Originally Posted by
lobsterdog
There is a difference between the traditional edomae sushi style that Jiro prepares and the typical style and taste of sushi served in the majority of US sushi restaurants
I'm not saying that the sushi you get at Sukiyabashi Jiro is the same as you'd get at a shopping mall in Cleveland. I'm just pointing out that the term "Edomae sushi" covers both those offerings. You don't get to redefine a common Japanese term just because you went to an expensive sushi restaurant once.
I'm not redefining a term - the issue isn't the term, it's the application of that term by the restaurant. Edomae (traditional) sushi has very distinct preparation standards, specifically around the texture and flavoring of the rice - and it's the accurate preparation based on historical standards that separates Jiro from other sushi chefs, and this is the reason visiting his restaurant is worthwhile.
Sure, I can get very tasty sushi at other high end restaurants in Tokyo, and sure, the salmon sushi at Mushashi's in Seattle at $1.85 a piece tastes pretty darn good - but these places don't focus on continually perfecting the historical or traditional preparation of edomae. That difference is what makes Jiro a worthwhile restaurant to try at least once during one's travels or residency in Tokyo.
Lots of people rave about Robechon - I was taken to his restaurant for dinner at the MGM and while the food was tasty, it didn't really blow my socks off or meet the hype, and the chef was rather snarky with my host who is a well known pastry chef and knows Robechon; and I don't plan to go back. For me, I'd rather spend the 350 at Jiro than Robechon.