Living in California, we get plenty of sushi, however, quite a lot of it is prepared by non-Japanese or chefs who have learned sushi as a cook.
Experience fish prepared by someone who has spent their life learning an art was quite fun. Sukiyabashi Jiro welcomes visitors. They asked if we wanted to start with sashimi or sushi, and if there were anythings we didn't eat.
This was real, traditional sushi. No avocado, no fruits, no deep fried anything. We got a chance to try items that aren't served elsewhere, some very traditional items such as kohada and shako which I'd only seen books.
The food was great. Part way through, I was getting full and asked if they could make smaller portions so I could enjoy all the fishes, they happily adjusted the size of the nigiri. The tamago was the most amazing thing - I've never eaten anything like it. It was light and airy like a sponge cake.
It's expensive, you need to look at this more of a cultural experience and not just a meal. It's a window into Japanese culture. Also, you need to understand the variety of sushi for the Japanese: it's not textures and tastes. Everything from clean bright flavors to oily "fishy" fish and a variety of clams and shellfish. It's not for everyone but its exceptional for others.
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