There are some people who have to work hard at their calling, and then there are those who have sushi thrusted upon them.
Why, oh why, did I not have projects like this thrusted upon me in my font-of-useless-information days? (Okay, so those days never left…)
The Cliff Notes of the above link are as follows: a New York paralegal is requested to find a better sushi joint in midtown Manhattan. Being a good little doobie, she opens up her personal can of Campbell’s Kick-Ass and writes a three-page memo that puts to shame any previously recorded recommendations on Midtown sushi.
If this effort of hers doesn’t get her a raise, it’s time to turn the towel in. There simply is no justice, otherwise.
Tokyo sushi is a-whole-nother kettle of fish.
Sushi here is not merely a high-class delicacy; it’s a way of life. Except at the most expensive sushi restaurants, you won’t find much in the way of California- or Western-style sushi creativity.
What you will find, at any quality shop from a quickie kaitzen-zushi shop to a class joint, is good, fresh fish. In general, no frills, no spills, and no rubbery fish. Tasty cuts, older Japanese men as the chefs, younger men as their helpers, and women of all ages serving drinks and cleaning counter-tops.
Sushi is different in so many ways, it’s almost not the same thing. But then, realize that a quality cut of tuna is a quality cut of tuna. Pop that scrumptious toro in your mouth and sava da flava.