Any suggestions?

Taste of Thai
(607) 256-548-7216
E State St,
Ithaca, NY

Thai Cuisine
(607) 273-203-1501
S Meadow St,
Ithaca, NY

Little Thai House
(607) 273-197-7202
Dryden Rd,
Ithaca, NY
**********************************************************

Kayuga Japanese Restaurant
(607) 277-7967
416 Eddy St
Ithaca, NY 14850

Plum Tree Japanese Restaurant
(607) 256-8212
113 Dryden Rd
Ithaca, NY 14850

Kyushu Hibachi & Sushi Bar
(607) 257-6788
2300 N Triphammer Rd
Ithaca, NY 14850

Miyake Japanese Restaurant
416 Eddy St
Ithaca, NY 14850
(607) 277-6767

Hibachi is a North American term for Japanese teppanyaki cooking.

Japanese food is not that hot (overly spicy).

You want to sit on a floor, go to Blue Nile on Richmond. Ethiopian food. Very good stuff. Try the samplers.

http://www.discoverythailand.com/directory_japanese_restaurants_and_bars_phuket.asp

If you read ‘Kitchen Confidential’ by the boisterous Antony Bourdain, he explains that his personal preference for cooks were from Eucador because they don’t miss work, their food is consistent and they don’t talk back. Of course this led to him having to learn a bit of Spanish in order to get the cooking done in his French restaurant, but he admits it’s a lot of fun (for him, anyways…)

It doesn’t matter what ethnicity the cook is. So long as his food is good, what more do you need?

I do ask that if you say that if you’re running a Japanese restaurant, you actually serve Japanese food and actually know what Japanese food is. Finally, never, EVER, try to fool your customer.

One Japanese restaurant I went to took an hour to get me a simple sashimi dish because the waitress didn’t know what sashimi was. Apparently she thought it was a fried dish so she kept giving my order to the line chefs in back, instead of the sushi chef. The manager profusely apologized for that, and gave me the meal for free.

Another so-called Japanese place tried serving me bul gol gi, while claiming it was a chicken teriyaki bowl. Bul gol gi is a Korean beef dish btw… Yeah, turns out the chef was Korean. Worse still, he figured I (a caucasian) wouldn’t know the difference…in a city heavily populated by Asian restaurants of all types. Unfortunately, not only do I know the difference between Korean and Japanese cuisine, but I also know the difference between chicken and beef. The real tragedy was that if the place just said it was a Korean restaurant, they would still be in business. But trying to pass Korean food off as Japanese food in an area like that? Bad, bad idea.

Yet another place claimed to have never heard of katsudonburi, which is a fried pork cutlet that’s sliced, then tossed with some onions and a soy sauce mixture before being served over a bowl of rice. They had other doburis, and they also served the pork cutlet as a dinner, yet the chef refused to believe that someone would actually put the two items together despite his decades of training in Japan…yet he couldn’t speak any Japanese…or English for that matter.

At the same time, one of my favorite sushi places is run by a nice Chinese couple, and the Ranch 99 (Chinese grocery chain) largely employs Mexican and Hispanic people to run their registers. They can even speak a little Chinese. Hey, if you can do your job well, what does it matter what your ethnicity is?

They don’t go broke over providing real Wasabi, or the freshest possible fish imports, because they charge customers off-the-roof prices for their sushi. Each meal, per person, averages $300 in those restaurants. It’s so crazy to pay that much for sushi, that’s why I only go there once a year—-after I get my annual tax refunds. XD They give merely 15% for employee discounts.

DIRECTIONS
In a small bowl, combine mayonnaise, white sugar, rice vinegar, melted butter, paprika and garlic powder. Mix well, cover and refrigerate