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Takashi in Salt Lake City is one of the best sushi restaurants I've ever experienced. The owner,Takashi Gibo, is very creative and understands texture pairings and proper fish slicing to get the most out of the proteins. If he's there and on the knife, you are going to get something very good.
Tako in Colorado Springs has great rolls.
I did have some remarkably good sushi in Oakland one night, but I can't remember the name of the joint. The Uni was very fresh and their amaebi was well done.
Other than that, most sushi joints are about the same - marginal and generic at best meant to cater to fat bodies trying to jam as much shitty, ill-prepared rolls doused in over salted soy and wasabi powder paste into their gaping pie holes as fast as they can.
I stopped going out for sushi a long time ago. It kinda turned into golf - a bunch of people who are half-assing it and shouldn't really be doing it ruined the whole concept of what it's supposed to be about. Plus, with the boom in it's popularity (and a bunch of slap dicks making it for the masses), it's really ruining the quality of fish that is currently available. When all you have left is farm raised Tilapia and Salmon that is so grotesquely fat with horrible flavor due to the corn feedings, you can thank all the shitty Korean, Chinese and Gaijin sushi joints spread out through the world.
If you are interested in watching how sushi should be done, I'd recommend taking a look at "Jiro Loves Sushi." It's on Netflix and shows how a proper sushi joint should be run.
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