$1000 for raw fish and rice

>Not comping plates of sushi

a cook at what restaurant, what background, style of cooking and CIA or Chicago?

really curious what kinda chefs say this, only the kind that come from community college or some dingy line cook gig say this generally

[spoiler]Japanese food is kind of shit[/spoiler]

A fool and his money are soon parted.

>$1000
Quit lying you fucking faggot

Im a cook that works alone 60 hours a week at a real pizzeria/italian restaurant/diner. I do everytging including the ordering. Sushi grade fish is unregulated and is a lie, with 95% of it coming in frozen.

It was prepared by a celebrity chef.
Stop making this thread pls.

Wow, all that sushi came from one Galapagos tortoise?

Nigga he does this in coastal Japan not some retard Italian restaurant in America.

But why is he a celebrity? I've seen his work and it looks good. But what does he do that makes his the best in the world?

Watch the documentary if you want the deets. Basically he's been doing it his whole life and he's a master of everything sushi from rice prep to plating. The textures are always right the flavor is always balanced etc. It's a small joint and he definitely makes his business as being a status symbol for the rich to eat really really good sushi without having to interact with poors.

>But why is he a celebrity?
Someone thought he was good enough to make a film about.

>But what does he do that makes his the best in the world?
Why not watch the film and find out? Basically, he's more picky and anal about ingredient quality and details than most other high-end sushi chefs, which is saying something. He's just a very very very picky perfectionist.

He hates poorfags, that's pretty much it

Sounds pretty interesting. I'll have to watch the movie.

Was his place always so expensive or did he raise prices only after he became popular? I mean the location isn't exactly glamourous, no?

woah, so cultured.....

He admits to using frozen fish dude, he prefers it

Not cultured dipshit. It's terroir. Using local ingredients to make actually fresh and good food. Only posers attempt to be cultured by using foreign products or "exotic" things.

As if they can't make italian cuisine ingredients in the US? Get fucked, hipster.

All high-end sushi uses frozen fish. It's done on purpose to improve the flavor and the texture of it. The freezing time and temperature are carefully regulated, it's a lot like dry-aging beef.

Muh freshness with sushi is a misunderstanding. Most species aren't supposed to be served "fresh". They're aged to enhance flavor and texture.

This kind of thing is very Japanese, a lot of their michelin starred restaurants are like this. One I went to was on the fourth floor of a nondescript block of offices and flats down some sidestreet. Chefs have a tendency to set up somewhere small in the early days and stay there forever. They don't really relocate in order to expand, they just focus on improving where they are.

This is a very Asian thing in general. I saw it a lot when I went to Japan. The lack of actual buildable land meant that things were very often sandwiched together so your maid cafe would be a private space shared with two different businesses in the same building much like apartments.

They can make italian inspired dishes but cuisine changes when ingredients do. Trying to import everything from elsewhere to recreate a cuisine always ends up being a hollow endeavor

This. And you hear it from many different types of chefs. I can recall several times I watched a cooking program in which the chef had trained in france, then moved back to their home country, only to find that the ingredients (usually produce) weren't appropriate to the task so they ended up either switching to a different style of cooking, or they ended up going full hardcore mode and started farming their own vegetables to get around the problem.

I went to Sushi Nakazawa with a friend to celebrate a new job and holy shit was he going overboard about how good it was while we were eating it. Literally making like orgasm faces during the tuna omakase course. Pretty sure he was only doing it to convince himself that it was worth like $300 (it wasn't), as the staff and other diners clearly were weirded out by it.

what? prepackaged sushi is fucking terrible, one of the biggest step ups you can do in food is going from prepackaged to restaurant sushi

Oh yeah also he thinks that "umami" means "tasted good" rather than "tastes savory/meaty", and he described the dessert course as umami "cause it's so good" even though it was really just sweet.

He still uses frozen fish, dumbshit.

Damn, those girls are professionals. I would have been projectile vomiting if I were in their shoes.

I don't think he really set out for that. He has a small place and it's simply supply/demand. He became the focus of some hipsters after getting a michelin 3 star rating. So he had the rating plus a movie. And the guy probably spent enough time as an autistic worker that he deserves the success. But michelin is thought to pass out ratings like candy in Japan as they want more of their tire market.

I had to buy a guy a pac of cigarettes for him to blow me, so you tell me...

You are so fucking wrong. I want you off this board.

>buy sushi at price
>receive sushi at price
where's the scam, the price is fucking there

fits a comfy little cliche of "old man in subway shop working night and day for the perfect sushi"

It's like $400, not $1000

It's not a scam if it's comped.

#EatLikeYouMeanIt

nigga come to vancouver and i'll give you a food coma from sushi for under $50 quarenteed, no matter how fat you are

100%... but the dude knows how to play supply vs. demand, hype vs. the target demographic.

>was
did he ded?

I saw the whole series when it was posted somewhereorother. I'm pretty sure the local retard home brought their entire contingent to the "meet the cheerleaders" event. Not joking, there were many many obviously Down Syndrome guys in the photos, along with a rather small sample of "normal" fans.

Not to mention all the fish is frozen at sea because they are out for a few weeks at a time...

Actually $300 is the price for high end sushi in Ginza in Tokyo.

Jiro's only famous because of his autism and he had a documentary made after him, he is by no means the best sushi in japan though and there are far better in the same area as him. Speaking as someone who ate at a few high end sushi places.

Like any of you children would understand artisan anything. Go talk about something else. Like gaming or masturbation.

You're like listening to world famous asshole The Movie.

I PUT A FISHY ON RICE :DDDD

yeah, it is 10,000

You sound like you're from Mississippi. Am I right? You live in poverty somewhere.

Why rice? Why not Okinawan sweet potato?

You sound like a pretentious faggot

I understand how good sushi can be, and $300 for a unique world-famous restaurant is not bad at all

Better than being a generic faggot like you obviously are. Don't understand why you bother drawing breath.

Flyovers don't understand that's for several courses.

While watching it, I found myself drawn into the mystery of this man. Are there any unrealized wishes in his life? Secret diversions? Regrets? If you find an occupation you love and spend your entire life working at it, is that enough? Standing behind his counter, Jiro notices things. Some customers are left-handed, some right-handed. That helps determine where they are seated at his counter. As he serves a perfect piece of sushi, he observes it being eaten. He knows the history of that piece of seafood. He knows his staff has recently started massaging an octopus for 45 minutes and not half an hour, for example. Does he search a customer's eyes for a signal that this change has been an improvement? Half an hour of massage was good enough to win three Michelin stars. You realize the tragedy of Jiro Ono's life is that there are not, and will never be, four stars.

The thing is, it's quite often said that his sushi is highly overrated. Good but there are better places for less money, with much better service. I've read that the rice is actually overly vinegary because he makes an older style. And I can appreciate his dedication and autism or whatever but there are countless sushi chefs in japan with that same autism. So why him? What makes you people hold him up as some god of sushi? The Michelin stars? The documentary? I think if I had the money to blow I still wouldn't go because his sushi isn't the best, his location isn't the best, and his service clearly is lacking. It just seems like a contrived experience. And I just really don't like the guy. Is he even passionate or is he just a sperg obsessed with muh honor and legacy. He basically ruined his sons life. Fuck that old turtle.

>you people
You mean like, the entire internet?

It gets a lot of media attention because it's world-class sushi literally located in a "hole in the wall" inside a subway station and it has a great back story. Like anyone with two brain cells to rub together, he charges what the market will bear, which is substantially more than perhaps a place with a less appealing back story and a more expected "high end" locale.

If you can't see why Jiro is appealing to mainstream foodie culture on a very fundamental level, you're either a tryhard pretending to be more "sophisticated" than you really are, or you have autism. Yes I used the word "foodie" without any attempt at irony, I hope that upsets you.

Also,

here

is

your

reddit

spacing

u

mad?

do Veeky Forums NEETs think that this guy is obscure and known only to other 4channers? japan is like the second largest economy in the world, get a grip and stop pretending you're not a delusional weeb.

Obama gets 1 ice water. Everybody else gets none!

yakuza money laundering

Oh so you're a mexican

Did you watch the documentary? They select it fresh from the wharf daily. When he got too old he started sending his first born son. Depending on the type they may let it rest at a very cold temp for texture or etc. But to just say he uses "frozen" fish is objectively wrong.

It's partially this but there's other reasons for it. Some really fancy establishments are on invite basis only, so it makes sense to put them out of the way. They can be way more expensive than a typical michelin restaurant

This is why people hate the word

seek help

is your friend that cancer looking guy who opens his eyes super huge and rolls his eyes like hes having an orgasm and speaks chinese at chinese people who couldn't give a fuck less

packaged sushi is shit

this man knows

Wow this is some heavy autism. I don't know why you think I implied the only people who know about Jiro were the people in this thread, because I said "you people"? I'm specifically refering to people in this thread because that's how a conversation works.
>If you can't see why Jiro is appealing to mainstream foodie culture on a very fundamental level, you're either a tryhard pretending to be more "sophisticated" than you really are, or you have autism.
Lolwat? I'm being the opposite of tryhard and faux sophistication. I'm weighing the cost of the meal against the end product, location, and service and determining that its not worth it. If I was being a tryhard I would be extolling the artisan virtues of special sushi folded over a thousand times, and talking about what a spirtual experience. If it was a million dollars would you still say it's not overpriced? Everything has a value, and for me, the fact that you can get better tasting sushi, for cheaper, with better service, and you don't have to look at japanese professor Farnsworth, makes me consider his sushi overpriced, regardless of the fact that this man CLEARLY has unlocked some profound secret that other sushi chefs have not.
And yes I can as a matter of fact see why he appeals to "mainstream foodies" aka easily impressed Netflix watching redditors like yourself.
>It gets a lot of media attention because it's world-class sushi literally located in a "hole in the wall" inside a subway station and it has a great back story.
Ah, so it's a gimmick, I see. Like I said, contrived. I don't care about his dedication nor his unyielding standards. 100s of sushi chefs are easily as poor passionate. He's not special. He was on TV and he got a meme award.

>Speaking as someone who ate at a few high end sushi places.

how can you afford it?

$300 isn't anything for a once year treat if you're even making over the median income. If you've saved up money for a trip to Japan even saving an extra $1000 isn't much

It is. You're not really going to notice the difference between $50 sushi and $300 sushi. Its just for the show and atmosphere by someone who has been doing it so long.

You can usually make your own sushi at the same tier as these expensive places. A lot of people get discouraged because they literally forget to put the rice vinegar sugar and salt into the rice.
I've had home made sushi by some 19 year old white kid compared to 150 dollar sushi from the most praised place in nyc and they are virtually the same. If anything store bought nori(seaweed wrap) is fresher.

A lot of what you pay for is appearance to be honest.

You've never actually had good sushi if you think the fish you're buying from the supermarket can actually compare to what you get at a high end restaurant. Normal consumers typically get what those restaurants pass over even when you're buying at a high end market.

Not him but I've had both and they're close. You're being deceived by the weebs. Theres no such thing as 'wrong tastebuds' either so don't pull that card.

.... Where did I say anything like that. The only thing I said that was storebought was the wrap user, you're getting super defensive here. Also you're an idiot if you think restaurants in nyc that charge 80 dollars for a single roll use only the highest end of ingredients.

>deleted the evidence after getting BTFO
you are trying too hard, weeb

Can you define 'mid tier places'? Low being gas station frozen sushi, and high tier being quality?
I mean it's fine to have an opinion but no one knows your measurement scale...

You are aware that there are other sources of fish than a supermarket, right?

You can catch it yourself. You can buy it from a dedicated fishmonger. You can buy it from a specialist wholesaler or even visit a fish market...you know....just like sushi chefs do.

>You've never actually had good sushi if you think the fish you're buying from the supermarket can actually compare to what you get at a high end restaurant
Restaurants don't get a secret stock of better fish, user.The only thing they might get higher quality, if they spend enough, is bluefin, as it's typically auctioned.

I didn't delete them some faggot Jiro dickriding mod did. Fuck him and fuck you. And fuck jirok

I live in Japan and the sushi I get at mid tier places in the US (spending about $50 a meal) tends to barely be better than what you can get at the nicer grocery stores or at best Chiyoda sushi. Never been to a high end place in the US, but there is a clear difference even in the mid tier so it seems like a big waste of money in the US.

I think what throws off most people is that when they get to Japan and eat at an ok it doesn't usually blow their mind. But once you start eating it day in and day out it becomes apparent the quality difference

Mid tier was defined right there in the same fucking sentence. $50 a meal, obviously a sit down place

This. What if the same prime tenderloin you pay 90 dollars a plate for 1/3rd a pound of only costs a restaurant

Yes but you said that's the only kind that you've had... a sample size of 1. I'm sorry but I just don't think you have experience in this despite living in japan.

Can you describe what made it worse and japanese better. Authenticity? Theater of the mind? Texture? What

Where do you think a sample size of one comes from? Do you think I never had sushi before moving to Japan? the 15-30$ a meal places in the US aren't worth even discussing because the mid tier places places in the US simply aren't that great. I said I had never been to the higher end $80+ places in the US because I moved to Japan after college for work and it seems not worth it to get sushi there now that I know I can get sushi of higher quality in Japan.

15-30 dollars for a roll is pretty cheap. 80 dollars a roll is when it starts to get serious. So I'll direct you to this anons post-

Quality of fish, consistency (evenly seasoned, no hard kernels of rice), texture of rice and fish, precision of cut (maguro is cheap but good but a lot of chefs fuck up and leave in a hard chewy chunk), correct application of wasabi, and really importantly temperature of fish. Most places in the US serve the fish refrigerator cold which is fucking terrible for sushi.

>people who have been doing it for generations are better at it than some dude from queens who also has to know how to make 30 other things
youre not very sharp are you.

You're replying to the wrong person

>"His cooking skills are amazing!"
"Cooking? The fish is fucking raw."
>"Perfect mix of ingredients."
"You mean the raw fish and rice?"