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Originally posted by ERCougar
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But I wasn't disagreeing with you, I was agreeing because I relate, just to a different food item. I rely on a steakhouse in mostly the same respect I do a sushi chef making sashimi: to have access to and/or know how to pick quality pieces of meat that are typically not available to me or I don't know how to choose with as much skill. The level of ability it takes to prepare each is not beyond what most of us are capable (though I know a lot of steakhouse use instruments in preparation that a lot of us don't have access to).
I don't disagree that coming up with rolls and/or combinations takes a greater level of skill and ability than just slicing off some sashimi -- I like those things as well. But in the same way steak eaters can be purists (when I do eat steak, I'm not putting much on there; a little salt, maybe a little butter), the same works for fish, you know? Rolls are great, but a good piece of all the variations of tuna/salmon/mackerel/etc. taste pretty amazing on their own, and in some of the things you order at a sushi place, you really want to taste the fish. Or at least I do.
To me these are fairly comparable ideas. I'm just more willing to go out and pay at a restaurant for sashimi than a steak because I like it more.
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