The best sushi chefs go to school to learn how to choose the right fish, prepare the fish and serve sushi as part cuisine, part art. Do you think there is a buffet style sushi class at any of these culinary schools? Think about it. I went to Todai for the first time out of complete hunger and then realized what I was eating, promptly left and will never come back. The staff was very friendly and responsive, but the sushi was just plain foul---one roll was dry, my spicy tuna roll was warm (I think it had been sitting awhile) and some of the nigiri pieces, well, I couldn't even try them after the spicy tuna. I guess that's what you get down at the buffet, but Blue C does a better job--at least the food doesn't get touched and sneezed on by other patrons, though I am still going to stick with Chiso in Fremont Wasabi Bistro in Belltown, and Sam's in Ballard.
BTW--it's a great concept, but this is not what sushi is all about.
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