How do you feel about eating sushi made by an Asian person, but he/she is non-Japanese?

Question

In this case, a Chinese-Canadian or Chinese American person who was trained in Japan for 15 years and became extremely good at making sushi, then they go back to their home country and open up their own restaurant.

Do you think this is still non-authentic or would you have doubts about eating their sushi since they are non-Japanese?

Answer 1

well it wouldnt reall matter to as long as its a good sushi

Answer 2

If the place is clean, the food delicious, and the service good then that's what I care about. But as someone of Japanese descent, sometimes I am s****. or homesick in a way and prefer to eat Japanese food made by Japanese so I can talk to them in Japanese and make it feel a little bit like home cooking, especially when I am far away from family. Just in the same way that I sometimes prefer other "ethnic" cuisine made by immigrants from that culture, minus the homesick part. By the way, I've worked at a Japanese restaurant and I know that the cooks in the back are not Japanese.

Answer 3

Hey, most of the Japanese, Vietnamese, and Malaysian restaurants from where I live are all ran by Chinese. If the cooks actually got trained and the food tastes good and good quality, then it's all good for me.

Answer 4

If they make good food, it doesn't matter who makes it.

Although I won't go for the blowfish no matter who makes it -lol

Answer 5

I prefer to eat it from that is non-japanese

Answer 6

As long as their product is quality (fresh; they have access to a good fishmonger), I'd have no problems eating their stuff.

The world is becoming a  very small place.  

Answer 7

Good enough for me. I have met non-italians who made better italian food then some italians themselves. I am Italian so I know. And sushi is not that difficult to make as far as I know, so no problem I think.

Answer 8

what is the big deal, there are plenty of different ethnicites making all kinds of different foods now days, as Andrew Z immam says "if it looks good, eat it."

Answer 9

It doesn't worry me. If their food tastes wonderful and authentic, doesn't matter about their origin.  The proof is in the pudding as they say :)

Answer 10

First, can you tell?  

Second, by the same logic, would you feel that it is not authentic, regardless of the nationality of the chef, that you are having Japanese food outside of Japan?

Third, why would you care?

Just asking....

Answer 11

If it's made well, with authentic ingredients, what difference does it make?  It's about the food, not the ethnicity of the person who made it.

Answer 12

oh that's fine, as long as it tastes good. it's like eating at chinese restaurants that have mexicans as cooks. still tastes great to me. just know where to go.

Answer 13

I am a former chef and happen to have worked in Japan, and while there it is an art form and a very strictly guarded trade, you spend the first few years as a sushi apprentice, just making tea and washing dishes, there it can take up to 10 years to become a master.

But with the popularity of Japanese food around the world, and places were there is a small or non existent Japanese population, Asians and non-Asian personnel are necessary, here in Canada alot of the supermarket sell and we have a chain of sushi bar/counter called Bento Noveau in stores and they employ anyone who want to work there so to speak.

Trained and give supervision, most people can attempt or make it, there Japanese master just have a larger array of ideas, creations and special techniques, I started making it years ago and quite accomplished at it, but would never say an expert, I was a chef for 20+ internationally in Canada, Jamaica, Singapore and Japan, and know alot about cuisines, but the time is the story when it comes to expertise.

Answer 14

Here in New York City there are tons of Mexican sushi chefs.  If you read Tony Bourdain's book Kitchen Confidential, he states that if it weren't for these Mexican immigrants, most fine dining establishments would have to shut down.

As long as the food is made right...who cares where the person who makes it comes from?

Are you going to stop Paula Deen from making Soul Food on her show next (she makes it from time to time)? Marcus Samuelsson from making Scandinavian food because he's originally from Africa?

Then what would you do about all the chefs who work in fusion cuisine?  Would you limit them to only making food that originates in their own heritage?

Nonsense.