23,277 --> 00:39:25,445 He was a legend. 421 00:39:25,613 --> 00:39:28,490 I never met him in person, 422 00:39:28,657 --> 00:39:30,575 but that's what I've heard. 423 00:39:33,454 --> 00:39:35,330 - Do you have octopus? - Yes. 424 00:39:35,498 --> 00:39:38,041 Today's octopus is from... 425 00:39:38,209 --> 00:39:40,668 - Sajima? - It's from Yokosuka. 426 00:39:42,463 --> 00:39:44,214 Was the color too dark? 427 00:39:44,382 --> 00:39:47,467 I don't care about the color. 428 00:39:47,635 --> 00:39:49,552 It just has to taste good. 429 00:39:49,720 --> 00:39:51,471 The flavor is all that matters. 430 00:39:53,724 --> 00:39:55,600 This one is two kilograms, 431 00:39:55,768 --> 00:39:58,895 and this one is a little smaller. 432 00:40:23,671 --> 00:40:28,216 We are picky about who we sell to. 433 00:40:28,384 --> 00:40:31,177 We want customers who appreciate good fish. 434 00:40:32,972 --> 00:40:38,810 Even at my age, I'm discovering new techniques. 435 00:40:38,978 --> 00:40:40,812 But just when you think you know it all, 436 00:40:40,980 --> 00:40:43,189 you realize that you're just fooling yourself 437 00:40:43,357 --> 00:40:45,358 and then you get depressed. 438 00:40:59,665 --> 00:41:03,501 You must hold the shrimp firmly. 439 00:41:04,795 --> 00:41:06,588 Put pressure on them. 440 00:41:06,755 --> 00:41:09,799 If you hold them gently, they'll try to escape. 441 00:41:11,594 --> 00:41:14,679 Very few shrimp came in today. 442 00:41:14,847 --> 00:41:16,222 They don't have any. 443 00:41:16,390 --> 00:41:18,141 They didn't sell out. No shrimp came in. 444 00:41:18,309 --> 00:41:20,518 Just tell them that we sold out. 445 00:41:20,686 --> 00:41:23,104 There were only three kilograms 446 00:41:23,272 --> 00:41:26,107 of wild shrimp in this whole market. 447 00:41:26,275 --> 00:41:28,318 That's all. 448 00:41:30,237 --> 00:41:33,907 Everybody thinks we always have shrimp, 449 00:41:34,074 --> 00:41:35,867 but it's hard to find them. 450 00:41:36,035 --> 00:41:38,953 Sometimes, when I see the shrimp in the morning, 451 00:41:39,121 --> 00:41:42,373 I'll say, "Ah, this is worthy of Jiro." 452 00:41:42,541 --> 00:41:44,709 That's the way I do business. 453 00:41:44,877 --> 00:41:47,378 It's not about the money. 454 00:41:49,006 --> 00:41:51,216 These days, young people want an easy job. 455 00:41:51,383 --> 00:41:52,884 They want lots of free time 456 00:41:53,052 --> 00:41:54,928 and they want lots of money. 457 00:41:55,095 --> 00:41:58,014 But they aren't concerned with building their skills. 458 00:41:58,182 --> 00:42:02,560 When you work at a place like Jiro's... 459 00:42:04,396 --> 00:42:07,482 you are committing to a trade for life. 460 00:42:07,650 --> 00:42:11,069 Most people can't keep up with the hard work and they quit. 461 00:42:11,237 --> 00:42:13,071 Have there been a lot of cases like that? 462 00:42:13,239 --> 00:42:15,740 People often suddenly quit and disappear. 463 00:42:15,908 --> 00:42:17,867 They'll just leave without notice. 464 00:42:18,035 --> 00:42:20,119 What's the shortest an apprentice has lasted? 465 00:42:20,287 --> 00:42:22,080 One day. 466 00:42:24,625 --> 00:42:28,211 Really, one day. They come in the morning, but by night they are gone. 467 00:42:34,343 --> 00:42:37,178 I've always loved anything fast. 468 00:42:37,346 --> 00:42:39,556 I wanted to become a fighter pilot, 469 00:42:39,723 --> 00:42:42,517 but they don't accept people with bad vision. 470 00:42:42,685 --> 00:42:44,811 Then I wanted to be a race car driver, 471 00:42:44,979 --> 00:42:47,855 but I didn't have enough money. 472 00:42:48,023 --> 00:42:51,025 You need a sponsor because race cars are so expensive. 473 00:42:51,193 --> 00:42:53,444 When I was a kid, 474 00:42:53,612 --> 00:42:57,490 I was sure I would be an F1 racer. 475 00:42:57,658 --> 00:43:00,994 - You're a speed freak? - Yes, I'm crazy. 476 00:43:03,122 --> 00:43:06,082 My car can go 300 kph. 477 00:43:12,339 --> 00:43:14,257 Hello, Sho-chan. 478 00:43:14,425 --> 00:43:18,803 They wanted nappa and mulukhiya cabbage. 479 00:43:20,139 --> 00:43:21,222 How are you doing? 480 00:43:21,390 --> 00:43:23,057 Not doing too well. 481 00:43:23,225 --> 00:43:25,184 I want to retire. 482 00:43:25,352 --> 00:43:27,604 You don't want to work? 483 00:43:27,771 --> 00:43:30,231 I'm exhausted, but your dad is working so hard. 484 00:43:30,399 --> 00:43:32,900 Yeah, he's working hard. He's working harder than I am. 485 00:43:33,068 --> 00:43:35,945 He's full of energy. 486 00:43:36,113 --> 00:43:38,615 Thank you. I hope you feel better. 487 00:43:55,090 --> 00:44:00,511 When you work for Jiro, he teaches you for free. 488 00:44:00,679 --> 00:44:02,805 But you have to endure 10 years of training. 489 00:44:02,973 --> 00:44:04,891 If you persevere for 10 years, 490 00:44:05,059 --> 00:44:08,686 you will acquire the skills to be recognized as a first-rate chef. 491 00:44:32,086 --> 00:44:36,089 It's sad to see that there are no very young apprentices at Jiro's. 492 00:44:36,256 --> 00:44:39,676 Taking 10 years to learn the necessary skills 493 00:44:39,843 --> 00:44:43,471 is a long time compared to other fields of work. 494 00:44:54,775 --> 00:44:57,193 When did you want to become a sushi chef? 495 00:44:57,361 --> 00:44:59,612 I was about 17. 496 00:44:59,780 --> 00:45:04,867 I needed a job but couldn't decide what to do. 497 00:45:05,035 --> 00:45:09,414 I wanted to do something with food 498 00:45:09,581 --> 00:45:11,332 and sushi is the coolest food. 499 00:45:11,500 --> 00:45:13,626 That's how I decided. 500 00:45:13,794 --> 00:45:18,715 I went to several restaurants, but the sushi here was the best. 501 00:45:18,882 --> 00:45:21,342 So I applied for the job. 502 00:45:21,510 --> 00:45:23,386 The atmosphere was different too. 503 00:45:23,554 --> 00:45:25,430 This place has an interesting vibe. 504 00:45:27,057 --> 00:45:31,561 I came here to eat by myself when I was 24. 505 00:45:31,729 --> 00:45:33,646 The place made me nervous. 506 00:45:33,814 --> 00:45:35,481 Did Jiro make you sushi? 507 00:45:35,649 --> 00:45:38,151 - No, it was you. - Oh, really? 508 00:45:38,318 --> 00:45:40,361 I was so nervous eating here. 509 00:45:40,529 --> 00:45:42,029 I don't remember that at all. 510 00:45:42,197 --> 00:45:44,866 Now you guys are all fulfilling your dreams. 511 00:45:46,910 --> 00:45:49,245 Maybe you think you made the wrong decision. 512 00:45:50,664 --> 00:45:52,331 Okay, let's get to work. 513 00:45:59,506 --> 00:46:02,258 Everybody works to please Jiro. 514 00:46:02,426 --> 00:46:05,845 All that matters is Jiro's approval. 515 00:46:06,013 --> 00:46:09,724 Jiro is like the maestro of an orchestra. 516 00:48:02,546 --> 00:48:04,171 When you first sit down at Jiro's 517 00:48:04,339 --> 00:48:06,382 they give you a hand-squeezed hot towel. 518 00:48:06,550 --> 00:48:09,844 An apprentice must first be able to properly hand squeeze a towel. 519 00:48:10,012 --> 00:48:12,847 At first the towels are so hot, they burn the apprentice's hands. 520 00:48:13,015 --> 00:48:15,391 It's very painful training, which is very Japanese. 521 00:48:15,559 --> 00:48:18,644 Until you can adequately squeeze a towel, they won't let you touch the fish. 522 00:48:18,812 --> 00:48:22,356 Then you learn to cut and prepare the fish. 523 00:48:22,524 --> 00:48:26,193 After about 10 years, they let you cook the eggs. 524 00:48:33,911 --> 00:48:37,747 I had been practicing making the egg sushi for a long time. 525 00:48:39,875 --> 00:48:42,960 I thought I would be good at it. 526 00:48:45,714 --> 00:48:48,341 But when it came to making the real thing, 527 00:48:48,508 --> 00:48:50,217 I kept messing up. 528 00:48:55,807 --> 00:48:59,101 I was making up to four a day. 529 00:49:00,938 --> 00:49:04,273 But they kept saying, "No good, no good, no good." 530 00:49:04,441 --> 00:49:07,568 I felt like it was impossible to satisfy them. 531 00:49:07,736 --> 00:49:09,987 After three or four months, 532 00:49:10,155 --> 00:49:13,950 I had made over 200 that were all rejected. 533 00:49:26,380 --> 00:49:29,298 When I finally did make a good one 534 00:49:29,466 --> 00:49:31,884 Jiro said, "Now this is how it should be done." 535 00:49:32,052 --> 00:49:34,470 I was so happy I cried. 536 00:49:36,932 --> 00:49:42,395 It was a long time before Jiro referred to me as a shokunin. 537 00:49:54,992 --> 00:49:58,035 I wanted to shout, "You just called me a shokunin, didn't you?" 538 00:50:00,038 --> 00:50:02,456 I was so happy that I wanted to throw my fist into the air! 539 00:50:02,624 --> 00:50:04,792 But I tried not to let it show. 540 00:50:06,920 --> 00:50:10,172 That's what you strive for after all these years. 541 00:50:36,199 --> 00:50:39,660 After Nakazawa opens his own place, 542 00:50:39,828 --> 00:50:41,996 Takeshita and Masuda 543 00:50:42,164 --> 00:50:46,250 will be promoted to Nakazawa's position. 544 00:50:46,418 --> 00:50:50,337 The work that Takeshita and Masuda were doing 545 00:50:50,505 --> 00:50:56,052 will be taken over by newcomers. 546 00:50:58,847 --> 00:51:00,848 I'm in charge of tasting. 547 00:51:10,525 --> 00:51:12,318 You should slice the fish thinner. 548 00:51:19,367 --> 00:51:20,868 The rest is okay. 549 00:51:22,037 --> 00:51:25,164 Make sure you slice the fish thinly. 550 00:51:25,332 --> 00:51:27,958 Only apply gentle pressure. 551 00:51:28,960 --> 00:51:31,504 He gives me advice. Yoshikazu says, 552 00:51:31,671 --> 00:51:34,048 "Press the sushi as if you are pressing a little chick." 553 00:51:34,216 --> 00:51:37,051 - A chick? - Right, a baby chicken. 554 00:51:37,219 --> 00:51:38,969 You don't want to squash it. 555 00:51:39,137 --> 00:51:42,556 But there is much you can't learn from words. 556 00:51:42,724 --> 00:51:45,810 I have to keep practicing. 557 00:51:45,977 --> 00:51:48,813 There's too much wasabi. 558 00:51:51,691 --> 00:51:54,110 - It's making me cry. - I'm sorry. 559 00:51:54,277 --> 00:51:56,612 - You just grated the wasabi, right? - Yes. 560 00:52:01,368 --> 00:52:03,994 Okay, good job. 561 00:52:42,659 --> 00:52:44,451 He needs time to grow. 562 00:52:46,037 --> 00:52:50,207 There is still a long way for him to go, 563 00:52:50,375 --> 00:52:53,085 but I think he will improve. 564 00:52:55,213 --> 00:52:57,798 It depends on how hard he works. 565 00:53:34,252 --> 00:53:38,756 In order to make delicious food, you must eat delicious food. 566 00:53:42,385 --> 00:53:44,511 The quality of ingredients is important, 567 00:53:44,679 --> 00:53:49,600 but one must develop a palate capable of discerning good and bad. 568 00:53:49,768 --> 00:53:53,979 Without good taste, you can't make good food. 569 00:53:57,776 --> 00:53:59,443 If your sense of taste is lower 570 00:53:59,611 --> 00:54:02,404 than that of the customers, how will you impress them? 571 00:54:04,783 --> 00:54:08,744 When I think of someone with a highly acute sense of taste and smell, 572 00:54:08,912 --> 00:54:12,331 the first person I think of is the great French chef Joël Robuchon. 573 00:54:13,792 --> 00:54:17,586 I wish I were as sensitive as he. 574 00:54:18,797 --> 00:54:21,590 I have a very good sense of smell, 575 00:54:21,758 --> 00:54:23,467 but he's on another level. 576 00:54:23,635 --> 00:54:26,053 His sensitivity is very high. 577 00:54:27,931 --> 00:54:30,099 If I had his tongue and nose, 578 00:54:30,267 --> 00:54:32,393 I could probably make even better food. 579 00:54:49,869 --> 00:54:52,329 He knows everything about rice. 580 00:54:52,497 --> 00:54:54,999 He's different from the other dealers. 581 00:54:56,209 --> 00:54:58,836 He knows so much. 582 00:54:59,004 --> 00:55:02,006 That's why we trust him. 583 00:55:02,173 --> 00:55:04,174 However, sometimes he seems so knowledgeable 584 00:55:04,342 --> 00:55:06,302 that I get suspicious he's making it all up! 585 00:55:11,141 --> 00:55:14,601 The hotel near Takashi's restaurant came to me. 586 00:55:14,769 --> 00:55:18,605 I told them certain rice can only be prepared by Jiro's disciples. 587 00:55:18,773 --> 00:55:21,650 - It was the Hyatt Hotel. - Oh, the Grand Hyatt. 588 00:55:21,818 --> 00:55:24,737 - They asked you for our rice? - I told them, "No way!" 589 00:55:24,904 --> 00:55:27,906 I said even if I wanted to sell it to them... 590 00:55:30,035 --> 00:55:34,496 only Jiro knows how to cook it! 591 00:55:34,664 --> 00:55:39,001 If Jiro told me to sell it to them, I would, 592 00:55:39,169 --> 00:55:42,629 but I can't sell it to them just because they ask for it. 593 00:55:42,797 --> 00:55:46,508 Everybody loves our rice. 594 00:55:46,676 --> 00:55:50,220 But if they can't cook it, what's the use? 595 00:55:50,388 --> 00:55:55,267 It takes significant skill to cook this rice. 596 00:55:55,435 --> 00:56:00,606 What's the point of buying rice that you can't cook? 597 00:56:00,774 --> 00:56:03,650 - It's not so easy, is it? - Mmm. 598 00:56:03,818 --> 00:56:06,612 You can't cook rice like this just with big talk. 599 00:56:23,630 --> 00:56:27,966 We put a lot of pressure on the rice. 600 00:56:30,136 --> 00:56:33,764 The lid itself is so heavy that it takes two hands to lift. 601 00:56:33,932 --> 00:56:37,476 And then we place a big pot of water on top. 602 00:56:40,313 --> 00:56:43,774 With the type of rice we use, 603 00:56:43,942 --> 00:56:46,902 you need a lot of pressure. 604 00:56:48,530 --> 00:56:51,198 I can't think of any other restaurant 605 00:56:51,366 --> 00:56:53,909 that puts this much pressure on the rice. 606 00:56:54,077 --> 00:56:55,744 But that's fine with us, 607 00:56:55,912 --> 00:56:58,497 because we can keep using the best rice 608 00:56:58,665 --> 00:57:01,291 and our rivals won't be able to imitate us. 609 00:57:06,881 --> 00:57:12,719 The temperature of the rice is very important. 610 00:57:17,058 --> 00:57:20,102 Most people think sushi is cold. 611 00:57:20,270 --> 00:57:24,940 But actually, the rice should be served at body temperature. 612 00:57:25,108 --> 00:57:29,319 We've devised techniques to maintain the perfect temperature when serving. 613 00:57:33,324 --> 00:57:36,660 The temperature and freshness of the fish 614 00:57:36,828 --> 00:57:39,371 are crucial. 615 00:57:45,628 --> 00:57:49,339 Each ingredient has an ideal moment of deliciousness. 616 00:57:49,507 --> 00:57:53,469 Mastering the timing of sushi is difficult. 617 00:57:53,636 --> 00:57:58,098 It takes years of experience to develop your intuition. 618 00:58:02,729 --> 00:58:07,191 The sushi must be eaten immediately after it is served. 619 00:58:10,487 --> 00:58:12,654 To explain umami... it takes more than just 620 00:58:12,822 --> 00:58:15,491 a good piece of tuna to create the sensation of umami. 621 00:58:18,328 --> 00:58:20,037 - It's when... - You eat it together 622 00:58:20,205 --> 00:58:22,039 with vinegared rice and soy sauce. 623 00:58:22,207 --> 00:58:24,875 The umami is brought out through the balance of the flavors. 624 00:58:29,714 --> 00:58:33,342 For example, when you drink a good beer, 625 00:58:33,510 --> 00:58:36,011 you'll exclaim "Ahh!" after you drink it. 626 00:58:36,179 --> 00:58:38,055 That's a form of umami. 627 00:58:38,223 --> 00:58:40,432 Or when you take a bath, 628 00:58:40,600 --> 00:58:43,977 you say "Ahh!" because it feels good. 629 00:58:53,071 --> 00:58:56,532 The most important part of making good sushi is this: 630 00:58:56,699 --> 00:59:00,661 creating a balance between the rice and the fish. 631 00:59:00,828 --> 00:59:03,872 If they are not in complete harmony, the sushi won't taste good. 632 00:59:04,040 --> 00:59:06,750 The order is also important. In traditional Japanese cuisine, 633 00:59:06,918 --> 00:59:09,169 there is a progression in how the dishes are served. 634 00:59:09,337 --> 00:59:11,755 Heavier flavors are served later in the course. 635 00:59:11,923 --> 00:59:13,507 There is an ebb and flow to the menu. 636 00:59:13,675 --> 00:59:15,133 For 10 years, Jiro pondered ways 637 00:59:15,301 --> 00:59:17,594 to incorporate this concept into his menu. 638 00:59:17,762 --> 00:59:19,680 Seven years ago, he formed the structure 639 00:59:19,847 --> 00:59:21,974 of the tasting course that he serves today. 640 00:59:22,141 --> 00:59:25,644 From all the fish at Tsukiji market, 641 00:59:25,812 --> 00:59:27,688 he chooses the highest quality fish 642 00:59:27,855 --> 00:59:31,733 and creates the course menu of the day. 643 00:59:31,901 --> 00:59:36,071 I was lucky enough to be the first person to try this menu. 644 00:59:36,239 --> 00:59:38,824 When I ate the sushi, I felt like I was listening to music. 645 00:59:38,992 --> 00:59:42,244 Jiro's sushi course is like a concerto. 646 00:59:46,165 --> 00:59:48,625 The meal is divided into three movements. 647 00:59:48,793 --> 00:59:51,128 Classic items, like tuna and kohada, 648 00:59:51,296 --> 00:59:53,922 are presented in the first movement. 649 01:00:51,064 --> 01:00:53,940 The items in the second movement 650 01:00:54,108 --> 01:00:57,361 are fresh catches of the day. 651 01:01:06,829 --> 01:01:13,418 Certain items that can only be found seasonally are served. 652 01:01:19,550 --> 01:01:23,512 Some of the fish is raw, while some is cooked. 653 01:01:28,559 --> 01:01:30,727 The second movement is like an improvisation. 654 01:01:30,895 --> 01:01:32,688 It's like a cadenza. 655 01:01:44,200 --> 01:01:47,244 In the third movement, sea eel, kanpyo 656 01:01:47,412 --> 01:01:50,580 and egg comprise a traditional finale. 657 01:02:20,820 --> 01:02:23,113 There are dynamics in the way the sushi is served, 658 01:02:23,281 --> 01:02:24,990 just like music. 659 01:02:27,201 --> 01:02:31,079 You're consuming Jiro's philosophy with every bite. 660 01:03:03,905 --> 01:03:07,157 He's watching us much more closely than we're watching him. 661 01:03:10,286 --> 01:03:11,995 I make the sushi different sizes 662 01:03:12,163 --> 01:03:14,372 depending on the customer's gender. 663 01:03:17,794 --> 01:03:19,336 If I made everybody's the same size, 664 01:03:19,504 --> 01:03:21,296 it would disrupt the pace of the meal. 665 01:03:21,464 --> 01:03:24,049 So I make the sushi a little smaller for the ladies 666 01:03:24,217 --> 01:03:27,677 so everybody finishes at the same time. 667 01:03:27,845 --> 01:03:29,638 That's incredible. 668 01:03:29,806 --> 01:03:32,140 If the men and women are seated randomly, 669 01:03:32,308 --> 01:03:35,393 does it make things difficult? 670 01:03:35,561 --> 01:03:39,147 The first thing we do is memorize the seating arrangement. 671 01:03:39,315 --> 01:03:42,526 Man, woman, woman, man, et cetera. 672 01:03:42,693 --> 01:03:45,529 If Jiro notices a guest using his left hand, 673 01:03:45,696 --> 01:03:49,032 the next piece of sushi will be placed on the left side. 674 01:03:49,200 --> 01:03:52,244 So you adjust accordingly for that guest. 675 01:03:52,411 --> 01:03:54,371 I'm left-handed, so l understand 676 01:03:54,539 --> 01:03:56,540 how left-handed people feel. 677 01:03:57,542 --> 01:03:59,543 That's so considerate. 678 01:03:59,710 --> 01:04:02,712 Jiro is making more sushi now than ever before. 679 01:04:05,132 --> 01:04:06,967 Before, customers would start with drinks. 680 01:04:07,134 --> 01:04:08,593 And then they would eat appetizers. 681 01:04:08,761 --> 01:04:12,305 Then they would eat four or five sushi at the end. 682 01:04:12,473 --> 01:04:14,015 And then they would be full. 683 01:04:14,183 --> 01:04:16,643 Now l only make sushi from start to finish. 684 01:04:16,811 --> 01:04:18,854 I make 20 pieces per person. 685 01:04:19,021 --> 01:04:20,313 Jiro is the oldest chef 686 01:04:20,481 --> 01:04:22,732 to have been awarded three stars by Michelin. 687 01:04:24,652 --> 01:04:27,654 He's in the Guinness Book of World Records. 688 01:04:27,822 --> 01:04:32,576 Nobody in their 80s is working day and night like Jiro. 689 01:04:32,743 --> 01:04:37,706 Jiro was given the Meikou Award by the Japanese government. 690 01:04:37,874 --> 01:04:41,835 He went to the award ceremony during the day 691 01:04:42,003 --> 01:04:44,629 and was back at work here in the evening. 692 01:04:44,797 --> 01:04:46,631 He said he got tired of sitting around. 693 01:04:49,427 --> 01:04:52,679 When we have good tuna, I feel great. 694 01:04:54,015 --> 01:04:56,474 While I'm making the sushi, 695 01:04:56,642 --> 01:04:58,476 I feel victorious. 696 01:04:58,644 --> 01:04:59,978 That's how it makes me feel. 697 01:05:00,146 --> 01:05:02,731 Thank you for the delicious meal. 698 01:05:06,110 --> 01:05:08,069 Take care of yourself! 699 01:05:09,739 --> 01:05:13,658 - Thank you very much. - The sushi was so delicious. 700 01:05:13,826 --> 01:05:15,660 Thank you very much. 701 01:05:15,828 --> 01:05:19,873 Until the end, l only want to work with the best fish. 702 01:05:21,417 --> 01:05:24,461 Yoshikazu and I have meetings at night. 703 01:05:24,629 --> 01:05:26,713 I tell him what I want for the next day. 704 01:05:26,881 --> 01:05:28,381 He sometimes tells me 705 01:05:28,549 --> 01:05:30,508 that there isn't any good fish available, 706 01:05:30,676 --> 01:05:34,512 but he still comes back with enough fish for one day. 707 01:05:36,223 --> 01:05:38,850 I first noticed that good seafood was becoming scarce 708 01:05:39,018 --> 01:05:42,687 when the akagai started to disappear. 709 01:05:42,855 --> 01:05:44,773 And then the good hamaguri disappeared. 710 01:05:44,941 --> 01:05:48,234 It used to be easy to get good anago, 711 01:05:48,402 --> 01:05:50,362 but now they're gone. 712 01:05:50,529 --> 01:05:53,114 If you have a sushi restaurant, 713 01:05:53,282 --> 01:05:58,286 you'll have to find substitutes for certain types of fish. 714 01:05:58,454 --> 01:06:01,623 But is there a substitute for tuna? I don't think so. 715 01:06:03,334 --> 01:06:06,461 Back when I was younger, 716 01:06:06,629 --> 01:06:12,425 there was never a shortage of high-quality fish. 717 01:06:12,593 --> 01:06:14,803 In the past, when I would go to the market, 718 01:06:14,971 --> 01:06:16,972 I could see the big tuna that were just cut open 719 01:06:17,139 --> 01:06:20,225 and I would ask them to bring out the ones I liked. 720 01:06:20,393 --> 01:06:21,977 That was true for any fish. 721 01:06:22,144 --> 01:06:25,814 You can't find fish like that anymore. 722 01:06:29,860 --> 01:06:32,237 When we were kids, 723 01:06:32,405 --> 01:06:35,490 sushi was too expensive to eat regularly. 724 01:06:40,079 --> 01:06:42,497 Now they have sushi on conveyor belts 725 01:06:42,665 --> 01:06:44,290 and in convenience stores. 726 01:06:44,458 --> 01:06:46,292 Sushi is available everywhere, 727 01:06:46,460 --> 01:06:48,503 which has caused a shortage of fish. 728 01:06:51,590 --> 01:06:54,134 The problem is over-fishing. 729 01:06:54,301 --> 01:06:56,928 The tuna stocks are declining each year. 730 01:06:57,096 --> 01:07:01,975 It takes 10 years for them to weigh 100 kilograms. 731 01:07:02,143 --> 01:07:04,853 Net-fishing and bottom-trawling methods 732 01:07:05,021 --> 01:07:07,272 catch everything, even the young fish. 733 01:07:07,440 --> 01:07:12,902 Regulations on catching only bigger fish should be enforced. 734 01:07:13,070 --> 01:07:15,488 Catching the smaller fish before they've matured 735 01:07:15,656 --> 01:07:17,866 lowers the overall numbers. 736 01:07:22,663 --> 01:07:27,792 Businesses should balance profit 737 01:07:27,960 --> 01:07:34,007 with preserving natural resources. 738 01:07:49,065 --> 01:07:51,107 Without fish, 739 01:07:51,275 --> 01:07:55,236 we can't do business. 740 01:07:55,404 --> 01:07:58,156 However, that doesn't mean they should catch 741 01:07:58,324 --> 01:08:00,617 all the fish to the brink of extinction. 742 01:08:00,785 --> 01:08:03,495 For posterity, 743 01:08:03,662 --> 01:08:07,207 we must be conscious of this issue. 744 01:08:32,942 --> 01:08:34,609 Welcome! 745 01:08:35,778 --> 01:08:38,363 It has been awhile. How are you doing? 746 01:08:40,116 --> 01:08:41,866 - How are you? - I'm doing great! 747 01:08:42,034 --> 01:08:44,661 - We're still alive! - What are you saying? 748 01:08:44,829 --> 01:08:47,080 This is my oldest son. 749 01:08:47,248 --> 01:08:48,957 He looks just like you. 750 01:08:50,960 --> 01:08:53,795 Thank you for gathering. 751 01:09:01,011 --> 01:09:04,681 When Jiro and this guy were in the first grade, 752 01:09:04,849 --> 01:09:07,517 they were infamous troublemakers. 753 01:09:07,685 --> 01:09:10,270 I wasn't a bully. 754 01:09:10,437 --> 01:09:12,063 He was. 755 01:09:13,440 --> 01:09:16,442 He was the number one troublemaker. 756 01:09:16,610 --> 01:09:18,736 I was number two. 757 01:09:18,904 --> 01:09:22,991 Later, when you were at school, 758 01:09:23,159 --> 01:09:26,536 I was delivering lunches for military draftees. 759 01:09:26,704 --> 01:09:28,872 She brought all her friends to the window, 760 01:09:29,039 --> 01:09:30,415 they all looked down at me 761 01:09:30,583 --> 01:09:33,877 and she yelled, "He's the one who bullied me!" 762 01:09:36,255 --> 01:09:39,007 I said, "I'm not just bullying her, I'm bullying everyone!" 763 01:10:01,071 --> 01:10:04,699 They'll get mad at us if we go in. 764 01:10:04,867 --> 01:10:07,785 You're not supposed to clap your hands at a Buddhist temple. 765 01:10:07,953 --> 01:10:10,079 Of course. Did you know that? 766 01:10:10,247 --> 01:10:12,415 Yes, you don't clap in a Buddhist shrine. 767 01:10:12,583 --> 01:10:14,125 You're going to get in trouble. 768 01:10:14,293 --> 01:10:17,128 It's okay, I'm not doing anything bad. 769 01:10:19,465 --> 01:10:21,591 Where is everybody? 770 01:10:38,692 --> 01:10:40,902 I haven't been here for a long time. 771 01:10:45,574 --> 01:10:47,492 - The flowers are dead. - Yes, they are. 772 01:10:47,660 --> 01:10:49,410 Just water them. 773 01:10:49,578 --> 01:10:51,621 I guess we were supposed to bring flowers. 774 01:10:51,789 --> 01:10:53,998 Maybe next time. 775 01:11:00,214 --> 01:11:01,589 I don't know why I come here. 776 01:11:01,757 --> 01:11:03,758 My parents didn't take care of me. 777 01:11:03,926 --> 01:11:06,678 You shouldn't say things like that in front of your ancestors. 778 01:11:06,845 --> 01:11:08,888 You'll be punished. 779 01:11:09,056 --> 01:11:10,848 Lots of spider webs. 780 01:11:32,997 --> 01:11:36,666 When I was in school, 781 01:11:36,834 --> 01:11:41,045 I was a bad kid. 782 01:11:41,213 --> 01:11:44,215 Later, when I was invited to give a talk at the school, 783 01:11:44,383 --> 01:11:47,468 I wasn't sure if I should tell the kids that they should study hard 784 01:11:47,636 --> 01:11:52,140 or that it is okay to be a rebel. 785 01:11:52,308 --> 01:11:55,518 I wasn't sure what advice to give the kids. 786 01:11:55,686 --> 01:11:57,979 Studying hard doesn't guarantee 787 01:11:58,147 --> 01:12:00,982 you will become a respectable person. 788 01:12:01,150 --> 01:12:03,359 Even if you're a bad kid, 789 01:12:03,527 --> 01:12:06,738 there are people like me who change. 790 01:12:06,905 --> 01:12:11,159 I thought that would be a good lesson to teach. 791 01:12:11,327 --> 01:12:16,122 But if I said that bad kids can succeed later on like I did, 792 01:12:16,290 --> 01:12:18,958 all the kids would start misbehaving, 793 01:12:19,126 --> 01:12:21,336 which would be a problem. 794 01:12:21,503 --> 01:12:24,005 Always doing what you are told 795 01:12:24,173 --> 01:12:27,216 doesn't mean you'll succeed in life. 796 01:13:11,303 --> 01:13:14,180 There were customers today 797 01:13:14,348 --> 01:13:17,350 that came to eat after seeing us on TV. 798 01:13:17,518 --> 01:13:22,063 I am usually the one on TV and I'm the one making the sushi, 799 01:13:22,231 --> 01:13:24,107 which is what the customers expect. 800 01:13:26,443 --> 01:13:29,404 They think that Nakazawa just carries the fish from the kitchen. 801 01:13:29,571 --> 01:13:32,740 Customers think that all Yoshikazu does is cut the fish. 802 01:13:32,908 --> 01:13:35,868 They think the staff in the kitchen has it easy. 803 01:13:36,036 --> 01:13:38,621 And they think the master making sushi has the hardest job. 804 01:13:38,789 --> 01:13:40,623 But in reality, the sushi is 95% complete 805 01:13:40,791 --> 01:13:42,542 before the fish is brought out to me. 806 01:13:44,378 --> 01:13:46,337 So the guy who is doing the least work 807 01:13:46,505 --> 01:13:48,339 gets to take all the limelight. 808 01:13:48,507 --> 01:13:53,219 I entrust all the preparations to these guys. 809 01:13:53,387 --> 01:13:56,431 I'm in the luckiest position right now. 810 01:13:56,598 --> 01:13:59,934 Customers still think that he does all the preparations. 811 01:14:01,228 --> 01:14:02,395 They probably do. 812 01:14:02,563 --> 01:14:04,856 They think he still does everything. 813 01:14:05,023 --> 01:14:06,941 But if you think about it, 814 01:14:07,109 --> 01:14:09,735 they're all just doing what I taught them. 815 01:14:09,903 --> 01:14:12,280 Is sushi easily misunderstood? 816 01:14:12,448 --> 01:14:14,907 The person making the sushi is almost like a performer. 817 01:14:15,075 --> 01:14:16,534 It is misunderstood that way. 818 01:14:16,702 --> 01:14:18,828 Compared to tempura or soba chefs, 819 01:14:18,996 --> 01:14:21,622 sushi chefs are more interesting to watch. 820 01:14:21,790 --> 01:14:24,876 - That may be true. - It's like the sushi chef is on a stage. 821 01:14:25,043 --> 01:14:26,919 That may be true. 822 01:14:27,087 --> 01:14:28,754 My job is the easiest! 823 01:14:30,674 --> 01:14:33,509 If I don't keep working, my body will become worthless. 824 01:14:33,677 --> 01:14:36,512 If my body stops functioning, then I will have to quit. 825 01:14:36,680 --> 01:14:40,224 Or if I look too hideous to be here, then I will retire. 826 01:14:40,392 --> 01:14:42,351 It's not up to me. 827 01:14:42,519 --> 01:14:46,189 If the customers see me and think that I look too senile... 828 01:14:48,150 --> 01:14:50,902 if that's what people think, then I will have no choice. 829 01:14:51,069 --> 01:14:53,738 If I stopped working at 85, 830 01:14:53,906 --> 01:14:56,824 I would be bored out of my mind. 831 01:14:56,992 --> 01:14:59,994 I would be kicked out of the house. 832 01:15:00,162 --> 01:15:02,955 My wife would kick me out for being such a nuisance. 833 01:15:03,123 --> 01:15:06,626 I have been able to carry on 834 01:15:06,793 --> 01:15:12,131 with the same job for 75 years. 835 01:15:12,299 --> 01:15:15,051 It's hard to slow down. 836 01:15:15,219 --> 01:15:18,262 I guess I'm in the last stretch of the race. 837 01:15:23,268 --> 01:15:25,394 The Michelin inspectors said, 838 01:15:25,562 --> 01:15:27,438 "Jiro's sushi is incredible every time." 839 01:15:27,606 --> 01:15:29,774 They said, "Three stars is the only rating 840 01:15:29,942 --> 01:15:31,943 that is adequate for the restaurant." 841 01:15:34,780 --> 01:15:36,739 Later on, I heard that during the first year 842 01:15:36,907 --> 01:15:38,866 that Jiro's was checked by Michelin 843 01:15:39,034 --> 01:15:42,578 Jiro didn't make sushi for Michelin even once. 844 01:15:42,746 --> 01:15:44,914 Yoshikazu was the one who made sushi for them. 845 01:16:43,724 --> 01:16:50,229 I want both of my sons to continue on. 846 01:16:50,397 --> 01:16:54,150 They both will run their own restaurants. 847 01:17:02,200 --> 01:17:04,410 I will admit I trained my sons 848 01:17:04,578 --> 01:17:07,246 more strictly than the other apprentices. 849 01:17:07,414 --> 01:17:10,374 But I did so for the sake of their futures, 850 01:17:10,542 --> 01:17:13,336 not because I wanted to be mean to them. 851 01:17:15,505 --> 01:17:19,383 It's something that I thought about from the beginning. 852 01:17:20,844 --> 01:17:24,055 Even if I were to be gone right now, 853 01:17:24,222 --> 01:17:26,599 I know they can go on. 854 01:17:39,112 --> 01:17:43,741 Yoshikazu just needs to keep it up for the rest of his life. 855 01:17:43,909 --> 01:17:47,453 That's what is most important. 856 01:17:47,621 --> 01:17:52,625 He should just keep doing the same thing 857 01:17:52,793 --> 01:17:56,962 for the rest of his life. 858 01:19:14,916 --> 01:19:16,542 Always... 859 01:19:16,710 --> 01:19:19,962 look beyond and above yourself. 860 01:19:22,632 --> 01:19:24,592 Always try... 861 01:19:26,678 --> 01:19:28,888 to improve on yourself. 862 01:19:29,055 --> 01:19:32,641 Always strive to elevate your craft. 863 01:19:32,809 --> 01:19:35,978 That's what he taught me.