Reading on a mobile? Click here to watch the video

My frequent family trips to Japan while growing up ultimately led to my fascination and admiration for the art of making sushi. After college, I saw BBC's Planet Earth, and immediately thought it would be great if someone made a movie like that about the world's best sushi chef. I have always felt that sushi is the most visually creative food, and a sushi chef the ultimate showman. So I embarked on a tour of Tokyo's greatest sushi restaurants with renowned critic Masuhiro Yamamoto and discovered the famed restaurant Sukiyabashi Jiro. Once I had met Chef Jiro and eaten the most delicious sushi of my life, I knew that this man would be the subject of my film.

In addition to the amazing sushi, I was intrigued by the fact that not only is he still working at 85 years old, but his sons still work for him. The son of an alcoholic father who was on his own since the age of 10, Jiro has dedicated his life to mastering his craft and providing an environment where his sons can thrive. It's a very difficult business, and to build the clientele to allow you to provide the quality that Jiro does is not so easy. I'll point to what Jiro mentions in the film, which is that 95% of the preparation happens in the kitchen before he even gets there. That's an amazing testament to what a great teacher he is. His sons have picked all of that up, and the quality of Jiro will always be there with them.

In a difficult business where fish supply is dwindling and the cost of ingredients is rising, Jiro has gained recognition and a loyal following by mastering the art of making sushi in its purest form. I had the opportunity to taste Jiro's sushi while shooting the documentary, and the experience was flawless. What sets Jiro's sushi apart from the rest? The big difference is the rice. In my opinion, a lot of sushi restaurants outside Japan – even the high-end ones – overlook the rice. Jiro's is a little more vinegary than we might be used to and served at body temperature. It is cooked at very high pressure, which allows it to be fluffy; but at the same time, each grain retains its shape. So when you eat it, you get this wonderful blend of fish and rice. Jiro has mastered it. It ends up tasting like something completely new.

To make Jiro Dreams of Sushi, I spent eight weeks in Tokyo over the course of two years, gathering footage and delving headfirst into Jiro's world. The editor and my long-time friend, Brandon Driscoll-Luttringer, worked closely with me to bring out this man's story, looking to illustrate how his work ethic had shaped his character and that of his sons. Although it is very much about the sushi, this film is not simply a foodie documentary. It's the story of a man who has devoted his life to mastering a craft.

Jiro's refusal to quit reminds me of my grandparents, who still rise at 5am every morning to write. This is why they are still so sharp. Like Jiro, they never stop improving. This act of propelling oneself forward and never looking back is one of the main themes of the film.

I hope you enjoy watching my documentary, Jiro Dreams of Sushi. I'll be back on Monday 14 January to answer your questions, so please post them below!