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Michelin first started reviewing Japanese cuisine in November 2007 when they released the Michelin Guide Tokyo. Guides for Kyoto, Kobe, Nara and Osaka would follow. Tokyo would be expanded to cover Yokohama and Shonan. [1]
Contents
- List by region
- Kantō
- Kansai
- Hokkaido
- Hokuriku
- Tōkai
- Kyushu
- Chūgoku
- See also
- References
- Bibliography
- External links
The Michelin Guides have been published by the French tire company Michelin since 1900. They were designed as a guide to tell drivers about eateries they recommended to visit and to subtly sponsor their tires, by encouraging drivers to use their cars more and therefore need to replace the tires as they wore out. Over time, the stars that were given out started to become more valuable. [2]
Multiple anonymous Michelin inspectors visit the restaurants several times. They rate the restaurants on five criteria: "quality of products", "mastery of flavor and cooking techniques", "the personality of the chef represented in the dining experience", "value for money", and "consistency between inspectors' visits". [2] [3] Inspectors have at least ten years of expertise and create a list of popular restaurants supported by media reports, reviews, and diner popularity. If they reach a consensus, Michelin awards restaurants from one to three stars based on its evaluation methodology: One star means "high-quality cooking, worth a stop", two stars signify "excellent cooking, worth a detour", and three stars denote "exceptional cuisine, worth a special journey". [4] The stars are not permanent and restaurants are constantly being re-evaluated. If the criteria are not met, the restaurant will lose its stars. [2]
