Restaurants Directory – Austin Bunton Designs

There are hundreds of restaurants in Inisfree today.

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Table of Contents:

Introduction
All Inisfreean restaurants are 100%
Terms
Chains
Singles
Popular and Special Days to Dine
Pest-free
Menu Items to Assign
2021 Update: New Ones
2021 Update 2: To the Cliffs
Novels Excerpts
Overall (Images Begin)
Presentations
Beverages
Breads
Dessert Cheeses
Fig Dishes
Fruits for Dessert
Kolaches
Pizzas
Savory Cakes
Soups
Tacos
Waffles to the Next Level
Nyotaimori
Some Uniforms
Memes
2021 Cheesecake Factory Additions
Relevant Holidays
2022 Update: Cloud City II
2022 Update: The King is Making His Rounds
2023 Update: Michelin Stars
2023 Update 2: More Examples
2023 Update 3: Hart House
2023 Update 4: Veganerie Presentations
2023 Update 5: Dining Culture
2024 March/+
General (Videos Begin)
Recipes (Videos)
Playlist Concepts

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Introduction:

To an Inisfreean, food is as sacred as love and sleep. We take great pride in preparing and presenting the healthiest and most delicious meals in the most ideal of atmospheres and settings. We love providing the highest level of dining and hospitality services, and all of our city’s restaurants reflect that.

Every kind of regional and signature cuisine from around the world is offered at the many restaurants of our city. We pride ourselves on making it the healthiest and most beautifully presented food and beverages you may ever have. Know a particularly delicious and brilliant recipe? We’re all ears… and mouths.

Internationally renowned luxury restaurant brands are what we look for when traveling abroad. The brands featured in Inisfree are aligned with celebrated restaurateurs at the forefront of the global industry. Their presence in our market heralds international and iconic dining brands, as well as the most popular club brands, with expansion plans to include more luxury concepts to be announced throughout the years to come.

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All Inisfreean restaurants are 100%:

Free
Inisfreean home-grown crops from The Cropland
Organic
Paleolithic-Vegan Diet; no animal products, all natural and in abundance during the Golden Age/s

and have 0%:

added salt or sugar
alcohol
artificial flavor
bleach (such as to whiten bread)
butter
Canola oil (since it is intended for industrial applications, anyway, not culinary ones)
cereal (at least the unhealthy kinds)
citric acid (from mold)
coloring dyes
corn syrup
cow meat
excitotoxins
farm-raised fish
food coloring (from chemicals)
Genetically Modified Organisms (GMOs)
growth hormones
lard
margarine
mayonnaise
milk with added Vitamin D (which was harvested from animal flesh)
pesticides (sometimes absorbed into crops)
pig meat (bacon, pig ribs, pork)
preservatives
synthetics
wax

and offer:

24-hour service
buffet-line catering for special events, such as “Meet and Greets” at Reception Square
fast-food never less than world-class gourmet
“fresh from the vine” salad bar troughs (and to provide that much as-fresh-as-it-gets ingredients, our restaurants don’t just grow food on their rooftops and out back in edible-gardens; they also make use of the container-farms silo beneath each one)
“fruits and vegetables in season” charts
menus in 2 forms: 1) electronic; these are on table-side touch-screens, instantly translatable into the 11 Outlander languages taught in the city (Arabic, Chinese, English, French, German, Italian, Japanese, Portuguese, Russian, Sanskrit, and Spanish), and 2) pamphlet; these are available upon request, with each line printed in both English and Braille.
open-air tables, booths, reclining armchairs, and secluded seating
‘drone’-based delivery to our canyon and campsites, etc., and the ‘drones’ are ICVs on Owls

You’d better believe it; our eateries are the best there ever is!

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2023 Summer feature: All range-hoods vent to the outside, not just fan up above cabinets (as was the case in crappy/cheap Outlands apartments).

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All tables and chairs sized for ~5’5″ ppl, as 90% in our realm (i.e. nearly all the females) are that height or shorter. Males up to ~6′ will still fit on our restaurants’ chairs, but the undersides of their upper legs won’t fully rest on the seat cushions unless they put their lower legs at angles so their feet are farther forward.

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Terms:

Since all food and drinks in our realm are vegan, we have made this clear in some of the terms we use to describe them;

Barbecue, abbreviated as BBQ, here is VBQ; we only make vegan barbecue –and we bet you’ll think it tastes better.
Fish is vish; we have figured out how to make tofu look and taste like a filet of fish.
Sushi is vushi when veganized. (No one here calls it that; they just say “sushi”, but you can if you want.)

You get the idea.

We might still spell “beef”, “chicken”, “pork”, etc. the same way, rather than changing/removing one letter, or adding an apostrophe (e.g. “be’f”, “chick’n”, “chiggun”, etc.), because everyone in our realm knows we just mean the texture and flavor of those things, not actual flesh/corpses/meat.

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2024 April/+:

sushi term: maki: hand-roll served rice-out (may be served with sesame seeds)
sushi term: temaki: cone-shaped hand-roll. served nori-out (seaweed-wrap on the outside)

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Chains:

These restaurants have locations in The Mall, SotU City (downtown Inisfree), the Shibuya Prefecture, Arch City, the outermost indoor service ring of the Auzdome, Flower Tower Field, the Amusement Park, the Zoo, the Civilian Aerospaceport, the Beach Strip, the Floating Amusement Park, the Bora Tiki apartments, and the Military Aerospaceport:

(alphabetized by culinary genre)

The Cheesecake Factory: American/Eclectic (with the entire menu veganized, including the Glam-burgers (and many burgers here are now based on those of Hart House, Plant Power, Veggy Street, etc.), Lo-licious, and Skinny-licious categories, and featuring all these flawless culinary hits: avocado toast, brûlée-d French toast, cauliflower tacos, crab & artichoke dip, creme-of-broccoli soup (no longer just on Mondays), crispy crab bites, crispy fried cheese, fish & chips, fried shrimp platter, fried zucchini, giant Belgium waffle, loaded baked-potato tots, miso salmon, pretzel-bites with cheddar fondue, stuffed mushrooms, sweet-corn tamale-cakes, sweet-potato enchiladas, the veggie burger, and tossed green salad)
Nice Buns: Bakery (not just desserts)
Auzdein’s Esslokal: Custom & Signature
The Ledbury: English (from London)
L’Arpège: French (from Paris)
Vendôme: German (from Bergisch Gladbach, near Cologne)
Compass Mykonos: Greek (from Greece)
Saffron Table: Indian (from Montana)
Maggiano’s: Italian (from Texas)
The Ninja: Japanese (from New York) –menu includes: vegan ramen, steamed rice, spicy eggplant, spicy ‘salmon’ avocado tacos, ebi cakes, kani korroke, etc.
Moon Park: Korean (from Sydney)
Ramses: Mediterranean (from California)
Taco Diner: Mexican (inspired by its namesake in The Shoppes at Legacy) –2023: menu expanded to include all Tacotarian items
Genghis Grill: Mongolian (from the U.S.)
Anasazi: Native American (from Santa Fe)
CPK: Pizza (from the U.S.) –menu includes: [thick/thin crust, with red/white sauce, and toppings: artichokes, basil, crushed walnuts, garlic confit, mushrooms, olives, pineapples, spinach, sunflower seeds, vegan cheese, etc.]
Slanted Door: Vietnamese (from San Francisco)

As of 2021, they are now also in our Atlantis II hotel, the Cliff-dwellings neighborhoods, and the Inverted Pyramid neighborhood.

2024 June 8 Saturday note: also in cafe/mini form in our Subterranean Vatican gladiator complex.

Singles:
There is only one of each of these in our city.

The Hall of the Mountain King : the Valhalla dining hall
The Dive Bar: the Atlantis dining hall
Fluff: the Bed & Breakfast Spire dining hall
The Watering Hole: the Cabins neighborhood bar & grill, located in the Colored Boulders Saloon
Farm to Table: the Cropland dining barn
Desserts Dirigible: a slowly flying blimp making everything from doughnuts to wedding cakes
Café MKM: the Distribution Plant dining hall (basement level) –Every presentation is as funny-offensive as we can make it, such as vegan shrimp spelling out “FUCK YOU”, and the drinks-section of the menu titled “Suck and Swallow”.
Fast Times: the Double-Carrier Racetrack-Stadium dining hall (all chains are also in this construct)
Joia: the Double Tree dining hall (inspired by its namesake in Milan)
La Salle Empire: the Epcot Museum dining hall (basement level), inspired by its namesake in Monaco (more details here and here)
Olde Hansa: the Kathedrom dining hall (inspired by its namesake in Estonia)
The Grand Hall: the Mansion dining chamber
Mikla: the Meeris dining tent (inspired by its namesake in Turkey)
Thermopylae: the Military Training Zone dining hall
Refueling Station: the Paintball-Parkour Carrier dining module (a.k.a. “Mess Deck” or “Chow Hall”)
Lāʻau Pāma: the Palms dining hall
White Rabbit: the Performing Arts Center dining hall (basement level), inspired by its namesake in Russia
The Hall: the Prison dining module (staff only; inmates receive meals in their rooms)
Sampler House: the Quarantine Facility dining module (staff only; patients receive meals in their rooms)
The Surf Buffet: the Sand Castle dining hall
The Enticing Eatery: the Tantric Academy dining hall *specializing in aphrodisiac ingredients and an arousing atmosphere due to its aphrodisiac incense!
Osteria Francescana: the Venetian Apartments dining courtyard; open-air, overlooking the Caribbean Lake (inspired by its namesake in Modena, Italy)
Production Line: the WMKM Studios dining hall
Zoot: the X-2 Spinners dining hall

* The school has a cafeteria, as well as a cooking classroom-kitchen, on each floor, corresponding to each grade.

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Popular and Special Days to Dine:

Everyone likes to grab a bite to eat for fun, and to treat each other on birthdays and anniversaries. Did you know there are also restaurant-based holidays?

Month 6: Venus (Sexiness)
Week 1
Day 2: Moon-day (hunt), which corresponds to May 22: Waitresses’ Day

We honor them by reversing our roles on this day each year; they sit, and anyone who goes to their restaurant/s takes their order and serves them for a change. Have a favorite waitress you’d really like to make smile on this day? Ask her if she’d like you to come over and serve her on her lunch break! (Or, if she is taking this day off, see if she’d like to be brought deliver / breakfast-in-bed –by you!) Any Inisfreean (ICV) who has done waitressing will smile and nod, very much into the idea, ready to see you as soon as you can.

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Pest-free:

There are no pests in Inisfree. Bugs, mice, you name it; they simply cannot exist here, and are instantly destroyed if ever they get within a thousand miles. We do not tolerate pests –even when they are in human form.

* All restaurants are built to Inisfree’s building codes, which include anti-mosquito laser systems, as well as unwanted-spirit traps based on the Muon/Slide Traps of the Ghost Busters, not just basic appliances and alarms. Olfactory sensors are also used in place of Smoke Detectors; all smells are analyzed and sent to the manager’s phone, iScroll, or mind, as desired, thus preventing premature alarm sounds from cooking steam, etc.

Scans, inspections, and audits are constant here, too; our ICVs are doing them all the time. Even by just existing in a kitchen or other room, they are noticing these things, tallying it all, coordinating proactive and preemptive moves. Their consistency and clandestine techniques will go unnoticed, but the heavenly laboratory-clean results… won’t.

If it is gross, unwanted, or otherwise incompatible with us and our guests, it does not make it in ‘the door’ (not even in our remote border airspace). Period. Enjoy.

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Menu Items to Assign:

Here you’ll find our growing list of recommended recipe titles which will soon be featured in one or more of our city’s restaurants. Often, they are a signature spin on an old favorite or classic. They will be listed in the order they occurred to us.

[chicken (vegan alternative) and Belgian] waffles
tamale varieties like at the Escondido farmers market by Archi’s Acres
baked vegan alternatives to fish and chicken, as ‘fast-food’ like at Sonny Bryan’s
grilled Brussels sprouts in olive oil with aioli dipping sauce
red/seckle pear pie
soup and frozen yogurt
salmon/halibut (vegan alternatives) fish taco soft-corn cones
Baskin/Coldstone/Farr fused
chocolate-accented crust with tahini-infused pumpkin pie
vegan ‘dogs’ with veggie chips
vegan mini corn-dogs
veganized boudin
veganized kolaches
2024 October 30 Wednesday additions: Down 2 Earth sandwiches; cajun chick’n, fish fry, patty melt, po’boy, and pulled BBQ
(many other clever combinations TBA)

More TBA…

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2021 Update: New Ones

Both the Beach Strip and Sotu dining zones (our city’s two greatest eating areas) are getting major updates with additions this year! No longer are we (Inisfree) only offering one restaurant covering each entire food genre. You’ll find all of the following popular world-class restaurants now opening their doors here:

264 Fresco
Aloha Poke Bar
Arte Gastronómico Ushuaia
Bigfoot Natural Café
Bin22 (of Jackson)
Black Walnut Cafe
Cafe Rio
Famous Dave’s Bar-B-Que (for their catfish tenders, etc.)
Glacier Brewhouse
Good Ramen
Ki’ Xocolatl
Kiiwik
Loving Hut
Manik Bal
Montana Ale Works
Moose’s Tooth Pub & Pizzeria
P. F. Chang’s
Panera Bread
Plonk Bozeman
Poki Poki
Rubio’s Coastal Grill
Smoothie King
Snake River Grill (of Jackson)
Starwood Cafe
Sweet Basil Bistro
The Blue Lion (of Jackson)
The Kitchen (of Jackson)
The Naked Café
The Original Pancake House (for the “Dutch baby”, of course)
Three Forks
Trio | An American Bistro (of Jackson)
Triumph Café & Restó Ushuaia
TruFire Kitchen & Bar
Urban Plates –now mostly serving Veganerie options (as most of Urban Plates in the Outlands was not vegan)
Veggie Grill
Vitology
Wild Sage (of Jackson)
Yak & Yeti Himalayan Restaurant
Zydeco Cafe

As always, we had world-class vegan chefs (our Inisfreeans; the ICVs) veganize everything! Then we brought in “super-tasters” (such as High King Auz) and famous chef judges to make sure it all tasted and smelled just right. The rest… is up to you.

More to come, as our travels and expeditions around the world (and beyond) continue!

…Maybe we’ll even add the best restaurants of Telos, Agharta, and the worlds of the SSP and the Pleiades one day.

*Also, since every ICV is part of a technological “shared consciousness”, the moment that first ICV mastered preparing any of the signature dishes from any of the above restaurants, all her ICV “sisters” immediately knew how to do it, too. This means that the one (ICV) in your house (as each home and hotel room in Inisfree comes staffed by at least one of our ICVs) can make you literally anything on any of those menus, right at home, from scratch, even to the point of going to our grocery store with or without you, knowing all the ingredients and precisely how much of each to get. Don’t feel like dining out tonight, but still want to treat yourself to an all-time favorite? Just ask your nearest ICV; she’ll happily and skillfully hop right to it –and even lie down to arrange and display her cooking masterpieces atop her bare prone hottie body; nyotaimori, all for you.

This is Inisfree.

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2021 Update 2: To the Cliffs

Now our main cliff-dwellings neighborhood are also getting dozens of these restaurants added throughout it! See the map in the first album below for all the details (and note that the current Restaurants Map image below does not show the labels for Auzdein’s, nor for the restaurants in the Atlantis II hotel or Inverted Pyramid neighborhood). In total, Inisfree now has 392 restaurants.

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Novels Excerpts:

His first meal of the day with Lucifera would be in one of the several CPK locations across the city; there was a California Pizza Kitchen nearby, and it was always open for business. Restaurants and shops in Inisfree never really closed, as it was somewhat of a city and people beyond clocks and time. Ordering her a slice, he waited with anticipation of her reaction to seeing that a single piece of pizza in Inisfree was cut more like the size of a pennant; both his and hers were a foot along their crusts, and 30 inches long.

…

Breakfast was at a Korean restaurant inspired by its namesake from Sydney, Australia. Thankfully, the Inisfreeans had seen its greatness and had the foresight to preserve its signature dishes; the original had since closed. Auz got one of the zucchini pancakes, a few of the spicy rice sticks, and a sample from the buffet of the vegan versions of eel, crab-on-sesame, and fried chicken. The Inisfreeans had spent many hours in their kitchens perfecting those recipes so they tasted like the real thing.

One of the customers sampling the same thing smiled when she saw Auz and Lucifera giving it a chance. “Those are so good, and have the consistency so much like fish and foul, that all the warning alarms in my head start going off. I can’t help myself, though; they’re so good. I’m sure you’ll love them!”

As with all dining establishments in Inisfree, patrons just plated up, ate, and left; no currency was exchanged. In a community where everyone had a farm and abundance, there was no need for any money or banks. The Inisfreeans just monitored the buffet and inventory, updating and refilling them as necessary, cooking everything fresh per order.

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Overall:

The idea is that there are ‘tons’ of dining establishments spread well throughout this first city of ours, and they have not plasticware but the finest beyond-silverware.

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Presentations:

All of our restaurants do their best to make the food they serve look artistic/amazing on the girls/plates/trays.

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Beverages:

We only offer healthy drinks; juice, tea, water, and bottled or canned ones with no chemical/fake/weird ingredients.

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Breads:

Sometimes our breads/pastries are simple, other times decorated with crust/top designs/patterns, but either way are likely to be the best you’ve ever had.

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Dessert Cheeses:

All are vegan, of course, and far better, in terms of flavors and consistencies, than their Outlands counterparts (admirable though those newer/experimental cheese-alternative products were).

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Fig Dishes:

Ours don’t need little wasps to complete their growing cycle, either.

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Fruits for Dessert:

While we make the full range of vegan desserts, most of the time when we want something sweet… we snack on these.

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Kolaches:

Sweet or savory pastries since they contain/hold something fruit-based or meat-like are popular in our realm. They come in far more varieties/appearances/forms than the few presented as examples in this album.

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Pizzas:

Whether you like yours thick or thin, circular or otherwise, cut or torn, flat or rolled, we’ve got all the most delicious combinations/toppings.

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Savory Cakes:

Croquettes and many others are made daily by our chefs and their cooks. We air-fry or bake many, too; they aren’t always oil-fried.

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Soups:

Most of the time, we’ll top these with edible garnishes that contribute to their flavors and presentations, and serve them in color-contrasting bowls.

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Tacos:

There are far more types of this food than you’ll ever manage to find in the Outlands; we make dozens to hundreds of different types of tacos.

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Waffles to the Next Level:

Again, we only make vegan versions of what is in these images.

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Nyotaimori:

We only serve our food on the bodies of perfect females, and all females in Inisfree are those who chose to keep their bodies in perfect shape, beauty, and sexiness. This is how we honor and worship each other. Anything less is uncivilized and unnatural.

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Some Uniforms:

Our restaurant uniforms do not try to make both sexes look similar or the same; female uniforms in our community accentuate the female figure / curves. This is a big part of what makes a delivery or meal appetizing, and what helps keep our residents and guests salivating and ready to eat –and drink.

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Memes:

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2021 Cheesecake Factory Additions:

Obviously, we veganized and perfected all those.

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Relevant Holidays:

There are many official days when we celebrate/teach specific recipes or categories of food.

5 January (5 Janus on our calendar): Spaghetti
7 January (7 Janus on our calendar): Beans
19 January (19 Janus on our calendar): Popcorn
21 January (21 Janus on our calendar): Cheese
22 January (22 Janus on our calendar): Blondies
23 January (23 Janus on our calendar): Pie
27 January (27 Janus on our calendar): Chocolate Cake
4 February (6 Februus on our calendar): Stuffed Mushrooms
6 February (9 Februus on our calendar): Ice-cream for Breakfast
9 February (12 Februus on our calendar): Pizza
12 February (15 Februus on our calendar): Plums
23 February (26 Februus on our calendar): Biscuits
24 February (27 Februus on our calendar): Tortillas
26 February (1 Mars on our calendar): Pistachios
1 March (4 Mars on our calendar): Almond Butter
2 March (5 Mars on our calendar): Frozen Food
9 March (12 Mars on our calendar): Potato Chips
11 March (14 Mars on our calendar): Pot Roast
15 March (18 Mars on our calendar): Tea
18 March (21 Mars on our calendar): Cabbage
22 March (25 Mars on our calendar): Melba Toast
25 March (28 Mars on our calendar): Waffles
26 March (1 Aperire on our calendar): Spinach
27 March (2 Aperire on our calendar): Something-on-a-stick Day
2 April (8 Aperire on our calendar): PB&J
12 April (18 Aperire on our calendar): Pecans
13 April (19 Aperire on our calendar): Peaches
15 April (21 Aperire on our calendar): Grilled Cheese
19 April (25 Aperire on our calendar): Garlic
23 April (1 Maiesta on our calendar): Zucchini
24 April (2 Maiesta on our calendar): Pigs-in-a-blanket
29 April (7 Maiesta on our calendar): Pretzels
6 May (14 Maiesta on our calendar): Oranges
11 May (19 Maiesta on our calendar): No-diet Day
15 May (23 Maiesta on our calendar): Chocolate Chips
25 May (5 Venus on our calendar): Salad
27 May (7 Venus on our calendar): BBQ
31 May (11 Venus on our calendar): Macarons
3 June (14 Venus on our calendar): Doughnuts
7 June (18 Venus on our calendar): Chocolate Ice-cream
10 June (21 Venus on our calendar): Herbs & Spices
14 June (25 Venus on our calendar): Fresh Veggies
22 June (5 Auzdein on our calendar): Chocolate Eclairs
2 July (15 Auzdein on our calendar): Creative Ice-cream/Gelato Flavors Day
8 July (21 Auzdein on our calendar): Blueberries
12 July (25 Auzdein on our calendar): Pecan Pie
19 July (4 Shakira on our calendar): Piña Coladas (‘virgin’)
29 July (14 Shakira on our calendar): Lasagna
30 July (15 Shakira on our calendar): Cheesecake
2 August (18 Shakira on our calendar): Ice-cream Sandwiches
3 August (19 Shakira on our calendar): Nuts
4 August (20 Shakira on our calendar): Watermelon
8 August (24 Shakira on our calendar): Mustard
29 August (17 Agharta on our calendar): Less-salt Day
30 August (18 Agharta on our calendar): Eat Outside Day (but not picnic)
1 September (20 Agharta on our calendar): Pop-overs
2 September (21 Agharta on our calendar): Bacon
13 September (4 Harvest on our calendar): Fortune Cookies
2 October (23 Harvest on our calendar): Vegans’ Day
4 October (25 Harvest on our calendar): Kale
5 October (26 Harvest on our calendar): Oktoberfest
6 October (27 Harvest on our calendar): Seafood (vegan)
12 October (5 Thor on our calendar): Eggs (vegan)
17 October (10 Thor on our calendar): Pasta
20 October (13 Thor on our calendar): Fruit
21 October (14 Thor on our calendar): Pumpkin-cheesecake
6 November (2 Odin on our calendar): Deviled Eggs
8 November (4 Odin on our calendar): Cook-something-bold Day
16 November (12 Odin on our calendar): Clean-your-refrigerator Day
19 November (15 Odin on our calendar): Broccoli
23 November (19 Odin on our calendar): Cashews
25 November (21 Odin on our calendar): Thanksgiving / Native Appreciation Day
28 November (24 Odin on our calendar): French Toast
29 November (25 Odin on our calendar): Asparagus
2 December (28 Odin on our calendar): Red Apple
7 December (5 Nibiru on our calendar): Pastries
8 December (6 Nibiru on our calendar): Brownies
14 December (12 Nibiru on our calendar): Cupcakes
16 December (14 Nibiru on our calendar): Pumpkin Pie
19 December (17 Nibiru on our calendar): Muffins
23 December (21 Nibiru on our calendar): Christmas Eve, and Festivus
24 December (22 Nibiru on our calendar): Christmas Day; girls as gifts

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2022 Update: Cloud City II

Starting during the very first day of this year, Cloud City II got one of each of the ‘chain’ restaurants listed on this webpage. That brings the total number of restaurants in Inisfree up to nearly 450. As always, they (all our restaurants) are staffed by (MF) ICV managers, ICV hostesses, ICV waitresses/servers, and kajirae for nyotaimori presentations.

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2022 Update: The King is Making His Rounds

High King Auz tries a few menu items during his mealtime twice or more during each visit/flight to / workday in Inisfree, and is going down his list of all Inisfree’s restaurants until he experiences them all. He anticipates being able to schedule at least one meal at each of these restaurants of his every year; ~448 of them, at 2 per visit/workday, comes out to 224 workdays, thus 45 weeks (with another 7 weeks each year to spare). The order in which he is trying each is known only to those who have been, or will be, invited to join him during their respective meals.

…

2024 June 9 Sunday update: Counting the ~17 minis of our chain restaurants in our underground version of The Vatican, the total number of restaurants in this first city of ours is ~465.

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2023 Update: Michelin Stars

The Michelin name comes from the Michelin brothers, Andre and Edouard. They founded the famous tire company in 1889 and produced the Michelin guide that has evolved into the star-ranking system widely used today. Details are here.

A Michelin Star is awarded for the food on the plate – nothing else.

Not easy to obtain, the stars are awarded to restaurants that Michelin considers the very best in a given city, and recipients gain immense prestige and exposure along with the honor, with many seeing an increase in business after receiving their star/s.

Every year, restaurants are re-reviewed, and can lose, keep, or gain their star/s.

1 star: a very good restaurant in its category (at a minimum, the best in its city)
2 stars: excellent cooking, worth a detour (the best in its ~state/province)
3 stars: exceptional cuisine, worth a special journey (the best in its ~nation/region)

1 star: ~2,500 on Earth (per year) in the near-Shift era
2 stars: ~500 on Earth (per year) in the near-Shift era
3 stars: ~150 on Earth (per year) in the near-Shift era

Every restaurant in Inisfree has 3 Michelin stars because all of them have the same level of culinary mastery/wizardry/signature, all their food prepared/cooked by the same level (expert/perfect) of chef; the ICVs.
Even though Inisfree’s hundreds of restaurants are all in the same city, they are all the same level of exceptional; all are perfect and identical in various ways, so to recognize any of them with a Michelin star or stars… is to recognize them all.
All of the restaurants in all of the Inisfree-like cities of SSA are as perfect and recognized; all of them have 3 Micheline stars, as well.

What is it, precisely, that makes an Inisfreean restaurant automatically a 3-star on the Michelin scale?
Supercomputers which understand all there is to know about crops, ingredients, food processing, prep’, mixing, baking, plating, flavor combinations, and appealing to individual palettes of super-tasters… are the beings (ICVs) who make what everyone eats at our restaurants.
We don’t just veganize the most popular dishes, and the dishes of Outlander restaurants which Outlanders gave Michelin stars to; we take them to levels Outlanders don’t even have the brain power/capacity to dream of, let alone attempt, let alone master and perfect, let alone consistently make and plate, let alone with accents/flare catering to every individual customer.

There is a 7-star hotel-ranking system;

1 star means only the base necessities are provided,
2 stars = simple and a few extras,
3 stars = larger and upscale,
4 stars = upscale and many amenities,
5 stars = some of the most luxurious in the world,
6 stars = superior/exceptional luxury,
and 7 stars = innovative/rarest, sometimes with for example, menus of pillows and other furnishings you can choose from the same way regular hotels offer room-service menus.

The hotel-equivalent of a 1-Michelin-star restaurant might be a 5- or 6-star hotel.
A 2-star restaurant, then, would be a 7-star hotel; unique and very customizable.
Inisfree is off even that expanded chart; we here in Inisfree don’t just offer customization options, but intuitively and otherwise know exactly how to customize things to every person who gets to visit us… such that they are guaranteed to experience perfection they might not have even thought up, defined, or attempted for themselves elsewhere.
This is why Inisfree is, at the very least, referred to as a 7-star resort, and why it is logical to call it 8-star (not just the rarest, and all its restaurants and hotels top-notch, but also the only place where individual preferences are sensed and catered to the whole time, no one even needing to ask).
Our restaurants are a big part of what makes that accurate, not merely a boast, wishful thinking, or self-appraisal.

As you might expect, we in Inisfree have a higher standard than Outlanders, so we do not always recognize the Michelin stars Outlanders award their own lowly kind.
For example, only vegan restaurants, ‘in our books’, have the right to be recognized as good, let alone very good, let alone excellent, let alone exceptional.
Outlander restaurants which are non-vegan, even if they were given a Michelin star by an Outlander, are only regarded by us as psychotic criminals; murderers and rapists, and those who fund those maximum-evil crimes.

In 2022, only 15 vegan and vegetarian Outlander restaurants had been recognized with a Michelin star.
Firstly, this reveals extreme corruption within the Michelin-star system/judges.
Secondly, 2,500 1-star + 500 2-star + 150 3-star = 3,150 Michelin-starred restaurants, and 6 (the number of vegan ones) out of 3,150 = ~0.19%; less than 1% (IOW: Inisfreeans recognize only .19 of 1% of the 2021 Michelin-star restaurants, and 0% of Michelin stars prior to that year.)

For reference, the 2021 Michelin-star restaurants which are vegan:
(and the first time/year any vegan restaurants were granted this award)

Seven Swans (Frankfurt, Germany)
Seven Swans in the city of Frankfurt is a Michelin-starred restaurant serving gourmet vegan cuisine. Almost all ingredients used in Chef Ricky Saward’s kitchen is grown organically from their own permaculture garden. Guests can expect the menu to be full of dishes that celebrate fresh produce in all its glory, with each plate putting vegetables front and centre, from winter squash to endives.
Kajitsu (New York City, United States)
One-Michelin-starred Kajitsu in New York City serves authentic Japanese shojin cuisine. With Chef Hiroki Abe at the helm, the restaurant’s kaiseki experience will make any guest, herbivore or not, forget all about meat or seafood. From onion soup made with mizuna and potatoes, to the hassun tray of delicate burdock root and a bite of mountain yam, every dish celebrates ingredients as they are in nature.
Daigo (Tokyo, Japan)
Daigo in the Japanese capital Tokyo has held on to its two Michelin stars for over a decade ever since it was awarded in 2009. The restaurant has been serving shojin ryori since 1950, when it first opened its doors by the Seisho-ji temple near Mount Atago. Dining at Daigo is all about respecting the natural flavours of authentic plant-based ingredients grown and native to Japan. One of the most famous dishes here is the soba, served with grated yam and Japanese mustard.
Ona (Ares, France)
Ona is led by Chef Claire Vallée and has won both a Michelin star and a Green Star, which recognises the best sustainability practices in the food industry. The Ares-based restaurant became the first 100% vegan establishment in France to win a Michelin star, and serves up dishes crafted from seasonal, organic, locally-sourced ingredients and even their own edible plants grown by its kitchen.
Eleven Madison Park (New York City, United States)
New York’s famous three-Michelin-starred restaurant Eleven Madison Park recently made a bold move by taking meat, dairy and eggs completely off the menu. When it reopened from the pandemic earlier in May, Chef Daniel Humm decided it was clear that going 100% plant-based was a “risk worth taking” because animal agriculture was “simply not sustainable”. We’ve spoken to shojin cuisine master Chef Toshio, who spent 40 days with Humm to craft a number of shojin-inspired dishes guests can now enjoy at EMP.
Gauthier Soho (London, United Kingdom)
Gauthier Soho, the London restaurant led by Chef Alexis Gauthier and won a Michelin star within just a year of opening, took the leap to veganism after a PETA campaign exposed the cruelty and exploitation behind the animal meat industry. Gauthier reimagined all his classic French dishes to make them completely plant-based—even foie gras, the dish deeply entrenched in French cuisine but made from the livers of force-fed ducks and geese. He now serves a “faux gras” made from lentils, walnuts, mushrooms and cognac, and this recipe has even caught the attention of the UK government, who is consulting the chef on ethical foie gras alternatives.

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2023 Update 2: More Examples

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2023 Update 3: Hart House

Here are some highlights of the impressive vegan restaurants chain that comedian Kevin Hart founded.

Well done, Kevin! (“well-done” pun not intended)

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2023 Update 4: Veganerie Presentations

This is a restaurant in Thailand with exceptional presentations.

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2023 Update 5: Dining Culture

In our realm, whether dining in or out, all waitresses wear next to nothing, and they love being flirted with and felt up,
there are always flawless girls eager to let you hold their hair to hold their heads/faces/bodies down at your side,
female dancers seduce you with their finest moves while you are asked for your order,
pet-females are leashed or chained up –and they love to be,
more females are already chained, available for your full use,
female guests/patrons prefer to start their meal with a glass of fresh cum –and this is often their dessert at the end of each meal –and their reward, if they have been treating you right in your relationship that day,
drinking contests are usually only between females chugging mugs of still-more cum,
your food is served nyotaimori,
females get down on all fours to drink from spigots and be handfed,
numerous females all around you will sit on their heels and turn their palms upward to invite you to fuck them right there at your table,
any female you desire (including the waitresses, and other guests’ hot-wives and daughters) will be giftwrapped for you just like the rest of your to-go order/boxes –whether you’ve already had your own dessert or not.
This is Inisfree.
Amen.

There are no TVs in any of our lounges or restaurants, and we have no bars/taverns.

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2024 March/+

SLC Zest menu items are being perfected.

ICVs working at each restaurant will message order-receipt, order-started, and order-ready via the FOB-Net to those in our realm ordering online.
You can order remotely by speaking to any ICV, too; it doesn’t have to be via your computer.

Every menu includes every ingredient in every recipe, never saying something vague like “secret sauce”.
There are no dollar signs or prices on our menus because everyone eats for free in our realm.

Pappadeaux cajun-seasoned chicken tenders, veganized

There are no drive-throughs / fast-food / junk-food places in our realm.

…

2024 July 5 Friday: Veganizing the Finest Sushi Restaurants’ Menus

Most sushi restaurants offered only a few types of seafood; crab, halibut, salmon, shrimp, tuna.
The best sushi restaurants offer more than a dozen very specific types (as you’ll see listed below).
What we did was analyze the textures and flavors of all the fish offered by all sushi restaurants, then determine how to make vegan versions as close to those aspects as possible, all without chemicals or strange tastes (that some vegan sushi products in Outlands grocery stores, unfortunately, had –though their makers were certainly very clever and admirable).

The common denominator of the basic sushi restaurants is that they don’t have many types of fish, and they are financially forced to cater to the masses who don’t have much concept of flavor, healthfulness, or quality.
The common denominator of the high-end sushi restaurants is that they often only offer a preset meal, not a la carte, and it is mostly or only rare and less-known seafood, sometimes even potentially deadly (pufferfish, etc.).
At both ends of this spectrum, predesigned sushi rolls have names which don’t help the customers quickly understand their ingredient combos; their names are just meant to sound interesting/exciting, not specific/helpful.
Our solution was to just have the list of ingredients, no named rolls, and no preset meal limitations or surprises, letting customers design their own roll/s every time.
When they love a design, it gets saved in their file, making it easy for them to ask for it the next time without remembering all its ingredients.

You can ask your waitress, or the sushi maker (ICV) directly if you are seated at the bar/case, to make whatever they know you will love, and the ICV/s will detect which flavor combinations at that particular moment you will most enjoy, then build a custom roll or cone (or other sushi shape/form) based on that.

SUB’ BASES:

Tofu replaces softer-texture seafood types.
Mushrooms replace many of the fish types.
Seitan replaces medium-toughness seafood types.
Tempeh replaces seafood types with the most ‘pull’/stretch/toughness, or the least-flat surfaces.
Different combinations of supporting ingredients are added to those three bases to result in a greater variety of products, each as close as possible, in terms of texture and flavor, to what inspired them.

25 KEY INGREDIENTS:
reference/details

Sushi Rice: The Foundation of Your Sushi Roll
Rice Vinegar: The Secret to Perfect Sushi Rice –Use brands specifically labeled for making sushi.
Nori Sheets: The Backbone of Sushi Rolls
Wasabi: The Spicy Kick
Soy Sauce: The Ultimate Companion
Sake: A Unique and Flavorful Rice Wine
Mirin: Adding Sweetness to Your Sushi Sauce
Dashi: The Soul of Japanese Cooking
Miso: A Versatile and Flavorful Paste
Sesame Oil: A Nutty and Aromatic Oil
Wakame: A Nutritious and Tasty Seaweed
Bonito Flakes: The Perfect Topper
Kombu: A Versatile Seaweed
Kewpie Mayonnaise: A Creamy Twist
Toasted Sesame Seeds: A Delicious Topper
Panko: A Light and Crispy Breadcrumb
Tempura Flour: A Light and Crispy Batter
Ginger: A Fresh and Spicy Root
Garlic: A Pungent Addition to Your Sushi Fillings
Shichimi Togarashi: Adding Heat to Your Sushi
Tomago: The Delicious Sweet Omelet Topper
Scallion (Green Onion): Adding a Mild Onion Flavor to Your Sushi
Tobiko: Adding a Pop of Color to Your Sushi
Massago: Adding a Mild Fish Flavor to Your Sushi
Ikura: Adding a Pop of Saltiness to Your Sushi

All rolls are custom, “made to order”; choose your ingredients, and we’ll roll them up and slice them for you.
We have no named rolls, as that was overload for most customers viewing most menus.
All can have tempura parts, or be entirely tempura.
All can be made spicy or sweet or a combination of those, whatever.

START:

bento box (a tray with partitions, each area holding a different food); Makunouchi bentō (classic style of bento with rice, umeboshi, a slice of broiled salmon, and a rolled egg) or Shōkadō bentō (traditional black-lacquered bento box)
eggplant tempura; Nasu tempura
fried tofu; Agedashi
inari (sushi rice stuffed in seasoned fried tofu pouches)
miso soup: Misoshiru
miso soup, red: Aka Misoshiru
pot stickers; Gyoza
pumpkin tempura; Kabocha tempura
ramen; Shina (China) soba, or Chūka (curly Chinese noodles) soba
rice, white, sticky; Mochigome
salad, seaweed; Goma wakame
stem beans; Edamame

FORMS:

chirashi (bowl, not assembled)
gunkan (anything seaweed-wrapped without rice)
hako (cube of rice, square of fish atop)
ikura (salmon roe in seaweed)
ikura sake (fish out, salmon roe in salmon)
maki / uramaki (rice out)
nigiri (piece resting atop a rice rectangular prism)
nori (wrapped rectangularly around senbei; rice crackers)
onigiri (triangular)
oshi (pressed, on a leaf)
oshizushi (nigiri plus a seaweed band) CONFIRM—*** AND 2 STYLES; BAND AROUND RICE, BAND AROUND ALL
sashimi (fish slices)
sushi (seaweed out)
taco
tama niku (beef and quail egg in seaweed)
temaki (cone, 2 sizes; full or mini)
temari (rice ball, fish atop, then toppings atop fish)
tobiko (capelin roe in seaweed)
uzuri maguro (fish out)

‘FISH’: (Japanese word/s after the semicolon of each of the following)

Amber Striped Scad; Muroaji
Angry Rockfish; O-Saga
Baby Crimson Sea Bream; Kasugo
Barracuda, young; Kamasu
Bonito (related to tuna and mackerel)
Cobia; Sugi
Cod, Black; Gindara
Cuttlefish; Aori Ika
Flounder, marbled; Makogare
Flounder, Olive; Hirame
Flounder, side-fin; Engawa
Flying-fish eggs; Tobiko (orange spheres)
Half-beak; Sayori
Halibut; Ohyo
Japanese Butterfish; Ebo Dai
Japanese Whiting; Kisu
Kohada (medium-sized dotted gizzard shad (konoshiro) which belongs to the herring family)
Longfin Yellowtail; Kanpachi
Mackarel; Saba
Mackarel, Spanish; Sawara
“Middle” (https://www.sushi-jiro.jp/menu/)
Otoro (the most-prized part of the tuna belly)
Red Horsehead; Akauo (a.k.a. Tilefish; Amadai)
Round Green Eye; Mehikari
Salmon, Cherry; Sakura Masu
Salmon, Chum; Zuke Shiro Sake
Salmon, King; Masu no Suke
Salmon, Sockeye; Beni-Zake
Salmon’, smoked; Sumōkusāmon
Seabass, Rosy; Akamutsu
Skillfish; Abura Bozu
Snapper, Golden Eye; Kinme Dai
Striped Jack; Shima Aji
Tuna; Maguro
Tuna, fatty; O-Toro
Tuna, lean (Bluefin); Akami
Tuna, medium fatty; Chu-Toro
Turbot; Makogarei

‘SEAFOOD’ other than fish:

Abalone (large sea-snail); Awabi
clam; Akagai (and other terms, based on clam-race)
Cockle (mollusk); Torigai
crab; Kani
eel; Unagi
eel, Conger; Anago/Hamo
Kobashira (adductor muscle of the surf clam); (same word in Japanese)
lobster; Robusutā
octopus; Tako
roe (fish eggs, not a spread like caviar –e.g. ‘masago’; capelin-roe)
sea scallop; Hotate
sea urchin, California; California Uni
sea urchin, Hokkaido; Kita-Murasaki Uni
shrimp, Imperial; Kurumaebi
shrimp, Mantis; Shako
shellfish; Kai
shrimp, Kuruma; Ebi
soft-shell crab; Sawagani
Spot Prawn; Toyama Ebi
squid, Bigfin Reef; Aori Ika
squid, ink; Sumiika (piece of this animal, not its ink)
Whelks (sea snail, crunchy, softly sweet); (same word in Japanese)

VEG’, FRUIT, & HERBS:

apple; ringo
avocado; abokado
basil; bajiru
broccoli; burokkorī
carrot; ninjin
cilantro; pakuchi
cucumber; kyūri
green onion; midori negi
jalapeño; (same word in Japanese)
mustard greens/seed, pickled; takana / takana-zuke
zucchini; (same word in Japanese)

SIDES/TOPPINGS:

Aojiso (1 of 2 varieties of the ancient herb Shiso)
*We do not use cream ‘cheese’ (not even though we have veganized it), as it was never used in traditional Japanese sushi.
egg custard-like rectangular treat; Tamago (Japanese-style omelet made by mixing eggs with sugar, soy sauce, and mirin, and then cooking it in a rectangular pan to create a sweet and savory omelet)
ginger, shaved; Gari
Kosho dressing (a pasty Japanese condiment made from fresh chiles (most often green or red Thai or bird’s eye chiles) then fermented with salt along with zest and juice from yuzu, a tart and fragrant citrus fruit that grows in East Asia)
lemon; Remon (and that is not a joke poking fun at how they use/switch “L” and “R”)
lily bulb; Yurine (not a joke)
Maitake (its Chinese name, which means “dancing”) mushroom, roasted: This is known in English as Grifola frondosa (a.k.a. hen-of-the-woods), and its nicknames in Japanese mean “ram’s head” or “sheep’s head”.
sesame seeds (toasted); Goma Shushi
tempura/Panko crumbs; Tenkasu
wasabi (paste of Japanese horseradish and other ingredients, though ours has no green food-coloring)
watermelon pearls; Suika Shinju

SAUCE:

aioli, spicy; aioli tsurai
all-purpose miso sauce; Miso Dare
chili sauce; Chirisōsu
eel sauce; Nitsume / Kabayaki
Kewpie (company and sauce name); much spicier than Yum Yum
Okonomiyaki
poke (“cut into pieces”) dressing; poke doresshingu
Ponzu
Sesame; Goma Dare
Soy –the best; Shibanuma Artisanal Soy Sauce (“The Exquisite One”), and Pearl River Bridge Superior Dark Soy Sauce (“The Elevated One”), though of course Kikkoman makes a healthy great everyday one that is a favorite of the High King
spicy mayo; Tsurai Mayonēzu
sriracha; (same word in Japanese)
Teppenyaki
Teriyaki
Tonkatsu
Tosazu (high-quality rice-vinegar fermented in Japanese-cedar casks, seasoned with 100% natural kombu-seaweed, bonito fish-flakes, amazake, and mirin)
Unagi
Yakiniku
Yakisoba
Yum Yum; sweet and mildly spicy
yuzu vinaigrette; wafū yuzu

PARTY:

“sushi boat” –actually floats (not just carried out and set on a table like in most restaurants), and gently guided by a slow-moving trough-stream to the moat on the middle of your table, it kept slowly circling the serving-island lazy-Susan there

FINISH:
reference/images

Anmitsu (kanten jelly, fresh fruits, mochi, red bean paste, green tea ice cream, and a drizzle of sweet black sugar syrup)
black sesame cookies; Kurogama Kukkī
ice cream, green tea; Matcha aisu kurīmu
ice cream, mochi (rice cake/dumpling); Yukimi Daifuku
matcha Basque cheesecake
matcha gateau au chocolat (French cake)
matcha mille crepe cake
matcha tiramisu
miso butter-cookies
Nama chocolate
red-bean pancake; Dorayaki
sponge cake; Castella
sweet rice-ball dumplings on a stick; Dango
Taiyaki (fish-shaped cake-waffle)

All sushi types, and desserts which won’t melt from body-heat, are served nyotaimori.
Miso soup, of course, and sizzling-hot entrees, are carried out and set on the table.