旦那の独り言 18: ヒトシがカナダの日本食レストランについて分析 (Japanese restaurants in Canada)

meat on a skewer

I wonder if we can find this at a Japanese restaurant in Canada.
Hakata Street Ramen Stall, Fukuoka, Japan

カナダで食べる日本食、世界の食べ物。ヒトシがカナダの日本食レストランについて分析します。ジャパレスを大きく二つに分けると?

I admit it. I’m a Japanese restaurant snob. We have gone to a grand total of three Japanese restaurants since moving to Canada. I know we can do better at home. So we do. Hopefully this will change. Our next experiment will be a new izakaya in my parents’ city.

Podcast #18 is Hitoshi’s analysis of Japanese restaurants in Canada. He’s not as persnickety as me. Perhaps that new izakaya will make it into a future podcast!

Have you had great food at a Japanese restaurant outside of Japan? What made it special? Comments in Japanese and English are welcome!

Follow Hitoshi on Twitter! @JCM_Annex

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6 thoughts on “旦那の独り言 18: ヒトシがカナダの日本食レストランについて分析 (Japanese restaurants in Canada)

  1. I can’t speak about Japanese food but I can talk about Chinese cuisine. My husband and I were on vacation in Canada for a month once and my husband was craving some familiar food so we decided to check out a Chinese restaurant in the area. We order ‘SanBeiJi’ (which means 3 cup chicken), a dish that we absolutely love and when it arrived at the table, we just looked at each other – we were speechless. It was chicken with some sort of gravy – nothing like it was suppose to look and nothing like it was suppose to taste! We were so disappointed so now, the only time we eat Chinese food in Canada is in Chinatown.

    • Oh no! I can imagine how you felt. I ordered an “office lady” bento at a restaurant here and one of the maki was bizarre. It had lettuce standing up so high in the middle that it was impossible to eat and the miso soup was obviously from a dry mix packet.

      That said, we have found it hard to find the “right” ingredients and I think that humidity, water and the extra cost of imports affect cooking and price. I also think it’s common to localize original flavours because of not having access to those precious ingredients and/or the cook thinks the locals won’t appreciate the real thing. I’m sure it’s not easy and interesting new fusion dishes can come out of the struggle but I also hate being disappointed. And my other beef is exorbitant pricing!

  2. There are several here in Edinburgh and Glasgow. Could have something to do with the fact that it’s Japanese food made by Japanese hands… And the food is always delicious… Based on the fact that my aunt (from Osaka) was the one who took us to a couple of the restaurants kind of says all that needs to be said about the quality 🙂

    • I agree! If you know someone who has tried it out and can vouch for the quality, you’re halfway there.

      With your comment: “Japanese food made by Japanese hands”… Hubby and I were having this conversation a while back and I think I might do a blog post on this. There is a comment that Japanese cooks do French cooking better than the French. I think there is something to be said with growing up in a culture and knowing the local food well but there will always be cooks that whip up unappetizing food and cooks who learn how to cook cuisine that is not what they grew up with. 🙂 Does it make food more authentic and by proxy more delicious if the person making it is from the same culture as the food? Does it make it less so if not? And what stereotypes (or more) am I operating under if I feel this way?? Is it only about the food? Or is it about who is doing the cooking? Or a bit of both? Something more for me to think about… what do you think??

      • Fair point. I suppose there is a presumption that if you cook cuisine from the country you originate, it will be better than someone who isn’t. But now that I think about it, my family is from Edinburgh, and my Mum ran a Mexican restaurant as head chef. If you’re an expert in your chosen cuisine, you’re an expert regardless. However, here in Edinburgh, we are fortunate enough to have that mixture, so maybe I’m just spoilt for choice 🙂 It does take vast expertise to be a sushi chef, though, and as far as I know, it’s not an often taught skill in kitchens over here, other than in theory.

        • Hmmm… I don’t know much about becoming a sushi chef. Most of my knowledge comes from watching Jiro Dreams of Sushi. I think the hours of practice for becoming a sushi chef, along with many other disciplines in Japan, is common. Learn by watching and then slowly doing. I wonder if many people have the patience to wait a long time to become that good at something in other contexts. That’s not to say that there aren’t impatient people in Japan, too!

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