I tried Kanda a three star in Tokyo several times. This is one of those “star illusions” where you eat well, but not anywhere near a three star standard. The reason is, his food lacks the finesse and sophistication required to be a three star, yet he passes the Michelin’s test. I wonder how Michelin has managed to do so well in promoting their local image, while the general quality in comparison is average. The answer is, poor judgement by the local community, and a lack of access to the finest restaurants in Japan. In short, young Japanese do not have access to the word of mouth chefs that are by introduction only.
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