Before landing in Tokyo I was perfectly content with a plastic tray of wannabe sushi from the supermarket. Not any more. The preparation, presentation and consumption of this oh-so-subtle symphony of flavors, textures, aromas and colors and its accompanying description raised my culinary bar to previously unscaled heights. A caress of freshly “grated over sharkskin” wasabi and a fingertip of sweet/salt over the most perfect inch-wide filet of Deep Sea …