I’m fond of food. I could always be tempted to eat something good. And I am willing to pay for a fine dining experience. But there are limits to what I might fork over for a plate of food.
Of course, there are many elite restaurants in the world. But I asked the internet which three restaurants were the most expensive.
Surprisingly, none of them were in the United States. Instead, the big three were these:
Alchemist – Copenhagen, Denmark
Top tasting menu: approx. €2,200 (≈ $2,200 USD) for an immersive, 50‑course experience with theatrical, multi‑sensory staging. I’m more about the food, less about the show-boating.
Ginza Kitafuku – Tokyo, Japan
Tasting menu: about $2,130 USD per person, served in a traditional setting (sitting on the tatami floor), featuring freshly butchered snow crab. It is recognized as the most expensive Michelin-starred meal globally. I feel sorry for the snow crab in all its glory.
Sublimotion – Ibiza, Spain
Immersive 12-course experience: around €1,900–2,000 (≈ $2,000 USD) per person. Dubbed the “world’s most expensive restaurant” for its holographic/digital dining spectacle. Boo. I suppose.
I wanted to learn the biggest hitter in the USA. And it is:
Masa in New York City.
Chef Masa Takayama’s signature Hinoki Counter Experience is priced at $950 per person, with tax and drinks extra. The more standard omakase sitting in the dining room runs around $750 per person, also excluding beverages.
For the record, Omakase (お任せ) is a Japanese word that means “I leave it up to you.” When it comes to dining (especially at sushi restaurants), it refers to a chef’s choice meal. Essentially, that is when you or I trust the chef to select and serve a sequence of dishes.
So there they are. The golden picks of the dining world.
Good appetite to you.
[Wordle Words Entry]
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“People who love to eat are always the best people.” — Julia Child
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“A good restaurant is like a vacation. It transports you, and it becomes a lot more than just about the food.” — Phil Rosenthal
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“Food is our common ground, a universal experience.” — James Beard
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