The Japanese chef who took the road less travelled - and found success | Remarkable Living

[@katalinhalom3267]

My Dear! Going in a different direction is not pervers/perverted. On the contrary, it's the way all great discoverers and scientists go. Wish you lots of success, An old Hungarian from Austria

[@anthtan]

Let’s not take Michelin too seriously.

[@zeemazm]

make sense

[@gilgamesh3328]

I don't think that they do in Japan. Michelin first published a guide in 1900 and introduced the three star system in 1931, the Guide didn't review Japanese restaurants until 2007. Tokyo actually has more stars than any other city in the world, then again, with over 160,000 restaurants, this is hardly surprising. Whilst the Guide might be useful to some foreign visitors, although even there, would you not be more likely to rely on a local recommendation? I don't think that many Japanese diners look to it as a guide for where to eat and I certainly don't think many chefs use it as a yardstick of the culinary progress.

[@richardmckrell4899]

I'd have to eat a full meal before going to this restaurant.

[@AndyCutright]

"Shellfish are .. why die? people is?" This guy is soooo full of himself. I super need to see a chef's Porsche to understand he's a GREAT chef.

[@AndyCutright]

The Michelin guide is a crock these days.

[@hoppinghobbit9797]

not in the subtitles

[@jrukawa11]

Hawker heritage food ar?