Traditional versus modern Sashimi — which wins?

I've now had Sashimi prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises fresh wasabi in the way Japanese cuisine philosophy of shokunin craftsmanship shapes how even simple dishes are prepared. The subtly sweet and salty character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a conveyor belt sushi bar context for the traditional version adds meaning that plating alone can't provide. sake with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.