中国人开的日料店，气死了多少日本人？

Core Viewpoint - The article discusses the impact of Chinese chefs on the Japanese cuisine industry, highlighting how the rise of Chinese-run Japanese restaurants has altered perceptions of authentic Japanese food and affected local businesses in Japan [4][9]. Group 1: Japanese Culinary Certification - The Japanese Ministry of Agriculture, Forestry and Fisheries (MAFF) introduced a culinary certification to deter Chinese chefs, but it has not effectively restricted their presence in the market [4][5]. - As of last September, there were only 23 gold-certified chefs globally, most of whom are not Chinese [5]. Group 2: Salmon Supply Chain - Norway's salmon export to Japan increased from 2 tons in 1980 to 45,000 tons by 2000, largely due to successful marketing strategies that alleviated Japanese concerns about parasites [12]. - The reliance on imported salmon is significant, as Japan's domestic salmon production is minimal, with only 2 tons annually from Hokkaido [14]. Group 3: Seafood Imports - Japan's seafood supply heavily depends on imports, with 70% of eel sourced from China by 2024, and 44.1% of Japan's seafood imports coming from China, Chile, the USA, and Russia [17][20]. - The Japanese seafood industry faces challenges due to reliance on foreign sources, which can be affected by international regulations and trade agreements [20]. Group 4: Restaurant Profitability - Japanese restaurants in New York reportedly have a net profit margin of 12% to 15%, which is higher than that of Chinese restaurants [24]. - A Chinese sushi chain listed in Hong Kong achieved a net profit margin of 15.1% in 2022, comparable to the peak performance of Haidilao [27]. Group 5: Cultural and Culinary Adaptation - Japanese cuisine has adapted by emphasizing cultural narratives and presentation, creating a high perceived value despite the reliance on imported ingredients [30][33]. - The "artisan spirit" in Japanese cuisine has shifted focus from raw materials to cultural experiences, allowing for significant pricing power [33][34]. Group 6: Food Authenticity Issues - Instances of food mislabeling have emerged, such as a restaurant claiming to serve Japanese eel while sourcing from China, highlighting the blurred lines of authenticity in the food industry [39][40]. - The article notes that Chinese production capabilities have led to a significant share of high-end food products, including foie gras and truffles, being produced in China [42].