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Michelin releases the first edition of the MICHELIN Guide Kyoto Osaka

15/10/2009
Cultivated by tradition it includes 7 restaurants awarded 3-stars and introduces a new category “Ryokan”
 
Michelin announces today the first MICHELIN Guide Kyoto Osaka 2010, which offers a selection of the best hotels and restaurants in the two cities.  The guide introduces a total of 203 establishments of which 147 restaurants. It covers 34 hotels, and for the first time 22 “Ryokans” (Japanese traditional hotels), by adapting Japanese tradition.  Available in Japanese and English version, the MICHELIN Guide Kyoto Osaka 2010 goes on sale in Japan on October 16th, and from beginning of February in Europe.
 
 
To honour its outstanding cuisine, its rich heritage and its culinary traditions, which are passed on from one generation to the next, its creativity and originality offered by new blood, the selection in the MICHELIN Guide Kyoto Osaka 2010 is comprised exclusively of “starred” restaurants.  Among the collection of MICHELIN Guides, only 2 guides, Tokyo and Kyoto Osaka, present the selection with starred restaurants only.
 
 
This initial selection offers 150 starred restaurants and Ryokans, out of which 147 restaurants (82 in Kyoto and 65 in Osaka) and 3 Ryokans (all in Kyoto) including:
- 7 restaurants with three stars (6 in Kyoto and 1 in Osaka)
- 24 restaurants (12 in Kyoto and 12 in Osaka) and 1 Ryokan (in Kyoto) with two stars
- 116 restaurants (64 in Kyoto and 52 in Osaka) and 2 Ryokans (all in Kyoto) with one star
 
 
Stars apply only to “what’s in the plate,” meaning the quality of the cooking.
- Three stars mean exceptional cuisine, worth a special journey.
- Two stars mean excellent cooking, worth a detour.
- One star means a very good restaurant in its category.
 
 
A restaurant that receives one or more stars is not only one of the best in its country but also one of the best in the world.
 
 
In Kyoto and Osaka, as in the 22 other countries covered by the MICHELIN Guide, a consistent selection is ensured by awarding stars based on the same criteria, and stars in the MICHELIN Guides have same value in all over the world.  The same five criteria are used for awarding stars: product quality, preparation and flavours, the chef’s personality as revealed through his cuisine, value for money, and consistency over time and across the entire menu. The criteria are adapted to each type of cuisine, notably Japanese cooking styles.
 
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