Originally Posted by
LapLap
Wasn't meant to. 9 days of regular/average sushi got blasted by a meal on the lower higher end of the sushi spectrum. Sushi served on a Tokyo Bay cruise, as part of a hotel's multi course menu or bought packaged from a depachika isn't necessarily going to heighten one's appreciation of artfully prepared sushi. All these might be considered as scoring between 0 and 60 on the "sushi spectrum". Since with all good things the law of diminishing returns applies, lower high end might be the 60 to 90 range, you generally pay a huge premium to break into the 90 to 100 segment.
My lifestyle is very different from yours so working one's way up Michelin stars isn't what I had in mind but if that's the analogy that works for you then, sure, run with it.
Agree - and the Michelin star thing works/worked a heck of a lot better in France than in many other countries - including Japan.
FWIW - one really bad thing these days IMO is it is so much more expensive to experience high end dining. Hard to believe - but when we started going to places like France - in the 70's - you could get a 3 star dinner for 2 with modest regional wine for less than $150. And 1 and 2 star places were < $100. These days - you're talking about $700-1000 or more at the highest end. And a big chunk of change even at the more modest places. Robyn