“Chinese-Japanese Cuisine” says the sign on the old China Station building at Fair & mission, which is currently being revamped for a future opening.
Huh? The Westside is prime restaurant territory, where roving foodies (not to mention ravenous students) eagerly await the next dining possibility. Why would anyone offer the curious culinary cross-colonization of Chinese cookery and Japanese cuisine? (Do they give Oscars for alliteration?) After much emailing with the chef/owner of the O’mei, I want to clarify that I would welcome a menu reflecting an authentic, historically-based dialogue between Chinese and Japanese culinary cultures. What I fear is cross-over convenience that ends up being neither Chinese, nor Japanese.
Are we being asked to believe that a single restaurant can convincingly create dishes from two heavyweight culinary cultures? Or that if you can, say whip up a kung pao something, then you can obviously also make robata, or yakitori, or sushi?….What this means to me â€” and I’ll eat my words if I’m wrong â€” is that we’re looking at the imminent opening of yet another pan-Asian fusion everything that remotely involves soy sauce eatery.
How about a Bagels & Pho bistro? Or Norwegian Barbeque?