This is an excellent documentary that I discovered during the 2011 TRIBECA Film Festival. It will make you realize that for one to become a 'expert' in any one thing that they must 'master the skill' and continue to do so. Be sure to have a plate of sushi appetizers to eat during or after the film.
Shooting mostly in the 10-seater basement restaurant Sukiyayabashi Jiro (whose menu starts at around $300 minimum) in Ginza, the feature itself is largely squashed inside the chef’s small, meticulously routine world. Interviews with Jiro, his sons, his apprentices and food critics concur on his perfectionist attitude — not surprising if one is familiar with Japanese reverence for “shokunin” (artisan's) dedicated work ethic.
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