I think of Sushi-gen style (famous sushi place here in L.A.): superb
fish, a little wasabi, rice, full stop. No ponzu, no Sriracha sauce, no
gunkan-style tobiko with yuzu or ume flavor, no crunchy roll, etc.

But I prefer some variety, so if I want to spend $50 for lunch (no
alcohol) I'll sit at the Sushi-gen bar and admire the neta. Otherwise,
our usual Saturday night place ("Sushi of Naples" in Pasadena) is just
fine. Some "traditional," some more innovative. I think the fish should
inspire the itamae - if he wants to put a few drops of lemon juice on
the suzuki or a dash of ume salt on the pompano, he should go for it.