You’re right that I technically meant “sashimi” or “the fish part of sushi nigiri or maki or chirashi” – I figured most JP-types and gaijin would figure it out from the context . . .
My limited experience of JP sushi joints is – (a) there are some things different (a little more emphasis on small oily sardine-like things), and oddball stuff like whale blubber; (b) a lot of the other things (at least in Tokyo) mirrored Western favorites (with some differences – salmon is lower on the list than it would be in the U.S.); © when they want something non-native, they can certainly get it by jet – I saw Atlantic salmon available; and (d) there were a few “common” cooked-eating fish that I saw there as sushi for the first time – e.g., arctic char – but some others still didn’t turn up.
Didn’t try fugu (I gather you have to go to special restaurants) – but our JP hosts (gourmands all) were not too encouraging; though the price has dropped, it’s typically served super-thinly-sliced, they said, and the taste is not really all that remarkable. It’s still good for a couple of breathless Maxim articles each year about Deadliest Dinner or whatever. I saw an American guy going to eat fugu on some sensationalist “taboo foods” show last night – after all the buildup about the deadly hazards and delicious taste, his reaction to the actual fish was sort of lackluster – he made the obligatory oohs and ahhs, but it seemed pretty clear the flavor was not so outstanding as he’d been led to believe.