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Sushi chefs specialize in creating sushi dishes in Japanese restaurants. They make bite-size hand-pressed rolls of vinegared rice topped with seafood or stuffed with fish, vegetables, fruits, eggs, or seaweed. They ensure all ingredients are fresh and observe traditional Japanese sushi-making standards.
Jiro Ono (小野 二郎, Ono Jirō, born 27 October 1925) is a Japanese retired sushi chef and owner of Sukiyabashi Jiro, a sushi restaurant in Ginza, Chūō, Tokyo, Japan. Ono is regarded by his contemporaries as one of the greatest living sushi craftsmen and is credited with innovating methods used in modern sushi preparation.
When you leave a sushi restaurant, its common for Sushi Chefs to express their gratitude for your visit. They may say Arigatou gozaimashita, which means Thank you very much in Japanese. This polite expression of gratitude acknowledges your patronage and conveys appreciation for your dining experience.
The film follows Jiro Ono (小野 二郎, Ono Jirō), a then-85-year-old sushi master and owner of Sukiyabashi Jiro, then a Michelin three-star restaurant.
When World War II started, Jiro was enlisted into the army. After the war ended, Jiro returned home only to found himself unemployed. There was no private restaurants at the time due to the harsh post-war conditions, and people have to go to selected restaurants through the backdoor to avoid scowls.
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The terms Itamae and Shokunin are used as a title for the chef. Itamae refers to a skilled sushi chef, while Shokunin means someone skilled at a profession. While it is not necessary to be Japanese in order to be considered an itamae, non Japanese must prove themselves worthy of such a title.