> Good cooking doesn't care where you're from. Except when it does. Attention to detail and skills matter. Clientele demographic and competitive pressure matte

> Good cooking doesn't care where you're from. Except when it does. Attention to detail and skills matter. Clientele demographic and competitive pressure matter too. In most survivalist/subsistence businesses, the owner typically optimizes for volume and profit rather than quality. He/she will typically do just enough to appeal to a broad clientele and keep costs low. There is no culture of craftsmanship or perfectionism -- it's just business. The owner is merely trying to feed his/her family... there is a nobility in this, but it doesn't always make for good food. Many suburban sushi joints in the U.S. run by non-Japanese people fall into this category. Good enough to satisfy an American clientele, but not really done to the level of a craft (e.g. the rice in the nigiri falls apart as soon as you pick it up, the vinegar is left out altogether, etc.) Sushi is a craft that takes years to perfect and commands a premium. Truly good places are run by people who know the essence of the cuisine they are serving, and make an effort to be true to it. They don't necessarily have to belong to the culture of origin, but they have to be serious about getting the details right. Such places are typically not run as survivalist businesses.