dreaming of sushi

Even though the event was part of AARP, it wasn't local or part of their MFG lineup.

No, "Jiro Dreams Of Sushi" came from the California AARP, as part of their 3-film Ginger & Garlic Series, aimed at their Asian-American audiences.

I just happened to stumble upon it, too late for the first two movies, but in time for the 2011 documentary that I'd first seen a dozen years back.

Incredibly, I'd recently been reminded by fb of seeing the film - not once, but twice - as part of the Psychotronic Film Society's offerings at Muse Arts Warehouse.

That was on June 10, 2012, and here's what the "memory" said.

"Lovely Sunday! Thanks to Jim Reed for a film awesome enough to see TWICE!! Thanks to Jeff Secrest for sparkling conversation and sushi between showings of "Jiro Dreams Of Sushi"! Thanks to Joe Guy and Kristin Stout and Jim Reed for chocolate goodies at Lulu's to finish up the evening! And tomorrow I look forward to breakfast with bff Sam DeLong - sweet dreams, y'all!" 

What a good time that was, with a film group now gone, at a venue now gone.

I'm so glad my first viewing - I mean, viewings - have such happiness involved!

Right time, right place, then, and now.

 

And as I drank my morning coffee... 

 

and dined on a tortilla sandwich made with Canadian bacon and Muenster... 

 

all I really wanted was some of that sushi being lovingly prepared... 

 

by the 85-year-old shokunin extraordinaire, Jiro Ono.

 

That younger man is his 60-year-old son, who works with his dad in the family business.

Their 50-year-old sushi restaurant only - yes, only - sells sushi.

Period.

No soups, no tempura, just sushi.

 

Their patrons willingly pay the 30,000 Yen, or more, to dine there, and willingly make their reservations at least a month in advance.

 

Jiro and the two assistant shokunin keep a steady stream of sushi coming out, knowing that the dish is meant to be eaten immediately by the diner.

 

Thanks to the prep work done on the meats and the rice by the kitchen staff, the trio of men preparing the sushi dishes are able to meet, or even exceed, the goal to give each person twenty pieces as their meal.

As Jiro said, the staff do 90 percent of the work, so he can do his 10 percent and get the credit of being a talented sushi chef.

Very nice.

And the price really isn't out of line with top-end restaurants here in town, like Ruth Chris or Elizabeth's on 37th or Sapphire Grill.

That price of 30,000 Yen equates to about $205 per diner, making each piece of nigiri sushi cost $10 - an absolute steal, considering all the massaging the meat gets in the master's hand as he applies the rice base.

Yeah, I'll definitely have to get some sushi next week.

Maybe I'll even splurge and go to a restaurant...

perhaps!