Everyone I've ever met who has been to Japan acts like they know everything about sushi because of it, yet most of them recommend the crappiest of sushi restaurants to me (like the non-Japanese owned ones the focus primarily on Americanized maki). Why is this? Do some people just straight up not have the ability to taste the difference between good and bad sushi? Do they not understand the dynamics of freshness of fish (or other ingredients, like tamago) and what goes into making properly-made sushi rice? I seriously don't get it.
更新1:
jenna, no. Maybe, scientifically speaking, some people straight up cannot taste the difference, and if that's true, I'd like to know.
更新2:
This question was actually answered today. Just like there are crappy burger and hot dog joints in the USofA, there are crappy sushi restaurants in Japan. For whatever reason these people refuse to go to the better restaurants there; I think that THAT is because they actually cannot tell the difference in quality.