MICHELIN Guide Kyoto Osaka Will Be the Second MICHELIN Guide Published in Japan (Japon)
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MICHELIN Guide Kyoto Osaka Will Be the Second MICHELIN Guide Published in Japan (Japon)
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Catégorie : Asie Pacifique - Japon - Gastronomie
- Gastronomie
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 07-04-2009
Michelin announced today that it will publish in October the MICHELIN guide Kyoto Osaka 2010, offering a selection of the best hotels and restaurants in those two cities. The MICHELIN guide Kyoto Osaka will be available in two languages: Japanese and English. This is the second MICHELIN guide in Japan, following MICHELIN guide Tokyo whose second edition was launched last November.
Jean-Luc Naret, Director of MICHELIN guides commented, "We aim to continue our international development, by publishing the first edition of MICHELIN guide Kyoto Osaka in October 2009. One of the best Japanese gastronomy and the cooking traditions since more than 1,200 years are in Kyoto. As for Osaka, it's the second biggest city in Japan and it has a wide and diverse gastronomic scene."
Bernard Delmas, President of Nihon Michelin Tire expressed, "The first MICHELIN guide was born in 1900, at the dawn of the automotive era, to offer useful information for drivers to make their trip safe and comfortable. The mission of the MICHELIN guide which has always been the same as that of the Michelin group is summed up in its corporate signature 'A better way forward.' As Tokyo edition, MICHELIN guide Kyoto Osaka is made by inspectors and editorial based in Japan. Those guides written originally in Japanese, are aiming firstly the Japanese consumers."
Michelin inspectors have been on the ground in Kyoto and Osaka since the Autumn 2007. Employees of Michelin, who are experienced hospitality industry professionals, the inspectors conduct visits and anonymously dine in restaurants and sleep in hotels to judge the quality and consistency of meals and services as any other customer.
Stars judge only "what's in the plate," meaning the quality of the cooking. The criteria of the stars are the same, whatever the country, whatever the city. In this way, the level of the selection and the value of stars are consistent in all the MICHELIN guides.
The stars have the same meaning:
m: "a very good restaurant in its category"
n: "excellent cooking, worth a detour"
o: "exceptional cuisine, worth a special journey"
A restaurant that receives one or more stars is not only one of the best in its city or country but also one of the best in the world.
Regardless of the country or type of cuisine, five criteria are taken into account to award star(s): product quality, preparation and flavors, the "personality" of the chef's cooking, consistency over time and across the entire menu, and value for money. Decisions to award stars are made collectively. All the inspectors who have evaluated a meal in a given restaurant present and support their opinions, based on their experiences and reports.
Comfort is rated by fork-and-spoon symbols for restaurants. This is completely independent from the number of stars, and assesses the establishment's equipment such as exterior and interior, and service. For hotels, pavilion symbols indicate the comfort.
The first MICHELIN guide France was published in August 1900 to offer practical information to enjoy driving. 109-years later, MICHELIN guide covers 23 countries with 26 titles. MICHELIN guide Kyoto Osaka will be 27th title of the collection.
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