Hold the Special Sauce

So, there is this place.
I like to go there for my sushi fix.
It's almost like my very own Cheers- they know me. I know them. I know their food.

... or at least, I used to.

Until my trusted sushi chef moved from his place of my comfort to the kitchen and a new sushi chef took his place behind the counter.

Oh, dear.

It has not been the same.

I've has lively discussions about yellowtail and whitemeat fish (I was later vindicated, by the way... I KNEW he gave me the wrong piece of fish!). Presentation is slightly different and is taking some getting used to.

But there is one thing... the special sauce. Oh. No. Just, no. I don't care if it's suddenly "traditional." There has never been special sauce on my yellowtail sushi before & darn it, it displeases my sensitive pallet!

The first time I saw it, I just stared at it... horror struck. What was this reddish-pinkish goop on my perfectly lovely fish? I couldn't eat it. I wouldn't eat it. I made my dining companion eat it. And then report to me. (spoiler: it was a no)

The only special sauce I really want to deal with has the word soy in front of it, thankyouverymuch.

So, in conclusion- always remember. Hold the special sauce. And please, Dear Sushi Chef.... come back. Please. No, really. Please.