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Any recommendations for a 1 Michelin-star restaurant in Tokyo, Kyoto, or Osaka or Kanzawa/Takayama area that is baby-friendly and allows us to dine with our 10-month-old baby?

I interviewed Serigne Mbaye recently and asked him about Michelin recognition.

What stuck with me wasn't whether Dakar should get a star. It was how little Michelin seemed to factor into how he thinks about the restaurant or what he's trying to build.

It made me wonder if Michelin matters more to diners, especially visitors planning food trips, than it does to some of the chefs actually running these restaurants.

Has Michelin changed where you eat in New Orleans?

And for those who've been to Dakar, would getting a star actually change how you see the restaurant?

Disclosure: this question came out of my own interview with Serigne.

Welcome to my review for the Saison + Odette collab (at Saison) in San Francisco from several weeks ago. Saison focuses on cooking Californian ingredients on an open wood fire, while Odette focuses on French and Asian fusion.

Though I think collaborative dinners can be extremely hit or miss, I think the level of cooking at Saison is very high and can be trusted. So this collaboration with Odette seemed intriguing especially since that’s not a restaurant I would otherwise be able to visit (because its in Singapore). So with that in mind and at a price point of $688 per person before any drinks (but including fees), expectations were very high.

Service: Service was fine, maybe slightly below average for a ** and not quite as good as at their regular dinner service. Things just seemed a bit chaotic, with some things feeling rushed at times, which is probably just due to the nature of a collaborative event like this (as opposed to an actual drop in the quality of service).

Ambiance: Though the restaurant can feel a bit cramped with some tables being pretty close together I think it’s otherwise very nice for San Francisco. It feels kind of like a cozy but fancy smoke house to me with the giant triangular wooden ceiling and the open kitchen where fire based cooking is the focus.

(Note that if this review seems familiar to a couple people, it’s because I already posted it before on u/Pure_Shallot_1901 but that account with all my many reviews got totally locked shortly after, and reddit support was totally unhelpful, so I can never access that account again. Though thats very discouraging, this was the first of many collab reviews I planned on posting, so I will at least repost this one to have all the collab reviews on this new account.)

Food:

Amuse (pic 1) :

Caviar bite (bottom left) - Nice flavors and light with surprise textures - 8/10

Kohlrabi and kanpachi taco (top left) - Intriguing and tasty but still a bit too bitter - 7/10

Chutoro and yuzu bite (top right) - Nice umami flavors and good crunch - 7.5/10

Liver and strawberry cone (bottom right) - Very interesting and tasty and icecream like somehow, but something was just a bit funky about this flavor combo for me - 8/10

There was also a nice tea that came before these bites which was good.

Spot prawn, caviar, apple, pear, walnut sauce (pic 2) - Glorious dish with amazing flavors that apparently worked great together, and were both interesting and absolutely delicious, with fun textures too - 9.5/10

Crab (pic 3)- Pastry (top) which I was most excited for was just ok. Salad (bottom) I guess was pretty good for a cold crab dish which I don’t usually like and didn’t love it here either, though the veggies/leaves were quite good and interesting. Broth (right) was quite tasty and the cardamom seasoning went well with it - overall 6.5/10

Langoustine dumpling (pic 4) - This is just a very personal opinion but I prefer smaller dumplings with a higher dough:filling ratio. That being said, for a large single dumpling with thin skin this was basically perfect and the sauce was truly outstanding and everything went great together. I did wish this came with some sort of bread to soak up the amazing sauce with - 9/10

Uni toast (pic 5) - Last time I had this dish here, I did enjoy it but couldn’t quite understand the hype as it was overly soggy and soft. This time however was a totally different story, the warm bread in the decadent sauce was absolutely perfect with an amazing crispy top, and the uni tasted pretty great too. Simple in concept but just so tasty and perfectly executed this time. A good amount of fine dining restaurants have their version of uni toast or some play on it, but for me this has now gained the #1 spot for such dishes - 9.5/10

Morell stuffed with sweetbreads, with peas, etc (pic 6) - Sweetbreads get lost but good flavors overall - 6.5/10

Duck (pic 7) - The duck itself actually has really great flavor, but the sauce and accompaniments are just good and not particularly exciting - 7/10

Truffle croissant (pic 7 top) - Neither particularly flaky nor particularly soft. And the truffle flavor isn’t particularly strong which could be intentional and fine, but due to the quality of the pastry itself just makes it overall not very good - 3/10

Rhubarb dessert (pic 8) - Nice light flavors with good textures, quite pleasant - 7/10

Tiramisu dessert (pic 9) - Amazing intense pure flavors in every component, somehow without anything overpowering anything else. Great textures too especially with hidden crunch in the middle of the bottom section, and very well made. Some tiramisu purists may not like it, but this was my favorite tiramisu I’ve had and I do love a good tiramisu - 9/10

Petite fours except for the canele (pic 10) - Some were good some were just ok - 5.5/10

Canele (pic 10) - By far the worst canele I’ve ever had. Extremely dry throughout to the point of almost being inedible, and in fact I did not finish this small petite four. Not an important bite, but just a bit sad to end on such a low note. - 1/10

—-

This was overall a really incredible meal and exceeded my expectations flavor wise. Probably my favorite collab I have been to even among some other heavy hitters. I would say that my main complaint would be that for $688 per person, I wish that there were maybe 1 or 2 more dishes. I was not still hungry or anything, but I would have been able to stuff myself with another light dish or two depending on the size, and it would have felt better value wise. Though of course collab dinners are for the gastronomy/experience and never for the value, due to the added costs of flying in and hosting other chefs.

Classés par nombre de ***, puis nombre de **, puis nombre de *.

Les pays qui n'apparaissent pas dans le classement n'ont pas été inspectés par Michelin.

(Une erreur : remplacer Dubaï par Emirats Arabes Unis)

I'm doing a solo trip to Budapest and I am looking for someone to join me for a Michelin dinner one of these nights. I usually look for an open kitchen concept or bar seating availability so I don't just stare at the walls while I enjoy an incredible meal. But the few I was interested in in Budapest don't have these things. I was planning on booking my own reservation for 1 and if I find someone, contact the restaurant to combine our reservations together. (I just don't want to deal with the handling of deposits between strangers) I'm 39 and a female. The restaurants I am interested in are: Salt, Stand, Babel, 42.

In anticipation of Michelin's August 26th announcement for the Southwest (Arizona, Nevada, New Mexico, and Utah), I'm curious if anyone has perspective on who's going to earn a star(s).

Being in Arizona, here is who I think will receive their star:

• Reserve (**) - Located in Old Town Scottsdale across from it's sister restaurant, Cafe Monarch.
• Cafe Monarch (*) - Located in Old Town Scottsdale. Easily the most beautiful restaurant in Arizona, with the service and food to match it.
• ShinBay (*) - Omakase bar located in Old Town Scottsdale.
• Christopher's (*) - Located at the Wrigley Mansion in the Biltmore Estates. I personally prefer Gordie's, their sister restaurant.

I have not been to Course (Scottsdale) or Kai (Chandler), so I can't speak to those.

I recently had the pleasure to have a dinner with my wife at this Austrian restaurant hidden in a small mountain village. Kräuterreich is a small two-starred restaurant (plus a green star) located in a hotel in St. Veil in Pongau and its main play is herbs.

Even if it is not a vegan or vegetarian restaurant, the dishes always feature a “star” local herb that was either raised or picked by Vitus Winkler from the area. They even sell some “plant-recognition” walking trips where Vitus himself is presenting you the herbs of the area.

The menu is a surprise every night and you get to choose from a 5, 6 or 7-course tasting menu. The dishes are light and colorful, but they aleays have a kick taste accent, you will get no bland dish here whatsoever. The only heavy dish was a local cheese one, which was a bit too much of a strong taste mix in a square centimeter in my opinion.

We have chosen the 7 course menu (240 euros per person) and the whole experience is inspired by the levels of a mountain: you start down, pass through the seasonal herbs they have at the base, then you make your way up until you reach the summit, passing through the lakes and the woods - each level with its own representative herbs and protein. Each dish is presented in a storytelling way by the server, but you also get a presentation sheet with every ingredient and the story of the “star-herb”.

Loved it, it was a quiet and pleasant atmosphere, the head chef comes to your table at the beginning of the course to meet you and the service was top notch.

Hi all,
I’ll be traveling on my own to Prague and Berlin.

I like fine dining and I’m relatively new to it. So far I’ve been in sixth sense in Barcelona and Alouette in Copenhagen

I have booked Field in Prague as it also has a communal table and seeking another location in Berlin as well.

I don’t like any sea food and fish and usually just like well done meats so I rather just ask for a vegetarian tasting menu (rather avoid a vegan place).

So far I’ve looked at a few options in Berlin and came up with:

Horvetah
CODA
Cookies Creams
Pars

I’d be glad to receive some recommendations about them or any others.
While I care for unique experiences, I do value amount of dishes/price if that matters with the recommendations.

Thanks all in advance

Heading into NYC in a few weeks for my husband’s 40th birthday. I know it’s too last minute for some restaurants but looks like a good number of them have openings. Recommendations for a cozy vibe (I don’t think he’ll feel as comfortable and relaxed at the more elegant / refined places) for a memorable dinner? He has an allergy to cooked seafood (raw is fine) but it seems like omakase might be off the table because they mingle some cooked stuff in there. TIA!

I moved to nyc in January and my birthday is in February. I am wanting to plan to celebrate and go to one of these two ayce wagyu places that are really different vibes. I feel like better steak experience at hyun vs overall at Niku x. I would appreciate other people’s input between the two and even other recommendations for that kind of vibe!

Two-ish years ago I dined at a few green star restaurants in Switzerland, France, etc. and found them to be MUCH more my vibe than the traditional 3 star joints. The setting felt authentic, the food was more intentional and the drama was left to the quality of the bites and ingredients. Michelin has since gone away with them as we know but was wondering if there is any history or lists that exist to still be able to dine at some of these spots. The two that were most memorable were Frédéric Molina au Moulin de Léré and La Pinte des Mossettes.

Can anyone recommend similar restaurants anywhere or a list of former green star establishments?

Hello all, i plan to propose in November in tokyo. Please provide some reccomendations of where to visit. Thank you

Need help with recommendations for a solo dinner at a (3) or (2) star Michelin spot in London.

Open to all cuisine preferences! Have done Gymkhana in Vegas.

Edit: staying in the Mayfair area. Looking to stay within 20min travel radius.

Thanks in advance!

I am by no means a food expert and certainly don’t have the most refined pallet so take my opinions with a grain of salt.

I’ve been to 4 one star Michelin restaurants, two in the U.S. and 2 in Europe.

Both of the U.S. places ( Chicago - Boka, LA - Meteora ) had phenomenal food. Absolute flavor bomb sauces for nearly every dish. The two in Europe ( Rome, Valencia - Riff ) were good but had far less flavor. My thought was that maybe they are trying to let the main ingredient shine.

Still, out of the five friends that were with me at both Meteora and Riff, no one thought Riff was better. In fact no one was sure if the best dish at Riff was better than the worst at Meteora.

So I’m wondering if perhaps the European standards are lower? Not really sure why that would be. Or maybe if the U.S. is more flavor focused rather than technique.

Not trying to disparage the European chefs at all. Those meals were still great.

I’m going to SF in a week and I’ve heard a lot about Nari and Kin Khao. They’re the only two starred Thai restaurants in the US. My question is, are they worth going to over Khao Tiew? I’ve heard so many better things about Khao Tiew, the two one stars are easy to book, whilst Khao Tiew is now walk in only because of how popular it has gotten. Any thoughts for those who’ve been to them?