[ics]

The cost of decent sushi is:

- The owner going to the market every morning to select what he thinks are the best fish and then haggle for them - Bringing it back, holding it until a customer orders without letting it spoil - When ready, preparing it extremely quickly so that it doesn't lose its flavor at room temperature and so that nobody gets sick - The apprenticeship of the owner's employees (or his past apprenticeship if you'd rather)