First of all, I don't appreciate the general assumption comments made that all Chinese people cant cook Japanese food. For those that actually know the truth, alot of Japanese food are originate from China. Secondly, I've had my restaurant for 15 years already, and yes, I am a Chinese- but many Japanese people come to eat: local and tourist (thank you for my supporters, I truly am blessed to know that people care about the food more than whom owns it).

Nevertheless, I use a wide diversity of staff, from Vietnamese to Chinese, to Causians. I believe that everyone have their own unique skills and ability. I don't think we should discriminate someone based upon their race. Come on! People whom works at Olive Garden are Hispanics, I don't really believe that they have Italian blood in them!

And also, we are living in the 20th century. Don't you think that we would stop stereotype by now? Some Japanese can cook, some can't. The point is that we are all humans. Just because you are Japanese doesn't necessary mean you can cook japanese food. I think we should let the people whom can cook and loves doing their job to decide what they want.

Lastly, I am ready for any challenge for someone to testify that I am wrong. I have so much Japanese customers in the past that came back 3 meals a day (donburi and sushi) when they are in town for a convention. I am very proud with what I do. And please, don't think it's all about the money. Sushi chefs cost so much money, and people think that owners pocket so much money, etc. And if you are a business owner/business major, you would know about other costs such as: insurance, wages, overhead expenses, cost of FRESH fish, etc.