Oh... so that's the reason!
I'll bear this in mind next time I'm in Tokyo, reassuring to know that there are many brilliant Japanese chefs of outstanding competence who have devoted a significant portion of their lives to perfecting authentic Chinese regional specialities. Now I understand that the current political climate is the sole reason why connoisseurs of Chinese food don't recognise their dedication and commitment.

Since a huge generalisation has been made, I couldn't help but be struck by the flipside and so wonder if the Japanese have regarded China as a cultural backwater, the original cuisines not being nearly as prestigious as the foods of other parts of the World and so not worth pursuing, either as a chef or seeking out authentic versions of it as a diner.