Has anyone seen this documentary? I just saw this recently and I found it very interesting from a food level and from a cultural level. I just wanted to see what folks on this forum thought about it. The quest toward that level of excellence in your craft was certainly inspiring to me (and how I look my own job), but would I want to spend over $400 for a meal--I'm not sure--to me it goes back to the idea of diminishing returns. Sort of the same idea of how much nicer is a $200 bottle of wine versus a $50 bottle--I've had both and quite frankly I'm quite satisfied with the $50 and the $150 in my pocket.
In that vein, can a $20 piece of tuna be that much better than a $3 piece of tuna. Obviously, it's more than just the fish...there's the rice and how's it cut and what part of the body it came from as well? Jiro's sushi was beautiful in its simplicity and purity compared to American-style sushi, which is now done up with all sort of other things that the actual flavor and texture of the fish has taken somewhat of a backseat.
I'm curious about other people's thoughts about this.