Jan 30 2007
Keeping it real
As someone that appreciates good sushi there is one thing that I think needs addressing, and that is the short comings of Real Japanese restaurants.
What?!?
Yes, not everything is perfect about the way Japanese people run their restaurants. Sorry if this offends.
- Service: I’ve noticed two distinct types of servers that real Japanese restaurants employ. 1. The incompetent little Asian girl or 2. The flaming homer-sexual. In these circumstances I think my preference is for the latter. I can’t tell you how many meals were interrupted by some little girl, either messing up the order, not bringing something or just plain f-ing things up.
- Price: For whatever reason (probably greed) real japanese sushi places are always more expensive. But Sushiattack thats because you pay for authenticity To most people this excuse makes sense, to me it sounds like horseshit. Let me tell you why; kitchens are all manned by the same personnel, well trained Latinos, plain and simple. Don’t misinterpret me, I’m not saying food cooked by Latinos is any less delicious I’m just saying that the backbone of all kitchens are the same. I don’t believe there should necessarily be some kind of J figurehead premium.
- Lettuce: What?!? Yes, I don’t understand why someone would pay to get air-shipped Hamachi from Tokyo, Wild Norwegian salmon, live uni than serve a salad with frickin iceburg lettuce. Don’t get me wrong, I’m not trying to push some organic agenda, I’m just saying its not 1950, there are better options. If McDonald’s can include some interesting lettuces in their $2.99 salad, a Japanese restaurant with the avg bill $50+ can get a little more creative. Help a brother out.
Anyone got any other good ones? Leave your comments!
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i hate the secret handshake club. like what? i’m not jap enough for you? n-please, i’m not the one selling out his country to make california rolls. oh really, you can make your roll look like a catepillar? can you tap dance too? show me them pearly whites.
but, i think it does make a difference if there are japs in the kitchen. i’ve worked at places where there are mexicans in the kitchen and places with japs in the kitchen, and, generally speaking, japs are better at making jap food. they also have a better sense for food asthetics, which is important with kaiseki dinners.
Good point Japa, I didnt even address the most annoying thing of all, and thats the authenticity one-up-manship that goes on at a lot of these places. I find it interesting that people like to roll out their “authenticity” card and at the same time have menus nearly identical to a place they consider unauthentic. Its just typical japanese to think you are better than everyone at doing everything. That is clearly a misnomer….I mean, look at the country with the most Olympic medals. I’ll give you a hint, it aint Japan