‘Japaneseness’ as a measurement of culinary authenticity in Hong Kong’s Michelin rated Japanese restaurants

Culinary authenticity has been discussed and interpreted by many scholars in previous works and studies. From a recent study examining the chef’s perception of Michelin rated Japanese cuisine in Hong Kong, an interesting conclusion was reached. The Japanese chefs of these restaurants in Hong Kong measure their cuisines’ culinary authenticity based on the “Japaneseness” attributes within their restaurant and dining experience. For these chefs, who are transferring their cuisine to a different country with a unique palate and dining culture, the usage of traditional Japanese foods and techniques becomes even more important. For them, maintaining the “Japaneseness” of their cuisine while serving guests is at the heart of what they are trying to accomplish. In the restaurants, “Japaneseness” comes in many forms that included but are not limited to Japanese hospitality technique, training, omotenashi and culinary authenticity.