Get it! Got it! I am not sure but there are quite a few Japanese chefs that actually hand food to clients across the counter. Some think it’s taboo, while other adore it. Frankly I believe that there is a separation between the clients counter and the chef’s counter. Usually there is a “no mans land”, the small counter between the two counters and it’s there the sushi is served and picked up by clients. In the photo the small wooden section is the “no mans land” and like it or not, this chef was a fantastic personality. This style is his way of expressing his sushi trade.