Why is it that only some sushi restaurants serve certian fish with ponzu sauce? My favorite way to eat fish such as halibut, sea bass, katsuo (seared bonito), albacore, etc is with some minced scallion, shredded daikon spiced with chile powder and a drizzling of ponzu over the top(and without soy sauce).
The ponzu, in my mind , enhances the flavors of the fish, especially milder ones such as hirame and sea bass.
As a former regular of Nozawa in LA (which is very traditional Japanese) I had gotten accustomed to eating fish dressed with ponzu. Is this a traditional practice? If so, why don't most restaurants use it?