Someone said it well a few posts ago -- I think the lack of very high-end sushi reflects more on supply rather than demand. It's not easy to replicate the quality you find at the best places in NY or LA (or Japan). The chefs who are trained at that level who go to the US tend to go to NY or LA first.
I think if Naomichi Yasuda decided to open a flagship restaurant in SF, it would probably be very popular.
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