Mirame is expensive, but not because of its address. Many of the ingredients are expensive and highly perishable: uni, microgreens, etc. Many of the techniques are time consuming; Chef Gil told me that it takes three days to make his voudovan.
I have been to a lot of fancy restaurants including some mentioned on this thread, Cut and the Spago in Beverly Hills. Both are far more expensive than Mirame and I found both disappointing.
Mirame is my all time favorite restaurant by a landslide. I find the food not only delicious beyond description; it also uses techniques, ingredients and ingredient combinations that are new to me. In other restaurants, I’m usually getting a dish I’ve eaten many times; it may be the best version I’ve had or it may not, but it’s not new. At Mirame I am always delighted by having my culinary horizons expanded.
I believe that people who complain about the price are of the belief that food from many cultures shouldn’t cost much. As Ruth Reichl pointed out about Chinese food, that’s why we have so few great restaurants representing those cultures.
