There is a trend in the US of Chinese people opening up a "Japanese Food" place and making horrible Japanese food along with the typical pork-fried-whatever. Anyway, a new Chinese "Japanese food" place opened up here, and I was a bit hungry, but short on money, so I grabbed a few bucks and ordered tonkatsu and miso soup (cheapest dishes there). What I got was salty brown water, and a pork chop, cut in half, lying on a cabbage leaf. I'm really not exaggerating. It's a good thing I ordered it to go, because I don't know if I'd be able to contain my dissapointment.
I got food poisioning from eating fried tofu at a Chinese owned Chinese/Japanese place. I think they used a knife that cut raw pork or something to cut my food :(
Chinese people have also been opening a lot of fast food style "Cajun" places. I don't understand that connection at all.
Around here it's Korean owners and Mexican sushi chefs. They seem to do a decent job of making the food though.
Quite simply, it's all about money. People will sell whatever is in demand.
Japanese food, for example, is a curiosity among many non-Japanese in N. America, with a relatively low number of people knowing quality Japanese cuisine. Restaurants take advantage of this often and will claim to sell such cuisine to draw in business. Sometimes, all they'll do is add something like sushi to their menu, or in other cases, they'll make a poor rendition of an actual dish. Sadly, most people don't seem to know the difference, and will frequent a place, thinking they're getting something authentic.
I remember a friend inviting me to some mock-Japanese restaurant before. Quite an amusing experience. He was hyped about it, but the food wasn't all that great. The rice wasn't even the right type, nor was it even cooked right. I mean, c'mon, at the very least, get the rice right!
In my area it is relatively common to see a Thai familt open a "chinese" restaurant, and of course there are always at least one or two of the family, but every cook in the back speaks Spanish.
around here everything seems pretty good, then again, I don't get out a lot....
But, there's a really authentic japanese place downtown (I know because I talk Japanese to them all the time, they're nice, and their food is really, really fuckin' good), but they're a little expensive, so usually I get chinese from a fucking awesome chinese restraunt that I know of. It's really great food, for really cheap. Think I'll order some right now, actually.
around here there is a resturaunt that is kind of the oposite of what you are saying there is a resturaunt that is own by Japanese people but oddly enough has more chinese dishes then Japanese, although they do have rather good sushi and thier miso soup is not just salty water
>>4
Yeah, there are 4 exclusivly-Japanese resturaunts within 20 minutes of where I live (suburban New Hampshire), and a 5th that closed a few months ago, but as far as I know they're all Japanese owned and the food is quite good.
However, chinese people make good Mexican food. Ahh, chino-latino restaurants. I lurves you.
Don't ever go to (chinese) Japanese restaurants. They make worst food. All fake.
There is a Shaw's/Albertson's I go to that sells sushi and they usually hire Japanese chefs to make them. If you come in at the right time, you can actually watch them make it. Somedays they have the raw stuff, but I see a lot of the already cooked fish.
I've also had the pre-packaged Sushi at Wal-Mart and Hannaford. They both suck and the rice dries out too fast. The only good international food at Hannaford is Pocky.
enjoy your pretend sushi and stale bread sticks with extreamly small amounts of chocolate
If you think that's awful, I know of a restaurant called "China's Best Buffet" that makes bad Chinese food. The only food there that I like is the tator tots. Fortunately, I went there over a year ago, so that food's all gone from my body now.
So...has anyone of you ever tasted good Japanese/Chinese food?
ive always thought people who live in north america whos never been to japan would never know the difference, (thats how it is where i live i think i am the only one who knows its imitation).
I dont know how all of you noticed that most japanese resteraunts in north america are chinese imitations and taste nothing like what you get in japan. How did those people who havent been to japan notice this?
I tasted good Chinese food when I went to China
>>14
Chinese food in the SF Bay area is pretty good. Can't say the same for Japanese though... It's edible, but overpriced and quite generic. California roll california roll california roll.
California Roll
California Roll
Nobody Loves You
>>14
I live in asia. Most dishes I eat are chinese or japanese. I also like american or western food. I guess the biggest difference between jap and chinese food is that, japanese food tend to preserve the original flavor of the ingredients. Sometimes, in danger of being "bland". Wheras, chinese food, it's all about flavoring....It's like: japan gave us raw fish, china gave us MSG (Monosodium Gultamate).
>>19 exactly! the chinese could be use as the main dishes and the japanese the appetizers and desserts
To be fair, most chinese people make shitty chinese food too.
There's been an increase in Japanese businesses where I live (South OC, Cali), so along with the businesses have also come a number of small family-owned take-out sushi places. Heavenly stuff. Not necessarily the best ever, but quality is way above average.
Hey! First of all, not all Chinese people make crappy Japanese food. I mean, there are other races out there that can't make Jap food. Now, this brings me to another point, racism. You shouldn't group a few people that cook Jap food like crap like that. I bet if we asked some dude in midwest Africa to cook American food(or any other type of food) he probably would make so crap. Anyways, my point being is that not all Chinese make crappy Jap food.
I had some awesome yakiniku near South Beach FL. Looked like a real dive from the outside, but the food was delicious. Even my dad, who is not all that fond of exotic food, loved it. "Hiro's Yakko-san" was the name.
I hate when I go into a Japanese restaurant in Japan and the workers aren't Japanese. Oh wait nevermind 99% Japanese population. But most Japanese retaraunts in America are owned by Koreans (or atleast where I live). Most of the dishes at any Japanese restaurant in America are westernized (seriously, have you ever had sunomono sp? in a restaurant in America? I think not). Americans think all Japanese food is sushi, teriyaki and udon. However, where I live in America a chef from a famous Japanese restaurant in Las Vegas (forgot the name) openned a restaurant with authentic Japanese couisine (sp?). Oishii desu ne....
>>23 People say that mainly because it is often Chinese restaurant owners (who are commonly Chinese) that add a "Japanese" menu because it is popular. However, not once have I seen any of these restaurants offer any truly authentic or delicious Japanese food (and I have been to many many many). Whats your point in saying some dude from midwest Africa? The fact of the matter is, if your bad at cooking something don't make a restaurant.
There's a chain called Ringer Hut around here which offers authentic Nagasaki specialties such as champon, ramen, yakisoba, etc. It's quite awesome.
Other Japanese restaraunts tend to look like they photocopied their menus from one another.
Chinese-made "Japanese" food in HongKong is AWFUL too.
Meh, not all chinese made japanese food is bad, just depends where you go. So pick your restaurants wisely.
Well, never mind all that. This is kind of unrelated, but would you just listen to me for a little bit? See, I went to the local Yoshinoya today. Right. Yoshinoya. And the damn place was packed so full of people, I couldn't even find a seat. So I looked around a bit, and I found a sign that said "150 yen off". What the hell is wrong with you people? Are you idiots or something? Any other day you wouldn't even think of going to Yoshinoya, but if it's 150 yen off, you all flock in here? It's just 150 fucking yen! 150 yen! And you're bringing the kids too. Look at that, a family of four going to Yoshinoya. Con-fucking-gratulations. And now the guy's going, "All right! Daddy's going to order the extra-large!" Shit, I can't watch any more of this.
Yoshinoya should be fucking brutal. Two guys sit facing each other across a U-shaped table, and you never quite know if they'll suddenly just start a fight right there. It's stab-or-be-stabbed, and that's what so damn great about the place. Women and kids should stay the fuck away.
Well, I finally found a seat, but then the guy next to me goes, "I'll have a large bowl with extra gravy!". So now I'm pissed off again. Who the fuck orders extra gravy these days? Why are you looking so goddamn proud when you say that? I was gonna ask you, are you really going to fucking eat all that gravy? I wanted to fucking interrogate you. For about a fucking hour. You know what? I think you just wanted to say "extra gravy".
Now, take it from the Yoshinoya veteran. The latest thing among the Yoshinoya pros is this: Extra green onions. That's the ticket. A large bowl with extra onions, and egg. This is what someone who knows his shit orders. They put in more onions, and less meat. A large bowl with the raw egg, that's really fucking awesome. Now, you should know, if you keep ordering this, there's a risk employees might write you up. This really is a double-edged sword. I really can't recommend this for amateurs.
And you, >>1, well, you should really just stick to today's special.
My friend took me to a Benihana once. :] That was the shit.
cheap, off the street "japanese" food joint are usually crap where ever you are especially in Australia.
edo japan is the best Asian made japanese food short order grill place i have seen yet. not as good as teppanyaki (spelling) but it works.
I went to a Korean-run 'Japanese' in Santa Clara the other day that was actually pretty darn good. Instead of trying to imitate Japanese food to the letter and possibly failing, they came up with a crossover menu with things like bulgogi sushi and kimchi ramen/udon. I don't get over to that area often, but I would like to eat there again.
Why can't Japanese restaraunts in general be more creative? Regardless of who they're run by, the menus tend to be practically carbon copies of one another.
Oops, I see I ranted about that already in a prior post.
Warning: Engaging in 4-ch at 3:00 AM may make you look stupid.
>> 30
The owner of Benihana is a Korean. It's yet anther Korean-run Japanese.
First of all, I don't appreciate the general assumption comments made that all Chinese people cant cook Japanese food. For those that actually know the truth, alot of Japanese food are originate from China. Secondly, I've had my restaurant for 15 years already, and yes, I am a Chinese- but many Japanese people come to eat: local and tourist (thank you for my supporters, I truly am blessed to know that people care about the food more than whom owns it).
Nevertheless, I use a wide diversity of staff, from Vietnamese to Chinese, to Causians. I believe that everyone have their own unique skills and ability. I don't think we should discriminate someone based upon their race. Come on! People whom works at Olive Garden are Hispanics, I don't really believe that they have Italian blood in them!
And also, we are living in the 20th century. Don't you think that we would stop stereotype by now? Some Japanese can cook, some can't. The point is that we are all humans. Just because you are Japanese doesn't necessary mean you can cook japanese food. I think we should let the people whom can cook and loves doing their job to decide what they want.
Lastly, I am ready for any challenge for someone to testify that I am wrong. I have so much Japanese customers in the past that came back 3 meals a day (donburi and sushi) when they are in town for a convention. I am very proud with what I do. And please, don't think it's all about the money. Sushi chefs cost so much money, and people think that owners pocket so much money, etc. And if you are a business owner/business major, you would know about other costs such as: insurance, wages, overhead expenses, cost of FRESH fish, etc.
>>37
Well, I think it's necessary to draw a distinction between those who genuinely love food, and those who run restaurants due to economic necessity/lack of other skills. A dedicated chef, who's willing to research & practice, can learn to cook any cuisine well. However, if you don't have a passion for your job, you're not likely to cook well anything but that which is most familiar to you- the food of your own culture.
The "Chinese people making terrible Japanese food" people are complaining about are probably very cheap, hole-in-the-wall places that decided to be Japanese out of a perception of more profit and less competition (as >>4 noted). Part of the poor quality would be the prices. Japanese food demands very high quality ingredients, and you just aren't going to get those in four-dollar bento boxes and one-dollar sushi.
In little family places like that, who knows if the chef even read a cookbook? Can't blame him. For the price of buying one he could feed his family for a week. Besides, you wouldn't think it would take much skill to cook a breaded porkchop- unless you're already knowledgeable about Japanese food.
Lesson: Stick to what you know, unless you're willing to learn.
I've eaten American food outside of America and found it to be...very similar to authentic American food, so I think Koreans could make Japanese food just as well as in Japan.
i like noodels
Couldnt be bothered to read the entire thread but I think I can tell where most of you are coming from. Unless you have had the real deal you really dont know whats true or not. I rarely go to Japanese restaurants in the US because it isnt real. Its crap UNLESS it is run by true Japanese. I always make a point to see if the owners speak Japanese. I was so disappointed once to go to a local Japanese restaurant and it was totally run by Chinese. I dont blame them for making money I do wish they would study the original foods before making a disgusting copy. Chinese food in China and Japanese food in Japan are bliss. What is in the US down the street and around the corner you wouldnt find in their respective countries. Hibachi my ass. You show me where in Japan there are hibachi shows!!
>true Japanese
lawlz, no True Scotsman, aye?
Or are you talking about CERTIFIED chefs, who actually do have a long history and apprenticeship under brilliant chefs?