There is not as much to appreciate these days as sushi restaurants have gotten commercialized and run by those who haven't spent years in apprenticeship. When I started going in the 70's, as soon as you were seated you were presented with a warm moist towel to clean your hands and were served a cup of green tea and miso soup (at no extra charge). During the experience one or two free dishes were presented by the chef like a side of seaweed or another omakase to try. Needless to say, quality was tops! This was a level of service I've not seen since before the turn of the century. Not to say that can't be found now, but very rare and usually at a price point few can afford.