A few famous sushi chefs have become unofficial bullies. I can understand why. In Japan, sushi apprentice spend one year alone learning how to make the sushi rice. This includes proper seasoning and fluffing the rice. Hence, when they see patrons incorrectly devouring their creation, they simple cringe with disgust.

In an insightful article in Wall Street Journal titled Sushi Bullies, the baffling question remains why patrons continue to dine at these destination.

one obvious reason,
AUTHENTICITY

In the Bay Area, there are only a handful of authentic Japanese owned restaurants. My guess is that over 90% of the Japanese restaurant in the Bay Area have are owned by Chinese. Sushi fanatics find these hidden gems and relish at devouring sushi from well trained sushi chefs that understand the authenticity and complexity of sushi.