yes, unfortunately!
fair enough, though some chefs have been pretty generous / probably slim on margins at times here in California - Kaneyoshi served us donchichi aji, SGO served mayoi gatsuo and sunazuri of Oma honmaguro, high end Hadate uni, there’s lots of well-sourced and prized neta at Yoshizumi, etc. so in my personal experience, I believe it goes beyond just the neta quality. but YMMV and happy to respectfully agree to disagree on this!