Really!?! I had sushi at the bar many times and it was prepared right in front of me. Maybe you meant ingredients?
https://cooking.stackexchange.com/questions/76455/in-the-usa...
Most red meats sit out for a bit, either wet or dry aged, which enhances the flavors. Fish will need to be frozen or cooked to a safe temperature.
It was delicious...but if I ate it too fast I would gag.
The catch, for anyone who's never tried it, is that you're not just eating raw meat, you're eating finely chopped raw meat and butter and egg yolk and onion and toast etc.
Now I'm wondering what animals we do eat raw in America other than oysters and (if you know where to go) other sea creatures that might be alive when served.
I have eaten raw skipjack tuna that I caught myself and never froze. Tuna, as far as I know, has very little risk of parasitic infection. It was delicious.
https://pubmed.ncbi.nlm.nih.gov/25461601/
https://www.healthline.com/nutrition/raw-tuna#parasites
You got lucky, and yes, it is delicious, but you're definitely playing health roulette.
The real problem with tuna is that is an accumulator of nasty substances like mercury and also fast and nomadic by nature. This means that you can find Japanese tuna in California, or the Mediterranean, and this can be a problem.
Most of the fish parasites just turn into food after being cooked. Our stomach acid will not care. The number of marine fish parasites able to harm humans is very small. We are too hot for them. I could count all the major types with my fingers (I was surprised to learn (here) that Kudoa is a new problem in any case).