> That was also the first place where I had 'not possible to be any fresher' sushi - orders were placed at the fish tanks on the first floor, restaurant was ups

> That was also the first place where I had 'not possible to be any fresher' sushi - orders were placed at the fish tanks on the first floor, restaurant was upstairs. You really don't want "fresh" sushi. Freshly-caught raw fish has all sorts of parasites and bacteria in it, which is why almost all sashimi-grade fish is flash-frozen to kill the parasites. In addition, like most things, sashimi tastes better with age -- which is why most sushi restaurants will dry-age their fish (which also ends up tenderising it). Freshly caught fish can be quite tough, because the muscles go into rigor mortis. Usually fish is kept for a few days before it's ready to eat. I agree with the other commenter which said the fish tanks where there to be misleading.