Chef Aki Kawata opened his first sushi restaurant over three decades ago, after growing up in the family business. By that time, the first English language book on Sushi had been published, featuring food prepared by him exclusively. In a day when a typical American wouldn't have known sushi from a dead goldfish, Aki had lines out the door with people wanting to get the finest in sushi.
Aki won't serve anything unless it's using the finest ingredients. He had things on the menu that you won't find anywhere else. Back when he opened his first restaurant, not many people knew much about sushi, and his patrons these days realize how much they can learn about sushi despite what they thought they knew.
I never would have thought of ordering a combination meal where the chef chooses for me, but that's what many customers do these days and I might do that next time. Even though I hadn't been to one of Aki's restaurants in about six years, he remembered the types of things I like and was able to tell me what I had and hadn't tried before.