Wok on

Here is a photo of a restaurant on Market Street in San Francisco that is clearly Chinese but is trying to gain appeal with the promise of Japanese food.

Two things.  First the Japanese don't use woks, except to cook Chinese food.  The Japanese use pots to boil rice and many other stew-like foods and they love to grill. The wok is Chinese.

Second, for the first twenty years that sushi was gaining popularity in the U.S. I refused to eat sushi in any restaurant that was not run by Japanese.  The reason was simple: sushi requires super hygienic conditions and on this planet only the Japanese and possibly the Swiss could meet those standards.

However, the Japanese opened sushi schools in the U.S. in the 1980s and have been training everyone who wants to be a sushi chef; the Japanese sushi schools include strict requirements for the mastery of cleanliness.  Now I'll eat sushi nearly anywhere.