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Tokyo Michelin guide is out today

post #1 of 15
Thread Starter 
http://www.reuters.com/article/2011/11/29/uk-japan-michelin-idUSLNE7AS02020111129

Tons of stars. Most of the news articles today have been focusing on the fact that a Korean restaurant was able to pull down two stars and is the first in the world to do something like that, which is indeed pretty amazing. Maybe they were just being generous with the stars. I think there is a one-star Korean place in Paris, and it doesn't really represent Korean food in a way that Korean people would like, but that's how the French like it I guess. But still, two stars for Korean food, what is next? Thai?

I am happy for this guy, as he just got his first star today - I know he's been working really hard for it as well for the past year, the guy never sleeps. During lunch and dinner during the day he's working, and then at night he's on facebook all night socializing til about 6am. He hasn't been saying much today though, so he might be celebrating, or maybe he's disappointed he didn't get a second star, as his place seems well within that realm. Nice restaurant that has been holding a high rating all around.
http://www.leffervescence.jp/
post #2 of 15
Jesus Christ, 293 restaurants with stars?

Note to self, open restaurant in Tokyo, serve slightly above-average food, receive guaranteed Michelin star. Profit!
post #3 of 15
Thread Starter 
one genre here where the stars don't come rolling in is American food. redface.gif You may need to get in touch with your inner wa if you want to succeed.
post #4 of 15
Thread Starter 
I will say, that there are maybe an equal number of restaurateurs here who try to stay away from the Michelin people, and carry on outside of the limelight. Impressive restaurants on their own as well, chefs with a bit of pedigree and some research. The starred places I have been to though, they have not disappointed. Even the places that have been starred previously and lost their stars have been good. It's really nice to have the really high standards, as the one-star places are everywhere and easily accessible. Many are cheap and don't require a reservation. Once they get to two stars here, you have to reserve and save up a little money to go, so that is less fun.
post #5 of 15
Quote:
Originally Posted by impolyt_one View Post

one genre here where the stars don't come rolling in is American food. redface.gif You may need to get in touch with your inner wa if you want to succeed.

You mean chicken fried steaks and pork "tender" loins smothered in white country gravy isn't Michelin worthy? Well fuck Tokyo then!
post #6 of 15
Quote:
Originally Posted by kwilkinson View Post

pork "tender" loins

Lol.
post #7 of 15
Quote:
Originally Posted by mgm9128 View Post

Lol.

puzzled.gif
post #8 of 15
quotes are as much to Keller as the roast chicken is to Keller.
post #9 of 15
Quote:
Originally Posted by gomestar View Post

quotes are as much to Keller as the roast chicken is to Keller.

No, quotes are because, as anyone who has ever been in the Midwest knows, items sold as pork tenderloins in the Midwest are not actually pork tenderloins. They're pork loin that has been tenderized. So I call them "tender" loins since they aren't tenderloins. Drew almost certainly knew this, apparently MGM, stuck in the circle jerk of upper class northeasterners, did not.
post #10 of 15
I didn't know that either, but I've never been to the midwest.

Yesterday, at a Fairway grocery store, I saw they had a London Broil of Turkey. I know that is not correct.
post #11 of 15
I did not know that, which is why I found the quotes humorous. Of course, I've only been exposed to the tenderest of tenderloins. rolleyes.gif
post #12 of 15
Is this guide still relevant? I thought people stopped caring about what they said after their blunders and after they seemingly stopped actually caring about taste.

I've never been to a starred restaurant, though, so maybe I'm completely misunderstanding why these restaurants are so lauded. I'm pretty sure I've eaten better food (or at least better to my taste) than exists in many Michelin restaurants, though.

I don't understand restaurant or haute cuisine culture.
Edited by why - 11/30/11 at 2:23am
post #13 of 15
Thread Starter 
Yeah I am not sure why, but lately they are restaurants getting into the guide very quickly, much less than a year. In the link in OP the article mentions a guy having 5 stars, 3 at one and then 2 at a place he opened in August... I thought they had to wait a year?

I don't begin to think that the Michelin guide is the be-all, end-all, but a) the Zagat survey sucks, b) the Michelin guide is sold everywhere, full of listings in what is a reasonable ranking system, and their paragraph-long snippets are reasonable and fun to read... and c) most of all, in Tokyo, one is able to visit many of these places and the maps, addresses, price ranges and little info snippets for each listing are truly relevant and helpful, it's very real. One doesn't even require a car to get to these places, it's the hyper version of what the original Michelin guide set out to do. There are like 75-100 starred restaurants in my ward (like a borough) alone, like a 5-15 minute walk on foot.
post #14 of 15
Thread Starter 
that guy I mentioned in the OP getting his first star seemed kind of forlorn yesterday and today, maybe he expected two. He posted back on facebook to thank everybody and he's drinking this to celebrate, from his birthyear:

379379_182071895219202_100002491792247_342185_411787244_n.jpg
post #15 of 15
Quote:
Originally Posted by kwilkinson View Post

Jesus Christ, 293 restaurants with stars?
Note to self, open restaurant in Tokyo, serve slightly above-average food, receive guaranteed Michelin star. Profit!

You don't even need that. There's a place with a Michelin star down the road from me, it's a pig trough with a nice view.
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