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A comment on Ike Jime, the Japanese Slaughter Method for Tastier Fish. Parent comment

Re:Ike Jime, the Japanese Slaughter Method for Tastier Fish by komali2 on Tuesday February 05, 2019 @04:07PM (#19089830)
Which doesn't necessarily mean the food isn't "Michelin-quality," it just means that the whole experience isn't "Michelin-quality."

A Michelin star doesn't just come from the literal taste of the food (or the presentation), it comes from every aspect of the restaurant and staff - down to the very cleanliness of the curtains.

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Re:Ike Jime, the Japanese Slaughter Method for Tastier Fish by mirimir on Tuesday February 05, 2019 @04:51PM (#19090239)
Well, Moghul is maybe a little boisterous for Michelin style. Because the bar and restaurant are contiguous. But I don't recall anything negative about Mehndi.

And then there's Nirvana in Manhattan, at penthouse level on on Central Park South. Beautiful cityscape at night. But it's really Bangladeshi, and they don't do Vindaloo.

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