Jiro Dreams of Sushi is an intriguing look into the life and methods of the world’s best sushi chef that will touch hearts and stomachs.

Jiro Ono is 85 years old. His restaurant Sukiyabashi Jiro (located in Tokyo) sits only 10 people, has a waiting list of up to a month, and asks for hundreds of dollars for a 15 min eating experience customers will never forget. In fact it’s so good, that the restaurant won the prestigious 3 star Michelin review.

Yet such prestige doesn’t come overnight. As documented by Davil Gelb in Jiro Dreams of Sushi, the success that Jiro has attained is thanks to artistry, innovation and ball busting hard work. But it’s not success that drives Jiro, but perfection. This is a man who still strives to better himself every day. He simply lives to cook and loves it.

Gelb delves into all facets of Jiro’s professional and personal life, and it’s a fascinating tale all around. Not only does Jiro reveal and painful past where both parents left him at a young age, but he also talks about the impossibly high standards he not only sets for himself, but for his staff.

This work ethic is also stressed upon his own sons, both sushi chefs. While the youngest Takashi owns his own restaurant, Jiro’s first born Yoshikazu continues to work for his father with the hope of taking over the reins. That doesn’t stop from Jiro dispensing the tough love.

It’s all for good reason. Watching Jiro work with the decades of experience on his side is like watching a master painter adding strokes to a masterpiece. Gelb captures it all, from the sourcing of fresh high quality ingredients at numerous markets, to the preparation of food from the kitchen staff, to Jiro’s last touches of artistic excellence.

When those lucky enough to sit at Sukiyabashi Jiro taste the final product, it’s clear that the hard yards have been worth it. Jiro may dream of sushi, but it’s his work ethic that’s made him a master of it.