By Gustavo Arellano
By R. Scott Moxley
By Alfonso Delgado
By Courtney Hamilton
By Joel Beers
By Peter Maguire
By Charles Lam
By Charles Lam
So you think using the word "nigga" is "hilarious"?!? I think it would be hysterically funny if that kike Westhoff were anally raped. Why don't you run that? And from this point on, we will ONLY refer to that Jew cocksucker as kike Westhoff. He's my kike, right?
The [other] night, American customers came in and told me there was [a review of] our restaurant in OC Weekly. I read through it quickly and was shocked. There were wrong facts in the article. The reporter seemed not to know essential Japanese foods that he described. The first third of text, he described the wasabi as if we were using real wasabi, but we're actually using factory-made powder wasabi, not special and not claiming we use the real one.
He concluded the article by describing the crab shumai with wasabi, but that combination never existed in any country, I believe. Cranberry sauce never serves with roast beef, right? Or you do?
He introduced the kamameshi with the wrong vegetable, but it's okay because Americans are not supposed to know wild vegetables. We grilled yellowtail color, although he thought we baked it by an oven and claimed it lacked charcoal smokiness.
He introduces kamaeshi, which is unfamiliar to Americans. That's good. Thank you. But the last-night customers we had ordered sushi. Sushi orders make our kitchen performance decrease because we don't have a sushi cook.
Our goal is to make American customers know the Kappo restaurant where authentic Japanese foods served. EXCLUDE SUSHI.
I hope OC Weekly readers don't remember the incorrect facts about wasabi in our place.
Kappo Hana Restaurant
Edwin Goei responds: I should have said that the slurry I received with the shumai "tasted like" fake wasabi mixed with soy sauce. Similarly, I should have said the hamachi collar "tasted oven-baked" instead of "was oven-baked." However, the wasabi I had with the tai sashimi was definitely the real thing. It had a coarse, uneven texture and honest-to-goodness bits of the rhizome that stayed whole, even sitting in a pool of soy sauce. This wouldn't happen if it was from a powder, in which it would just dissolve. It had all the properties, flavor and body of a real, grated wasabi root. I wouldn't have made such a big deal or centered the whole article on it if I weren't sure-if that wasn't real wasabi, then they've fooled someone who has eaten it many times.
The one thing that my impressions of the wasabi did was to make the restaurant appear to be sushi-centered, but nowhere do I imply or proclaim that it is. In fact, I didn't even say that they offered sushi (although they do).