Jiro rêve de sushi

In a tiny basement sushi restaurant in Tokyo's Ginza district with just ten seats, no menu and no credit cards, octogenarian master Jiro Ono upholds uncompromising standards rooted in shokunin kishitsu. He adjusts plate layouts for left-handed customers and requires apprentices to perfect dishes such as tamago through hundreds of attempts. His eldest son Yoshikazu fears he cannot sustain these traditions, while his younger son runs a separate restaurant offering a more relaxed setting with tables and chairs.