Meet Jiro Ono a humble 85 year-old sushi master considered by many to be the world’s greatest sushi chef, and owner of a 3 star Michelin 10-seat restaurant located in a Tokyo subway station. His life is somewhat of a tale and has been a subject of a documentary film called “Jiro Dreams of Sushi” created by David Gelb which just recently hit the theaters.

The movie follows the life of Jiro, who is continuously mastering to this day the art of making sushi, striving for perfection, working tirelessly from sunrise to well beyond sunset. Followed by his elder son Yoshikazu who struggles with living up to the legacy of his father. Jiro also discusses the importance of keeping the fish sustainable. He speaks out against overfishing, and is very selective of the fish he uses. By doing so, he is only using what he needs and keeping the highest quality product. Its the inferior quality sushi that spams the market causing overfishing.

It would be a dream come true like many others to be able to have that privilege to eat Jiro creations before he goes. However, although I do not envy his son, I think his story and struggles are equally compelling and I hope he embraces his fathers teachings and becomes a master himself, who will be very proud if he does so. Watching Jiro work with the decades of experience on his side is like watching a master painter adding strokes to a masterpiece.