Internationale film festival in Auckland this month.

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The story goes something like:
Jiro trained Shiro who ran off to Seattle,
 started one of the first sushi joints
in the city,and trained Taiichi,
 who now runs his own sushi shop.
Jiro also trained his son,
who works at Sukiyabashi Jiro
 and (one assumes) plans to take over the business
 once his octogenarian father retires (which, according to Jiro,
is when he dies).
The end result of the discussion between Jiro and his son and Taiichi
and Shiro was a glimpse at two similar but culturally divided
 looks at the state of sushi today and beyond.
Throughout the two hour interview,
there was a palpable tension between the traditionalists
(Jiro and his son) and the American trained Taiichi
and Americanized Shiro.Aside from
heated moments discussing nigiri preparation

and training of sushi chefs, the discussion
also veered into the effects of globalization and
global warming on
where fish is caught and how traditional seasonality of
certain species
 of fish is shifting.

Jiro-san, hand on mouth

Jiro's hand

Jiro-san

Jiro and his son

Jiro-san, hand on face

Son

Son, in a rare fit of laughter

Shiro-san, from Seattle

Shiro-san

Shiro-san and Jiro-san

Shiro-san

Taiichi-san, from Seattle, trained by Shiro-san