You’d think this documentary about an obsessive sushi chef couldn’t possibly be real, but Jiro Ono is absolutely genuine. At 94 years old, he still works his Michelin three-star restaurant in Tokyo with meticulous precision, sourcing the same tuna supplier for decades. His refusal to innovate and relentless pursuit of perfection in every grain of rice feels like a character study, yet it’s a faithful portrait of one man’s lifelong devotion to his craft.