Originally Posted by impolyt_one
alright, Japanese food gets salty at times depending on what it is, and yeah its salted fish and saltwater seaweed stacked with soy sauce with salt, dipped in salt or something, whateva - but I'm just saying i get to LAX and feel like I should eat a light meal at Bouchon because it's there and the food is made consistently.... salty. They salt everything about 50% more than they need to,your god TK doesn't know seasoning, maybe interior decoration. I have a bistro down the block from my house in Tokyo that makes a reasonable facsimile of Bouchon's menu but serves properly salted food.
FWIW all of those Gagnaire and Robuchon chain restaurants I've eaten at recently - seasoning was perfect for every dish.
Never been to a TK restaurant so I don't know what happens at them. But a kitchen being technically incompetent is different than throwing salt on everything without fail. In fact there appear to be a ton of google hits for Bouchon oversalting.
BTW, have you been to Les Vinum in Nishi-Azabu? You should check it out. Nice game/meats, not oversalted, pretty reasonably priced.