I imagine some of the long apprenticeship is building networks and backers. It can't be easy getting investors for a new shop or building relationships with top quality suppliers if you are an un-proven entity. Should it take 8 years? Well, at what age do most sushi apprentices start out and is it their first job? A profitable restaurant also requires some finance and managerial background which younger apprentices might need to learn.

Do Japanese schools (still) post academic rankings for each one of its students based on test score? Perhaps that's part of the mentality of thinking a recommendation on a list must be good, even if you haven't experienced it firsthand or understand the qualifications involved?