Great! IMHO it would be more interesting to have the cheapest overlayed too
In France you can get as cheap as 20 euros I have read
please go and read the source and dip dive on some of the dishes and you will understand why the No1 in Japan it costs 2k
Pretty sure the United States price shown in the chart excludes tax, service charges, tips, etc… otherwise it would easily match Japan and China (neither of which exclude tax nor charge for service and tips).
Based on my many Japan trips and restaurant/food media of the country, the culture has a habit of inflating prices solely on overhyping taste, flavor, technique, rarity, you name it they’ll say it took 5 man years to perfect or the technique used does this-that-whatever.
The deitfication of their cuisine is to capture a market that the common people already know the truth of: when in Japan, even the cheaper options tastes nearly as delicious as a $1000 omakase. A $2 ramen isn’t great but good, but a $7~14 ramen has no complaints. Anything over $20 USD is just fluffed up by marketing or the <choose your deitfication aspect>. Same goes for sushi: best I’ve had never was from the $300 omakases; $30~50 pp was the sweet spot and always from a privately owned restaurant that looked like a dive with less than 20 seats.
![[OC] Most Expensive Michelin Meals by Country](https://www.europesays.com/wp-content/uploads/2024/12/7syfq4vnps5e1-1920x1024.jpeg)
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Data Source: [Chef’s Pencil.](https://www.chefspencil.com/priciest-michelin-starred-restaurants-of-2024/)
Great! IMHO it would be more interesting to have the cheapest overlayed too
In France you can get as cheap as 20 euros I have read
please go and read the source and dip dive on some of the dishes and you will understand why the No1 in Japan it costs 2k
Pretty sure the United States price shown in the chart excludes tax, service charges, tips, etc… otherwise it would easily match Japan and China (neither of which exclude tax nor charge for service and tips).
Based on my many Japan trips and restaurant/food media of the country, the culture has a habit of inflating prices solely on overhyping taste, flavor, technique, rarity, you name it they’ll say it took 5 man years to perfect or the technique used does this-that-whatever.
The deitfication of their cuisine is to capture a market that the common people already know the truth of: when in Japan, even the cheaper options tastes nearly as delicious as a $1000 omakase. A $2 ramen isn’t great but good, but a $7~14 ramen has no complaints. Anything over $20 USD is just fluffed up by marketing or the <choose your deitfication aspect>. Same goes for sushi: best I’ve had never was from the $300 omakases; $30~50 pp was the sweet spot and always from a privately owned restaurant that looked like a dive with less than 20 seats.
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