I don't like the flavor of wasabi, and find that soy sauce more covers up sushi than enhances. Most of the sushi chefs who've served me have been neutral or positive about this, but I've never visited a real monster - one of the chefs who judge your every move.
Is there any chance this would be seen as philistine behavior? Or am I (as I myself see it) actually paying tribute to the chef in seeking to experience his unadorned un-"enhanced" work?
I've read before on this board that top sushi chefs DO give demerits to those who fill their soy sidecar and do the massive dredge. But what about none at all?
I've posted this on LA rather than General Topics, because the more "demanding" sushi chefs are in LA, and I'm specifically wondering what I'd expect from Nozawa, et al on this.