For example, at Sukiyabashi Jiro you get whatever the chef has prepared for the menu that today. Part of this is practical, the fish that will be used is usuall

For example, at Sukiyabashi Jiro you get whatever the chef has prepared for the menu that today. Part of this is practical, the fish that will be used is usually purchased that very morning, and part of it is the quality of the restaurant. This isn't unique to Japan's concept of "choose to leave it to the chef" (omakase). [0] https://www.sushi-jiro.jp/dining-at-jiro/ https://www.sushi-jiro.jp/dining-at-jiro/