Geography, topography and travel Go e miyo 2024 (Gault & Millau) / Go E Miyo Japon Editorial Department

Product description ※Please note that product information is not in full comprehensive meaning because of the machine translation.

Geography, Topography and Travel
[Contents introduction]
The 2024 edition introduces 532 restaurants from 47 prefectures across the country.
Since its publication in 2017, Go e Miyo has been traveling around the country in search of dishes rooted in Japanese terroir and new talent. In addition to introducing wonderful restaurants, chefs and cooks in writing
. At the beginning, there are 10 awards selected by Go e Miyo, including the "Chef of the Year", "Promising Young Chef Award" and "terroir Award", as well as interviews with 14 winners.
What is Go e Miyo?
"Gault & Millau" is a restaurant guidebook published in Paris in 1972 by two French journalists, Henri Go and Christian Miyo.
As a guide to high-quality chefs, ingredients and services, it also pays attention to "terroir" which means "land" and "land"
regional in French.
As the only country in Asia, it has been published since 2017.
It has been published in 17 countries as of 2023.
As the only country in Asia, it has been published.
Although it takes the form of an evaluation book, it emphasizes the attitude of being close to the restaurant, and it is said that the attitude of focusing on the whole image of restaurants such as chefs, producers and craftsmen is highly appreciated by French who love gourmet food.
It is a historical guidebook that focuses on the whole image of restaurants such as chefs, producers and craftsmen.
In particular, it is characterized by "discovery of new talent".
It is recognized by French who love gourmet food for its attitude of focusing on the whole image of restaurants such as chefs, producers and craftsmen.
It has a reputation for its foresight.
In particular, it is characterized by "discovery of new talent".
It is recognized by French who love gourmet food for its attitude of focusing on the whole image of restaurants such as chefs, producers and craftsmen.
It is recognized by French who love gourmet food.