Haute Japanese

Michelin hires Japanese restaurant judges, showers Tokyo with stars, and sells 290,000-plus copies of its restaurant guide, but Japanese food critics, magazines and the governor of Tokyo question the choices and ratings. They say that outsiders don't know them or their cuisines, and that ranking restaurants offends sensibility against bragging and putting others down.

By Martin Fackler

The New York Times 2008-02-24

Categories: Books, MEDIA, RESTAURANTS, Reviews

Index: Akihiko Takada, boasting, bragging, chopsticks, Gentosha, Goethe, Jean-luc Naret, Jiro Ono, Kadowaki, Kanda, Michelin, New York City, nouveau Japonais, originality, Paris, presentation, Quintessence, rice with truffles, Shintaro Ishihara, Shuzo Kishida, Sukiyabashi Jiro, sushi bar, taste, Tokyo, Tokyoites, Toru Kenjo, Toshiya Kadowaki, Yukihiro Nagatomi, Zagat's Toyko guide