fish-to-rice ratio in sushi
when it comes to sushi, for me the shari is the most important thing. these days i feel they tend to put too much fish on top so i can't really taste the rice. i always want to ask the chef to just put in more rice / cut the fish smaller, but it gets kind of awkward to ask chefs (in general) to adjust their prep in a major way, i guess
which high end places have a relatively low tane-shari ratio? preferably, with the rice perfectly seasoned and in good temperature too (not too warm).