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>> No.20436228 [View]
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20436228

>>20434302
Does Obama still dine there?

>> No.19667086 [View]
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19667086

>>19659876
I lived in Japan for a number of years and left it a couple years ago. I agree with this for the most part. I like Japanese food but there’s so many different cuisines around the world and too many dipshits put sushi and other bullshit dishes on a pedestal because it’s as minimalistic as bs haute-cuisine. The guys who gifted these ratings probably went to Tokyo and tried 3 overpriced sushi restaurants in Ginza and were amazed by the ‘experience’.

Never buy 10000 or more yen sushi. Never! Best sushi I had there was 600 yen per nigiri (~$6).

Yakitori is just chicken on a stick and should be less than 1000 yen. You’re a fucking retard if you buy an expensive crepes in Harajuku. You’re a bigger retard if you think ramen deserves to be considered traditional food, let alone considered Michelin level cuisine.

These places only exist in the first place because of face/ prestige. The japs do it because it signals they’re a high roller to their peers and they get ‘respected’ and envied. That culture is like if every guy was Patrick Bateman. Gaijin don’t need to do that stupid shit.

When Obama came over and went to get his old fart Jiro sushi experience I knew this would get only worse. Shinzo Abe probably hated Obama because of that. He had to stand in line at the bottom of a fucking train station with a bunch of middle management failures and a gay faggot American who thought this was the height of Japanese culture. Abe looked so much happier after playing a round of golf and eating a burger with Trump.

Also, guess what? The best places in Japan are either affordable or they’re secret restaurants that only the elite or a local of a particular area can lead you to. Secret restaurant prices are usually affordable for a normal person. Elites pay a little more simply because of the alcohol they will be drinking. That, or they’re paying much more because they’re eating the raw pineal glands of Korean babies.

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