There's a sushi place in Japan that's gotten great reviews even though the chefs only have 1 year of training. The narrative is that they've figured out that ma

There's a sushi place in Japan that's gotten great reviews even though the chefs only have 1 year of training. The narrative is that they've figured out that making great tasting sushi can be turned into something like a formula. Obviously there's some flame wars going on in Japanese media about this, but one interesting point that has risen out of this is that the most difficult aspect of running a sushi restaurant isn't necessarily the skill of slapping fish on rice, but the ability to source your ingredients and judge its quality at the market every morning (I imagine "relationships with the vendor" matters as well). Lastly, my friend who lives in Kyoto had an interesting perspective -- that without the "marketing narrative" of the decades of training going into creating quality sushi, they wouldn't be able to command such exorbitant prices as an industry and thus the myth is tantamount to the ongoing success of the trade.