re: Sushi in Japan

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So what makes Japanese sushi better than "American" sushi? Is it the freshness of fish or selection?

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Well, freshness of the ingredients is an obvious key factor much like any other food, but I'd say preparation & the pureness of it in general has everything else to do with it aside from that, without sounding too lame. Most sushi chefs there spend years perfecting their craft and take it pretty seriously. For me, the simplicity of traditonal sushi is what made it better: the freshest of fish, perfectly cooked & seasoned rice, a thin brush of soy sauce and a pinch of wasabi when appropriate.

In a traditional Japanese sushi restaurant, you aren't offered any extra wasabi or a small dish to dump soy sauce in for dipping. Every piece placed in front of you is intended to be consumed as presented. You will get the most offensive of looks if you ask for a side of soy sauce or extra wasabi, or ask for them to cook anything. My wife was pregnant during our trip, and she requested everything be torched. They looked at us with the deepest despise, but reluctantly obliged. I'm not sure if Japanese women are told not to consume raw fish during pregnancy, but it didn't seem to matter to the chefs. It seems rather strict, and it is, but goddamn it's good.

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I would think along the coast here, fish is pretty fresh.

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It is, and I'm sure it rivals the Japanese, but we stuff, boil, grill, and fry the shite out of everything. I'm 100% sure we could have some of the most badass sushi in the world, but there's just not much demand for it here.

I hate saying it because I have a soft spot for Waka House, but I'm sure eating sushi anywhere in the southeast US is the equivalent of eating at Olive Garden for Italian...