I don't mean to whine, but I reeaaally miss the fish. I miss the generous cuts, at moderate prices, that melt in your mouth. Sushi, even good quality stuff, is no big thing in Japan. It's neither precious nor pretentious (though it can be, at the sorts of expensive restaurants I don't go to). It's not haute cuisine. It's basic, and in Tokyo it was everywhere. My favorite place to eat it was at the jam-packed lunch counter at Midori sushi in the Mark City mall in Shibuya. I'd get take-out from the little sushi shop on the Hiroo shopping street. I'd grab minced tuna-and-scallion rolls from a supermarket cold case - the label on the plastic box would note the exact time the roll was made (that morning) and a "best before" time (later that day). I was not picky, because I didn't have to be. You don't have to spend a lot of money on sushi in Tokyo to be happy. (If anybody reading this knows a decent sushi restaurant in New York's Westchester County that won't break the bank, please post a comment below!)
Snapper. Salmon. Mackeral. With pickled ginger.
Salmon, cucumber and crab topped with avocado, mayo and roe; Midori's idea of a California roll
supermarket sushi platters, priced around $12 each
unagi and a raw veggie salad riding the sushi train at a kaiten joint on Omotesando
a food show vendor's plastic samples look good enough to eat