Do go outside your comfort zone
"Try uni! For some people it's an acquired taste, but it's incredible and there are different levels [of flavor], from funkier to sweet. Another more advanced fish is ankimo, or cooked monkfish liver. If you like liver or foie gras, it's really good stuff. Jellyfish is also absolutely delicious -- when I had it for the first time I was expecting it to be very soft, but it's actually crunchy and reminiscent of cucumbers."
Do trust your eyes
"Use your eyes. If the fish doesn't look like a bunch of glistening jewels or the color looks off, like it's oxidizing or turning brown (or even if it just looks super wet and waterlogged), then it's not fresh."
Do pay attention to cleanliness
"We clean the restaurant top to bottom a few times a day. It's really important to be as polished as possible. If I walk into a place and it's dirty or disheveled, and they can't be bothered to keep up appearances, then what are they doing with the fish where you can't see?"