Originally Posted by
5khours
First, I must disagree with your assessment of Chinese cuisine in Japan. Certainly, it has been refined (Japonified) over it's 100+ year history so if you're a purist maybe that's unacceptable, but by that line of reasoning one would have to forgo every other foreign cuisine in Japan including French, Italian, Yakitori, Tempura (and sushi for that matter).
I don't understand how you have come to that conclusion.
As I'm extremely familiar with certain aspects of Spanish cuisine I regard myself as a good judge on whether foods that fall under my particular umbrella of experience are authentic or not. The standard of Spanish cuisine in Japan can be very high with certain restaurants being able to hold their own with their counterparts in Spain, even winning competitions in Spain against local experts in the regional cuisines.
I know of examples of Japanese chefs specialising in French and Italian cuisine achieving similar awards and recognition in those countries.
Are there any accounts of Japanese Chinese cuisine specialists based in Tokyo gaining recognition in China?