"Some restaurants still focus on importing a distinctly Japanese experience directly to America. But others understand that American dining expectations, though they may have been informed by Japanese tradition, remain different: Jiro ushered in an omakase boom, but “you have to interpret things [for the audience] so the feeling that’s intended and the emotion come across,” says Harris. For instance, most Edomae-style sushi restaurants in America don’t import fish from Japan, or if they do, supplement it with other more local ingredients — which adheres more to the spirit of Edomae sushi at any rate. Matsuki of Sushi Ginza Onodera in LA also says chefs are more likely to create eye-catching dishes that will play well on social media." - Jaya Saxena
