sushi theory
A few weeks ago, I went to dinner with a coworker of mine, George. George is the most serious connoisseur of sushi that I’ve ever met (not counting sushi chefs themselves). We just went to the sushi place across the street, but George has developed a relationship with one of the chefs there, and that transformed the experience into something different. For one thing, this was the first time I saw someone hand-annotate the a la carte sushi menu to request a combination of sashimi, sushi, and hand rolls. Plus, we wrote in a sushi roll that wasn’t on the menu. A whole new world! Afterwards, George and I discussed our various theories of what consisted of levels, or dividing lines between various sushi eaters. First, I present my general theory of sushi diner progression: