Certainly not, it’s just that carpaccio is pretty much defined by being not-cooked beef, so it just sounded odd - a bit like aubergine carpaccio, which is also nice but grates on the ear slightly.
Interesting thread.
As another fan of raw fish, I figure it’s worth mentioning this: I’m going with some family members on a fishing trip to Alaska in late summer. Most of the salmon we pull out of the river will be put on ice to be hauled back to the lodge for professional processing, but I’m hoping that at least one of the fish will be cleaned and eaten for lunch on the spot, because I’d like to carve off a hunk and enjoy some cannot-possibly-be-fresher sashimi. I may cause my meat-and-potatoes family to freak out a bit, but oh well. 
No, but not far from it. The type of people I’ve seen acting all important with their sushi were usually white college girls with designer clothes, tiny handbags and huge sunglasses. They’d sit there (they usually seem to be in groups of 4 or more) glaring at everybody else in the place, taking tiny nibbles of their maki and not holding their chopsticks properly, fumbling with every piece.
I have done this many times when I lived there, and it is awsome. Nothing better than fresh-out-of-the-river Red salmon sashimi. I enjoy fresh roe as well, mixed into scrambled eggs or hot rice.
I remember… I had an exquisite Bento box with makisushi, Soba noodles, nigirisushi and a pickle of some sort. I think we ordered the teriyaki grilled unagi alacarte.