I agree with the first two, but I don't think expensive equipment is really much of an influence -- a lot of small restaurants (and bars etc) in Japan turn out

I agree with the first two, but I don't think expensive equipment is really much of an influence -- a lot of small restaurants (and bars etc) in Japan turn out amazing food with little more than a hob and a frypan, and indeed that seems more the rule than the exception. [Of course, higher prices also can help pay for higher-quality ingredients, which do play a part.]