Director Mark S. Hall begins his documentary by focusing on the traditions and history of raw-fish preparation, as demonstrated by Mamoru Sugiyama, master chef at Tokyo's Sushiko Restaurant. Sugiyama details how it takes seven years to become a skilled sushi artist (two years in rice preparation alone), and this subject would make for a fine documentary if David Gelb hadn't already done so in his far more focused and compelling Jiro Dreams of Sushi. So Hall visits Tokyo's Tsukiji market — the world's largest fish market — with diversions to Poland, the US, Australia, and China, and finally focuses on one of the cuisine's tastiest treats: bluefin tuna, which one observer calls "the Porsche of the oceans." It's also overfished, and on the brink of extinction, which threatens to destroy an entire ecosystem. Good point, but in trying to cover all these topics, Hall casts too wide a net.