Preface

Not someone who eats to live,

but someone who lives to eat —

people like me have probably felt it:

how many wrong choices,

how many days spent in regret...?

An inch of time is worth more than an inch of gold —

and after nearly thirty years accumulated as a glutton,

so many of those days were wasted.

Now, rather than fishing for

what makes a good restaurant in this flood of information,

I resolve to set my own standard.

As the first page of this Food Diary,

I want to lay out here beforehand

how these pages will be used.

It's partly for self-reflection —

to set my own criteria for food and judge by them,

to ask myself honestly

whether I've made a reasonable choice,

or was just a foolish FUXXING CONSUMER.

It's also meant to build a record to refer back to,

so I can make a little better choice next time,

and leave it behind as wisdom for living.

Everything here is a 100% subjective standard,

meant for my own choices,

but I hope that for those reading this too,

it might become a small hint

for their own decisions.

Each dish will be evaluated as follows.

★ Taste

If the first bite of a food feels worth eating, it will become the taste standard — a benchmark for other dishes of the same kind. Like a Big Mac Index of flavor, I'll try to quantify taste as precisely as possible to compare similar food groups. 1.0 is the standard for taste.

★ Price

Prices will be recorded based on the date I ate the dish, and comparing taste scores against price is expected to lead to smarter choices.

★ Atmosphere

This covers everything beyond taste that can be experienced at a restaurant — plating, the mood of the place, and so on.

Since I think we live in an age that values feeling and atmosphere, I plan to evaluate this too.

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