I was doing internship at a very high end restaurant, michelin star kind and the chef gave me a leftover king crab leg with some sauce and I swear that thing would have costed you over 50 euro if you had it on a plate
It was just .... oh my god... I can't even...
I'm drooling at the memory
it was the sort of place that only had openings on reservation and one person pays an average of 100 euro per sitting
Not really, it's not like you went there and had just one dish, you had a plethora of dishes all served to you piece by piece , so you could of course deny certain coursed but you'd still pay the full price
I can only speak of my own experience, and that is that all restaurants have their own rules and conducts and image they wish to put out, the last one especially is hard to grasp but this place never had an empty table.
So there is definitely a market for it whether you like it or not but I'l lbe honest by saying that I NEVER EVER want to work or operate in a Michelin star kitchen again! Ever! It was a good experience for what it was but I got little out of it: lots of ritual and protocal about waitering yes, cooking, not so much. But that didn't mean the food wasn't extraordinarily tasty because it really was. It was just , an otherwordly experience for sensitive tastebuds
That is a loaded question because there is controversy about what it means to be a chef, I would not place myself at the same culinary skill level as Gordon Ramsey or Jamie Oliver even tho I have owned the legal and contractual title of chef , which basically means : head of kitchen. The end responsible, the last line of defence in the face of moronic kitchen mistakes.
Drink would probably be some sort of limited/special edition spirit I had at this moutai gala event or whatnot. I remember someone saying a shot (btw, a shot of this is about 1/20th a normal shotglass) cost like USD1.5k or something ridiculous.
As for food.. either the Kobe beef steak I had at Park Hyatt Japan, or that A5 wagyuu my Maa gets? Or by weight it might be the Yubari king melon...? The melon costs ~USD300.
Haha, wow, what was the shot like? If it's 1/20th of a normal shot, is there even anything in there though? I'd reckon most of it would line the glass and then be finished before it reaches your mouth.
Ohh I love the Park Hyatt, I look forward to going again, didn't have time last time I was in Tokyo. When were you there, was the manhattan bar still there? The price of fruit is ridiculous in Japan, not worth it imo. I think there's a pewdiepie-video where he tries all kinds of those "special fruits".
Yeah, Park Hyatts are just the best (outside of those island villa/penthouse/suite type places). They had that bar on the top floor but I have no idea what it was called
I think the yubari melon, peaches, strawberries, kumquats, and apples are worth the price for special occasions tbh. I don't think the grapes particularly are (but I'm not a huge fan of grapes in the first place). While I'm not big on cantaloupe, but yubari is really on an entirely different level. As far as I'm concerned, it's a completely different species/fruit.
Thousand dollar champagne. No idea what is was called. Was very damn good though. Shared 3 bottles with an elder. At a house party for a family friend's 50th birthday. The champage was hers, the elder and I just drank most of it within 30 minutes while listening to the Ziggy Stardust album.
Hm, ok, well I like rosé:s far more, the taste is entirely different. I guess it's a rarity-factor, or it could be a market-thing, depending on what it was. If you remember the name, it would be interesting to hear.
I spent $50 dollars on a tea from teavanna i regretted it... I just remember walking in the store for lulz and they started givin ag all these different kinds of teas till i was in a weird tea induced haze. Plus it was like 6pm and i didn't eat whole day. Genius I know...