Quote:
Originally Posted by yuujirou
I don't doubt nor deny that there are some, if not many, out there that would love nothing more than to seek the best sushi possible. There are all kinds of those people for different foods. But, I was speaking more specifically of the fabrication of sushi, and how many "itamae" these days don't respect sushi for what it really is. Either because they treat it as nothing more than a job, or because of limitations set by the owners.
If that many people really knew "what sushi is" then why do we have so many cruddy sushi restaurants? And why are those cruddy ones thriving so well?
The reason why most restaurants suck, is because either the owner doesn't know shit about sushi, and just takes the cheapest route he can to keeping the business open (i can think of a few restaurants like that here), or the itamae just doesn't know what sushi is.
As to why they thrive? Simply because they cater to Americans. And... well.. any cultural food that is altered to cater to the masses of another culture... usually sucks...
Of course, this is all how I percieve things, and yes, it is a generalisation. So if you feel otherwise, please share.
|
I have never been to Texas, so i don't know how things are there.
However, here in Portland and Seattle and the rest of the Northwest your description applies as a minority. There are cheap sushi restaurants, and nice sushi (and Japanese) restaurants.
I am not going to try and convince you any further. If you have never been to the NW you don't know what there is in the way of sushi. (On the coast, Japan-trained chefs, etc.) then you don't know. San Francisco is awesome, too for sushi.
So again, talk about your city or state, but please don't say "America" when crapping on the American sushi scene.