so, i just polished off $40 worth of sushi i got at Mitsuwa this afternoon. a tray of uni (west coast, not sure where), a nice size block of big-eye toro (probably 5 generous pieces worth), about 10 slices of tako (very tender) and some wild hamachi. i enjoyed it immensely, and frankly, it was a bit gluttonous.
i've been to ushi wakamaru and soto, but not any of the really high-end places. what am i missing? is the quality that much better? more specifically, i assume what the restaurants serve is of higher quality, but is the drop-off so much that an above-average sushi eater can discern the difference?
i know that the ambience and service are worth something, although i don't care much. perhaps more importantly, there's some value to the knife-work, the rice, the sequencing.
please educate me... i can't be the only one who has done the Mitsuwa run and is interested in the value poposition.
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