Whoa guys, let's take a step back here.
We're throwing a lot of analogies around and I don't think it's helping anybody get informed.
Here are 3
distinct properties:
- Cut (back or belly?)
- Grade (Yes, there are different grades, but I don't know what they are called.)
- Fish Species (Wild Sockey vs the gross farmed orange slimey stuff. Both could be "select" grade.)
- The restaurant's treatment is the final dimension.
- Do they serve you the end bits?
- How fresh is it?
- Are they cutting it properly against the grain? Or do they have some cheap untrained chinese hands doing the cutting?
- Heck, if they knife is sharp? Are you bruising or sawing the fish tissue.
- Storage temperature and moisture level. Freezer burned fish? Ick.
- Storage isolation so conflicting flavors don't merge.
You guys seem to be blurring the line between these.
Allow me to sort you guys out?
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How can Tojo's toro be second to none, when most of the decent Japanese owned restaurants in Vancouver all order from the same suppliers? It's all marketing.
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Reason 1 through 4, pick one?
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yes it might come from the same distribution but places like richmond sushi buys the lowest grade where tojo's buys decent and better sushi grade fish. You will never see the cheap ass salmon you eat at richmond sushi being served at tojos. It's not marketing, it really comes down to a better sushi grade.
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Fish Species: Farmed Atlantic vs Wild Sockey
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If you must know, Ebisu & Kamei Royale also order the EXACT same quality as Tojo's. Except Tojo stamps his automatic-instant-price-boosting name on it therefore your mentality is adjusted to think it's pure awesome simply because you paid triple the amount and "the man himself" cut the same slab of fish for you.
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Obsideon, I mean no offense, just trying to help the other guys out here...
Grade = Same
But any of the other factors I listed
can and probably differ.