My dad was a scientist who did a lot of work in Japan during the 70s. We lived in Denver and he found a little sushi place where he took the family every couple of weeks. It was rare, exotic and the owner was a master sushi chef from Japan, catering to ex pats. It was... an adventure.
Fast forward 20+ years. I recently lived in L.A., with loads of top places, but there might be even more o.k. places in Phoenix, where I now live. In fact, we've got 80+ distinct joints, a few local chains, and sushi bars are now showing up in non-Japanese restaurants, including counterside made-to-order service at some supermarkets. In fact, I saw an ad for a certain chain seafood eatery where they'd train you to be a sushi chef within a couple of weeks.
Meanwhile - I'm speaking to hounds - we all have friends with zero interest in food. But increasinlgy these friends are finding Sushi to be "hip." And we went to a hip place, ordered 18 rolls of the same thing, and it all tasted the same.
- I'm glad we're trying new things, but wonder if we're lowering the bar. PF Panda Blah.
- What about other great Japanese fare?
- We're talking raw fish. People should be LOUD about quality.
- This might be a whole other discussion, but there's only so much fish to go around.
Just wondering your thoughts?