How to Tell a Real Japanese Restaurant
By Dyske September 24th, 2002
What I’m about to tell you may be very specific to New York, but there has been a trend among Chinese and Korean restaurateurs to open Japanese restaurants without paying any respect to the art of Japanese cuisine. This is obviously done solely to take advantage of the bigger profit margin associated with Japanese cuisine. Don’t get me wrong; I have nothing against Chinese or Korean people. And, I respect their cuisines just as much as I respect Japanese cuisine. I’m also aware of the frustration Koreans have about the Japanese people making Kimchi that does not meet the Korean standard. My problem is that I just don’t like people who disrespect the cultures of others, and do nothing but to exploit them.
Read the full article at DYSKE.COM
