e-smile
TAG Member
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yeah but I'm not picky on food when I'm drinking so no need for a michelinHey, they do have nomihoudais in restaurants too!
works with ladies too I guess
yeah but I'm not picky on food when I'm drinking so no need for a michelinHey, they do have nomihoudais in restaurants too!
But you can easily serve dinner for ten people at the same time!
This is something i found very true. Not upscale places in my case and not as much in the quality of food. In most cases they chance the menu into things i can’t eat. In some cases my favorite places suddenly close down without warning. There is one place that i love where the food has really gotten worse. They sometimes serve vegetables raw in dishes where they are supposed to be cooked, but their menu is so good.what I find in Tokyo however, is that once you find a good restaurant with good food, they always change something and it goes down fast...
That seems to be a universal truth of the restaurant business. You either have a great chef that moves to another venue and the person replacing them isn't nearly as good, or the owners feel they need to cut costs and quality goes down. Throw in the occasional instance of treating staff poorly leading to most people quitting at the same time and that about sums up how places can't maintain a high level of quality over time.This is something i found very true. Not upscale places in my case and not as much in the quality of food. In most cases they chance the menu into things i can’t eat. In some cases my favorite places suddenly close down without warning. There is one place that i love where the food has really gotten worse. They sometimes serve vegetables raw in dishes where they are supposed to be cooked, but their menu is so good.
Same. Ive been to some silly priced sushi places but once you get above around 2man for the omakase course its all the same to me.I never have a set schedule so long dated reservations are a problem but I’ve wanted to go to Narisawa for a very long time.
My unrefined palate can’t enjoy the difference between $150-200 and $300+ sushi
Michelin Star restaurants are overrated. I am sorry, but I have not tried anything that has been blow my socks off delicious. I tend to find the hole in the wall and mom and pop restaurants more delicious and easier on the wallet.
just plain better...
My unrefined palate can’t enjoy the difference between $150-200 and $300+ sushi
You’ll double that if you’ve go a decent thirst on though, right?Actually, dining in a Michelin star restaurant is cheaper than doing p4p in most shops. It costs around 20-30k yen to dine in a Michelin star Kaiseki(traditionally Japanese) or French, 30k plus for upscale Sushi in Tokyo. Plus, a Michelin star restaurant is almost a guaranteed good experience if you are a foodie, while p4p is often a hit or miss if you don't do thorough research in advance.
Hmmmm I could've sworn I read of chefs/stores refusing the star, but you may be right. But I know that I've read several stories and articles who don't care for them.I don't think you can "refuse" the star ...... but suspect if you made enough negative noise about the Michelin guide they would probably quietly drop you off next years guide. I am sure the Tokyo restaurant scene would have been very happy to continue on as in the pre-Michelin guide days ..... an influx foreign "foodies" is not always a good thing for a restaurant.
Agreed, especially the sushi part. I enjoy it from time to time but not a huge fan of it, so different levels of quality on the higher end side would be totally lost on me.I never have a set schedule so long dated reservations are a problem but I’ve wanted to go to Narisawa for a very long time.
My unrefined palate can’t enjoy the difference between $150-200 and $300+ sushi
Actually, dining in a Michelin star restaurant is cheaper than doing p4p in most shops. It costs around 20-30k yen to dine in a Michelin star Kaiseki(traditionally Japanese) or French, 30k plus for upscale Sushi in Tokyo. Plus, a Michelin star restaurant is almost a guaranteed good experience if you are a foodie, while p4p is often a hit or miss if you don't do thorough research in advance.
Come to think of it, maybe Michelin should do a P4P version of its guide.
Who is 3stars in soaps, in DH, indies, on SA etc... there would be some demand for such guide. I’d volunteer to contribute. No salary needed, just reimbursement of the expenses
I thought that's why there is TAG?
And your expenses would probably be way higher than any salary they could afford to pay. And you would die from exhaustion in a year. You would die a happy man, I give you that, but you would still die.
Come to think of it, maybe Michelin should do a P4P version of its guide.
Who is 3stars in soaps, in DH, indies, on SA etc... there would be some demand for such guide. I’d volunteer to contribute. No salary needed, just reimbursement of the expenses
Thats why Michelin inspectors are good. They are completely stealth. Never introduce themselves as working for the guidebook. You would notice no difference.I know this comment was just tongue in cheek but as a provider it sounds like a terrible idea to me. Not that I’m too scared to get a bad review but.. The sheer possibility of going through an appointment with someone who had been there solely to “rate” you or look for different ways to denigrate you while you naively thought it was a great time is quite scary IMO.
I know this comment was just tongue in cheek but as a provider it sounds like a terrible idea to me. Not that I’m too scared to get a bad review but.. The sheer possibility of going through an appointment with someone who had been there solely to “rate” you or look for different ways to denigrate you while you naively thought it was a great time is quite scary IMO.
Off subject, that’s a lovely posterior on your profile photo.
In general it is true, although sometimes the inspectors of the Michelin Guide can introduce themselves to the maître or waiters once they have paid the bill. They usually ask to visit the kitchen and talk to the chef for some clarifications.Thats why Michelin inspectors are good. They are completely stealth. Never introduce themselves as working for the guidebook. You would notice no difference.