Tips from legendary Chef Jiro Ono & Director David Gelb

5.1.11 We were at the screening of Jiro Dreams of Sushi yesterday as part of the Tribeca Film Festival. The documentary is a must for sushi enthusiasts. I was particularly looking forward to seeing the fish markets of Japan but the documentary exceeded expectations. The story of Chef Jiro Ono (85) and his restaurant Sukiyabashi left a slightly melancholic but somehow very refreshing after-taste. Here's some note-worthy tips we've learned from Jiro and director David Gelb (which after the movie we bumped into wondering around in Chelsea) > Sushi rice should be exactly at room temperature > To be able to really experience the taste of tuna order lean tuna, as oppose to fatty tuna > There needs to be a perfect ratio between fish and rice > Because of over fishing fish stocks are at risk, so try to eat out once or twice a month at quality restaurants instead of 1-2 times per week > One of Gelb's favorite sushi restaurants in NY: Sushi Yasuda