[Get the hell off your high horse. “I actually have standards, i know good cuisine and have eaten in some of the best restaurants in the world.” First, good for you. You’ve got money to spend to go eat at fancy places. We don’t really give a shit. A lot of top restaurants deviate from the set standards of “good cuisine” and are searching to find things that taste good and can be presented in a manner worth experiencing. Take Grant Achatz for example. Surely you’d know who this is since you’re so well versed in the culinary world, right? Do you think Jacques Pépin would define Achatz’s work as the “good cuisine” he knows? No, probably not; however, that doesnt mean it isn’t delicious. Cuisine isn’t a set thing you can truly know. You can hope to grasp but a chunk of it as it is evolving around you. Second, not all “good cuisine” or the best restaurants in the world are making incredibly complex combinations of tastes found only from their kitchens. Many chefs reminisce in the flavors they found at the table in grandma’s kitchen as a young child. A stew pot could have been the source of wonderful childhood memories that they attempt to show to their customers through their rendition of those memories. Another example? Ivan Ramen. A New Yorker’s food empire in Tokyo, Japan that utilized the ingredients he grew up with as a jew. Ingredients not previously used in the relatively standardized ramen world. Rendered chicken fat in ramen would likely have been laughed at if not tasted first.
My point here is that your experiences at restaurants doesn’t make you superior to anyone else and good food doesn’t have to be out of a 3 star kitchen to be good. I’m fascinated by Achatz’s work as much as every other michelin chef, but ya know what? I also enjoy my simple, far from michelin, meals from my past and anything that tastes good. So on that note, i say your comment leaves you sounding a pretentious asshole with a lack of respect for food and the art of cooking in general.](https://www.reddit.com/r/SushiAbomination/comments/656gpn/sushi_with_a_mexican_twist_added_to_it/dg8lm57/)