AISubs v3.5
The oldest sushi chef in the world, Mr. Onojiro, 91 years old, is holding the world's oldest sushi chef, Mr. Onojiro.
Mr. Onojiro has captivated countless celebrities.
This dandy man visits Mr. Onojiro's restaurant.
"The God of Tempura," says Sotome Tetsuya, who is 70 years old.
Over the past 30 years, the two have gone to each other's restaurants and worked hard.
It's a world that can only be seen by two people who have paved the way.
Mr. Onojiro is one sushi chef, but he holds the front of the sushi with all his might.
If you cover it with your hands, the sushi will sink.
"The God of Tempura," says Sotome Tetsuya, who is 70 years old.
I'm not sure if I can stand losing.
Even though we're friends, we're also rivals.
It's like, "I'm definitely going to beat you."
Which one do you like better, Jiro-san?
Both.
However, Jiro-san is over 90 years old.
Their compatibility is trying to face a new situation.
We're running out of time, aren't we?
We're running out of time.
We always want to do what we can't do.
Even if we can't do what we can't do, we want to do it.
It's a battle of feelings and thoughts.
The two try to raise each other up until the last moment.
There was a promise between them that no one knew about.
On Wednesday afternoons,
tempura chef Soutome Tetsuya
always catches a taxi at this place.
Please take me to Sukiyabashi.
Sukiyabashi?
Yes.
He goes to Ginza
to face that sushi.
Mr. Jiro has been here more than 5,000 times.
I don't think anyone has eaten that much sushi.
I think he makes tens of millions just by sushi.
At that time,
Mr. Jiro Ono, a sushi chef,
was concentrating and getting ready.
Can you bring me some syrup?
Syrup? Yes.
There is no hesitation in trying new things.
Can I have some shimaji mushrooms?
Shimaji mushrooms, yes.
They are quite big, so I think you can eat them.
They are a little hard.
They are a little hard, yes, they are hard.
In the kitchen, the rice has been cooked.
People who don't know the taste of their own can't eat it.
It's a serious competition, isn't it?
I don't mean to eat sushi.
My way of life, aesthetics, care for fish, care for rice,
I put a hundred or two hundred of those things in one sushi.
I feel it is necessary.
There is no one else who can put so many thoughts into one sushi at the same time.
I don't eat sushi, but I go to eat those thoughts.
It's almost time for the day's business to end.
Thank you for your hard work.
Thank you.
The seats are decided and Jiro sits in front of you.
You can see his hands well.
There is no order.
We leave it to you.
Jiro has been polishing the extreme terrain in front of Edo for 60 years.
This is volume 20.
It starts with a pale white color.
It's a sunny day.
There is no conversation at all.
Everything we eat is conversation.
Nothing...
I think we barely spoke for about ten years.
The second can is squid.
Next is island flavor.
The next tuna is red meat, medium fatty, and large fatty three times.
As you eat more and more,
you can see the oil of the tuna flowing through your skin.
There is a world that can only be seen by two cooks who have paved the way for each other.
My father puts all his strength into making that big of a sushi.
He doesn't want anything more than that. He grabs only the surface with all his strength.
If you cover your arms, the sushi will sink.
The inside is fluffy and each grain of rice is floating, so it sinks with gravity.
His hand is very sensitive. It's the most sensitive hand I've ever touched.
It's not stronger or weaker than that. It's precisely determined.
Even in casual play, the master's technique is carried out in perfect order.
My father has his own rhythm.
If you step here, it will definitely be delicious. He's grasping it himself.
He's stepping to see if now is the best or now is the best.
However, Sotome knows that Jiro's sushi is not only seen from the outside.
For example, an octopus.
If you put salt in it, you can eat it for an hour without using salt.
To cut off the fibers and extract soft elasticity and deep flavor.
Shrimp preparation is even more delicate.
Usually, it is simply boiled, but Jiro boils it just before holding it in his hand.
Then he pours water over it, cools it down, and immediately holds it in his hand and takes it out.
We've been doing it at that level for a long time,
so no one can sell noodles.
While we're making one sushi,
we're making 50 or 100 of them and making one.
My father is working the hardest
to make sushi,
more than any young man.
He works harder than anyone else.
It's like a result of hard work.
Maybe it's like Miyamoto Musashi.
- Thank you for your hard work. - Thank you for your hard work.
The endless struggle has been repeated over and over again.
When it ends, a smile spills out.
What's even more tense is when Sotome welcomes Jiro.
I don't know if you're hungry. You're hungry, aren't you?
I'll make you eat a little.
It's not cool.
It's a serious game that doesn't let you relax for a moment.
Good evening.
The god of sushi has come.
He doesn't hesitate and sits down as usual.
I'm always in the first row.
In the first row on the right.
What you're doing over there looks good.
It's cool.
What comes out of it is Sotome's thought process that took half a century to create.
The beginning is a smile.
It's a standard material, but Jiro finds a hidden technique in it.
In the past, it was common for any restaurant to take about a minute to fry it slowly.
However, Sotome did it at 220 degrees Celsius for only 27 seconds.
Only the outside is dry.
It's almost raw, isn't it? In the middle, the core.
If you go like this, it will be fried crispier.
The taste of shrimp has flown away somewhere.
The outside is crispy, and the inside is half raw.
The temperature below is said to be the easiest to feel sweetness.
It's perfect.
The stickiness of the skin is one point.
Fry it until it's barely browned.
Remove the water as much as possible and let the delicate flavor float up.
On top of the new work,
we aim for a delicate point that gives a melting texture and a deeper flavor than raw.
The most enjoyable moment of the technique is the moment of raising.
Jiro grabs a chopstick and waits.
He already has it.
Do you know that Jiro has a chopstick in his hand?
You can see that he is moving from side to side.
Detailed calculations of temperature and seconds provided for each material can be enjoyed.
I'm already holding my breath.
He's counting, isn't he?
There are many long calculations depending on things,
so I don't think you can breathe easily.
I don't think there is such a person.
Thank you for your time.
We're both away from home, so we don't really know if we can keep up.
But we still talk a lot even though we're friends.
People ask me how long I'll be doing this job,
but I'm still young.
So I think I'll last a little longer.
But as long as I can do my best, I can do it.
The two of them live in a world of extreme limitations.
Their honest faces are truly symmetrical.
Jiro is earnest and hardworking.
Do you have any tips for making sushi look good?
On their days off, they visit famous restaurants and try new flavors.
Thank you for waiting.
This is a good sushi for Thai people.
I think there is still something left for craftsmen.
This is not the end for craftsmen.
Craftsmen are doing their best.
On the other hand, Sotome-san...
Hello.
Wow, it looks like a fun shop.
You are very mature.
Thank you.
We have ingredients and cook.
Yes.
We cook and serve customers.
We cook and serve customers without any ingredients.
You are more professional than me.
No, no, no.
I always think like you.
Thank you very much.
Is Sotome-san very popular?
No, she is not.
She is popular.
I give you tempura, but I want you to give me girls, too.
You are very different from Jiro-san.
I rarely talk to Jiro-san.
You should shut up.
Oh, really?
No, you should shut up.
Shut up?
Sushi and tempura are totally different.
Let's go.
Okay, one, two...
Their personalities are also different.
Why do they like each other and become so close?
There, they made a promise that only the two of them could keep.
Let's do it until we're 100 and see how far we can go.
Mr. Jiro started his sushi training at a young age of 26.
In fact, he has overcome his unemployment in his life with one and a half times of effort.
On the other hand, Ms. Sotome, who became a tempura chef at the age of 15,
her sense of taste was highly appreciated and she ran up to him.
Thirty years ago, they met each other.
When Mr. Jiro heard about a skilled tempura chef, he visited Ms. Sotome's restaurant.
Although sushi and tempura are different, the battle for the taste of ingredients is the same.
What surprised Mr. Jiro was Ms. Sotome's anglerfish.
It didn't smell like anglerfish at all and it was extremely fragrant.
There was no way of eating anglerfish like that.
It was much better than the taste of anglerfish.
After that, Ms. Sotome also visited Mr. Jiro's restaurant and was impressed by the deliciousness of sushi.
However, the real surprise came later.
Ms. Sotome noticed that Mr. Jiro's sushi was evolving day by day.
The symbol of this was his small face.
Every time I went to his restaurant, the quality of sushi and the depth of the taste improved and it became more and more delicious.
You have to pull out as much of the power of the fish as you can, and it won't go down. It will only go up.
Then the two of them went to each other's restaurants and a silent conversation began.
Ms. Sotome went to Mr. Jiro's restaurant like every day.
Mr. Jiro went to Ms. Sotome's restaurant instead of the season.
Without exchanging words, they just tasted it and went back to their restaurant and faced their own food.
Ms. Sotome is trying to catch up with Mr. Jiro, who has not evolved for three or five years.
Sometimes they were struck by the taste of each other, and sometimes they made each other growl with pride, and each other's existence made them rise higher and higher.
But one day...
a big weather comes to them.
Jiro fell from a skyscraper.
Fortunately, it wasn't serious.
Jiro began to talk about retirement.
You can still do it, Jiro!
At that moment...
Sotome withdrew Jiro...
and made a promise.
I'll do it until I'm 130 years old.
You should do it until you're 100 years old, too.
I'll do it until I'm 130 years old.
You should do it until you're 100 years old, too.
You should do it until you're 100 years old.
When you're 78 years old...
I'll do it until I'm 100 years old, too.
Mr. Onigawa says you should do it until you're 130 years old.
I'll do it until I'm 100 years old, too.
And they switched places.
The promise that the two of them...
hardly talked about...
was engraved...
deeply in their hearts.
Ten years have passed since that promise.
Their lives are entering a new phase.
Jiro is 91 years old.
He has heart problems, but...
he has a pacemaker and continues to drink medicine.
To protect their precious hands...
they wear gloves all year long.
To train their legs and waist...
they walk to the station every day.
In the corner of their hearts...
there is still that promise.
All I can do is work hard...
so I don't lose to my husband.
They're challenging themselves with a new type of horse mackerel, "ajisu".
They're using horse mackerels that are much bigger than normal.
Ajisu
Because it's fatty and has a strong taste...
it's not suitable for "nigiri".
But...
by salting and soaking it in vinegar...
it softens the fat...
and changes its umami.
Ajisu
This one is bigger and has less fat.
It's good. Our food is good, too. It's far away.
This day, a French food giant, Joël Robchon, came.
Let's start with the new film "Aziz".
But there was a texture that was very interesting and that was just the seasoning and that I appreciated a lot as well.
But Jiro wasn't satisfied.
It's normal, you know.
It's rare for me to say "yeah" like that.
And if I really like it, I'll say it again.
Jiro continues to evolve at 91 years of age.
But where no one could see him, his parents were definitely sneaking up on him.
I don't know about the customers or the people next to me.
I don't think our young people know about it, but it's different from when you're young, isn't it?
As you get older, you lose moisture in your hands,
and it's easier for rice grains to stick together.
As you get older, it changes completely.
Even if you do it like this now, sometimes it doesn't change.
And sometimes you can't even move your hands on their own.
You can't do what you have to do anymore.
There was someone who noticed this change.
It's Sotome.
You can see it well, but somehow you go up and stick together and try to take it out so you can't see it.
If you somehow stick together, you go too close and don't show it.
I'm trying to cover it up and I'm trying to fix it.
If you can't cover it up, you can't.
I have it too.
This year, 71 years old, Soutome-san has also begun to feel a kind of humiliation he has never felt before.
Even though he was called "today's number one", he was always encouraged by Mr. Jiro, who was always one step ahead of him.
The promise they made that day contained a strong feeling.
I'm going to make it.
If my boss makes it to 100, I'm going to make it.
That's what I want to do, and that's what I've always been doing.
Jiro's back has been chasing him.
Chasing him was Sotome's life.
March.
On this cold rainy day,
something strange was happening to Jiro.
In the evening.
It got cold in the evening.
That's when I knew my heart was beating fast.
Ever since my heart condition got worse,
when the weather got bad or cold all of a sudden,
my heart started to hurt.
A worried disciple prepared a chair for me.
Mr. Jiro, who has decided to stand during business hours,
will not sit down.
However, the situation was more serious than expected.
Yes, this way, please.
Yes.
This is the lead of the pacemaker that's in there.
This is how it moves the heart electrically.
If you look at it like this, you can see that the branch that comes out of here is a little narrower.
Maybe it's because it moved too much, or maybe it's because of the pressure.
I don't know for sure, but at times like that, you can't help but reject it.
You can't help but be afraid of it.
You can't help but be nervous.
You can't help but be afraid of it.
Because of the weakening of the heart, work had to be restrained a little.
Please take a deep breath.
Yes, please come in.
Yes.
It's not easy to rest at night, so I'll rest a little in the afternoon.
As long as there were no special circumstances, the afternoon business was left to his disciples and he decided to run it at home.
Hello.
Excuse me for disturbing you, Jiro-san.
No problem.
If possible, I want to hold sushi with these hands until I'm 100 years old.
But is it a dream that will never come true?
Jiro-san was getting younger and younger all of a sudden.
It's boring, isn't it?
That's why it's better to go to a shop and work, but you don't have a body for it.
But isn't it about time?
I want to work harder, but...
Jiro's work has become only at night.
- Welcome. - Yes, sir.
- Room 901. - Yes, sir.
- Room 702. - Yes, sir.
- Room 603. - Yes, sir.
- Room 604. - Yes, sir.
- Room 605. - Yes, sir.
Something unbearable seemed to be approaching Jiro.
Thank you very much.
Even so, Soutome continued to go to Jiro's shop.
Even if my father is not there, even if I am lonely, I go to Jiro's shop.
After all, it is a rule of one's own.
Mr. Jiro pulled me up to my father's house.
I can't see. I can't see anyone or anything,
but I always feel like I've been pulled up to my father's house.
It's something you can't see with your eyes, something big.
Now that I'm dead, I can't catch up.
If I'm alive, I'll catch up someday, but I can't catch up with the dead.
I'm getting farther and farther away.
It's getting bigger and bigger.
- Does it expand in you? - That's right.
- So you want me to be healthy forever? - That's right.
Soutome-san took up his brush.
This letter is for Jiro-san, who is enjoying himself now.
He seems to be a little sick himself, so I hope he'll get a little better.
So I want him to stay there somehow.
It's been 35 years since I met my father.
We've never met outside of each other's shops,
but would you like to have a cup of tea with me for the next hundred years?
Sotome Tetsuya.
I'm sorry for disturbing you even though it's your day off.
Not at all. Thank you for coming all the way out here.
I'm sorry.
It's weird, isn't it?
There's a painting I'd like to show you, Mr. Jiro.
It's by a painter from the Edo period, Ito Jakuchu.
How old is he?
I think he's about 85 or 86.
What Jakuchu continued to paint was the radiance of life that lives its fullest in nature.
This butterfly doesn't have a wing.
These two are all tied together, but they don't have a wing.
I was wondering if it had a wing or not.
I was wondering if it was hiding behind this picture.
And when I looked closer, there was a firefly here.
The firefly has a wing.
The firefly caught it.
This one is flying smoothly, and the other one is fluttering.
What Sotome showed us was a butterfly trying its best to fly, even with a wing removed.
It's a key to your health to stand there at least once a day, right?
Some people say that if you hold it and it falls, you'll die.
That's best for you, and it's better for the environment.
But for you, it's okay.
If it falls like this, it's like you're on top of a snorkel.
If it falls all over me, my face will get stuck in the oil.
It's hot, so I thought it would be hard for me.
I was wondering if you'd be able to pull it out.
All right, if it falls the same way, I'll put my face in the batter and then in the pan.
Then I'll be a legendary tempura craftsman.
Is that what you're talking about?
I'm just kidding.
But if you don't do that much, you won't be able to pull it out.
They kept talking without stopping.
In April, Tokyo's cherry blossoms were in full bloom.
Sotome kept going to places where Jiro wasn't.
One day...
Jiro came out in the afternoon, too.
He said he wasn't feeling too well.
Jiro went back to his room.
The first meal was white curry.
I don't put my intuition into it. I just taste it.
My condition is not yet safe.
But Mr. Fujiro says that his thinking has changed.
If you can't move your hands as you like, you can use your hands as much as you like.
If your hands are dry, you can wet them as many times as you like.
Just hold it.
Just taste it.
The silent conversation of just the two of them began again.
THE END
(EPISODE FOURTEEN, "WHAT IS HAPPENING TO ME?")
My father suddenly said, "Huh? What's going on?"
I said, "Nothing's going on."
Well, I guess you could say that.
If it's like it is today, you'll be fine when you're 100 years old.
(SOUTOME)
He's really...
You're fine too, aren't you?
We always want to do this for each other.
Soutome is polishing his arms again today.
One day, in order to get rid of that person...
(EPISODE FOURTEEN, "WHAT IS HAPPENING TO ME?")
In the end, Jiro-san told me about his future.
My dream is...
I'm working and I suddenly collapse and I want to die.
Well, I guess it's the worst kind of food.
The most delicious, the most sushi-like ingredients...
You can't eat it raw.
You can't eat it grilled.
You can't eat it boiled.
The best way to eat it is to boil it and eat it.
Bravo!
If I were born and if I could make it in time, I'd like to be a sushi chef.
I don't have a job.
Should I say I work here?
An inbound company.
Tourism industry.
For Japanese and foreigners.
Yes.
My friends who live with me now say they want to invite more tourists to Japan.
That kind of work seems fun.