Originally Posted by bocastephen

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.