🚀 go-pugleaf

In article <33l1km$1vp@nova.umd.edu>, johng@nova.umd.edu (John Gustafson) writes...
>In <33ksae$9bq@explorer.csc.com> rlooney@csc.com (Richard Looney) writes:
> 
>[Bulk of message deleted]
> 
>>... can anybody explain to me why almost every
>>Japanese restaurant has been taken over by the Koreans?
> 
>Is this what you have discovered?  Or is it possible that the large
>Korean-American population in this area makes it likely that more
>restaurants will be operated by them than by Japanese-Americans?
>Should Korean-owned restaurants not offer Japanese food?

That's it. There just aren't that many Japanese around here (American
or otherwise) compared to Koreans, Chinese, or Vietnamese. Even if
I see someone who looks Japanese, I usually assume he's Korean. 

This is mostly a guess, but I think even a place that has Japanese
cooks would use Korean staff, just because there are more of them,
and not many customers will be able to tell the difference. 

I'd say Japanese food and Korean food are closer to each other than
to anything else, so it's not surprising that one place would offer 
the other as well. I also understand a lot of Koreans had the 
opportunity to become expert sushi chefs under their Japanese
overlords, and passed on their skills. 

>have added a great deal to our quality of dining...I hope you'll
>feel as I do about <cliche warning on> variety being the spice
>of life!

Yeah, well what really cracks me up is the Mexican places run 
by Chinese families. How did that happen? There's got to be
a good story there...

pyy