Thank you for all the replies to my sushi/sashimi "theory" question. Certainly you've given me much to think about, which is wonderful. I love thinking about food. =)
Follow-up question to this: in sashimi/sushi, where does the chef's skills lie? This may seem like an extremely naive question, but a friend, who doesn't like sushi, has stated:
"How good really is the chef (e.g. Nobu Matsuhita)? If good sushi is good fish, shouldn't all the praise go to the fish then?"
What's a good reply to this question? Where is the chef in all of this?