Tokyo Michelin guide is out today

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/

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

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.

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.

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: