• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

Kanpai

Find us on Facebook Find us on Twitter Find us on Instagram
  • Shochu
    • What is Shochu?
    • How to Drink Shochu
    • The Shochu Diet
    • Shochu Tasting Notes
      • Awamori
      • sweet potato shochu reviews
      • mugi (barley)
      • rice shochu reviews
      • Aromatic Shochu Reviews
  • Izakaya
    • What is an Izakaya?
    • Izakaya Cuisine
  • How to Izakaya
  • Events
  • About Us

Jiro Dreams of Sushi

March 23, 2012 by Stephen 1 Comment

 

Jiro Dreams of Sushi by David Gelb, released by Magnolia Pictures, is the kind of movie that comes along only once every few years. A gem so touching and so real that it sticks with you long after you’ve left the theater. It’s the first movie I’ve seen on opening day since Kill Bill, Vol 1 in 2003. And that’s saying something, because I love movies.

Jiro is an 85 year old sushi chef whose sushi bar was the first sushi restaurant ever awarded 3 stars by the Michelin Guide. That also makes him the oldest chef to earn 3 stars. What’s more remarkable is that is “restaurant” is a sushi counter in a subway station in Tokyo. His unrelenting striving for perfection is as mesmerizing as it is amazing.

The film is visually stunning. The music is pitch perfect. The cast of characters couldn’t have been any better drawn if they’d come out of auditions, yet these are the real people.

The trailer gave me chills. The movie brought tears to my eyes. Do yourself a favor and go see it on the big screen. It’s worth it. And if you don’t seek out the best Japanese sushi restaurant in your area afterward, you have no soul. You may as well book that reservation as soon as you pick a night to go see the film.

Don’t wait.

Click here for a list of theaters and release dates across the us.

Click here to make a dinner reservation near you.

Oh, and here’s the Kill Bill teaser trailer that made me want to see that the day it came out. Still love the music, the visuals, and the overwhelming coolness 9 years later.

 

Kampai!

Tagged With: Jiro Dreams of Sushi, Michelin Guide, sushi, Tokyo

« Monday Pick-Me-Up
Good Evening, Vietnam »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Twitter feed is not available at the moment.

Shochu Reviews

iichiko Saiten

After winning some awards on the international spirits circuit (including double-gold at the 2020 San Francisco World Spirits Competition), there's ample evidence that iichiko Saiten deserves serious consideration by bartenders everywhere.

Shochu Reviews

The SG Shochu Cocktail Recipes

Bartender Shingo Gokan mixes a cocktail.
The SG Shochu brand manager, Joshin Atone, talks with Kanpai.us about shochu's versatility and potential in the cocktail. He also shares three recipes for bartenders to try.

Tasting Notes: The SG Shochu KOME

Putting your nose in a glass of The SG Shochu Kome shows you just how complex a vacuum distilled rice shochu can be. Ginjo sake aromas from the yeast, pineapple, melon, and a faint hint of dairy-like lactic acidity are all present.

iichiko silhouette

This iichiko silhouette is probably the most common Japanese shochu currently available in the United States. In NYC I’ve seen it in random mom & pop liquor stores as the only shochu among a shelf of sake options. It’s most commonly available in 750ml bottles, though I’ve seen other sizes in other countries. This is a great starter shochu, which is why I’ve chosen it for my first tasting note. It was my introduction to shochu back in 2008. I’d had Korean soju before, but Japanese shochu is a strikingly different (and better) experience.

Shochu Reviews

Tasting Notes: Nankai

Nankai Shochu
At first whiff, Nankai smells faintly grassy, which is common in kokuto shochu owing to how kokuto sugar is made from fresh cut cane and that fresh grassiness is a sign of well made kokuto sugar. Sugar cane is, after all, a tall perennial grass. It is still pretty wild that they can capture that after fermentation and distillation.

Tasting Notes: Lento Shochu

Lento is the top selling kokuto shochu in Japan, and it is available internationally as well. Try it on the rocks or with sparkling water for a refreshing taste of the Amami Islands. Kanpai!

Tasting Notes: The SG Shochu MUGI

The SG Shochu MUGI Label
The SG Shochu MUGI wraps several barley shochu identities into one. It's lightly barrel-aged and carries the associated sweet notes. But there's also a graininess that is revealed when the temperature of the drink drops. It's a versatile barley shochu that can be enjoyed a variety of ways.

Copyright © 2025 · Foodie Pro & The Genesis Framework