I can taste the fish quite well with soy sauce and wasabi. The saltiness raises specific flavor profiles and the wasabi kicks as those profiles are coming down. Don’t put your mouth feel on someone else unless it’s identical (it’s probably not).
The more important difference is the quality of the meal. I’ll do whatever I want with low- and mid-tier meals. I don’t know about you; my dining out budget isn’t regularly hundreds of dollars a plate so it doesn’t really matter what the chef intended they can’t express it that well at that price point.
