Interesting I think Michelin is able to keep Greater cachet by staying in a simple form. Otherwise it cheapens it'd brand. I ate at an amazing restaurant that I only found through the guide in Japan in a smaller city and speaking to the chef, its still the best way for discovery.
If you're interested I might do a further post on that experience. My substack is on life and culture in Japan and observations and conversations.
Interesting I think Michelin is able to keep Greater cachet by staying in a simple form. Otherwise it cheapens it'd brand. I ate at an amazing restaurant that I only found through the guide in Japan in a smaller city and speaking to the chef, its still the best way for discovery.
If you're interested I might do a further post on that experience. My substack is on life and culture in Japan and observations and conversations.
Hiddenjapan.substack.com
Thanks for the read, Leon.
I agree with that take (and it echoes what Ben said too)! Stick to showing people where to find good eats in new locations.
The rigorous review process is def an edge too. And will check out Substack!