导演: 大卫·贾柏
主演: 小野二郎 / 小野禎一
类型: 纪录片
官方网站: www.jiromovie.com
制片国家/地区: 美国
语言: 日语
上映日期: 2011-11-08(美国电影学院影展)
片长: 81分
又名: 次郎は寿司の夢を見る
IMDb链接: tt1772925
　

       現年86歲的小野二郎是全球最年長的三星大廚，他是師傅中的師傅，達人中的達人，在日本地位崇高，「壽司第一人」的美譽更遠播全世界。終其一生，超過55年，他都在握壽司。他的技術舉世無雙，稱二，便無人敢稱一。
　　他的壽司店「數寄屋橋次郎」遠近馳名，從食材、製作到入口瞬間，每個步驟都經過縝密計算。這間隱身東京辦公大樓地下室的小店面，曾連續兩年榮獲米其林三顆星最高評鑑，被譽為值得花一輩子排隊等待，饕客絡繹不絕，盛況懾人！
　　如今，小野二郎的兒子即將承繼他畢生的心血。透過鏡頭，我們將看見完美壽司背後，絕不妥協的信念和態度。小野二郎帶給饕客的，不僅是口腹上的滿足，更是心靈上的撼動。




http://kuai.xunlei.com/d/MJBNXONFHPFD

[ 本帖最后由 苍蝇王子 于 2012-6-6 15:25 编辑 ]

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在银座，离我上次住的酒店200米，要提前一个月定位，4w日币一顿，打算下次去

看了感觉这老头做的寿司这东西已经成了玄学了。

完全不是一个用来吃的东西了，当然日本人精益求精的态度还是让人震撼的。

但是我对这种上纲上线什么都能成“道”有些不感兴趣。那些传统的规矩用来压制年轻人倒是不错，其实只要你想，任何东西都可以搞出道来。我不是说精益求精不好，
想想一下假如一个法国蛋包饭也像老头的寿司这样，先端盘子10年，要学个煎蛋要十几年。炒饭要二十年才能学。。。




顺便看了下世界各地慕名而去吃完后的评价，大多数是纪录片还未上映时候去的，当然也可以说这些洋人不懂寿司。但是他们这些遭遇，显示出这家店对客人的态度可真不怎么样。

这句话可以概括了“they welcome your money but not you”



俺是绝对不打算一边受歧视一边吃高价东西的，那叫受罪，去吃法餐起码花了大钱还能受到尊重和一流服务。




02/04/2012 00:22:16 - Akumi (U.S.A.)  
My husband and I have just finished watching the documentary, "Jiro - Dreams of Sushi", and wanted to make plan to visit the restaurant next year. Luckily, we've read this blog and the comment from the gentleman who visited the restaurant with his brother and Japanese wife. Based on your story, we've decided not to visit Jiro ever. On top of that, we'll be looking forward to the fall of that restaurant. Thank you for sharing your experience with us. If he were truly a worthy sushi master, he should understand there are people all over the world appreciating food just like himself. If he did not have that world view, he is not a worthy chef in my view.  

18/12/2011 14:23:40 - S Lee (USA)  
I visited Sukiyabashi Jiro a few days ago and I really regreted spending 40,000 yen on my lunch. Me and my friend both speaks Japanese, and I mostly agreed with the other reviews about the poor service and good (but not worth 3 michelin star or 30k to 40k yen price tag) sushi. I think it is true Mr. Ono prefer serving his regulars, although our experience was nowhere near as horrible as some other reviewers. My guess is that Mr. Ono is borderline rude to all non-regulars, Japanese or not, because I observed similar type of indifferent treatment to other guests who are Japanese. And it makes me wonder if the Michelin reviewers' identity is not a secret to Mr. Ono, since I cannot imagine they would be awarded 3 stars if the reviewers got the similar treatment as most other reviewers on this site. On the food, I would say about half of the sushi were very good; sumi ika, buri, kuruma ebi, akami, otoro (to be honest, I think he skipped our piece of the otoro during the regular serving since he was serving us sushi in pretty fast pace. But at the end since we were not 100% sure if were jipped one piece of sushi or we didn't notice eating it, we just ordered another piece anyway). Uni was ok, saba was so so, Anago was not good and Tamago was horrible. My conclusion: good to so so food, bad service, 3 star ? Give me a break! 400 to 500 bucks? Rip off!  

30/10/2011 09:07:57 - Dr Williamsburg (UK/Japan)  
We went to Jiro fully knowing what to expect. I could never, however, never, ever anticipate the horrid - bordering on racist treatment - we in for that night. Three of us (me, my brother, and my Japanese wife) had no trouble making a dinner-time reservation a few weeks ago. We tried to enter the restaurant in single file, in the following order: my brother, first, me, second, and my 151 cm tall wife, last. As my brother and I entered the restaurant, my brother removed his jacket and placed it on a rack. Before I could reach for my scarf, my brother's jacket was - literally - shoved back into his chest, and he was being pushed in the back towards me and told, "Sorry, no foreigner." My brother said, "We have a reservation." He was then treated not to the Japanese standard 'batsu' sign, which consists of two index fingers crossed to indicate the negative, but to the exclamation version of this rather rude gesture, wherein the signer steps up to (underneat) your face, raises his arms emphatically, and crosses them at the forearm and says something like 'dame!'. I was startled to see this in a 3-star michelin restaurant, and I am happy that my brother, who is not used to such gestures did not react as most westerners would. Instead of 'dame!', the term used in this context was 'no enter. its full!' and this was delivered at, by Japanese standards, a very raised, hostile voice - I like to call it the samurai growl, because it's so common in samurai jidaigeki movies. All the while my brother was stepping back into me, I was retreating, and this 'individual' was gaining ground. A second later, we out of the restaurant. My wife, as yet unseen, suggested she try herself - being Japanese - and sure enough, she was treated as if a new guest had come in. When she confirmed our reservation and learnt our table was ready, she beckoned us in. They were startled to see us re-enter the restaurant with her, although no apology was forthcoming; rather, we heard a few grunts, and if looks could kill... The rude individual - who I would later learn was the nationally-famous owner - would go on to flash nasty looks, his eyes red-hot with what I can only describe as rage whenever he looked in our direction for the rest of the evening. At one point he made a snappy, fast comment and nodded in our direction. I barely believed what I read in Andy's article above, until it happened to my brother - as he was struggling with a piece of one of the final plates of sushi we were served, his plate was promptly yanked from under his nose and whisked away. As with Andy's party, we barely had time to breathe the whole evening - the place seemed to crackle with intensity whenever the staff came into the fray, and I was disturbed to realise the old man aforementioned spent what seemed to me like the better part of the evening not preparing sushi or chatting with patrons, but glaring at us, passing snide remarks, snickering and scowling. He observed what we did the whole time (as though he expected us to pocket a chopstick or something) and we could not relax or enjoy it. The bill came promptly, without our asking for it, and the waiter waited behind my shoulder whilst I counted out a small fortune to pay for the unfortunate choice of the evening. He snatched the tray off the counter as soon as the money left my hand, without so much as a cursory word of recognition or gratitude. As we rose to leave, there was no 'goshisosama deshta' or 'arigato gozaimas' on the part of either party: my brother's bow went unacknowledged; my wife and I did not bother. As a last insult, when we were out of the restaurant, the door was slammed shut behind us. Needless to say, my wife, trying to make a good impression both personally and in terms of my adopted country of residence, was embarrassed beyond belief (my brother is our guest in Japan; it's his first time here). Our one saving grace of the evening came in the form of other patrons. Where, compared to what we are used to, Tokyoites tend to keep to themselves and show no reaction to anything other people do, the other guests were visibly distraught at how we were treated. At one point, an elderly man dining next to my brother leaned toward him and said something like, "Doshtano?" in reference to the owner's treatment of us. I took over and said that we did not know what was wrong and could not comprehend the owner hostility. His reply was, "gomen nasai" - even a stranger was embarrassed by his countryman's poor treatment of us. The point of this article is simple: this restaurant is to be avoided at all costs, whether you have a Japanese amongst you or not. Now, please understand, I am not calling the reviewers who gave it a glowing recommendation liars; this is more of a 'your mileage may vary' type thing, but when you're looking at spending a small fortune, do you really want to risk being amongst those who have had an appalling experience at Jiro? Yes, the food was good; on the basis of food alone, I place it as follows, based on where we've been: 1. Mizutani 2. Kyubei 3. Sawada 4. >>JIRO<< 5. Saito At this level, when spending these amounts, I believe the food is only one of a few other factors that require consideration. I think most of the gastronomically-inclined would agree, and suggest that Jiro is best avoided based on this principle. I would be happy to accept that my bias might have relegated Jiro to 4 when its rightful rank is 3, above Sawada, but the evening was such a mess it affected my enjoyment of the food, and at the end of it, if you accept that you go out to eat to enjoy yourself - a holistic experience - then you must accept that, based on what I and others have said about this restaurant - its rightful rank is at the very bottom. Most people consider the old man a national treasure or whatnot - I consider him an offence to contemporary Japan, a man of whom his own countrypeople are ashamed.  

20/04/2011 10:58:56 - chiente (Taiwan)  
I am a fluent Japanese speaker and eat sushi every week. I did not see any superiority of materials to other sushi restaurant. I visited this shop on April 4th, 2011. The most impressive taste was the rice was sour than others. The service is really arrogant and brutal to the child by the elder son of Jiro.  

15/01/2011 09:59:27 - Eric Kellerman (The Netherlands)  
When we are in Tokyo, we are lucky enough to have an excellent sushi restaurant, Sushi Kan, just round the corner from where we live. This is a place with limited space at the counter and a few tables. The chef, who turned down the offer of a place in the Tokyo Michelin guide so as to be faithful to his regular customers, has nothing but harsh words to say about the quality of Jiro.  

07/09/2010 22:15:03 - john dewey ()  
Let me see... they welcome your money but not you... I don't think this would be acceptable in any culture. They should just not let you in, in the first place

09/04/2009 - Jo Rodin (Norway)  
A rough experience at Jiro after a great experience at Mizutani - much in line with your comments. We did not mind hiring a guide to join us (as we were indeed required to come with a Japanese). At 31.500 yen per person (incl tea...) it is quite hefty in price, and by far the most expensive three star I have been to - on a per minute basis! Mr Jiro was apparently eager to have us out of our seats quickly, as there were some regulars coming in. In spite of our efforts to slow him down, he managed to serve us 20 bites in 32 minutes; i.e. about 1000 yen per minute...We were then allowd 16 minutes at a table, to relax with another cup of tea - as his regulars poured in. Now, all of this is liveable, if his efforts and serving had been top notch. While the service as such was more than good, the food was not. Mr Jiro did not seem very 'into' what he was doing (as compared to e g Mizutani), the rice was definetely not perfect, and Mr Jiro was much too liberal/casual on his use of wasabi and soya sauce - effectively killing the original taste of each fish. Our guide (who was there for the first time) agreed that the sushi was not first class - far from it. All in all a place not woth visiting, based on this one experience. Spend your money at Mizutani!

28/03/2009 - K (Hong Kong)  
Just would like to inform you that as much as I normally enjoy reading your reviews of many restaurants in the world - tonight was the 1st time I've read the Japanese section and with some of the mistakes contained in this report, I have to agree with some others that may be you're still not 100% understanding Japanese food yet, even though I do trust your tastebud generally. This shop is called Sukiyabashi Jiro Ginza, not Sukyibasi Hiro Ginza. Squid is actually quite chewy. I assume you mean Aori Ika, not just Aori? I've never heard of Eniada being a version of Yellowtail either, but stand corrected. Only heard of Hiramasa, Hamachi, Buri, Kan-buri, Kanpachi, etc. Red Tuna is Maguro not Naguro, the fattiest part is called Otoro not Oto. Kohado should be Kohada. Not that spelling really matters but perhaps accuracy in totality can be more convincing! I'm disgusted by the service level of this restaurant though.  

16/10/2008 - Lukas (Japan)  
Your comments on the food and the service are completely spot-on. The criticism of the food, by the way, also reflects what many people in Japan think. Sushi Mizutani scores much better on Japanese foodie blogs than Jiro does (as do many other, non-Michelin-starred sushi restaurants, or Michelin starred sushi restaurants like Kanesaka). I have no idea what possessed the inspectors to give Jiro 3 stars. The treatment of foreigners is shameful and I will certainly not bother again. Perversely, some people seem to be gluttons for punishment and admonish other foreigners on foodie websites who dare to complain about such treatment.

08/09/2008 - zweitu (USA)  
Sounds to me like you treat Jiro like Nobu, or any other places where "customers are always right". Like a exclusive courtesan, chefs like Jiro please only the customers in the knowing, gaijin included. In America we have a name for them: "sushi Nazi". At least you were treated better than Charlize Theron - she was asked not to come back at one of these establishments. Going to a sushi place in Japan could be an intimidating experience. Someone even wrote a 13-segment series on how to win the duel with your sushi chef.  

30/07/2008 - iain bannatyne (japan)  
I have been to Jiro a couple of times and agree the service to gai-jin can be absurd and the pricing is hard to understand. His son runs a similary priced restuarant in Roppongi Hills, albeit the service is not quite so harsh.

[ 本帖最后由 大宋忠臣黄文炳 于 2012-6-6 05:34 编辑 ]

有720以上吗？

S1为了这个都吵了几百楼了

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引用:

原帖由 @大宋忠臣黄文炳  于 2012-6-6 05:28 发表
看了感觉这老头做的寿司这东西已经成了玄学了。

完全不是一个用来吃的东西了，当然日本人精益求精的态度还是让人震撼的。

但是我对这种上纲上线什么都能成“道”有些不感兴趣。那些传统的规矩用来压制年轻人倒 ...

别的不敢说，在法国，你这黄皮肤绝对比在日本受鄙视得到多，菜单有问题人家稍微解释两句就以英语不太好为由懒得理你。日本我去的任何一家店铺道都是非常热情，一些寿司铺子的师傅还特别爱聊天。当然，日本对欧洲人显然没有国人那么热情，比如筑地市场就因为一些二逼的欧洲佬围观的时候做的事情太二逼而对外国人关闭

引用:

原帖由 amm 于 2012-6-6 11:40 发表
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别的不敢说，在法国，你这黄皮肤绝对比在日本受鄙视得到多，菜单有问题人家稍微解释两句就以英语不太好为由懒得理你。日本我去的任何一家店铺道都是非常热情，一些寿司铺子的师傅还 ...

明显不是肤色的问题，

俺看评论里有香港人  台湾人，日本人的感受。  对俺来说他们也是洋大人。。。。

日本服务业的敬业和态度不用你说。。，尤其餐饮行业更是没的说。     明显是这家店仗着名气，爱来不来。 已经不需要给客人好脸色看了。。

[ 本帖最后由 大宋忠臣黄文炳 于 2012-6-6 14:39 编辑 ]

mark，回家看

等tger亲身验证是否有歧视了~

6.26号预定，19点，到时候向大家汇报！

http://www.microchow.com/index.p ... 2010-03-18-05-28-45


5.すきやばし次郎 (8分)     電話﹕3535-3600  銀座4-2-15塚本素山ビル

日本壽司界的泰山北斗，認了第二，沒有人敢認第一，米芝蓮三星(全日本只有兩間三星級壽司吧)。所謂第一，指的是老闆是小野二郎的江湖地位，而非其水準。這位八十多歲的壽司界泰斗，睡覺時要戴白手套保護雙手，可知他的手的矜貴程度。
說老實話，他的握壽司的技術之俐落，的確是舉世無雙，後生小子無法比得上。可惜的是，他的年紀已大，現在店子由他兒子打理，通常食客只能吃到兒子的手法，老子雖在旁監督，但兒子畢竟是兒子，和老子有著很大的分別。

老實說，老牌壽司吧的壽司做得最高，但一客壽司全餐畢竟太寡，我試過一連吃了三天，吃得分不出味道來。相比之下，新派壽司吧的變化較多，一道一道可以精彩紛呈，佔了很大的便宜。我是個新派人，坦白說，對老牌壽司吧有點煩悶，所以只能給予小野氏8分。不過大家記著，我雖是新派人，但至少還懂得吃壽司，像Nobu或Zuma這些太新派的日本餐廳，連基本功也做不好，我就敬謝不敏了，雖然，約了美女吃飯時，我還是會幫趁的，因為美女通常只看包裝，識食的並不多。


這裏的最大缺點，是店大欺客，老闆「希口希面」的對著客人，我問過其他去過的朋友，也受過同樣烏氣。事實上，他根本不想接外國人的生意，像我第一次，是托了日本人去訂位，還留了日本名字，才能訂到位子。最初入門時，小野還一度拒絕我入內。後來混熟了，入門沒問題，但小野氏對(支那？)客人始終倨傲，不但是店大欺客，而且價錢極貴，我沒記錯是二萬五千丹，但吃的只有十多件握壽司，正如我一直說的，太寡了。最後值得一提的是，這種傳統壽司店，晚間開業時間是五點，八時半就完結了，我只能當下午茶吃，十一二時還要去吃宵夜。

小野二郎還有另外一個兒子，在六本木開了一家分店(六本木6-12-2)，當然更不值得去，但價錢是六折左右。

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@yuhui mark

为了配合这种近乎于道的食物，还必须沐浴熏香斋戒7天，使身心都契合自然，与食材，时节以及开吃当天的天气达到同步。同时要在吃前观摩师傅3个月，以便保证自己在吃的时候可以理解师傅手艺在每一粒米上融进的技艺和味道。
而这之外，你的舌头和肠胃必须经过专门的锻炼，保证你光凭这些就能辨别出各种东西的不同——比如这米是水电核电还是果木炭烧的，贴在米上的鱼是濑户内还是品川河的，乃至这块肉上留下痕迹的刀印又是哪里出产的铁矿它是如何影响鱼的  而为此，除了锻炼吃，你还得亲自跑遍五湖四海亲手接触这些东西，从中悟出自然之理。
而当这一切都达成后，你才能从吃道之寿司中发掘食之道，自然之道——生死乃是一种连贯而非终结，在你张嘴吞下寿司的那一刻，你才明白。素材并非真正逝去而只是暂时失去了生命，而它们最终又会变成人的一部分，重新回到生命与自然的怀抱。死为生之始生为死之续。

而只有明白了这一点后，你才能挥出天吃星罡死渡生返 这料理界至高无上的神之一刀！

引用:

原帖由 evamrx∞ 于 2012-6-7 23:39 发表
为了配合这种近乎于道的食物，还必须沐浴熏香斋戒7天，使身心都契合自然，与食材，时节以及开吃当天的天气达到同步。同时要在吃前观摩师傅3个月，以便保证自己在吃的时候可以理解师傅手艺在每一粒米上融进的技艺和味 ...

这已经到了用三峡电和大亚湾电能听出音色区别的地步了……

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楼上这评论我咋觉得这么神棍。