The real value proposition of a high-end restaurant isn’t the ingredients. It isn’t even tasty food, as perverse as that may seem. But how much is too much?
When Danish uber restaurant Noma opened its 10-week pop-up in Sydney at the start of this year, the set price for dinner was A$485 (£300) a head, plus drinks. The hefty price tag did little to deter punters, and all 5,500 available seats sold out within 90 seconds.
At Tokyo’s three-Michelin-starred Sukiyabashi Jiro – located in a subway station – around A$300 will buy you around 20 mouthfuls of fish and rice in an experience that’s all over and done in around an hour.
Related: Noma Sydney: diners go to extreme lengths to secure spot at sellout pop-up restaurant
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