Why are so many people going to Michelin restaurants in Japan?

Instrument: Food safety system makes good ingredients

Natural good ingredients are the foundation, food safety system is the guarantee. Japan has also been the birth of food safety legislation due to Morinaga milk poisoning, rice bran oil and poisoned rice incident. A tracking and testing system was established for mad cow disease.

The adoption of intensive management and perfect food safety system into the Kobe beef, rice and other good ingredients to protect.

Orientation

In many famous restaurants in Tokyo, there is simply a system of introduction by an acquaintance, whereby first-time customers can only be admitted through an acquaintance. This xenophobic system is more or less lambasted by foreign tourists, so it's usually rarely announced to the public, and mostly unspoken, which is why many niche, upscale restaurants are getting more and more foreign tourists.

Cooking: based on the original flavor of nature

Japanese cuisine, all the delicious reliance on raw materials, processing less, ingredients streamlined. It is more oriented to the original flavor of the ingredients, delicious, like the Japanese cook Kanda Yuyuki's philosophy of cooking is "true flavor is light flavor", all the practices are to highlight the ingredients.

Therefore, the best ingredients must be selected under the most stringent conditions, and every step of the process, such as the origin of the ingredients, cultivation method, fishing method, time out of water, and refrigeration process, must be fully mastered in order to accurately present the best flavor of the ingredients.

These are some of the reasons why people go to Michelin restaurants in Japan.