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Originally Posted by 6793026
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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Quote:
Originally Posted by Z3guy
your rationale is like saying how can a Aston Martin be better than a Ford, when the both use Bosch as a main supplier. Have you been to Tojos?
I guess Gotham or Hys steak is the same as getting a steak from Denny's...they all buy from the same supplier.
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Decent restaurants will order from good suppliers like Angel Seafoods, Central Boeki, Hi-To, etc. Those suppliers do not sell low grade fish! If they do, they will give you a choice. Any Japanese restaurant who wants to serve good sashimi/sushi will only order from them. If all you have is speculation of how the Japanese restaurant industry works in Vancouver, please do not comment.
Granted, wild caught fish do have variations in fat content. Sometimes the tuna isn't as fatty as it should be, so any chef worth his/her salt will not serve that tuna...maybe mixed in with spicy sauce to serve as spicy tuna sashimi, but never by itself. This of course, will tend to add to the overall overhead costs so most cheaper places will not do it and serve the not so fatty tuna anyway. To me, it was a matter of pride to not serve crappy food, but a majority of people will not notice.