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