I heard the way to know the real japanese restaurant.
Is this a true way to know?
Most of the japanese restaurant has some kind of good-luck articles, like the small shrine called "KAMIDANA" or a charm of it , somewhere in the shop.
But if you see the red color charm, which you can often look at Taiwan shop, most of the time the shop isn't owned by Japanese.
I like HUKUSIMA foods
The easy way to know whether Korean or Japanese is owning japanese restaurant is to not be a racist fuck who cares about something like that.
Meh. A couple years back there was a sushi bar boom (at least here on the west coast) and it turns out that a lot of the operators were in fact Korean (the point of this thread, I think). Some say this isn't authentic. I'm not sure what they're talking about because here on the west coast anyway, all of the food is made by Mexicans.
Here's a simple explanation of who is cooking your food by claimed ethnicity:
Chinese = Mexicans
Ethiopian = Mexicans
French = Mexicans
German = Mexicans
Indian = Mexicans
Irish/English = Mexicans
Japanese = Mexicans
Korean Barbecue = Mexicans
Mexican = Mexicans
Thai = Mexicans
Vietnamese = Mexicans
Hope that clears things up. From field to plate, Mexicans are in charge!
I say it's the recipe, ingredients, and techniques that matter when we talk about food being "authentic."
There's a Chinese restaurant near me that has some Mexicans working in its kitchen. One of the dishes they make is stir-fried pork with jalapeno peppers, onions, and carrots.
Is this authentic? I don't know. But, you know what? It's GOOD.
When you enter a Korean restaurant - "ANYONGHASEYO!"
When you enter a Japanese restaurant - "KONICHIWA!"
the simple way to know whether Japanese or Korean is saying "agari,please".
Agari is Japanese secret language of green tea.
The following are the argots chiefly used in the sushi shop.
agari....green tea
gari....ginger
oaiso...bill please
If you ask a lot of menu at a time,
Korean begins to be angry.
Japanese neatly confirms it.
>>9
What the fuck does that even mean?
>>10
Japanese poster begins to be angry. You can neatly confirm it by the racism and broken English.
I am japanese,but todays 'japanese hardly ever use oaiso at wanting a bill.
I 've never hear that! ...but,it may be because i am just young.
try to order apollo juice.
The rest room of Japanese owner's restaurant is clean.
there can be upsides to a korean run japanese restaurant. kimchi gyoza is god tier delicious
>>16
Never seen that but yeah, a couple of Japanese places I've been to have kimchi as a free appetizer, including Maru Ichi (http://www.goramen.com/2009/03/maru-ichi-mountain-view-ca.html) which I'm gonna have to say is the best ramen I've ever had on this side of the pond. If the shitty tourist traps in SF's Japantown are Japanese-owned, Koreans win hand down.
That said, if you go to a traditional Korean restaurant, they'll give you a whole smorgasboard of little side-dishes with every meal, so I'd go there for my free kimchi instead.
see if natto is on the menu. if it is, its japanese owned.
I hear most chinese buffet restaurants are japanese owned.
vc: burp
here in chile chinese food is cooked by peruvians in buenos aires is cooked by bolivians in ecuador is cooked by colombians and so on and so on
I think he meant to say that if you order a lot of food at the same time, a Korean chef will get annoyed with you, whereas a Japanese chef will just acknowledge your order and get to work.