[NOTE: This excerpt taken from the always AWESOME Seth Godin blog. Full credit to his experience, insight, and great writing. I read his piece, got the underlying message, but also learned something about Narita airport, sushi, and where to get the good stuff.]
“One of the best airport restaurants I’ve ever encountered breaks my first rule of airport eating. The sushi bar at gate 30 of Narita airport is a special place (though I wish they didn’t serve tuna).
The rice is extraordinary.
The nori is crisp.
The service is efficient but friendly.
They have wonderful vegan rolls, flavorful shiso, and yes, it’s hard to believe but true: real wasabi, grated to order.
My guess is that the very best sushi restaurant in your town doesn’t serve real wasabi. But I digress.
When I was there a few months ago, I apologized to the entire staff.
I apologized to them on behalf of every traveler (many, if not most, from my country) that was dredging this extraordinary product in soy sauce, bathing it from top to bottom in the style created to mask the flavor of generations-worth of mediocre, lazily-created sushi.
The Japanese equivalent of putting ketchup on your food in a fine restaurant.”
Lesson: I’ll never saturate another piece of sushi with soy sauce. I promise.