Yesterday, I went to sushi Taichi. Chef was quiet stressed by the number of visitors not speaking Japanese ...
About half of a sushi experience is the contact with the chef and with the regulars, listening to the flow of things is what makes a sushi-yasan charming. It is of course difficult to realise, as some people just plan to enjoy suchi's taste. But it is especially important for small sushis like Taichi. I remember some Chowhound discussion about grumpy chefs (to foreigners) ...
I do not know how to pass such message, I realise how difficult it is to say, but as Chowhound has a large public, I thought I could post it here : if you are not speaking Japanese, better target relatively large sushi yasan (for ex. Sushi Ko Honten Ginza ). You will have excellent quality sushis, environment and service (english speaking menus, ...). And if you still want to enjoy smaller shops like Taichi, consider going together with someone who speaks Japanese - it will definitely be a nicer experience anyway.
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