Geoff wrote:
> lazrowp wrote:
> > Most readers in this group have been to @ least several sushi
> > restaurants. I am curious about your "pet peeves" when you are in
a
> > Japanese sushi restaurant. My short-list (not in any specific
order):
> >
> >
> > - Having to ask for low-sodium soy sauce
>
> Green lid a good clue.
>
> >
> > - When the server does not know the brand name of the house "hot
> > sake"
>
> The hot one is rotgut being pumped from a big hot tea-style dispenser
in
> the back anyway, so why bother. Order a premium cold sake or beer.
>
> >
> > - Ordering any sashimi and not having the shiso leaf come w/the
order
> > (instead maybe some regular lettuce.
> >
>
> Shiso is up to the itamae.
>
> > - Not being given a spoon for agedashi tofu
> >
>
> Asked and asnwered.
>
> > - Ordering a roll and it automatically comes in the "inside-out
roll"
> > style. Why, and since when, has inside-out roll style replaced the
> > more traditional seaweed-on-the-outside style?
> >
>
> Delivered as the itamae wants it to be served.
>
> <<snip>>
>
> >
> > Do you have any others? (Please do not mention any specific
> > establishments)
> >
> Waiters who don't know what the cold premium sake choices are.
>
> "Sushi restaurants" (as many in my part of L.A.) where there is not a

> single Japanese or Japanese-speaking waiter or sushi cutter
> (intentionally not using the word itamae here) in the entire place.
When
> I order in Japanese I get a strange look. Zenbu hankokujin desu.
"kankokujin" desho?