On 2007-03-19 18:43:43 -0700, Dan Logcher said:

I've had a few sushi chefs tell me that before. When one said this
about saba, I had to kind of laugh and back away. Actually, I had an
ok meal there, but never went back. Any place that won't order saba
because it doesn't sell is not on my return visit list.

that's certainly your perogative, but the fact that any specific item
may not sell well could be more a reflection of the relative
ignorance/ untrained palates of the clientele than it is of the
quality of the establishment.

Right you are!

...but it does seem somewhat odd that
something like saba doesn't move well. then again, i don't care for
saba except when i order batera made osaka style.

I've heard most marginal sushi joints tell me that "experts like me"
like saba but most "Americans" don't like it. Too strong. Hirame? Too
mild. In any case this is the constant mantra of tourist joints.

But to me, that says they don't draw the type of people that will
eat the item I eat. In my opinion, this means the place is less
than satisfactory in quality and selection. My insticts are usually
correct.

That's my take: if their clientele doesn't like saba (read neophyte
gringos that like rolls rolls rolls drenched in wasabi) we are not the
same clientele. I'll never get a surprise, I'll only get fair fish,
little if any toro or uni and so forth.

Saba is the best test I have for many things in sushi bars.
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