Speaking last week about Michelin's decision to release its Kyoto/Osaka dining guide this October, Jean-Luc Naret punctuates his sentences with the practiced smile of a man who has worked in the hospitality industry for a long time. If sales of the Tokyo Michelin Guide are anything to go by, there's a lot to smile about. The first saw sales of 300,000 copies in less than five weeks, and Naret, the guide's director, feels optimistic about the reception of Michelin's second Japanese edition.
"Kyoto is a place where gastronomy is really quite important, with a history of traditions and products," Naret says. "And Osaka is Japan's second-biggest city, with good restaurants in every category." In contrast to the hustle and bustle of Tokyo, Naret says that the restaurants in Kyoto are "more about the experience itself, as well as the food, the history and the legacy. It's like a feast."
Osaka, too, has a different vibe. "Osaka is more laid-back. The sense is about good value for money," he explains.