ck/19161296.txt

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--- 19161296
Anyone have experience dining or working in Michelin starred restaurants? 
For comparison are the ratings accurate? Is 1 really worthy of 1 and 2 of 2 or 3 of 3,
or is it the same circle-jerk bs as Academy and Grammy awards. 
Do/did you agree with the rating and was it worth the price and time or not?
--- 19161304
michelin stars are overrated. it's a circle jerk.
--- 19161308
>137 y/o Japanese man
>*SLAPS FISH ON RICE!!! perfectly*
UUUUOOOOOHHHH
--- 19161317
>>19161301
>>19161304
>>19161308
based and incel-pilled
--- 19161321
>>19161296 (OP)
2 and 3 stars take ambiance, and wine list more seriously than 1 star. Honestly it really depends on the place. You gotta do research to find something you find good value in.

>>19161308
The hyper brainlet meme take. Imagine outing yourself like that.
--- 19161322
>>19161296 (OP)
go to Bib Gourmand restaurants instead, they're of comparable quality but half the price and not full of richfags and influencer shitters
--- 19161325
it's for tourists. if you can't afford to be a tourist then seethe about them
--- 19161345
>>19161322
Bib gourmand is not comparable to a good michelin star on average, but it is a good place to start appraising the validity of michelin reviews if you doubt them.
--- 19161369
>>19161321
>The hyper brainlet meme take. Imagine outing yourself like that.
I hear no refutation. Just kvetching. Go on and explain how slap[ping what was originally street food and still is extremely simple warrants a an institutionalized handjob, when the value measured is mostly removed from actual texture and taste aspect of the food and into autistic grain measuring and proper gluteal firmness of the cook while doing his traditional cooking kata. Or swapping out ingredients in what is still a 6 ingredient street snack

People like you watch Jiro Dreams of Bullshit, exprience absolutely no emperor has no clothes moments and then go out into the world calling OTHERS brainlets. lul A lot of Japanese 999 Michelle Obama star establishments are just yuppie gimmick circuses, deal with it.
--- 19161376
>>19161369
based based based based
--- 19161436
>>19161296 (OP)
i wonder about the difference between no star to 1 star vs
1 star vs 2 vs 3
i bet the 1 stars are some of the best ones in the world but they can't visit every single one so there are likely a lot of no stars that can beat out 1 star establishments
--- 19161472
>>19161369
Lmao. You wrote a lot. Brainlets write a lot and say very little.

I just tried making sushi and learned through first hand experience that it is harder than it looks to make delicious sushi. 

Every aspect of making nigiri takes time to learn and make actually delicious.
--- 19162461
>>19161472
It's fish on rice, dude. Whatever 'complexity' you think there is to it, any other dish has just as much.

People would never be this autistic about frying up an egg and putting it on buttered toast. So what if you use a bit too much butter for one? Shit happens. Yet sushi needs to be this mastercrafted product that only people who needed 10 years to learn cooking rice can create.
--- 19162536
>>19162461
Strawman? I said good sushi, bud.

Go get a whole fish, make nigiri, and come back.
--- 19162550
I worked at a Belle Tire, we sold Michelin tires. It’s pretty much the same thing.
--- 19162551
>>19161308
There is only a single 3 Michelin star sushi restaurant in Tokyo, 4 are French, 1 is Chinese, the other 6 are Japanese broadly
The majority of Sushi restaurants will never make it out of Bib Gourmand because they're not unique enough.
--- 19162557
>>19162551
You’re unique, alright. Just as unique as everyone else.
--- 19162564
>>19162536
Fileting a fish is quite simple. One of the most basic tasks in a kitchen. It was once literally a prerequisite for most dishes involving fish. It's not difficult, just takes practice. Which is my point. Sushi is no different than any other dish.

Go ahead and make fish sticks starting with a whole fish. Sushi isn't special. It is extremely simple. The other dude said it perfectly. You need to experience a emperors-clothes moment.
--- 19162568
Choose your overpriced poverty slop fighter

>wad of rice with a scrap of defrosted fish
>baked flat bit of dough with scraps
--- 19162615
Japan is the only place you can get properly cooked Wagyu in a Michelin starred restaurant
Western restaurants will avoid cooking well done at all costs because of dollar store steakhouse driven stigma in an environment where a philistine billionaire might one day cause a huge fuss over a 60% fat marbled steak cut not being served to him rare
If a Japanese chef cooks it well done it's just chuckle worthy foreign nonsense and not appalling behavior from a world class chef
--- 19162687
>>19161472
>reddit spacing
sushi is not that complicated to make. As with anything of course there are things to learn but a lot of what makes good sushi is just good fish, when youre in a place where fresh fish is abundant and cheap sushi should also not be that expensive. The majority of sushi in japan is not expensive for this very reason. I doubt most people would notice a significant difference between the two
--- 19162694
>>19161345
a Bib Gourmand can reach 1 star but never higher
1 stars can have food as good as 3 stars
--- 19162726
>>19162550
wtf
--- 19162748
>>19162564
>>19162687
You have both conceded to my point. It is not merely "slapping fish on rice" like I said was a stupid take.

I never gave it a special mythical status or anything of that sort. You created an argument from thin air and attacked that. All I said was that there is more skill than slapping fish on rice, which is plainly obvious from both of your own replies.

I can tell you haven't tried making sushi either because you would understand that correct proportioning, preperation and handling of the rice, and other aspects have a certain amount of experience or skill needed to make GOOD sushi. Please do not ignore that I qualified my statement.
--- 19162778
>>19162748
>have a certain amount of experience or skill needed to make GOOD sushi.
Not the first one but im not arguing against that. What im arguing is that anyone with a sushi restraunt (especially in japan) probably has the necessary experience to make good sushi, which is not as significant compared to other cuisine. Therefore the price of 3 star or sushi restaurant is not worth what you get from it.
--- 19162784
I cold smoke my sushi, it's better than anything you will ever get at a 1,2,3,4,5 star tire factory restaurant. The best food in the world is found at peoples homes because that is the only place where ultimate creativity is possible completely unrestricted from the social norms or "food safety" or other bullshit that keeps you from making truly unique dishes.
--- 19162800
i went to a 1 michelin star place in sydney while on tour with a pop artist. i forget what it was called and the food was very good but i'm not sure how exactly it was worthy of this.

they did provide a concierge rolls royce for the pop star that she didn't even ask for. maybe that's how.
--- 19162823
>>19162748
>all this effort in an argument with obvious bait on 4chan
>reddit spacing
lol
lmao
--- 19162832
>>19162726
Welcome to my island, Steven is my name!
--- 19162860
>>19162778
I did a little searching and the article I found said Jiro's sushi place does a 20 piece omakase and a melon slice for dessert for around 300 dollars pp. If you look at other 3 star(I know he lost his stars) prices it is not really that expensive. The meal is very short compared to other places. Japan also has some of the most and least expensive michelin starred locations as well. They may serve fish and sushi, but aren't strictly sushi joints.

>>19162823
Too stupid to present a real argument, and uses tired, npc tier insults. So very sad. Lmao. Let the adults have their conversation now, lil timmy. You have nothing to contribute. I suggest you save yourself the embarrassment and keep quiet.
--- 19162884
>>19162860
not the guy you're arguing with, just saying you're arguing in good faith in the wrong place, there are no epic upboats to be gained here
go back
--- 19162892
>>19162884
I don't go on reddit, so I have no idea what you're talking about. Maybe if you stopped going to those places you would stop seeing it everywhere around you...
--- 19163037
I worked at a 2-star place for a while that since closed down. Horrible experience. Chef was coked out and furious all of the time, half of the staff were idiots who didn't know where anything was in the kitchen, worked twelve hours a day six days a week and was too tired to do anything but laundry on my one day off. I was glad it closed down because the head chef/owner was clearly unstable, but apparently he's thinking of reopening the restaurant sometime soon.
--- 19163085
>>19163037
how much were you paid?
--- 19163435
>>19161301
This. They ain’t no better than Applebees or Red Lobster.
--- 19163507
>>19161296 (OP)
>go to Michelin star restaurant
>get paranoid
>stand and clap to get the waiter's attention
>excuse me, I don't like this food, and I'd like to send it back
>get a cheeseburger instead, take most of it to go
>mfw barely got out of there alive
--- 19164011
>>19161296 (OP)
i'd like to know if they ever considered giving a place 4 stars because it just was so much better than all the other 3 star ratings
--- 19164024
>>19161296 (OP)
It's a car tyre company telling you places worth driving to. You decide. It is a nice tyre company if anything
--- 19164027
>>19161296 (OP)
Been to most of the Michelin places in Scandinavia. The two most polar opposites are
Alchemist - Denmark - 2 stars
>Full evening experience and totally unforgettable. 40+ dishes. Unique building and ambience. Amazing staff. Deserves 3 stars.
Alöe - Sweden - 2 stars
>bro come sit in some cunts lounge room and eat some shitty herring on rye bread lol
>DUDE SEA BUCKTHORN LMAO
fucking atrocious rubbish. they must have sucked dicks or bribed for the first star, let alone the second.
--- 19164088
>>19161296 (OP)
I've been to Tour d'Argent. It's a one star restaurant but man is it high quality. The servers even lift the lids off the plates simultaneously. Synchronized presentation. Really top notch dining. Then you look at what's "the best restaurant in da wurld" and they serve salads and desserts with bugs. 

Given how movie reviews, book awards, elections, and everything is fixed, I highly doubt the top restaurants are actually deserving of their titles.
--- 19164153
I only like sushi because of the soy, wasabi and ginger desu
--- 19164203
>>19164088
>>19164027
i heard of a restaurant somewhere on a mountain side where they need to fly guests out with a helicopter to even get there and they had like 2 stars only
--- 19164248
>>19161296 (OP)
It's a big scam. 1 star restaurants are what 3 stars should be, and more than that is all about presentation. They only review big cities so it's not even fulfilling the purpose of a road trip guide. Chicago only has one 3 star restaurant. A big fart sniffing contest everyone should agree to abolish.
--- 19164301
Why do people care about a tyre companies opinion on food?
--- 19164675
>>19164203
sounds like 'Fäviken', which is closed down now. i never got to go, but apparently it was very deserving of its stars, for the experience if nothing else (12 seats only per night, airlift access, etc.). 
compare to fucking yauatcha (1 star) in london which is just a basic bitch chinese takeout wearing a fancy dress and filled to the brim with real life basic bitches taking pics for the gram
--- 19164686
>>19163037
which place anon? spill the beans
--- 19164767
I'm fairly skilled in fine-dining and I've worked star kitchens in: austria, germany, scandinavia and paris. I'm not gonna tell what places exactly or what positions, but the work that goes into a *** dinner is incredibly precise. But all in all it's just a bunch of horny cokeheads just like in any professional kitchen. Cocaine delivery guy in Paris got all tips and there was always enough coke for everyone.
--- 19164888
>>19161296 (OP)
There's diminishing returns for sure, but there is a whole spectacle of it on and beyond the plate that you're unlikely to find outside the upper echelons of fine dining.

I've never worked at a Michelin-starred restaurant, but the stories and histories I've heard in and around the States, Japan and Europe is that the experience lived and tacked onto a CV is worth leaving home for.
--- 19164915
>>19164024
They do make nice tires. Like the restaurants they endorse, you reach a point where maybe the top of the line isn't really worth dropping the pile of quid on more than once, but you'll enjoy the ride.
--- 19165275
I've been to maybe 4 or so 1-Michelin-Star restaurants, that I know of, maybe more. They're fine, generally good places to eat, but nothing crazy. I wouldn't hype them up much.
--- 19166019
>>19164301
marketing
--- 19166057
>>19161369
Is this a fucking AI?
--- 19166317
>>19166057
Somehow less accurate. I'm guessing mostly fluent ESL off meds.
--- 19166358
>>19162615
>If a Japanese chef cooks it well done it's just chuckle worthy foreign nonsense and not appalling behavior from a world class chef

I need to know cooking method for this hot take. Because there absolutely is a method for cooking wagyu well done that is mind blowingly good (smoking), just as there is a method for doing it rare and medium rare (grilling). Both chefs can be 100% right if they are using the right methods.
--- 19166375
>>19162687
Sushi depends on two things:
1. Fresh, properly sourced and cut fish
2. Short grain rice that has been properly prepared

We have threads on rice here about 2 all the fucking time, so clearly rice isn't something people can do instantly right off the bat, there is proper technique to be mastered there. 1 is what I think is actually the hard part (sourcing), especially if you are geographically challenged, and is what separates shops from each other.
--- 19168195
>>19161296 (OP)
I tried it once at a one star restaurant and the food was definitely worth it, but I can't stand the richfag pandering and muh artful presentation. And I wouldn't try one today, prices at normal restaurants are fucking retarded, can't imagine how bad it is at richfag places.
--- 19168272
Michelin died when Marco Pierre White gave away his three stars. After this Michelin has been irrelevant.
--- 19169434
>>19161436
i can guarantee you there are completely unknown restaurants out there that will blow any highly praised ones out of the water disregarding the price and any average person would prefer it over michelin star ones. If anything it's just statistic probability
--- 19170110
>>19164248
>They only review big cities
No. There's a 1-star place out in the countryside about 30 miles from here. Delicious food. Nowhere in the area is better. (There are a few which are close and unstarred. Don't know if they've been reviewed.)
--- 19170161
>>19161304
All of these elitist awards are circle jerks.