LogFAQs > #979621314

SailorGoon posted...

I'd disagree with that. There's considerably more Korean restaurants in Korea. The competitive aspects become price, convenience, availability, etc. 100 restaurants within a kilometer radius. 10 of them absolutely phenomenal, 10 of them dogshit, and the rest are aight. Meanwhile back home there's like 10, but only 1 being noticeably awful and 1 worth raving about. Ratio is the same.

Foreign restaurants typically have to be really good in order to last in the states. Especially if they're niche cuisines. They don't last if they're not profitable. I've seen plenty of shitty Japanese restaurants open up back home and here in Korea. It sorts itself out. The bad ones shut down more often than not

Profitability and quality arent the same. Theres restaurants that make money but arent good in every country. Im not sure why you think it would be different in the states. Ive certainly not been blown away by the quality of the food whenever Ive been there.

The example I was thinking of though, was pho.

Its everywhere here, and while some are certainly better than others, Id say Ive never had one here that was below a 7/10 and its easy enough to get. 10/10. Eating the dish abroad in a number of different countries, its very rare to get one that is as high in my estimation as the base level for here.

Of course, its all subjective to a large degree.