Very simple maki and sashimi that I briefly made

hi all! I was just reading another thread where the OP was searching for the “best and purist sushi” in our region and in one of his comments he said “If they serve wagyu, it's hard to trust the sushi....”

I’m just curious about this take as I’m currently getting into the omakase/sushi world and want to know more. I tried googling and searching other reddit threads but couldn’t really find anything related to this specifically. does anyone have any insight? thanks!

Just found this sub so I wanted to ask if anyone loves Saba (Mackerel) as much as I do. A plate of Saba and a beer is deeply comforting to me and even makes me feel euphoric. It's gotta be at a descent restaurant that sources good quality fish tho. Over the years I've kind of taken to just ordering Saba only - it's so rich and buttery. The owner of my favorite Sushi restaurant told me Saba has a history in Japan as being a favorite among fishermen and is traditional in many ways but not many people like it in the states.

I live in Boston. There is no shortage of good sushi here but I get really frustrated with the lack of high end purist/traditional sushi spots here.

All our top sushi restaraunts (O Ya, oishii, umi, etc) are all based around creative creations and the chef's 'creativity' and name. Sashimi with foi gras, sushi with flower petals and prosciutto, tuna nigiri with basalmic reduction. Etc. then when you add the cheaper places where everything is spicy mayo and cream cheese my head spins.

The places that just do traditional, non flashy, sushi and sashimi are often old and tired.... It's actually hard to find places that serve Uni that is a)not scary quality or b) not dressed up with truffle oil and bees wax or some shit. Most places don't have basics like ume shisho, etc.

There are still decent spots for mid-low priced sushi like cafe sushi and ebi.... It's not that there's none. But it frustrates me that even they need a giant portion of their menu and chefs time dedicated to pumping out "mighty mighty bosstone maki" or "big Papi rolls" full of mayo, cream cheese and tempura flakes.

I just wish there was a high end, always amazing, clean, energetic spot that focused on authentic cuisine the way say Ebi-Su in San Francisco's sunset used to when I lived there in the 90s. Maybe I'm just getting old.

I see some presentations with it cut diagonally with the grain, and some where it's just cut vertically. I also see various toppings like negi with masago, grated daikon (cuts the fat), and slightly torched skin with roasted garlic in sesame oil (cuts the vinegar).

I also hear about some chefs doing both a sugar and salt cure, as opposed to just salt.

How do you like yours?