Originally Posted by
jib71
I think the crucial differentiation is in the imponderables outside of rice, neta, sauce and wasabi. When a truly great chef has perfected his knowledge and skills in each of those four elements, and in the combination of all four, that's when he's ready to tackle the fifth element. That is where the ineffable soul of sushi lies.
(Yes. This is horse manure).
That said, I do love the smell of gizzard shad in the morning. It smells like .... Tsukiji.
Then there's the 6th element. What individual diners like or don't like (not horse manure). I could have the best X in the world - and like an ok Y better - simply because I like Y better than X (fill in the blanks with your personal likes/dislikes). Robyn