i admit i prefer chilled sushi. i learned this a few weeks back when i went to a place that served its sushi at room temperature. this was a real sushi place mind you, it was being served as intended. i had only eaten at a dozen or so sushi places up to that point and all served their nigiri and sashimi chilled (never really noticed the maki, does not make much difference for it, i guess). i was used to it chilled and accepted it as the way it was to be served. but is this the "traditional" way,as one would encounter it in Japan?