My own experience has been that the sushi shops will often have both an akadashi for thems that likes the more fermented red style (I think that is why it is stronger) and something more mild for those with a yen for the more more sappari flavor. Sometimes both are not available the same day but are will be offered on different days.

I still think a good Shirasu pizza is the answer for the discerning palate though. Of course that brings into question the Italian vs. the Japanese position in the pecking prder to which earlier reference was made.

Mike