All sushi is not created equal. Just compare what you get at Nobu, Tei An, Tei Tei Robata and the like with the standard fare one nearly always encounters in lesser-priced surroundings. And that revelation isn’t limited to suburban outposts of “hip” chains flourishing with the common goal of serving Grade C sushi at Grade B prices.
While Grade B is a good thing when it comes to unfiltered maple syrup, it’s not going to cut the wasabi with a real sushi snob, nor is Grade C. One will find plenty of both out there. Continue reading