1 00:00:44,844 --> 00:00:47,916 What defines “deliciousness"? 2 00:00:48,048 --> 00:00:52,622 Taste is tough to explain, isn't it? 3 00:00:53,620 --> 00:00:56,100 I would see ideas in dreams. 4 00:00:56,222 --> 00:01:00,693 My mind was bursting with ideas. 5 00:01:01,327 --> 00:01:04,206 I would wake up in the middle of the night. 6 00:01:04,631 --> 00:01:09,512 In dreams I would have visions of sushi. 7 00:02:15,135 --> 00:02:18,048 DAVID GEL 8 00:02:19,939 --> 00:02:23,682 Once you decide on your occupation... 9 00:02:23,810 --> 00:02:31,695 you must immerse yourself in your work. 10 00:02:31,818 --> 00:02:37,860 You have to fall in love with your work. 11 00:02:37,991 --> 00:02:40,494 Never complain about your job. 12 00:02:40,627 --> 00:02:44,234 You must dedicate your life to mastering your skill. 13 00:02:44,364 --> 00:02:46,708 That's the secret of success... 14 00:02:46,833 --> 00:02:54,445 and is the key to being regarded honorably. 15 00:03:01,881 --> 00:03:05,419 I have published several restaurant guidebooks. 16 00:03:06,553 --> 00:03:08,328 I went to every sushi, sobs, tempura, and eel restaurant in Tokyo. 17 00:03:08,454 --> 00:03:10,365 Nobody has eaten more 18 00:03:10,490 --> 00:03:11,594 of these foods than me. 19 00:03:11,724 --> 00:03:13,567 YAMAGATA: POD WRITER 20 00:03:25,205 --> 00:03:27,515 Out of the hundreds of restaurants that I ate at... 21 00:03:27,640 --> 00:03:31,110 Jiro's was the best by far. 22 00:03:32,779 --> 00:03:35,623 When I went to Jiro the first time I was nervous. 23 00:03:36,749 --> 00:03:39,320 After going for years I am still nervous. 24 00:03:52,332 --> 00:03:55,472 Jiro has a very stern look on his face when he's making sushi. 25 00:03:55,602 --> 00:04:00,312 It's comfortable for people who like to have sushi served at a fast pace. 26 00:04:00,440 --> 00:04:04,149 But for people who want to drink and eat slowly while chatting... 27 00:04:04,277 --> 00:04:06,723 It won't be a comfortable eating experience. 28 00:04:10,850 --> 00:04:12,090 All of the sushi is simple. 29 00:04:12,218 --> 00:04:14,391 It's completely minimal. 30 00:04:16,155 --> 00:04:18,465 Master chefs from around the world eat at Jiro's and say... 31 00:04:18,591 --> 00:04:21,595 “How can something so simple 32 00:04:21,728 --> 00:04:25,073 have so much depth in flavor?" 33 00:04:25,198 --> 00:04:27,678 If you were to sum up Jiro's sushi in a nutshell... 34 00:04:27,800 --> 00:04:31,577 “Ultimate simplicity leads to purity." 35 00:04:44,751 --> 00:04:46,162 Excuse me. 36 00:04:46,286 --> 00:04:46,923 Yes? 37 00:04:47,053 --> 00:04:49,363 Do you have a pamphlet for this restaurant? 38 00:04:49,489 --> 00:04:50,729 We don't have pamphlets. 39 00:04:50,857 --> 00:04:53,599 We only have business cards. Could I have one please? 40 00:04:53,726 --> 00:04:55,364 May I have one? 41 00:04:56,496 --> 00:04:59,238 I came all the way from Shizuoka. 42 00:04:59,365 --> 00:05:01,072 Here are a couple. 43 00:05:01,968 --> 00:05:02,343 Can I make reservations? 44 00:05:02,468 --> 00:05:04,175 Reservations are mandatory here. 45 00:05:04,304 --> 00:05:05,305 How early do you need the reservation? 46 00:05:05,438 --> 00:05:06,075 One month in advance. 47 00:05:06,205 --> 00:05:06,444 One month in advance? 48 00:05:06,572 --> 00:05:07,880 Yes. 49 00:05:08,408 --> 00:05:13,289 Since it's February now, we're taking reservations for March. 50 00:05:13,413 --> 00:05:14,858 I see. 51 00:05:16,015 --> 00:05:18,996 Reservations can be made for lunch and dinner'? 52 00:05:19,118 --> 00:05:20,392 Yes for both. 53 00:05:20,520 --> 00:05:22,500 The price starts at 30,000 yen. 54 00:05:22,622 --> 00:05:23,930 30,000 yen? 55 00:05:24,057 --> 00:05:25,559 It starts at 30,000 yen. 56 00:05:25,692 --> 00:05:26,170 Okay 57 00:05:26,292 --> 00:05:28,670 The sushi and prices vary... 58 00:05:28,795 --> 00:05:30,672 depending on what's available at the market. 59 00:05:30,797 --> 00:05:31,502 I see. 60 00:05:31,631 --> 00:05:33,474 So it starts from 30,000 yen. 61 00:05:33,599 --> 00:05:38,309 Can we order drinks and appetizers to start? 62 00:05:38,438 --> 00:05:41,248 We only serve sushi. We don't have appetizers. 63 00:05:41,374 --> 00:05:42,284 Really - Yes. 64 00:05:42,408 --> 00:05:43,978 You don't have any other dishes? - No. 65 00:05:44,110 --> 00:05:45,350 Only sushi - Yes. 66 00:05:45,478 --> 00:05:45,819 Okay, thank you. 67 00:05:45,945 --> 00:05:47,083 Thank you. 68 00:05:53,486 --> 00:05:55,227 For fast eaters a meal there might last only fifteen minutes. 69 00:05:55,355 --> 00:05:59,030 In that sense it's the most expensive restaurant in the world. 70 00:05:59,158 --> 00:06:03,072 But people who eat there are convinced it's worth the price. 71 00:06:12,805 --> 00:06:16,617 YOSHIKAZY: JIRO'S OLDER SON 72 00:06:16,743 --> 00:06:20,486 We're not trying to be exclusive or elite. 73 00:06:20,613 --> 00:06:26,859 The techniques we use are no big secret. 74 00:06:27,553 --> 00:06:32,298 It's just about making an effort and repeating the same thing every day. 75 00:06:33,359 --> 00:06:39,708 There are some who are born with a natural gift. 76 00:06:40,233 --> 00:06:46,275 Some have a sensitive palate and sense of smell. 77 00:06:46,406 --> 00:06:51,549 That's what you call “natural talent." 78 00:06:51,677 --> 00:06:52,678 In this line of business... 79 00:06:52,812 --> 00:06:55,418 if you take it seriously, you'll become skilled. 80 00:06:55,548 --> 00:07:01,294 But if you want to make a mark in the world, you have to have talent. 81 00:07:01,421 --> 00:07:04,027 The rest is how hard you work. 82 00:07:20,706 --> 00:07:23,687 He repeats the same routine everyday. 83 00:07:23,810 --> 00:07:26,484 He even gets on the train from the same position. 84 00:07:31,184 --> 00:07:32,561 He has said that he dislikes holidays. 85 00:07:32,685 --> 00:07:36,132 The holidays are too long for him. 86 00:07:37,790 --> 00:07:39,292 He wants to get back to work as soon as possible. 87 00:07:39,425 --> 00:07:41,735 It's unthinkable for normal people. 88 00:08:17,663 --> 00:08:18,539 Is it good? 89 00:08:18,664 --> 00:08:20,337 Is it too firm? 90 00:08:20,466 --> 00:08:23,470 Overall, It's a little tough. 91 00:08:23,603 --> 00:08:24,775 Is it? 92 00:08:26,806 --> 00:08:28,581 Probably because it is young. 93 00:08:30,943 --> 00:08:32,513 But the toughness isn't that bad. 94 00:08:32,645 --> 00:08:34,215 If it doesn't taste good you can't serve it. 95 00:08:34,347 --> 00:08:37,055 It has to be better than last time. 96 00:08:37,183 --> 00:08:39,823 That's why I always taste the food before serving it. 97 00:08:40,286 --> 00:08:44,393 NAKAZAWA: SENIOR APPRENTICE 98 00:09:04,610 --> 00:09:05,816 It hasn't marinated enough. 99 00:09:05,945 --> 00:09:07,652 It is a bit fatty. 100 00:09:18,190 --> 00:09:19,863 This doesn't taste right either. 101 00:09:24,363 --> 00:09:25,433 How long has this marinated? 102 00:09:25,565 --> 00:09:27,135 For about five hours. 103 00:09:28,401 --> 00:09:29,937 Put it back in. 104 00:09:30,069 --> 00:09:30,945 It needs work. 105 00:09:31,070 --> 00:09:32,242 Let's marinate it in vinegar a little more. 106 00:09:32,371 --> 00:09:34,282 Yes, put it back in the vinegar. 107 00:09:34,407 --> 00:09:35,147 Let's marinate it again. 108 00:09:35,274 --> 00:09:37,345 Put this in the vinegar again. 109 00:09:37,476 --> 00:09:40,514 Put that one in the vinegar too. 110 00:09:41,380 --> 00:09:42,518 Let's try that for the last time. 111 00:09:42,648 --> 00:09:44,059 Okay- 112 00:09:59,732 --> 00:10:01,905 I've seen many chefs who are self-critical... 113 00:10:02,034 --> 00:10:04,708 but I've never seen a chef who is so hard on himself. 114 00:10:04,837 --> 00:10:07,647 He sets the standard for self-discipline. 115 00:10:16,048 --> 00:10:17,550 He is always looking ahead. 116 00:10:18,451 --> 00:10:20,658 He's never satisfied with his work. 117 00:10:21,754 --> 00:10:25,531 He's always trying to find ways to make the sushi better, 118 00:10:25,658 --> 00:10:27,660 or to improve his skills. 119 00:10:27,793 --> 00:10:30,467 Even now, that's what he thinks about all day, every day. 120 00:10:36,168 --> 00:10:40,913 A great chef has the following five attributes. 121 00:10:41,040 --> 00:10:44,249 First, they take their work very seriously... 122 00:10:44,377 --> 00:10:47,517 and constantly perform on the highest level. 123 00:10:49,915 --> 00:10:54,591 Second, they aspire to improve their skills. 124 00:10:56,989 --> 00:10:58,730 Third is cleanliness. 125 00:11:03,629 --> 00:11:06,508 If the restaurant doesn't feel clean, 126 00:11:06,632 --> 00:11:08,737 the food isn't going to taste good. 127 00:11:09,702 --> 00:11:10,874 The fourth attribute is... 128 00:11:11,003 --> 00:11:12,846 Impatience. 129 00:11:12,972 --> 00:11:22,325 They are better leaders than collaborators. 130 00:11:23,482 --> 00:11:30,195 They're stubborn and insist on having it their way. 131 00:11:30,322 --> 00:11:31,596 And, finally... 132 00:11:31,724 --> 00:11:33,601 A great chef is passionate. 133 00:11:33,726 --> 00:11:35,672 Jiro has all of these attributes. 134 00:11:40,099 --> 00:11:41,134 He's a perfectionist. 135 00:11:41,267 --> 00:11:42,905 The difference between Jiro today and Jiro forty years ago... 136 00:11:43,035 --> 00:11:44,605 is only that he stopped smoking. 137 00:11:44,737 --> 00:11:46,808 Other than that, nothing has changed. 138 00:12:03,656 --> 00:12:07,763 MIZUTANI: FORMER APPRENTICE 139 00:12:08,427 --> 00:12:12,876 When I apprenticed for him, he wasn't famous yet. 140 00:12:12,998 --> 00:12:14,773 But he always worked incredibly hard. 141 00:12:14,900 --> 00:12:18,109 He would only take a day off if it was a national holiday. 142 00:12:18,237 --> 00:12:22,686 The only time he would not be at the restaurant was 143 00:12:22,808 --> 00:12:24,947 when there was an emergency like a funeral. 144 00:12:26,345 --> 00:12:28,256 But he would keep the restaurant open. 145 00:12:28,380 --> 00:12:31,827 I would say to the customers, 146 00:12:31,951 --> 00:12:34,591 “Jiro is at a funeral, so I will be your chef today." 147 00:12:34,720 --> 00:12:42,571 I've worked hard, so I have no regrets. 148 00:12:42,695 --> 00:12:42,934 Seriously. 149 00:12:43,062 --> 00:12:46,509 If Jiro has any regrets, then he's crazy! 150 00:12:46,632 --> 00:12:49,579 I feel sorry for his older son. 151 00:12:51,036 --> 00:12:54,176 He should let Yoshikazu take over. 152 00:12:54,840 --> 00:12:55,978 Don't you think? 153 00:12:57,643 --> 00:12:59,213 Yoshikazu is already fifty. 154 00:12:59,345 --> 00:13:01,256 Yes, he's only twelve years younger than I am. 155 00:13:13,793 --> 00:13:16,467 Yoshikazu, you probably didn't think 156 00:13:16,595 --> 00:13:19,872 you'd be working with your father so long. 157 00:13:19,999 --> 00:13:21,478 I thought he was going to retire long ago. 158 00:13:21,600 --> 00:13:24,342 Everyone thought Jiro might retire ten years ago. 159 00:13:24,470 --> 00:13:27,041 He was hospitalized once when he was seventy. 160 00:13:27,173 --> 00:13:30,313 Then, the Roppongi Hills branch was opened. 161 00:13:30,442 --> 00:13:33,787 Those were the two times that he might have retired. 162 00:13:33,913 --> 00:13:39,386 After he was hospitalized, we weren't sure he could continue working. 163 00:13:39,518 --> 00:13:41,122 How old were you when you started training? 164 00:13:41,253 --> 00:13:43,790 I started when I was nineteen. 165 00:13:43,923 --> 00:13:45,334 You didn't like it at first? 166 00:13:45,457 --> 00:13:47,368 I hated it at first. 167 00:13:49,328 --> 00:13:50,602 For the first two years I wanted to run away. 168 00:13:50,729 --> 00:13:54,438 We can have them sit here and here. 169 00:13:56,168 --> 00:13:59,377 But that way, Mr. Taniguchi would have to sit at seat nine. 170 00:13:59,505 --> 00:14:03,681 Have these guests on seats one, two, and three. 171 00:14:11,217 --> 00:14:13,823 No, that won't work. 172 00:14:13,953 --> 00:14:20,370 It wouldn't be fair to the people who reserved last year. 173 00:14:21,260 --> 00:14:23,171 Have them sit close together 174 00:14:23,295 --> 00:14:26,742 to fit the other party. 175 00:14:27,433 --> 00:14:31,609 It's essential to check every detail. 176 00:14:33,539 --> 00:14:36,986 What the staff might not notice... 177 00:14:37,107 --> 00:14:40,919 I notice because I have been doing it for so long. 178 00:14:41,045 --> 00:14:44,219 I give them detailed instructions on what to do. 179 00:14:44,348 --> 00:14:46,692 Working there wasn't easy. 180 00:14:46,817 --> 00:14:49,320 I worked for him until he was sixty. 181 00:14:50,287 --> 00:14:51,459 I wouldn't say he is eccentric. 182 00:14:51,589 --> 00:14:54,126 He just works relentlessly every day. 183 00:14:54,258 --> 00:14:59,071 That's how shokunin are. 184 00:14:59,196 --> 00:15:05,772 The way of the shokunin is to repeat the same thing every day. 185 00:15:05,903 --> 00:15:08,144 They just want to work. 186 00:15:08,272 --> 00:15:11,481 They aren't trying to be special. 187 00:15:11,609 --> 00:15:17,025 I could always tell when he was in a good or bad mood. 188 00:15:18,983 --> 00:15:21,224 And when it's best not to bother him. 189 00:15:23,354 --> 00:15:27,825 Once your boss, always your boss. 190 00:15:27,958 --> 00:15:31,303 Let's just say I don't sleep with my feet in his direction. 191 00:15:37,034 --> 00:15:39,241 Remove the part with tough meat. 192 00:15:46,644 --> 00:15:51,718 We'll age a small tuna for about three days. 193 00:15:51,849 --> 00:15:57,094 We'll age a larger tuna for up to ten days. 194 00:15:57,221 --> 00:15:58,461 When you compare fatty tuna and lean tuna... 195 00:15:58,589 --> 00:16:04,005 these days, most people prefer the taste of fat. 196 00:16:04,495 --> 00:16:08,773 O-TORO 197 00:16:08,899 --> 00:16:13,609 Before World War ll, they used to cook o-toro. 198 00:16:13,737 --> 00:16:18,652 The taste of the fatty tuna is simple and predictable. 199 00:16:18,776 --> 00:16:23,555 But the flavors of leaner cuts are subtle and sophisticated. 200 00:16:24,915 --> 00:16:28,920 CHU-TORO 201 00:16:30,821 --> 00:16:34,394 MEDIUM TUNA 202 00:16:34,825 --> 00:16:37,999 Each tuna has its own unique taste. 203 00:16:38,128 --> 00:16:43,771 But it is the leaner meat that carries the essence of the flavor. 204 00:16:51,642 --> 00:16:51,949 LEAN TUNA 205 00:16:52,076 --> 00:16:53,817 We can't just buy any tuna. 206 00:16:53,944 --> 00:16:57,790 TSUKIJI FISH MARKET 207 00:17:17,601 --> 00:17:21,811 The tuna vendor works exclusively with tuna. 208 00:17:28,645 --> 00:17:31,091 Our shrimp vendor only sells shrimp. 209 00:17:34,618 --> 00:17:37,827 Each of the vendors are specialists in their fields. 210 00:17:37,955 --> 00:17:40,265 We are experts in sushi but... 211 00:17:40,391 --> 00:17:46,171 in each of their specialties the vendors are more knowledgeable. 212 00:17:46,730 --> 00:17:49,404 We've built up a relationship of trust with them. 213 00:18:05,816 --> 00:18:08,956 Sushi originally was sold from street stands. 214 00:18:09,086 --> 00:18:11,191 In New York there are food vendors on the street. 215 00:18:11,321 --> 00:18:14,063 Sushi was once served the same way. 216 00:18:16,193 --> 00:18:17,570 It is said that the “California” roll 217 00:18:17,694 --> 00:18:22,234 was invented between 1983 and 1985. 218 00:18:23,400 --> 00:18:27,109 Sushi's popularity spread quickly to New York... 219 00:18:28,372 --> 00:18:30,784 and then spread to Europe. 220 00:18:35,179 --> 00:18:38,422 In France, the first Michelin guide was published in 1900. 221 00:18:39,149 --> 00:18:43,154 Michelin inspectors look first for quality. 222 00:18:43,287 --> 00:18:44,527 Next, they look for originality... 223 00:18:44,655 --> 00:18:47,636 and finally, they look for consistency. 224 00:18:47,758 --> 00:18:50,739 Jiro's restaurant easily meets these standards. 225 00:18:51,395 --> 00:18:53,466 A perfect three star Michelin rating means... 226 00:18:53,597 --> 00:18:58,910 it is worth making a trip to that country just to eat at that restaurant. 227 00:18:59,603 --> 00:19:03,107 When Jiro got three stars everyone was astonished. 228 00:19:03,240 --> 00:19:04,719 There's only ten seats there! 229 00:19:04,842 --> 00:19:06,082 There restroom is outside the premises. 230 00:19:06,210 --> 00:19:09,384 There's not one three star restaurant in the world like that. 231 00:19:10,714 --> 00:19:11,784 But the Michelin investigators say... 232 00:19:11,915 --> 00:19:14,521 “No matter how many times you eat 233 00:19:14,651 --> 00:19:18,497 at Jiro's, the sushi there is incredible." 234 00:19:18,956 --> 00:19:20,936 They said that three stars is the only rating adequate for the restaurant. 235 00:19:21,058 --> 00:19:23,231 I've never had a disappointing experience there. 236 00:19:23,360 --> 00:19:25,772 That's nothing short of a miracle. 237 00:19:26,864 --> 00:19:30,175 ROPPONGI HILLS: TOKYO 238 00:19:48,585 --> 00:19:52,362 TAKASHI 239 00:19:55,325 --> 00:19:59,068 JIRO'S YOUNGER SON 240 00:20:07,838 --> 00:20:09,408 The layout of this second restaurant is different 241 00:20:09,540 --> 00:20:12,111 because I'm right handed and he is left handed. 242 00:20:12,242 --> 00:20:15,917 The interiors are reversed. 243 00:20:16,947 --> 00:20:20,622 The photo on the right is Jiro's Sukiyabashi. 244 00:20:20,751 --> 00:20:22,958 This is my Roppongi 245 00:20:23,086 --> 00:20:24,622 Together, they are symmetrical. 246 00:20:24,755 --> 00:20:26,598 My father's skill is incomparable. 247 00:20:26,723 --> 00:20:29,135 He's been making sushi since before I was born. 248 00:20:29,259 --> 00:20:31,296 So there's nothing I can do to top him. 249 00:20:31,428 --> 00:20:37,868 I have to lower my prices to satisfy my customers. 250 00:20:38,001 --> 00:20:39,605 Some of his customers say... 251 00:20:39,736 --> 00:20:42,979 they get nervous eating in front of my father at his place. 252 00:20:43,106 --> 00:20:47,555 They say we serve the same sushi in a more relaxed atmosphere. 253 00:20:47,678 --> 00:20:50,420 That's why they like coming here. 254 00:20:55,786 --> 00:20:57,060 When I opened this restaurant, my father said, 255 00:20:57,187 --> 00:20:59,599 “Now you have no home to come back to." 256 00:20:59,723 --> 00:21:02,226 He said that I would be buried in Roppongi. 257 00:21:03,694 --> 00:21:08,541 Failure was not an option. 258 00:21:08,665 --> 00:21:12,238 When you open your own restaurant you need to be tough. 259 00:21:12,369 --> 00:21:14,747 I told him to leave and open this restaurant 260 00:21:14,871 --> 00:21:16,612 because I knew he could do it. 261 00:21:16,740 --> 00:21:20,654 If he weren't ready, I wouldn't have made him go. 262 00:21:20,777 --> 00:21:25,157 But, I felt he was ready... 263 00:21:25,282 --> 00:21:27,728 so I gave him a gentle push out the door. 264 00:21:27,851 --> 00:21:29,797 But I told him, “there is no turning back..." 265 00:21:29,920 --> 00:21:35,302 “you must make your own way." 266 00:21:35,425 --> 00:21:38,497 When I say things like this... 267 00:21:38,629 --> 00:21:40,472 people often disagree. 268 00:21:40,597 --> 00:21:44,704 But when I left home at the age of nine that's what I was told. 269 00:21:45,736 --> 00:21:48,842 When I was in the first grade I was told... 270 00:21:48,972 --> 00:21:51,851 “You have no home to come back to." 271 00:21:52,309 --> 00:21:54,118 “That's why you have to work hard." 272 00:21:54,244 --> 00:21:57,191 I knew that I was on my own. 273 00:21:57,314 --> 00:22:00,989 And I didn't want to have to sleep at the temple or under a bridge... 274 00:22:01,118 --> 00:22:03,826 so I had to work just to survive. 275 00:22:03,954 --> 00:22:07,959 That has never left me. 276 00:22:08,091 --> 00:22:11,629 I worked even if the boss kicked or slapped me. 277 00:22:12,562 --> 00:22:14,633 Nowadays, parents tell their children, 278 00:22:14,765 --> 00:22:17,541 “You can return if it doesn't work out." 279 00:22:17,668 --> 00:22:19,579 When parents say stupid things like that, 280 00:22:19,703 --> 00:22:23,116 the kids turn out to be failures. 281 00:22:34,217 --> 00:22:36,390 I don't know much about my parents. 282 00:22:37,354 --> 00:22:39,027 I don't know much about my father. 283 00:22:39,923 --> 00:22:41,266 This is me. 284 00:22:45,862 --> 00:22:51,073 It's 1927 or 1928. 285 00:22:51,201 --> 00:22:55,946 They had a professional photographer come just to take this picture. 286 00:22:58,709 --> 00:23:02,521 So, back then, my father was making money. 287 00:23:02,646 --> 00:23:06,890 He made good money taking people on boat rides. 288 00:23:08,618 --> 00:23:11,997 But his business failed, and his life fell apart. 289 00:23:12,122 --> 00:23:13,795 All he did was drink. 290 00:23:13,924 --> 00:23:17,235 Later, he went to work at a military factory in Yokohama. 291 00:23:17,794 --> 00:23:20,638 I heard that he died. 292 00:23:21,898 --> 00:23:23,639 But I didn't go to the funeral... 293 00:23:23,767 --> 00:23:26,771 I lived with him until I was seven. 294 00:23:27,838 --> 00:23:33,186 I never heard from him again. 295 00:23:37,080 --> 00:23:40,823 I was on my own after that. 296 00:23:50,460 --> 00:23:54,806 Our father started as an apprentice and was paid almost nothing. 297 00:23:54,931 --> 00:23:57,673 According to our mother, when they got married... 298 00:23:57,801 --> 00:24:00,407 they only had ten yen in their bank account. 299 00:24:01,671 --> 00:24:03,776 That's how poor we were. 300 00:24:03,907 --> 00:24:06,114 I remember when Coca Cola in cans first came out. 301 00:24:06,243 --> 00:24:08,052 All the other kids were drinking Coke 302 00:24:08,178 --> 00:24:11,387 but we were so poor we didn't get to drink it. 303 00:24:12,382 --> 00:24:17,525 Back then, in most canned drinks the flavors were on the bottom. 304 00:24:17,654 --> 00:24:22,535 I thought you had to shake the can. 305 00:24:22,659 --> 00:24:26,038 I shook it, and when I opened it the liquid burst out. 306 00:24:26,163 --> 00:24:27,767 We had saved up for months! 307 00:24:27,898 --> 00:24:29,275 My brother was furious. 308 00:24:29,399 --> 00:24:32,471 Less than half the liquid remained in the can. 309 00:24:32,602 --> 00:24:34,912 I felt so sorry. 310 00:24:35,038 --> 00:24:39,350 Even now he probably thinks about it. 311 00:24:39,476 --> 00:24:42,923 I still feel guilty. 312 00:24:44,981 --> 00:24:46,892 When the kids were small... 313 00:24:47,017 --> 00:24:48,587 Takashi would say... 314 00:24:48,718 --> 00:24:50,629 on the rare occasion that I was at home sleeping in on a Sunday... 315 00:24:50,754 --> 00:24:53,360 “Mom, there's a strange man sleeping in our house!" 316 00:24:57,227 --> 00:24:58,604 It's a true story. 317 00:24:58,728 --> 00:25:00,435 I would get up at five in the morning and go to work. 318 00:25:00,564 --> 00:25:04,273 I would get home after ten at night when he'd be asleep. 319 00:25:04,868 --> 00:25:07,314 When they were young, I didn't get to see them often. 320 00:25:08,638 --> 00:25:12,643 I wasn't much of a father. 321 00:25:12,776 --> 00:25:14,619 I was probably more like a stranger. 322 00:25:18,682 --> 00:25:20,923 Our father was always strict with himself. 323 00:25:21,051 --> 00:25:25,693 We hold ourselves to the same standard. 324 00:25:42,072 --> 00:25:44,882 I let them graduate from high school. 325 00:25:45,008 --> 00:25:48,649 Then, they wanted to go to college 326 00:25:48,778 --> 00:25:51,384 but I convinced them to help out at my restaurant. 327 00:25:51,514 --> 00:25:54,961 They didn't go to college. 328 00:26:06,429 --> 00:26:12,311 It's difficult to maintain a restaurant... 329 00:26:13,370 --> 00:26:15,976 and it's difficult to leave and start your own. 330 00:26:16,106 --> 00:26:17,983 It's normal to be competitive when you're younger. 331 00:26:18,108 --> 00:26:20,554 You need competition in order to improve. 332 00:26:22,178 --> 00:26:24,886 But if we both were to continue working at our father's restaurant, 333 00:26:25,015 --> 00:26:29,054 when he retires... only one of us could be the head chef. 334 00:26:29,185 --> 00:26:33,827 And I don't think I'm inferior to my brothe rjust because I'm born later. 335 00:26:39,529 --> 00:26:44,342 Were you jealous when Takashi started his own restaurant? 336 00:26:44,467 --> 00:26:53,182 In Japan, the eldest son succeeds his father's position. 337 00:26:53,310 --> 00:26:57,452 That's what is expected of me. 338 00:27:18,835 --> 00:27:22,146 We came back to work after World War ll. 339 00:27:23,573 --> 00:27:27,419 The masters said that the history of sushi is so long... 340 00:27:27,544 --> 00:27:30,718 that nothing new could be invented. 341 00:27:31,815 --> 00:27:34,056 They may have mastered their craft... 342 00:27:34,184 --> 00:27:37,028 but there's always room for improvement. 343 00:27:38,855 --> 00:27:44,862 I created sushi dishes that never existed back then. 344 00:27:58,675 --> 00:28:01,019 I would make sushi in my dreams. 345 00:28:01,144 --> 00:28:03,715 I would jump out of bed at night with ideas. 346 00:28:13,156 --> 00:28:15,102 How did you serve shrimp before'? 347 00:28:15,225 --> 00:28:17,171 Like everyone else we boiled it in the morning... 348 00:28:17,293 --> 00:28:18,636 and put it in the refrigerator. 349 00:28:18,762 --> 00:28:20,639 And then we took it out when it was time to serve. 350 00:28:20,764 --> 00:28:22,641 It was a lot easier back then. 351 00:28:23,633 --> 00:28:26,079 Now, we wait to boil the shrimp until the customer arrives. 352 00:28:26,202 --> 00:28:29,809 It's more work, but it's worth it. 353 00:28:29,939 --> 00:28:30,917 Octopus is another example. 354 00:28:31,041 --> 00:28:33,487 I always felt that my preparation was decent. 355 00:28:33,610 --> 00:28:35,988 But I've since refined my technique. 356 00:28:36,112 --> 00:28:38,991 Back then, I would massage the octopus for about thirty minutes. 357 00:28:39,115 --> 00:28:41,356 Now, it is massaged for forty to fifty minutes. 358 00:28:45,255 --> 00:28:47,531 It's hard work for the apprentices. 359 00:28:50,860 --> 00:28:53,534 Too often, octopus tastes like rubber. 360 00:28:53,663 --> 00:28:55,700 It has no flavor. 361 00:28:58,401 --> 00:29:01,678 We massage it to give it a soft texture. 362 00:29:01,805 --> 00:29:05,548 To bring out the fragrance of the octopus, we serve it warm. 363 00:29:20,690 --> 00:29:22,829 Shokunin try to get the highest quality fish 364 00:29:22,959 --> 00:29:29,376 and apply their technique to it. 365 00:29:29,499 --> 00:29:31,172 We don't care about money. 366 00:29:31,668 --> 00:29:34,672 All I want to do is make better sushi. 367 00:29:50,320 --> 00:29:59,502 I do the same thing over and over, improving bit by bit. 368 00:29:59,629 --> 00:30:02,542 There is always a yearning to achieve more. 369 00:30:03,500 --> 00:30:06,447 I'll continue to climb, trying to reach the top... 370 00:30:06,569 --> 00:30:09,607 but no one knows where the top is. 371 00:30:27,790 --> 00:30:29,792 Even at my age, after decades of work... 372 00:30:29,926 --> 00:30:33,772 I don't think I have achieved perfection. 373 00:30:40,036 --> 00:30:41,947 But I feel ecstatic all day... 374 00:30:42,071 --> 00:30:44,415 I love making sushi. 375 00:30:45,775 --> 00:30:48,278 That's the spirit of the shokunin. 376 00:31:05,128 --> 00:31:06,539 When to quit? 377 00:31:06,663 --> 00:31:09,542 The job that you've worked so hard for? 378 00:31:09,966 --> 00:31:13,413 I've never once hated this job. 379 00:31:14,270 --> 00:31:21,813 I fell in love with my work and gave my life to it. 380 00:31:21,945 --> 00:31:24,585 Even though I'm eighty five years old... 381 00:31:25,081 --> 00:31:29,120 I don't feel like retiring. 382 00:31:32,055 --> 00:31:33,557 That's how I feel. 383 00:31:33,957 --> 00:31:36,403 When Jiro retires, 384 00:31:36,526 --> 00:31:40,030 or when the inevitable happens... 385 00:31:40,163 --> 00:31:45,511 Sushi may never reach that level again. 386 00:31:45,635 --> 00:31:50,641 But if Yoshikazu carries on his father's legacy... 387 00:31:50,773 --> 00:31:55,381 and continues Jiro's style of only making the finest sushi... 388 00:31:55,511 --> 00:31:57,513 other chefs may follow his lead... 389 00:31:57,647 --> 00:32:02,892 and restaurants that focus only on sushi may still flourish. 390 00:32:03,019 --> 00:32:06,228 It's not going to be easy... 391 00:32:06,356 --> 00:32:12,466 for Yoshikazu to succeed his father at the same restaurant. 392 00:32:15,465 --> 00:32:22,383 Even if Yoshikazu makes the same level of sushi... 393 00:32:22,505 --> 00:32:27,011 it will be seen as inferior. 394 00:32:30,146 --> 00:32:33,025 If Yoshikazu makes sushi that's twice as good as Jiro's, 395 00:32:33,149 --> 00:32:34,822 only then will they be seen as equals. 396 00:32:34,951 --> 00:32:36,487 That's how influential his father is. 397 00:32:36,619 --> 00:32:39,429 Sometimes, when the father is too successful, 398 00:32:39,555 --> 00:32:41,535 the son can't surpass him. 399 00:32:41,658 --> 00:32:42,659 The first place I worked at, Yoshino, 400 00:32:42,792 --> 00:32:45,295 was a famous restaurant. 401 00:32:48,631 --> 00:32:51,703 But when the son took over, all the customers left and didn't come back. 402 00:32:51,834 --> 00:32:54,940 It will be difficult. 403 00:33:01,044 --> 00:33:03,718 I don't have anyone to take over for me. 404 00:33:03,846 --> 00:33:08,192 Jiro's ghost will always be there, watching. 405 00:33:08,318 --> 00:33:12,425 I think it will be difficult when Jiro departs. 406 00:33:25,601 --> 00:33:29,344 I wish my father could make sushi forever. 407 00:33:30,239 --> 00:33:33,709 But at some point I'm going to have to take his place. 408 00:33:35,111 --> 00:33:38,524 People tell me that I should preserve what my father has built. 409 00:33:38,648 --> 00:33:41,492 We've gone through a lot to maintain the integrity of this restaurant. 410 00:33:41,617 --> 00:33:48,660 I must continue my father's tradition. 411 00:34:14,584 --> 00:34:18,054 Jiro stopped going to the fish market at the age of seventy. 412 00:34:18,187 --> 00:34:20,258 He collapsed while smoking a cigarette. 413 00:34:21,157 --> 00:34:23,000 He had a heart attack. 414 00:34:24,627 --> 00:34:27,938 It was after that he stopped going to the fish market. 415 00:34:30,700 --> 00:34:32,543 He felt that if he continued to go to the fish market... 416 00:34:32,668 --> 00:34:34,944 he wouldn't be able to pass the torch to his son. 417 00:34:35,071 --> 00:34:36,049 So... 418 00:34:36,172 --> 00:34:41,281 The heart attack was a catalyst for Yoshikazu to start going to the market. 419 00:35:39,035 --> 00:35:43,415 FUJITA: TUNA DEALER 420 00:35:46,042 --> 00:35:48,886 He's the undisputed champ. 421 00:35:49,745 --> 00:35:50,314 That's not true. 422 00:35:50,446 --> 00:35:54,360 They did a TV special about him and even showed are-run! 423 00:35:56,319 --> 00:36:03,737 I'm humbled that Jiro respects my taste. 424 00:36:04,260 --> 00:36:06,706 My methods and standards are... 425 00:36:06,829 --> 00:36:09,810 a little unusual compared to other vendors. 426 00:36:11,133 --> 00:36:13,477 It is encouraging that he trusts me. 427 00:36:14,170 --> 00:36:15,308 I'm what you might call “anti-establishment." 428 00:36:15,438 --> 00:36:19,409 I either buy my first choice, or I buy nothing. 429 00:36:20,776 --> 00:36:25,589 If ten tuna are for sale, only one can be the best. 430 00:36:25,715 --> 00:36:28,719 I buy that one. 431 00:36:47,904 --> 00:36:50,441 The first impression is very important. 432 00:36:53,042 --> 00:36:57,491 We have to predict what a fish will be like based on experience and instinct. 433 00:36:58,881 --> 00:37:01,555 I dig out a piece of flesh and examine it. 434 00:37:03,052 --> 00:37:06,295 By checking the texture with my fingers... 435 00:37:06,422 --> 00:37:09,665 I can tell how good it will taste. 436 00:37:21,037 --> 00:37:23,347 This is the basic process of choosing the fish. 437 00:37:34,650 --> 00:37:35,890 Not good. 438 00:37:39,088 --> 00:37:42,501 People are saying there are a lot of tuna here. 439 00:37:42,625 --> 00:37:48,371 That's not true. This is nothing. 440 00:39:11,514 --> 00:39:13,960 How is the halibut? 441 00:39:14,083 --> 00:39:15,721 Good and fresh. 442 00:39:16,585 --> 00:39:18,531 Okay, good. 443 00:39:18,654 --> 00:39:24,104 His grandfather was known as “the god of sea eel." 444 00:39:24,226 --> 00:39:26,365 He was a legend. 445 00:39:26,495 --> 00:39:29,169 I've never met him in person... 446 00:39:30,166 --> 00:39:32,146 but that's what I've heard. 447 00:39:34,303 --> 00:39:35,338 Do you have octopus? 448 00:39:35,471 --> 00:39:36,347 Yes. 449 00:39:36,472 --> 00:39:39,316 Today's octopus is from... 450 00:39:39,442 --> 00:39:42,048 Sajima? - It's from Yokosuka. 451 00:39:43,479 --> 00:39:45,390 Was the color too dark? 452 00:39:45,514 --> 00:39:48,654 I don't care about the color. 453 00:39:48,784 --> 00:39:50,695 It just has to taste good. 454 00:39:50,820 --> 00:39:52,663 The flavor is all that matters. 455 00:39:54,390 --> 00:39:58,600 This one is two kilograms, and this one is a little smaller. 456 00:40:24,887 --> 00:40:26,798 We are picky about who we sell to. 457 00:40:26,922 --> 00:40:31,496 We want customers who appreciate good fish. 458 00:40:33,996 --> 00:40:37,034 Even at my age I'm discovering new techniques. 459 00:40:37,633 --> 00:40:39,943 But just when you think you know it all, 460 00:40:40,069 --> 00:40:44,108 you realize that you're just fooling yourself... 461 00:40:44,240 --> 00:40:45,981 and then you get depressed. 462 00:41:00,756 --> 00:41:04,863 You must hold the shrimp firmly. 463 00:41:05,861 --> 00:41:07,067 Put pressure on them. 464 00:41:07,596 --> 00:41:11,305 If you hold them gently, they'll try to escape. 465 00:41:12,768 --> 00:41:14,975 Very few shrimp came in today. 466 00:41:15,104 --> 00:41:16,310 They don't have any. 467 00:41:16,438 --> 00:41:19,282 They didn't sell out. No shrimp came in. 468 00:41:19,408 --> 00:41:21,012 Just tell them that we sold out. 469 00:41:21,811 --> 00:41:27,159 There were only three kilograms of wild shrimp in this whole market. 470 00:41:27,783 --> 00:41:29,228 That's all there were. 471 00:41:31,120 --> 00:41:34,966 Everybody thinks we always have shrimp. 472 00:41:35,090 --> 00:41:37,127 But it's hard to find them. 473 00:41:38,160 --> 00:41:39,833 Sometimes, when I see the shrimp in the morning... 474 00:41:39,962 --> 00:41:43,000 I'll say “ah, this is worthy of Jiro." 475 00:41:43,132 --> 00:41:46,204 That's the way I do business. 476 00:41:46,335 --> 00:41:48,246 It's not about the money. 477 00:41:50,072 --> 00:41:52,211 These days, the first thing people want is an easy job. 478 00:41:52,341 --> 00:41:53,945 Then, they want lots of free time. 479 00:41:54,076 --> 00:41:56,181 And then, they want lots of money. 480 00:41:56,312 --> 00:41:59,191 But they aren't thinking of building their skills. 481 00:41:59,315 --> 00:42:04,094 When you work at a place like Jiro's... 482 00:42:05,387 --> 00:42:08,766 You are committing to a trade for life. 483 00:42:08,891 --> 00:42:13,203 Most people can't keep up with the hard work and they quit. 484 00:42:13,329 --> 00:42:14,034 Have there been a lot of cases like that? 485 00:42:14,163 --> 00:42:17,144 People often suddenly quit and disappear. 486 00:42:17,499 --> 00:42:19,001 They'll just leave without notice. 487 00:42:19,134 --> 00:42:21,171 What's the shortest an apprentice has lasted? 488 00:42:21,303 --> 00:42:22,611 One day. 489 00:42:25,174 --> 00:42:26,585 Really, one day. 490 00:42:26,709 --> 00:42:29,121 They come in the morning but by night they are gone. 491 00:42:35,351 --> 00:42:38,161 I've always loved anything fast. 492 00:42:38,287 --> 00:42:40,198 I wanted to become a fighter pilot. 493 00:42:40,756 --> 00:42:43,828 But, they don't accept people with bad vision. 494 00:42:43,959 --> 00:42:47,406 Then, I wanted to be a race car driver. 495 00:42:47,529 --> 00:42:48,974 But, I didn't have enough money. 496 00:42:49,098 --> 00:42:52,272 You need a sponsor because race cars are so expensive. 497 00:42:52,401 --> 00:42:59,080 When I was a kid, I was sure I would be an F1 racer. 498 00:42:59,208 --> 00:42:59,948 You're a speed freak? 499 00:43:00,075 --> 00:43:02,316 Yes, I'm crazy. 500 00:43:04,146 --> 00:43:07,787 My car can go 300 kilometers per hour. 501 00:43:13,489 --> 00:43:14,934 Hello, Sho-chan. 502 00:43:15,324 --> 00:43:21,070 They wanted nappa and mulukhiya cabbage. 503 00:43:21,196 --> 00:43:22,231 How are you doing? 504 00:43:22,364 --> 00:43:23,365 Not doing too well. 505 00:43:23,499 --> 00:43:26,343 I want to retire. 506 00:43:26,468 --> 00:43:28,038 You don't want to work? 507 00:43:28,170 --> 00:43:30,411 I don't, but your dad is working so hard. 508 00:43:30,539 --> 00:43:33,952 Yeah, he's working hard. He's working harder than I am. 509 00:43:34,076 --> 00:43:37,057 He's full of energy. 510 00:43:37,179 --> 00:43:39,989 Thank you, hope you feel better. 511 00:43:56,131 --> 00:43:59,772 When you work for Jiro, he teaches you for free. 512 00:43:59,902 --> 00:44:03,850 But, you have to endure ten years of training. 513 00:44:04,373 --> 00:44:05,818 If you persevere for ten years... 514 00:44:05,941 --> 00:44:09,855 You will acquire the skills to be recognized as a first rate chef. 515 00:44:33,068 --> 00:44:37,414 It's sad to see that there are no very young apprentices at Jiro's. 516 00:44:37,539 --> 00:44:41,954 Taking ten years to learn the necessary skills... 517 00:44:42,077 --> 00:44:44,717 is a long time compared to other fields of work... 518 00:44:55,770 --> 00:44:58,649 When did you want to become a sushi chef? 519 00:44:58,773 --> 00:45:00,514 I was about seventeen. 520 00:45:00,642 --> 00:45:05,682 I needed a job, but couldn't decide what to do. 521 00:45:05,814 --> 00:45:08,920 I wanted to do something with food... 522 00:45:08,792 --> 00:45:12,262 and sushi is the coolest food. 523 00:45:14,177 --> 00:45:16,248 I went to several restaurants, 524 00:45:16,379 --> 00:45:19,258 but the sushi here was the best. 525 00:45:19,382 --> 00:45:21,623 So, I applied for the job. 526 00:45:21,365 --> 00:45:23,504 The atmosphere was different too. 527 00:45:23,634 --> 00:45:25,705 This place has an interesting vibe. 528 00:45:26,904 --> 00:45:31,649 I came here to eat by myself when I was twenty four. 529 00:45:31,775 --> 00:45:33,880 The place made me nervous. 530 00:45:34,011 --> 00:45:35,354 Did Jiro make you sushi? 531 00:45:35,479 --> 00:45:37,049 No, it was you. 532 00:45:37,181 --> 00:45:38,489 Oh, really? 533 00:45:38,615 --> 00:45:40,288 I was so nervous eating here. 534 00:45:40,417 --> 00:45:42,055 I don't remember that at all. 535 00:45:42,186 --> 00:45:44,530 Now, you guys are all fulfilling your dreams. 536 00:45:46,590 --> 00:45:49,366 Maybe you think you made the wrong decision. 537 00:45:50,561 --> 00:45:52,268 Okay, let's get to work. 538 00:45:59,269 --> 00:46:02,045 Everybody works to please Jiro. 539 00:46:02,172 --> 00:46:09,590 All that matters is Jiro's approval. 540 00:48:02,259 --> 00:48:03,761 Jiro is like the maestro of an orchestra. 541 00:48:03,894 --> 00:48:07,034 When you first sit down at Jiro's they give you a hot towel. 542 00:48:07,164 --> 00:48:08,768 Their towels are prepared by hand. 543 00:48:08,899 --> 00:48:10,469 An apprentice must first be able to properly hand squeeze a towel. 544 00:48:10,600 --> 00:48:12,511 At first the towels are so hot they burn the apprentice's hands. 545 00:48:12,636 --> 00:48:15,242 It's very painful training, which is very Japanese. 546 00:48:15,372 --> 00:48:18,353 Until you can adequately squeeze a towel they won't let you touch the fish. 547 00:48:18,475 --> 00:48:22,184 Then, you learn to cut and prepare the fish. 548 00:48:22,312 --> 00:48:26,021 After about ten years, they let you cook the eggs. 549 00:48:33,657 --> 00:48:37,696 I had been practicing making the egg sushi for a long time. 550 00:48:39,663 --> 00:48:42,803 I thought I would be good at it. 551 00:48:45,702 --> 00:48:48,205 But when it came to making the real thing... 552 00:48:48,338 --> 00:48:50,909 I kept messing up. 553 00:48:55,812 --> 00:48:59,282 I was making up to four a day. 554 00:49:00,884 --> 00:49:02,989 But they kept saying “No good, no good, no good." 555 00:49:04,287 --> 00:49:07,530 I felt like it was impossible to satisfy them. 556 00:49:07,657 --> 00:49:10,695 After three or four months, 557 00:49:10,827 --> 00:49:13,831 I had made over 200 that were all rejected. 558 00:49:26,276 --> 00:49:28,916 When I finally did make a good one... 559 00:49:29,346 --> 00:49:31,849 Jiro said, “Now this is how it should be done." 560 00:49:31,982 --> 00:49:34,428 I was so happy I cried. 561 00:49:36,853 --> 00:49:42,269 It was a long time before Jiro referred to me as a shokunin. 562 00:49:54,805 --> 00:49:57,786 I wanted to say, “You just called me a shokunin, didn't you?" 563 00:49:59,843 --> 00:50:02,221 I was so happy that I wanted to throw my fist into the air! 564 00:50:03,313 --> 00:50:05,293 But, I tried not to let it show. 565 00:50:06,883 --> 00:50:10,353 That's what you strive for after all these years. 566 00:50:36,213 --> 00:50:39,422 After Nakazawa opens his own place... 567 00:50:39,549 --> 00:50:46,125 Takeshita and Masuda will be promoted to Nakazawa's position. 568 00:50:46,256 --> 00:50:49,533 The work that Takeshita and Masuda were doing... 569 00:50:49,659 --> 00:50:56,201 will be taken over by newcomers. 570 00:50:58,735 --> 00:51:00,612 I'm in charge of tasting. 571 00:51:10,380 --> 00:51:12,382 You should slice the fish thinner. 572 00:51:19,489 --> 00:51:21,093 The rest is okay. 573 00:51:22,492 --> 00:51:25,132 But, make sure you slice the fish thinly. 574 00:51:25,262 --> 00:51:27,936 Only apply gently pressure. 575 00:51:28,899 --> 00:51:30,970 He gives me advice. 576 00:51:31,101 --> 00:51:33,945 Yoshikazu says, “press the sushi as if you are pressing a little chick." 577 00:51:34,070 --> 00:51:34,548 A chick? 578 00:51:34,671 --> 00:51:35,581 Right, a baby chicken. 579 00:51:35,705 --> 00:51:37,275 You don't want to squash it. 580 00:51:37,407 --> 00:51:42,356 But, there is much you can't learn from words. 581 00:51:42,479 --> 00:51:45,483 I have to keep practicing. 582 00:51:46,850 --> 00:51:48,420 There's too much wasabi. 583 00:51:51,688 --> 00:51:52,359 It's making me cry. 584 00:51:52,489 --> 00:51:53,934 I'm sorry. 585 00:51:54,691 --> 00:51:56,193 You just grated the wasabi, right? 586 00:51:59,329 --> 00:52:02,242 Okay, good job. 587 00:52:42,339 --> 00:52:44,216 He needs time to grow. 588 00:52:46,009 --> 00:52:49,980 There is still a long way for him to go... 589 00:52:50,113 --> 00:52:53,026 but I think he will improve. 590 00:52:55,151 --> 00:52:57,597 It depends on how hard he works. 591 00:53:34,124 --> 00:53:35,762 In order to make delicious food, 592 00:53:35,892 --> 00:53:38,873 you must eat delicious food. 593 00:53:42,132 --> 00:53:44,009 The quality of ingredients is important, but... 594 00:53:44,134 --> 00:53:49,982 you need to develop a palate capable of discerning good and bad. 595 00:53:50,106 --> 00:53:53,610 Without good taste, you can't make good food. 596 00:53:57,580 --> 00:53:59,457 If your sense of taste is lower than that of the customers, 597 00:53:59,582 --> 00:54:02,392 how will you impress them? 598 00:54:04,454 --> 00:54:08,425 When I think of someone with a highly acute sense of taste and smell... 599 00:54:08,558 --> 00:54:12,904 the first person I think of is the great French chef Joel Robuchon. 600 00:54:13,697 --> 00:54:17,076 I wish I were as sensitive as he. 601 00:54:18,568 --> 00:54:20,241 I have a very good sense of smell... 602 00:54:20,370 --> 00:54:23,579 but he's on another level. 603 00:54:23,940 --> 00:54:26,147 His sensitivity is very high. 604 00:54:27,811 --> 00:54:30,417 If I had his tongue and nose... 605 00:54:30,547 --> 00:54:32,959 I could probably make even better food. 606 00:54:39,522 --> 00:54:42,401 HIROMICHI: RICE DEALER 607 00:54:49,599 --> 00:54:51,272 He knows everything about rice. 608 00:54:52,235 --> 00:54:54,613 He's different from the other dealers... 609 00:54:56,039 --> 00:54:58,485 He knows so much. 610 00:54:59,275 --> 00:55:01,881 That's why we trust him. 611 00:55:02,645 --> 00:55:05,649 However, sometimes he seems so knowledgeable that I get suspicious he's making it all up! 612 00:55:10,987 --> 00:55:14,457 The hotel near Takashi's restaurant came to me. 613 00:55:14,591 --> 00:55:18,300 I told them certain rice can only be prepared by Jiro's disciples. 614 00:55:18,862 --> 00:55:19,704 It was the Hyatt Hotel. 615 00:55:19,829 --> 00:55:21,399 Oh, the Grand Hyatt. 616 00:55:21,531 --> 00:55:22,703 They asked you for our rice? 617 00:55:22,832 --> 00:55:24,607 I told them, “No way!" 618 00:55:24,734 --> 00:55:26,475 I said even if I wanted to sell it to them... 619 00:55:26,603 --> 00:55:32,144 Only Jiro knows how to cook it! 620 00:55:32,275 --> 00:55:38,248 If Jiro told me to sell it to them I would... 621 00:55:38,381 --> 00:55:42,454 but I can't sell it to them just because they ask for it. 622 00:55:42,585 --> 00:55:46,533 Everybody loves our rice. 623 00:55:46,656 --> 00:55:50,194 But if they can't cook it, what's the use? 624 00:55:50,326 --> 00:55:55,332 It takes significant skill to cook this rice. 625 00:55:55,465 --> 00:56:00,539 What's the point of buying rice that you can't cook? 626 00:56:00,670 --> 00:56:03,276 This is difficult rice to cook, isn't it? 627 00:56:04,040 --> 00:56:06,350 You can't cook rice like this just with big talk. 628 00:56:23,126 --> 00:56:28,508 We put a lot of pressure on the rice. 629 00:56:29,599 --> 00:56:32,808 The lid itself is so heavy that it takes two hands to lift. 630 00:56:34,003 --> 00:56:37,348 And then, we place a big pot of water on top. 631 00:56:40,076 --> 00:56:46,960 With the type of rice we use, you need a lot of pressure. 632 00:56:48,384 --> 00:56:53,299 I can't think of a single restaurant that puts this much pressure on the rice. 633 00:56:53,823 --> 00:56:55,666 But that's fine with us... 634 00:56:55,792 --> 00:56:58,363 because we can keep using the best rice... 635 00:56:58,494 --> 00:57:01,031 and our rivals won't be able to imitate us. 636 00:57:06,736 --> 00:57:09,239 The temperature of the rice is very important. 637 00:57:09,372 --> 00:57:12,512 Most people think sushi is cold. 638 00:57:16,880 --> 00:57:19,952 But actually, the rice should be served at body temperature. 639 00:57:20,083 --> 00:57:24,828 We've devised techniques to maintain the perfect temperature when sewing. 640 00:57:24,954 --> 00:57:28,800 The temperature and freshness of the fish is crucial. 641 00:57:33,029 --> 00:57:39,742 Each ingredient has an ideal moment of deliciousness. 642 00:57:45,475 --> 00:57:52,984 Mastering the timing of sushi is difficult. 643 00:57:53,783 --> 00:57:58,163 It takes years of experience to develop you intuition. 644 00:58:02,558 --> 00:58:06,973 The sushi must be eaten immediately after it is served. 645 00:58:10,333 --> 00:58:12,540 To explain umami... 646 00:58:12,669 --> 00:58:15,946 It takes more than just a good piece of tuna to create the sensation of umami. 647 00:58:18,274 --> 00:58:19,082 It's when... 648 00:58:19,208 --> 00:58:21,882 you eat it together with vinegared rice and soy sauce. 649 00:58:22,011 --> 00:58:24,013 The umami is brought out through the balance of the flavors. 650 00:58:29,419 --> 00:58:30,830 For example, 651 00:58:30,954 --> 00:58:33,833 when you drink a good beer... 652 00:58:33,957 --> 00:58:35,732 you'll exclaim, “Ahh!" after you drink it. 653 00:58:35,858 --> 00:58:37,804 That's a form of umami. 654 00:58:37,927 --> 00:58:40,464 Or, when you take a bath... 655 00:58:40,596 --> 00:58:44,134 you say, “Ahh!" because it feels good. 656 00:58:52,709 --> 00:58:56,213 The most important part of making good sushi is this: 657 00:58:56,346 --> 00:59:00,351 Creating a union between the rice and the fish. 658 00:59:00,483 --> 00:59:03,862 If they are not in complete harmony, the sushi won't taste good. 659 00:59:03,987 --> 00:59:05,330 The order is also important. 660 00:59:05,455 --> 00:59:08,800 In traditional Japanese cuisine there is a progression in how the dishes are served. 661 00:59:08,925 --> 00:59:11,235 Heavier flavors are served later in the course. 662 00:59:11,361 --> 00:59:13,136 There is an ebb and flow to the menu. 663 00:59:13,262 --> 00:59:17,210 For ten years, Jiro pondered wayst 664 00:59:17,333 --> 00:59:22,476 0 incorporate this concept into his menu. 665 00:59:22,605 --> 00:59:25,552 Seven years ago he formed the structure of the tasting course which he serves today. 666 00:59:25,675 --> 00:59:28,451 From all the fish at Tsukiji market... 667 00:59:28,578 --> 00:59:29,750 he chooses the highest quality fish 668 00:59:29,879 --> 00:59:31,654 and creates the course menu of the day. 669 00:59:31,781 --> 00:59:36,321 I was lucky enough to be the first person to try this course. 670 00:59:36,452 --> 00:59:38,989 When I ate the sushi, I felt like I was listening to music. 671 00:59:39,489 --> 00:59:42,060 Jiro's sushi course is like a concerto. 672 00:59:46,362 --> 00:59:48,774 The meal is divided into three movements. 673 00:59:48,898 --> 00:59:51,777 Classic items, like tuna and kohada, 674 00:59:51,901 --> 00:59:53,847 are presented in the first movement. 675 00:59:55,772 --> 00:59:59,447 HIRAME (HALIBUT) 676 01:00:03,579 --> 01:00:07,288 SUMI-IKA (SQUID) 677 01:00:11,154 --> 01:00:15,159 AJI (HORSE MACKEREL) 678 01:00:22,065 --> 01:00:26,571 AKAMI (LEAN TUNA) 679 01:00:31,274 --> 01:00:35,017 CHU-TORO (MEDIUM TUNA) 680 01:00:38,915 --> 01:00:42,727 O-TORO (FATTY TUNA) 681 01:00:46,856 --> 01:00:50,702 KOHADA (GIZZARD SHAD) 682 01:00:51,160 --> 01:00:57,736 The items in the second movement are fresh catches of the day. 683 01:01:02,572 --> 01:01:06,520 HAMAGURI (CLAM) 684 01:01:06,642 --> 01:01:13,082 Certain items that can only be found seasonally are served. 685 01:01:14,117 --> 01:01:18,395 SHIMA-AJI (STRIPED MACKEREL) 686 01:01:19,789 --> 01:01:23,327 Some of the fish is raw, while some is cooked. 687 01:01:24,026 --> 01:01:27,439 KURUMA EBI (“CAR" SHRIMP) 688 01:01:28,698 --> 01:01:30,439 The second movement is like an improvisation. 689 01:01:30,566 --> 01:01:32,546 It's like a cadenza. 690 01:01:34,303 --> 01:01:37,716 SAYORI (HALF-BEAK) 691 01:01:39,876 --> 01:01:43,847 TAKO (OCTOPUS) 692 01:01:44,247 --> 01:01:48,457 In the third movement, sea eel, kanpyo, 693 01:01:48,584 --> 01:01:50,530 and egg comprise a traditional finale. 694 01:01:52,221 --> 01:01:56,328 SABA (MACKEREL) 695 01:02:00,496 --> 01:02:04,410 UNI (SEA URCHIN) 696 01:02:08,604 --> 01:02:12,211 KO BASH I RA (BAY SCALLOP') 697 01:02:16,179 --> 01:02:20,491 IKURA (SALMON ROE) 698 01:02:20,616 --> 01:02:24,564 There are dynamics in the way the sushi is served, just like music. 699 01:02:27,123 --> 01:02:31,230 You're consuming Jiro's philosophy with every bite. 700 01:02:32,628 --> 01:02:36,508 ANAGO (SALT-WATER EEL) 701 01:02:40,803 --> 01:02:44,717 KANPYO-MAKI (DRIED GOURD ROLL) 702 01:02:48,911 --> 01:02:52,882 TAMAGOYAKI (GRILLED EGG) 703 01:03:03,893 --> 01:03:07,204 He's watching us much more closely than we're watching him. 704 01:03:10,066 --> 01:03:14,310 I make the sushi different sizes depending on the customer's gender. 705 01:03:18,074 --> 01:03:20,884 If I made everybody's the same size. 706 01:03:21,010 --> 01:03:24,150 It would disrupt the pace of the meal. 707 01:03:24,280 --> 01:03:27,693 So, I make the sushi a little smaller for the ladies. 708 01:03:27,917 --> 01:03:29,794 That's incredible. 709 01:03:29,919 --> 01:03:38,134 If the men and women are seated randomly does it make things difficult? 710 01:03:38,261 --> 01:03:42,368 The first thing we do is memorize the seating arrangement. 711 01:03:42,498 --> 01:03:44,910 If Jiro notices a guest using his left hand... 712 01:03:45,034 --> 01:03:47,981 the next piece of sushi will be placed on the left side. 713 01:03:49,105 --> 01:03:51,711 So, you adjust accordingly to that guest. 714 01:03:53,109 --> 01:03:53,553 I'm left handed, 715 01:03:53,676 --> 01:03:54,950 so I understand how left handed people feel. 716 01:03:55,077 --> 01:03:56,920 That's so considerate. 717 01:03:59,548 --> 01:04:02,859 Jiro is making more sushi now than ever before. 718 01:04:04,887 --> 01:04:06,594 Before, customers would start with drinks. 719 01:04:06,722 --> 01:04:08,065 And then they would eat appetizers. 720 01:04:08,190 --> 01:04:10,932 Then they would eat four or five sushi at the end. 721 01:04:11,060 --> 01:04:13,199 And then they would be full. 722 01:04:14,063 --> 01:04:16,566 Now, I only make sushi from start to finish. 723 01:04:16,699 --> 01:04:18,269 I make twenty pieces per person. 724 01:04:18,834 --> 01:04:22,247 Jiro is the oldest chef to have been awarded three stars by Michelin. 725 01:04:24,407 --> 01:04:27,513 He's in the Guinness Book of World Records. 726 01:04:27,643 --> 01:04:32,058 Nobody in their eighties is working day and night like Jiro. 727 01:04:32,581 --> 01:04:37,530 Jiro was given the Meikou Award by the Japanese government. 728 01:04:37,653 --> 01:04:41,601 He went to the award ceremony during the day... 729 01:04:42,024 --> 01:04:44,231 and was back at work here in the evening. 730 01:04:44,360 --> 01:04:47,239 He said he got tired of sitting around. 731 01:04:49,231 --> 01:04:52,474 When we have good tuna, I feel great. 732 01:04:54,103 --> 01:04:55,377 While I'm making the sushi... 733 01:04:55,504 --> 01:04:58,417 I feel victorious. 734 01:04:58,541 --> 01:05:00,418 That's how it makes me feel. 735 01:05:03,446 --> 01:05:05,949 Thank you for the delicious meal. 736 01:05:06,082 --> 01:05:07,857 Take care of yourself! 737 01:05:09,952 --> 01:05:11,158 Thank you very much. 738 01:05:11,287 --> 01:05:13,631 The sushi was so delicious. 739 01:05:13,756 --> 01:05:15,133 Thank you very much. 740 01:05:15,591 --> 01:05:20,199 Until the end, I only want to work with the best fish. 741 01:05:20,996 --> 01:05:25,604 Yoshikazu and I have meetings at night. 742 01:05:25,735 --> 01:05:27,544 I tell him what I want for the next day. 743 01:05:27,670 --> 01:05:30,480 He'll sometimes tell me that there isn't any good fish available. 744 01:05:30,606 --> 01:05:35,055 But he still comes back with enough fish for one day. 745 01:05:36,045 --> 01:05:39,458 I first noticed that good seafood was becoming scarce when... 746 01:05:39,582 --> 01:05:42,324 the akagai started to disappear. 747 01:05:42,451 --> 01:05:44,431 And then, the good hamaguri disappeared. 748 01:05:44,553 --> 01:05:48,091 It used to be easy to get good anago. 749 01:05:48,224 --> 01:05:49,669 But now they're gone. 750 01:05:50,726 --> 01:05:52,763 If you have a sushi restaurant... 751 01:05:52,895 --> 01:05:56,069 You'll have to find substitutes for certain types of fish. 752 01:05:56,198 --> 01:05:58,200 But is there a substitute for tuna? 753 01:05:58,334 --> 01:06:01,474 I don't think so. 754 01:06:03,072 --> 01:06:06,144 Back when I was younger... 755 01:06:06,275 --> 01:06:08,414 there was never a shortage of high quality fish. 756 01:06:08,544 --> 01:06:10,717 In the past, when I would go to the market... 757 01:06:10,846 --> 01:06:17,024 I could see the big tuna that were just cut open... 758 01:06:17,153 --> 01:06:20,066 And I would ask them to bring out the ones I like. 759 01:06:20,189 --> 01:06:21,930 That was true for any fish. 760 01:06:22,057 --> 01:06:26,130 You can't find fish like that anymore. 761 01:06:29,899 --> 01:06:32,675 When we were kids sushi was too expensive 762 01:06:32,802 --> 01:06:35,282 to eat regularly. 763 01:06:39,909 --> 01:06:43,914 Now, they have sushi on conveyor belts and in convenience stores. 764 01:06:44,046 --> 01:06:46,959 Sushi is available everywhere, 765 01:06:51,921 --> 01:06:55,664 which has caused a shortage of fish. 766 01:06:57,793 --> 01:07:00,774 The problem is over-fishing. 767 01:07:02,531 --> 01:07:04,670 The tuna stocks are declining each year. 768 01:07:04,800 --> 01:07:07,610 It takes ten years for them to weigh ten kilograms. 769 01:07:07,736 --> 01:07:11,582 Net fishing and bottom trawling catch everything, 770 01:07:11,707 --> 01:07:13,277 even the young fish. 771 01:07:13,409 --> 01:07:16,788 There should be enforced regulations on catching only bigger fish. 772 01:07:22,518 --> 01:07:24,520 Catching the smaller fish before they've matured 773 01:07:24,653 --> 01:07:28,157 lowers the overall number. 774 01:07:28,858 --> 01:07:34,035 Businesses should balance profit with preserving natural resources. 775 01:07:48,744 --> 01:07:53,124 Without fish, we can't do business. 776 01:07:53,249 --> 01:08:00,292 However, that doesn't mean they should catch all the fish to the brink of extinction. 777 01:08:00,422 --> 01:08:07,567 For posterity we must be conscious of this issue. 778 01:08:26,749 --> 01:08:31,357 In the summer of 201 O, Jiro returned to his hometown of Hamamatsu to visit old friends. 779 01:08:33,222 --> 01:08:35,566 Welcome! 780 01:08:35,691 --> 01:08:36,533 It has been a while. 781 01:08:36,659 --> 01:08:38,036 How are you doing? 782 01:08:39,895 --> 01:08:40,669 How are you? 783 01:08:40,796 --> 01:08:41,774 I'm doing great! 784 01:08:41,897 --> 01:08:43,137 We're still alive! 785 01:08:43,265 --> 01:08:44,505 What are you saying? 786 01:08:44,633 --> 01:08:46,943 This is my oldest son. 787 01:08:47,069 --> 01:08:49,709 He looks just like you. 788 01:08:50,773 --> 01:08:53,754 Thank you for gathering. 789 01:09:00,883 --> 01:09:03,727 When Jiro and this guy were in the first grade... 790 01:09:03,852 --> 01:09:07,800 they were infamous troublemakers. 791 01:09:07,923 --> 01:09:10,062 I wasn't a bully. 792 01:09:10,192 --> 01:09:11,535 He was. 793 01:09:13,195 --> 01:09:15,402 He was the number one troublemaker. 794 01:09:16,231 --> 01:09:17,505 I was number two. 795 01:09:18,667 --> 01:09:22,615 Later, when you were at school... 796 01:09:22,738 --> 01:09:26,515 I was delivering lunches for military draftees. 797 01:09:26,642 --> 01:09:28,644 She brought all her friends to the window... 798 01:09:28,777 --> 01:09:30,085 and they all looked down at me... 799 01:09:30,212 --> 01:09:33,284 and she yelled, “He's the one who bullied me!" 800 01:09:36,051 --> 01:09:36,791 I said, “I'm not just bullying her, 801 01:09:36,919 --> 01:09:38,455 I'm bullying everyone!" 802 01:10:01,010 --> 01:10:05,481 They'll get mad at us if we go in. 803 01:10:05,614 --> 01:10:07,252 You're not supposed to clap your hands at a Buddhist temple. 804 01:10:07,383 --> 01:10:10,193 Of course. Did you know that? 805 01:10:10,319 --> 01:10:12,230 Yes, you don't clap in a Buddhist shrine. 806 01:10:12,354 --> 01:10:13,992 You're going to get in trouble. 807 01:10:14,123 --> 01:10:16,660 It's okay, I'm not doing anything bad. 808 01:10:19,228 --> 01:10:21,230 Where is everybody? 809 01:10:38,480 --> 01:10:40,221 I haven't been here for a long time. 810 01:10:45,888 --> 01:10:47,026 The flowers are dead. 811 01:10:47,156 --> 01:10:49,227 Yes, they are. Just water them. 812 01:10:49,358 --> 01:10:51,565 I guess we were supposed to bring flowers. 813 01:10:51,694 --> 01:10:53,298 Maybe next time. 814 01:11:00,069 --> 01:11:03,516 I don't know why I come here. My parents didn't take care of me. 815 01:11:03,639 --> 01:11:05,016 You shouldn't say things like that in front of your ancestors. 816 01:11:05,140 --> 01:11:06,949 You'll be punished. 817 01:11:08,911 --> 01:11:10,822 Lots of spider webs... 818 01:11:32,935 --> 01:11:36,405 When I was in school... 819 01:11:36,538 --> 01:11:38,745 I was a bad kid. 820 01:11:38,874 --> 01:11:41,218 Later, when I was invited to give a talk at the school... 821 01:11:41,643 --> 01:11:46,524 I wasn't sure if I should tell the kids that they should study hard... 822 01:11:46,648 --> 01:11:52,360 or that it is okay to be a rebel. 823 01:11:52,488 --> 01:11:55,526 I wasn't sure what advice to give the kids. 824 01:11:56,658 --> 01:12:00,834 Studying hard doesn't guarantee you will become a respectable person. 825 01:12:00,963 --> 01:12:03,170 Even if you're a bad kid... 826 01:12:03,298 --> 01:12:06,302 there are people like me who change. 827 01:12:07,469 --> 01:12:09,745 I thought that would be a good lesson to teach. 828 01:12:11,039 --> 01:12:16,512 But if I said that bad kids can succeed later on like I did... 829 01:12:16,645 --> 01:12:19,524 all the kids would start misbehaving, which would be a problem. 830 01:12:19,648 --> 01:12:26,327 Always doing what you are told doesn't mean you'll succeed in life. 831 01:13:10,966 --> 01:13:11,706 There were customers today 832 01:13:11,834 --> 01:13:17,216 that came to eat after seeing us on TV... 833 01:13:17,339 --> 01:13:19,580 I am usually the one on TV 834 01:13:19,708 --> 01:13:21,619 and I'm the one making the sushi... 835 01:13:22,344 --> 01:13:24,620 which is what the customers expect. 836 01:13:26,048 --> 01:13:32,090 They think that Nakazawa is just the guy who carries the fish from the kitchen. 837 01:13:32,788 --> 01:13:35,428 Customers think all that Yoshikazu does is cut the fish... 838 01:13:35,557 --> 01:13:38,299 They think that the staff in the kitchen have it easy. 839 01:13:38,427 --> 01:13:42,273 And they think the master making sushi has the hardest job. 840 01:13:43,932 --> 01:13:45,707 But in reality, the sushi is 95% complete 841 01:13:45,834 --> 01:13:47,575 before the fish is brought out to me. 842 01:13:48,170 --> 01:13:50,446 So, the guy who is doing the least work gets to take all the limelight. 843 01:13:50,572 --> 01:13:52,415 I entrust all the preparations to these guys. 844 01:13:53,275 --> 01:13:55,755 I'm in the luckiest position right now. 845 01:13:56,545 --> 01:13:59,856 Customers still think that he does all the preparations. 846 01:14:01,149 --> 01:14:02,150 They probably do. 847 01:14:02,284 --> 01:14:04,730 They think he still does everything. 848 01:14:04,853 --> 01:14:06,594 But if you think about it... 849 01:14:06,722 --> 01:14:09,464 They're all just doing what I taught them. 850 01:14:09,591 --> 01:14:12,071 Is sushi easily misunderstood? 851 01:14:12,194 --> 01:14:15,505 The person making the sushi is almost like a performer. 852 01:14:15,631 --> 01:14:16,735 It is misunderstood that way. 853 01:14:16,865 --> 01:14:19,402 Compared to tempura or soba chefs... 854 01:14:19,534 --> 01:14:21,639 Sushi chefs are more interesting to watch. 855 01:14:21,770 --> 01:14:23,215 That may be true. 856 01:14:23,338 --> 01:14:24,817 It's like the sushi chef is on a stage. 857 01:14:24,940 --> 01:14:26,385 That may be true. 858 01:14:26,842 --> 01:14:29,345 My job is the easiest! 859 01:14:30,245 --> 01:14:33,749 If I don't keep working, my body will become worthless. 860 01:14:33,882 --> 01:14:36,556 If my body stops functioning, then I will have to quit. 861 01:14:36,685 --> 01:14:40,030 Or if I look too hideous to be here, then I will retire. 862 01:14:40,155 --> 01:14:42,226 It's not up to me. 863 01:14:42,357 --> 01:14:46,999 If the customers see me and think that I look too senile... 864 01:14:47,763 --> 01:14:53,406 If that's what people think, then I will have no choice. 865 01:14:53,535 --> 01:14:56,812 If I stopped working at eighty five, 866 01:14:56,939 --> 01:14:58,748 I would be bored out of my mind. 867 01:15:00,108 --> 01:15:02,179 I would be kicked out of the house. 868 01:15:03,412 --> 01:15:05,756 My family would kick me out for being such a nuisance. 869 01:15:05,881 --> 01:15:09,829 I have been able to carry on with the same job for seventy five years. 870 01:15:09,952 --> 01:15:12,228 It's hard to slow down. 871 01:15:15,023 --> 01:15:18,266 I guess I'm in the last stretch of the race. 872 01:15:23,465 --> 01:15:26,912 The Michelin inspectors said, “Jiro's sushi is incredible every time." 873 01:15:27,536 --> 01:15:31,382 They said, “Three stars is the only rating that is adequate for the restaurant." 874 01:15:34,843 --> 01:15:35,821 Later on, I heard... 875 01:15:35,944 --> 01:15:37,787 During the first year Jiro's was checked by Michelin... 876 01:15:38,647 --> 01:15:40,627 Jiro didn't make sushi for Michelin even once. 877 01:15:42,551 --> 01:15:45,054 Yoshikazu was the one who made sushi for them. 878 01:16:43,578 --> 01:16:45,922 I want both of my sons to continue on. 879 01:16:46,048 --> 01:16:50,019 They both will run their own restaurants. 880 01:16:50,152 --> 01:16:54,567 I will admit I trained my sons more strictly than the other apprentices. 881 01:17:01,897 --> 01:17:06,869 But I did so for the sake of their future. 882 01:17:07,002 --> 01:17:12,918 Not because I wanted to be mean to them. 883 01:17:15,544 --> 01:17:19,651 It's something that I though about from the beginning. 884 01:17:20,215 --> 01:17:23,025 Even if I were to be gone right now, 885 01:17:23,151 --> 01:17:26,689 I know they can go on. 886 01:17:38,900 --> 01:17:46,648 Yoshikazu just needs to keep it up for the rest of his life. 887 01:17:47,342 --> 01:17:48,878 That's what is most important. 888 01:17:49,010 --> 01:17:57,361 He should just keep doing the same for the rest of his life. 889 01:19:14,829 --> 01:19:16,274 Always... 890 01:19:16,398 --> 01:19:19,277 look ahead and above yourself. 891 01:19:22,370 --> 01:19:23,747 Always try... 892 01:19:26,308 --> 01:19:28,618 to improve on yourself. 893 01:19:28,743 --> 01:19:31,724 Always strive to elevate your craft. 894 01:19:32,480 --> 01:19:35,290 That's what he taught me.