[river rat]

Exactly!

It's really amazing how many Japanese are EMBARRASSED to introduce Americans to some of their food --- thinking that the Henna Gaijin (strange foreigner) will turn their noses up or make some stupid comment or insult...

Several Japanese Corporate Executives/Founders have expressed shock at my eating preferences while in Japan...and the dishes I've tried and like, and the places I've eaten.
They expect us to eat only the "Americanized" Japanese food -- but NOT the true native dishes.

My friends have told me that dishes vary by prefecture or restaurant in Japan... No two dishes are exactly alike -- especially barbequed Unagi or Unagi Donbori.. The secret is in the cooking technique/procedure and the sauce.. The judgment appears to support the decision that there is a very small Unagi Specialty restaurant near the train station in the town of Chiryu - Aichi Prefecture, not far from Nagoya --- that is HANDS DOWN the very best in Japan..

I've tried to find good Unagi in America -- and to date have failed. Even here in the San Francisco Bay area - with our large Japanese population, they just don't taste right... Perhaps you're right about the "atmosphere"and their excellent beer....

Semper Fi

[Bear_Slayer]

Perhaps you're right about the "atmosphere"and their excellent beer....

To this day, Sushu/Sashimi falls short without beer - especially Kirin or Sapporo.