‘Nobu’ review: Less about the sushi master, more about a sexy global brand

It takes a little more than an hour to stem “Nobu” for a long time to deal with a point of complexity, not completely bitter but not sweet. Nobu Matsuhisa, the famous sushi master, performs quality control in one of his restaurants. The poor chef is very badly sweating in the test, and it will not need soy sauce soon enough. Its layer continues to send it again: cut the garlic garlic more accurate. Why is this a pile of raw crude crude? Why did you draw line From salt instead of a point? The scene goes painfully. After a few minutes, Robert De Niro-investor and co-founder early-dominate a special board meeting with concerns about extreme growth. They are not the disturbing waingro confrontations from the “heat” but on the field.

Trust, accuracy and a kind of reputation is in the heart of the Matsuhisa Foundation. These are difficult things to make a documentary. But this is the reason why Nobo needed to come to Beverly Hills for his concept to root-not only any Los Angeles but during the era of the eighties of the lunch of power and eating in spending. Spago Wolfgang Pak He appeared in the film of the director Matt Tyernaor, half the break, as he has long been lifting his friend sitting next to him, but he does not express the essence of his revolution: their high -end brand. You hope you will spend more time on this conceptual idea, which you can can barely eat money.

The DOC type, which looks like “Nobu” often (as most of the targeted personal files of food lovers) is the gentle timeline of a modest genius and a man every day coincides with just flying. Matsuhisa is visited with active local axi owners, performs a lot of hugs and personal photos with his employees, and visits his roots in Japan and Peru. There are family interviews and fragmented to Alaska, where, years before there is a night waiting list consisting of 300 people, and an early restaurant from its derivative fire-the bad craftsman (cut off Tyrnauer to the title of Anchorage). These wrong beginnings in some way lack suspense. He thought about suicide, then came to California.

The food is initiated by: two black cadds with Missu, sensitive panels of thin, delicate, tampering herbs. All of this is a crazy and delicious creation. However, regardless of the former dining editor in Los Angeles Times, Roth Rachel, Those who witnessed the rise of Nobo As happened, there are a few camera sounds that speak directly to Matsuhisa gifts with the form. 2011 “Jiro dreams of sushi” He does a better job in providing intimate discipline of cutting and forming. More certificates for the experience of eating in Nobo would have helped this as a less advertisement.

“Nobo” is a strangely interested movie with the community -eating experience. We hear about the way in which its sushi work stations (“stage”, which Matsuhisa calls) and this is essential to the performance on here, as well as removal. Something clicks when the movie goes to NoBu Malibu and visits the Cindy Crawford, which adorns “Cindy Rice”, a dish he invented for her, the list. There is deep mutual gratitude between them dating back to years. Appreciation for fine things? There is no doubt. Game to get to know the game? definitely.