I’ve had the good fortune to be able to eat at LA sushi establishments such as Mori and Shunji, but can’t help feeling I’m missing something to move from just a dabbling novice to join the more knowledgeable and adept members of this board.
My question is how you advanced to being comfortable and an “insider” in the frankly rather intimidating world of higher-end sushi. For instance, even the most conspicuous gesture of offering the itamae a drink eludes me. Asking the itamae or server enough details about each fish served seems like a terrible faux pas.