Japan dominates world’s most expensive Michelin-starred restaurants
While Michelin-starred meals can cost just $1.50 per plateMost restaurants who have been awarded this prestigious distinction charge more.
Some cost between $300 and $400 for a single meal. Others charge higher prices.
Chef’s Pencil was able to compile a list of dinner menus from more than 450 Michelin-starred restaurants worldwide.
The Chef’s Pencil states that the following: 10 most expensive restaurants*These people have received either a Michelin star or a Michelin Star. — Chefs who have a background in cooking are either helmed or oversee the operation. — are:
1. Sublimotion, Ibiza, Spain — $1,740
2. Paul Pairet’s Ultraviolet Shanghai, China — $1,422
3. Kitcho Arashiyama Honten, Kyoto, Japan — $910
4. Azabu Kadowaki, Tokyo, Japan — $825
5. Masa, New York City, United States — $800
6. (Tie) Joel Robuchon, Tokyo, Japan — $637
6. (Tie) Kikunoi Honten, Kyoto, Japan — $637
6. (Tie) Gion Maruyama, Kyoto, Japan — $637
9. Guy Savoy Paris, France — $615
10. Piazza Duomo, Alba, Italy — $580
* Priced per person, usually not including beverages and service charges.
Japan is the only country that appears more than once on this list, and its restaurants — located in Kyoto and Tokyo — dominate half the 10 spots. Notable is the fact that Joel Robuchon from Tokyo, tied for No. French cuisine was ranked 6th on this list.
Masa in the United States is the number 10 restaurant. It’s also Japanese.
Japan boasts the highest concentration of Michelin restaurants per head in the world. Tokyo has more Michelin-starred restaurants that any other city. according to Chef’s Pencil.
Chef Masaharu Moriimoto of “Iron Chef America,” a television chef, explained why Japanese restaurants can be expensive.
“Japanese restaurants source seasonal seafood from all around the world which raises the cost of the ingredients,” said he. The cost of shipping these ingredients and storing them properly is high, especially since fresh seafood can have a very short shelf life.
Masaharu MORImoto owns 15 restaurants in Tokyo and New York City.
Dave Kotinsky | Getty Images Entertainment | Getty Images
Morimoto said “the skills the chef has — the precision and artistry in making and serving the dishes” are other factors.
Japanese restaurants may be small. Diners are given personal attention by the chefs.
Morimoto stated that restaurants with limited seating often try to offer a personal and memorable dining experience. “Many notable sushi restaurants have a maximum of eight seats — no servers or additional staff.”
At a Tokyo restaurant, a sushi chef creates it.
BEHROUZ MEHRI | AFP | Getty Images
High-end Japanese restaurants often serve omakase style, which allows chefs to choose the dishes. Morimoto stated that chefs can prepare an “unique multi-course dining adventure that showcases fresh seafood and other exclusive ingredients.”
Japan is not the country most people want to eat in Michelin-starred restaurants.
separate analysis by Chef’s PencilPublished September 11, 2009, this report examined the pricing of most costly tasting menus in restaurants that have two or three Michelin stars.
Japan was fourth.
Noma in Denmark, Noma the No. The World’s 50 Top Restaurants ranked Denmark Noma as the #1 restaurant worldwide in 2021.
THIBAULT SAVARY | AFP | Getty Images
Denmark is home to the highest cost of dining at top Michelin-starred restaurants. The average tasting menu costs $404 per head. In Singapore, restaurants cost $364 per head and in Sweden they are $327.
According to the study, $322 is an average price to dine in a restaurant with two- or three Michelin stars in Japan.
Although Japanese restaurants can be simple, Chef Pencil lists the most costly.
Sublimotion, located on Ibiza in Spain, is Eduardo Gonzales’ first “gastronomic performance”.
One of 20 courses at Sublimotion in Ibiza.
Photo courtesy of Sublimotion
The most expensive tasting menu is $1,740 per head for a 20-course dinner. He said that the restaurant seats 12 and utilizes virtual reality and other special effects to bring light and sound to each meal.
Gonzales stated that in addition to the chefs, Gonzales spoke of the collaboration of more than a dozen engineers, scriptwriters, and illusionists “for over ten years with the goal of maximising the enjoyment of eating at the table.”
Although it was opened by Paco Roncero (Michelin Star), the restaurant has not yet received a star.