I actually have a friend from France who is the best chef I’ve ever had the pleasure to eat a meal with, and he speaks Japanese just like that. Thank God he can make brilliant beef brisket and loves to drink chartreuse with us.
I worked hard to get my Japanese to become accentless and the “gaijin Japanese” really cracks me up, especially if they know a great deal of Japanese.
Most European Japanese speakers can’t seem to lose their accent.