3m 25s: Lenght

This video is a snippet from the documentary "Jiro Dreams of Sushi", showing the sushi served for the Chef's Recommended Special Sushi Course, at Sukiyabashi Jiro Honten, Tokyo, Japan. Watch other videos from Sukiyabashi Jiro Honten: https://www.youtube.com/watch?v=iAlSVRMgR2I&list=PLKyujEmp99Im6grprDuMuY372_U-ZDT5x Subscribe: http://www.youtube.com/subscription_center?add_user=JapaneseEats "In traditional Japanese cuisine, there is a progression in how the dishes are served. Heavier favors are served later in the course. There is an ebb and flow to the menu. For 10 years Jiro pondered ways to incorporate this concept into his menu. Seven years ago he formed the structure of the tasting course which he serves today. It is like listening to music. Jiro’s sushi course is like a concerto. The meal is divided into three movements. Classic items like hirame, ika, aji, akami, and toro are presented in the first movement. The items in the second movement are fresh catches of the day. Hamaguri, shima-aji, ebi, sayori, tako. In the third movement, anago, kanpyo, saba, uni, kobashira, ikura, and tamagoyaki comprise the traditional finale." Jiro Dreams of Sushi (2011) Born in 1925, Sukiyabashi Jiro Honten owner Jiro Ono is recognised by Guinness World Records to be the oldest living Michelin three-star chef (and thanks to David Gelb's documentary Jiro Dreams of Sushi, he's also now a familiar face to cinema-goers worldwide). A visit to Sukiyabashi Jiro Honten should be treated with the utmost reverence – just try not to show your surprise when the meal ends about 20 minutes after it started. Diners should expect to pay at least ¥30,000 for dinner, and be warned that they don't accept credit cards.