Quote:
Originally Posted by Drow
never understood the importance on whether or not the sushi chef is japanese or not.
i mean, i get the whole idea of being trained by authentic japanese chefs, but do you really have to be japanese to master it?
can't these... skills be transferred to another chef regardless of race if the amount of time is sufficient?
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Skills can be transferred regardless of race but from my personal experience/opinion (just what i've noticed) japanese chefs are more dedicated to the food. I assume they put more time and actually care about the quality more. Aren't sushi chefs from japan learning to cook rice for years before being able to do the actually sushi? Iuno but I dont think no chinese or korean guys gonna be willing to do that haha..
Off topic a bit
This place called "Yuji" (across from pho hoa on kingsway)
close to kingsway & nanimo
Is seriously legit, its a hole in the wall sushi place, no fancy decor but the seafood is amazingly fresh & price is not expensive.
I highly recommended it! (Best sushi in the neighbor hood hands down)
Sushi by Yuji - Kensington - Vancouver | Urbanspoon
You guys should try it out. I'm not sure if it will be there long.. its such a bad location.. Unless it starts picking up, I cant see them keeping the high quality or staying in business.
(gotta support them to keep'em in business!)