Sushi is mostly a street food in the United States. Fish, meat, vegetables, and even cheese are placed on top of the firm rice. Roll into a roll, add salad dressing, cut into sections, and ready to serve to guests.

A roll of more than ten pieces of sushi usually costs eight to fifteen dollars.

This kind of hastily made sushi usually tastes useless and you swallow it one by one when you eat it. The only expectation is that the fish is fresh and the sushi doesn't fall apart.

But real sushi is not like this. Real sushi is an art as smooth and delicate as the tea ceremony.

The God of Sushi is about Jiro Ono, a sushi master who has devoted his life to sushi.

His shop is called Fin. It can only accommodate ten people. It is simple but clean and located in an inconspicuous small shopping mall in Tokyo. But although it is inconspicuous, this restaurant is a veritable three-star Michelin restaurant. If you want to eat here, you have to make a reservation several months in advance.

Every day of Fin's life begins with purchasing the freshest seafood at Tsukiji Fish Market, then processing the seafood, baking seaweed, steaming rice, and finally welcoming guests. There is Erlang, Erlang's eldest son and a group of apprentices in the shop. Everyone is calm and does their job conscientiously. Pickled fish for pickled fish, fried eggs for fried eggs, the result of everyone's labor is combined to give the diners a delicious meal as wonderful as a symphony.

The movie says that tasting fin food is like a symphony, because the flavor intensity of each piece of sushi, the placement of the sushi, the size of the sushi, the speed of serving and the order of serving are all matched according to the preferences of each diner. The reason why a symphony sounds good is that it perfectly combines the characteristics of various instruments, and under the guidance of the conductor, they sound at the same time, thus producing a highly harmonious sound.

If one of the dozens of musical instruments has the wrong rhythm or pitch, the entire piece will sound weird and boring. The listener's ears can feel the difference, and so can their taste buds.

What I admire most about Erlang is not that one meal can be wonderful, but that every meal can maintain the same high quality. Fin rarely rests, and after operating for many years, it stands to reason that no matter how autonomous a person is, he will have to stay in bed. However, every meal of Fin is carefully prepared with the same process, and the taste is maintained at high quality. This kind of maintenance is the most rare thing.

I recall that many restaurants in Shanghai were amazing the first time I went there. The second time I went there they were still delicious but the taste had deteriorated a bit. The third time I felt like they were just mediocre. After that, even though I felt it was a pity, I would never come back again. That's the difference.

Erlang said that he persisted because he truly loved this job.

He was a bad boy when he was a child, had a bad relationship with his parents, and had a bad temper. No one would have expected his success at the time. But decades later, he succeeded with his persistence.

He said that success cannot be achieved by following the rules or getting excellent grades, only love can.

Perhaps so.

The God of Sushi is a very excellent documentary and movie. Not only does the story have smooth lines, the pictures are exquisite, and the materials are diverse, but it is also appropriately matched with symphony, showing Jiro as a vivid and approachable sushi master. The image is drawn.

I wonder if I will have the opportunity to go to Tokyo to try Jiro’s sushi in the future?