i have wondered if it is easier to get stars in one location than another. i am unfamaliar with japanese haute cuisine, but is it a difficult to prepare and require as much human input as french? are the facility requirements as difficult and as expensive in japan as in france? are the same people used to rate both places.

most french restaurants have problems with the facilities and the expense of the facilities to acquire and maintain the third, and even the second star.

from experience with the Zagat guide, where most rating is done by locals, the ratings in various cities is not very consistent.

outside of france, i have only eaten in one 3 star in london(ramsey), and one in italy. i did not think either to be close to the 3 stars of france.