Hey guys,
I didn't make my post to trash on Obsideon and Ebisu. I just wanted to help sort out some confusion that seemed to be floating around this thread.
My qualifications? None really.
I'm just a really picky foodie.
Admittedly, I've never been to Ebisu, it's been on my to-do list ever since I finally decided to start posting on RS.
How can I be a full-fledged RSer if I haven't gone to Ebisu right?
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... doesn't Ebisu serve fusion sushi. Is that authentic and traditional?
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Authentic doesn't have to be traditional.
Authentic = Whatever "a peoples" eat in their native land, this includes junk food and pub food. I would say even the junk food @ Daiso is authentic.
Traditional = Whatever their ancestors ate, including the method in which it is prepared.
As long as I'm not eating the "sweet and sour chicken balls" equivalent white washed japanese cuisine while being marketed as "authentic" and "traditional", I'm pretty happy.
I don't really care the origin of the recipe I'm eating as long as it's good.
I think there's a fine line between dedicated foodie and food elitist.
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Originally Posted by Obsideon
Japanese owned with roots going back 40+ years starting in Yokohama. Ebisu is the same owner as Kamei Royale, one of the oldest (turning 35 years old!),
authentic, traditional Japanese restaurants in Vancouver.
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Authentic is good.
I've got a huuuge long rant about non-Japanese people doing sushi, but let's save that for another time.
Maybe after post my rant after yet another person brings Samurai Sushi to a potluck.
As for Japanese owned. Yes, it makes a difference too.
Japanese owned/operated means a couple things for me.
- Japanese training and heritage means they KNOW what good sushi SHOULD be like.
Imagine trying to design a race car without:
- Understanding the basics of how a car should handle and behave. (Chinese and Viet people don't have a sushi background at all! Nothing even close!).
- Having proper training from somebody who's has designed successfully designed a car.
I know this is going to come off sounding racist, but the Japanese people I know are intrinsically neurotic, they take a lot of pride in their work. This translates beautifully in the restaurant industry, especially delicate food prep like sushi.
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wow, so much fail on this. Saying having jap chefs with great knives skills, is that suppose to give it more value in saying it's Jap owned? haahhah
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The actual quote was this:
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I believe all good chefs should have their own knife sets that are kept razor sharp.
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Bingo!
It matters to a lot. A chef's knives are his primary tool.
Maintenance in your primary tool is a very accurate reflection of how much care a chef puts into his work.
As a sushi chef, if you aren't attentive enough to
know you're working with a dull knife, or care enough to do something about it, I don't want you anywhere near my sushi.
Sushi isn't like other foods, you don't cook sushi, you prep it to let the pure unadulterated ingredients shine through.
With something like that, I demand attentiveness and pride from my chef.
hahahaha, ok, now I'm beginning to sound like an elitist.
I've never really worked in the industry, but even for home cooks, it shows.
People that don't live for food will end up using dull knives and just leave it be.
My foodie friends all own at least a Shun, Wusthoff or Global if not something better.
My own steps went something like this:
Wusthoff Classic > Global > Japanese Hand Forged Gyuto
I think Obsideon just made some very general statements:
japanese owned = good
sharp knives = a caring chef
Sounds like he assumed everybody would be able to connect the dots.
You needn't burn the guy just cause you can't.