Sushi and sports bars? A natural fit? You tell us. In the meantime, you can find Sushi Pop (even the name advertises how superficial it is), beside the giant screen sports bar at the entrance to Mandalay Bay’s restaurant row. Neither ELV, nor his staff, will be bumping into you there anytime soon.
In Los Angeles, $3,000 tuition now gets you two entire months of training (and presumably) a certificate as a real, live sushi chef — suitable, no doubt, to make Walmart-worthy tekka-maki to your heart’s content.
As ELV has noted, the training in Japan takes ten years.
Read all about it here, and prepare to get depressed.
For those of you who didn’t read my “Mexican Mediocrity” rant a few weeks ago, today on Nevada Public Radio, I humbug my way through a commentary on how awful our Mexican restaurants are in this neck of the woods, and on how little my listeners seem to know (or care to know) about what constitutes decent, somewhat authentic, Mexican grub.