Will the luxury trend continue to rise?

The economic pressure drive luxury meals towards affordability

By Lee Gyu-Lee

High-end-eating experiences How to go dining and omakase have become more common in recent years, especially among the younger generation, which is looking for a little luxury in everyday life.

And since people's interest in gourmet food continues to grow, research shows that high-end feeding experiences will continue their popularity, while replacement for restaurants (RMR) grow for those looking for solo restaurants.

The market research company Embrain Trend Monitor published the research on “2025 high-end restaurant visits and RMR” last week and interviewed 1,000 adults aged 19 to 59 in the past six months.

The survey showed that 54.4 percent of all luxury restaurants surveyed have made experiences, which has a steady increase compared to previous survey results, 44 percent in 2022 and 51.9 percent in 2023.

The younger age groups more often had their own food preferences, with 69.2 percent for those in the 20s, 65.2 percent for thirty years, 54.4 percent for forty -four and 48 percent for the 1950s. The majority of respondents in the 20s and 30s, 54.8 percent and 53.6 percent replied that they use more value for food experiences than just eating.

“These generations consider expensive food experiences not only as meals, but as sensible actions of the expression of their food preferences and their self -esteem, which indicates that food consumption is perceived as a valuable investment in expanding their” experiences “and” taste “, said the company.

In the meantime, many consumers have become aware of the increasing popularity of high-end restaurants. 80 percent replied that luxurious restaurants are often shared on social media.

When choosing the eating opportunities, 77.9 percent stated that social media were important and younger age groups in the 20s and 30s more often searched for popular restaurants on these platforms – 54.8 percent or 56.8 percent.

They also showed higher rates for the use of apps for reservations – 40.4 percent for those in the 20s and 44.4 percent for those in the thirties, which showed the tendency of younger consumers to attend trendy restaurants and share their experiences on social media.

Despite the evaluation of gourmet experiences, the economic downturn has affected people's willingness to pay higher prices for delicious and special food, which fell from 59.2 percent in 2023 to 54 percent in 2025.

About 64 percent replied that they were an extravagant about the financial means, which rose from 58.2 percent in 2022 and 62.3 percent in 2023. About 47.8 percent agreed that the payment of excessive costs for a single meal is wasteful.

About 57.4 percent also replied that they visit high-end restaurants less often, which corresponds to a higher percentage than 42.8 percent in 2023.

While 67.6 percent agreed that visiting Gein and Omakase restaurants expanded their experiences, 64.7 percent of the view that the current prices are excessively high.

Since more people feel the financial burden of high-quality restaurant prices, more people searched for RMR products as an alternative to have similar experiences at relatively affordable prices.

The demand has increased and 58.5 percent of those surveyed to buy high-end RMR products in the future compared to 53.9 percent in 2023. The percentage was higher, especially for older age groups 50.4 for those in the 20s, 58.4 percent for the 30s, 64.8 percent for the 1940s and 60.4 percent for the 1950s.

One of the main reasons for purchases included enjoying 47.2 percent special meal at home and trying 37.3 percent in famous restaurants, which indicates that they can easily enjoy the high-end kitchen without taking over high outputs.

In the meantime, Netflix 'hit cooking show “Culinary Class Wars” has led to the interest of people in relevant meals, which emerged in cooperation with the chefs of the show. About 67 percent replied that they saw the show, and 32.5 percent stated that they bought and consumed these products.

Younger generations in particular showed a higher percentage of experiences with the cooking cooking products of the chefs – 43.6 for those in the 20s and 42.8 for the 1930s, while 28.8 percent and 14.8 percent for those in the 40s and 50s.