"Story of 85 year-old Jiro Ono, considered by many to be the world's greatest sushi chef, proprietor of Sukiyabashi Jiro, a 10-seat, sushi-only restaurant inauspiciously located in a Tokyo subway station: It is the first restaurant of its kind to be awarded a prestigious 3 star Michelin review, and sushi lovers from around the globe make repeated pilgrimage, calling months in advance and shelling out top dollar for a coveted seat at Jiro's sushi bar. For most of his life, Jiro has been mastering the art of making sushi, but even at his age he sees himself still striving for perfection, working from sunrise to well beyond sunset to taste every piece of fish; meticulously train his employees; and carefully mold and finesse the impeccable presentation of each sushi creation. At the heart of this story is Jiro's relationship with his eldest son Yoshikazu, the worthy heir to Jiro's legacy, who is unable to live up to his full potential in his father's shadow." - Adriano

On his commitment required to become and remain a master at a craft: "You must fall in love with your work. I do the same thing over and over, improving bit by bit. There is always a yearning to achieve more. I’ll continue to climb, trying to reach the top, but no one knows where the top is." --Jiro ONO - Adriano

Restaurant review w/ photos: "The sushi courses came out at a rate of one per minute. 19 courses in 19 minutes. No ordering, no real talking -- just making sushi and eating sushi. After the sushi is done you are motioned to leave the sushi bar and sit at a booth where you are served your melon. We took that melon at a leisurely 10 minute pace, leaving us with a bill of over $300 per person for just under 30 minutes time. At the end of the meal, Jiro went outside the restaurant and stood guard at the entrance, waiting to bid us formal adieu. At over 10 dollars a minute I have no problem letting an 86 year old man stand and wait for me to finish my melon if he wants to." --Dave Arnold, http://www.cookingissues.com/2012... - Adriano