As someone who loves Sushi and could eat it every day if my wallet would allow, it’s embarrassing that I’m ignorant about what makes a great sushi chef. Obviously, experience, and proper cutting technique but as someone who has enjoyed all types of sushi from the todai and worse buffets to omakase at Sushi Zo, Sassabune and Q, (not ursuwa too pricey for me) I don’t really get how a good chef can really enhance the fish itself. I’ve watched Jiro loves sushi and respect a sushi chef with a lot of experience and a devotion to perfection but can someone please educate me on how a precise cut can enhance the piece of fish other than aesthetics? The reason I ask is because for example, if I buy a hunk of Salmon sashimi from mitsuwa and bring it home and chop it up over sushi rice, am I a moron for not being able to discern the flavor downgrade of this method as opposed to eating it at a restaurant?
For me I have tiers of sushi spending since it can get pricey very quickly.
Do it at home- cheap and effective, although looks ugly
Ayce- some very decent ones in the SGV (around 30 bucks)
Great Value lunch deals (Sushi Gen sashimi platter 17 bucks, Kazunori etc)
High end omakase (Sassabune, Zo, Q) (200 and less)
There’s nothing worse than getting mediocre sushi that doesn’t wow you and realizing the bill is getting close to “Could have omakase’d it” range!
Anyhow, I realize this post is all over the place, but point being, besides the freshness of the fish itself, how does making the proper cut actually enhance the flavor of the fish when it goes into your mouth?