The Japanese seems to have a more powerful radar at spotting what is good to eat. From being obsessed with French cusine (at the peak of French food dominance) to hearding cows that have meat looking more like fat with finely dispersed muscle fibers. A walk in Tsukiji Fish Market and soon you will discover where al the large and high quality seafood caught around the world gets sold.

Last year me and my brother and his local friends went to the fish market in the morning and lined up for a seat at a sushi bar. There was at least 10-20 different shops in the few lane ways that also sell cooking equipment, herbs and garnishes that go well with seafood. This was about 10 am. We waited for about 30 min and were seated on the counter and squeezed close the next person beside you. There could not have been more than 20 customers at one time in this restaurant.

This was the o-toro (the fattiest cut of the tuna) in the 8-10 pieces sushi degustation that lasted about 30 min. Next customer please. I respect that.

The link’s source of information is from Izakaya: The Japanese Pub Cookbook. It has good descriptions of the yakitori culture and has a good bakground information of a range Izakaya establishments in Japan.