4 ms·
Not to discount the efforts of this chef, but is it not possible that the organization called Michelin has done this in an attempt to stay relevant with the gro
by phantom_oracle 10y ago
Not to discount the efforts of this chef, but is it not possible that the organization called Michelin has done this in an attempt to stay relevant with the growing East-Asia market?
It kind of reads like a touch-your-heart story that will increase brand-presence of Michelin and the validity of their ratings of food.
Who knows though...
- kagamine 10y agothe food is not just rated on taste and the decor (or lack of it in this case) is not a significant factor afaik. From my extensive research[1] the reviewer takes into account: 1. taste 2. presentation 3. use of local ingredients 4. use of fresh quality ingredients [1]every episode of Gordon Ramsay's Kitchen Nightmares UK.
- ktta 10y agoI think one of the important factors is the consistency of the food (taste, presentation, etc.). I learnt this from my research[0] [0] Jiro Dreams of Sushi on Netflix (http://www.imdb.com/title/tt1772925/ http://www.imdb.com/title/tt1772925/)
- titanix2 10y agoWhen I was child my grand father sometimes took me to a restaurant he said didn't get a star because the parking lot wasn't big enough. So I believe they rate restaurant no just on the food, or at least they used to. I'm right now eating at a takoyaki place in Osaka which is referenced in the guide (no star thought) so I guess criterions were somewhat adapted to deal with foreign food culture.